Instant Pot Chicken Ramen Stir Fry

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

¼ cup honey

¼ cup soy sauce

2 tablespoons rice vinegar

3 cloves garlic, minced (can sub 1 teaspoon garlic powder)

1 tablespoon grated peeled fresh ginger (or store-bought ginger paste)

1 tablespoon sesame oil

1 teaspoon Sriracha

2 teaspoons neutral cooking oil

2 bell peppers, sliced

1 lb ground chicken

1 14-oz package coleslaw mix

3 packages instant ramen noodles, seasoning discarded (3oz / 85 g per package)

1 ½ cups water, divided

sliced green onion

sesame seeds

hot sauce

Directions

whisk

Make the sauce. In a medium bowl, whisk together all the ingredients for the sauce and set aside.

sauté

Optional step: sauté the bell peppers. Follow this step if you prefer tender-crisp peppers. Turn on the Sauté function on your Instant Pot and wait until the screen says "hot". Add the cooking oil and then sauté the peppers until fragrant and slightly softened. Remove from the insert and set aside on a clean plate.

brown

Cook the chicken. Still using the Sauté function, add the ground chicken to the hot insert (add a bit more cooking oil first, if necessary after sautéing the peppers). Break the chicken into bite size pieces as it cooks until no longer pink, about 7-8 minutes. Turn off the Sauté function.

deglaze

Deglaze. Add a quarter cup of water to the pot and use a flat-bottomed spatula to scrape up any bits of food stuck to the bottom of the insert. This will prevent a burn warning.

add

Add the remaining ingredients. Stir in the coleslaw mix and pour the sauce over top. If you didn't sauté the bell peppers, layer them on top of the cabbage. Break each bundle of ramen noodles into 3-4 pieces and layer them on top. Pour the remaining 1 ¼ cup of water over the noodles. Do not stir.

cook

Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 1 minute. (Your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button). At the end of cooking time, quick release the pressure.

stir

Stir and rest. Open the lid and use kitchen tongs to stir and coax apart the noodles (it's okay if the noodles don't look fully cooked yet, they will be after resting). If you sautéed the bell peppers, gently mix them in. Set the lid askew over the pot and let it sit for 5 minutes to allow the noodles to fully soften and absorb the sauce.

serve

Serve with your chosen garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Nutrition

• Calories: 585 kcal
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.1 g
• Cholesterol: 98 mg
• Sodium: 843 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 3 g
• Total Sugars: 21 g
• Protein: 29 g