Easy Chicken Ramen Stir Fry
This quick and flavorful Chicken Ramen Stir Fry is made in the pressure cooker with juicy ground chicken, crunchy coleslaw mix, ramen noodles, and an umami-rich homemade sauce.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- ⅓ cup Soy sauce low sodium
- ¼ cup Honey
- 2 tablespoons Rice vinegar
- 3 cloves Garlic minced
- 1 tablespoon Ginger grated or paste
- 1 tablespoon Sesame oil
- 1 teaspoon Sriracha
- 2 teaspoons Olive oil
- 1 lb Ground chicken
- 14 oz Coleslaw mix
- 2 Bell peppers thinly sliced
- ¼ cup Pasta cooking water or regular water
- 3 packages Instant ramen noodles seasoning discarded
- Green onion sliced, for garnish
- Hot sauce for garnish
- Sesame seeds for garnish
Instructions
Instructions
- Whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and Sriracha in a bowl and set aside.
- Set pressure cooker to sauté mode, add olive oil, and cook the ground chicken while breaking it apart until fully cooked.
- Add the coleslaw mix and sliced bell peppers. Sauté for 3–4 minutes until slightly softened.
- Break the ramen noodles into chunks and add them to pot. Pour sauce over and stir well to combine.
- Add ½ cup water, close lid, and set pressure cooker to high pressure for 3 minutes.
- After cooking finishes, allow natural pressure release for 5 minutes.
- Open lid safely, stir well until sauce thickens, and serve hot with garnishes.
Notes
Leftovers store well in an airtight container in fridge up to 3 days. Reheat with a splash of broth or water to refresh.