Instant Pot Ramen Stir Fry
This Instant Pot Ramen Stir Fry is a quick, delicious, and healthy dinner loaded with lean ground chicken, brown rice ramen noodles, and vibrant veggies, perfect for busy weeknights.
Ingredients
- 1/4 cup pure maple syrup can sub honey
- 1/3 cup coconut aminos or sub low-sodium soy sauce if not gluten-free
- 1/4 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- Sprinkle salt
- 2 teaspoons avocado oil, olive oil, or coconut oil
- 1 lb lean ground chicken or ground beef
- 2 cloves garlic, minced
- 1-2 tablespoons fresh minced ginger
- 1 cup matchstick carrots
- 8 oz sugar snap peas or snow peas
- 2 brown rice ramen noodle cakes
- Optional sesame oil, chili paste (Sambal Oelek)
Instructions
- In a small bowl, whisk together maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt to create the stir fry sauce. Set aside.
- Set your Instant Pot to sauté mode. Once hot, add oil and ground chicken. Stir fry until nearly cooked through, then add garlic and ginger. Cook for another minute until fragrant.
- Add matchstick carrots and sugar snap peas to the pot. Stir to combine but do not cook the vegetables fully yet.
- Place the ramen noodle cakes on top of the veggies. Drizzle half of the stir fry sauce over the ramen, flip them over, and pour the remaining sauce, making sure both sides are coated.
- Secure the lid and cook on manual pressure for 1 minute. Perform a quick release after the timer goes off.
- Remove the lid and use two forks to gently break up the noodles, incorporating them into the chicken and veggies. If noodles are still firm, cover the Instant Pot and let sit for 2-3 minutes.
- Optional: Drizzle with a small amount of sesame oil and chili paste for extra flavor before serving.