Cooking With Karli

food with a little life

Instant Pot Ramen Stir Fry

· 34 Comments

Instant Pot ramen stir fry is an easy weeknight family dinner that is done in under 15 minutes.

Can we all sing the Hallelujah Chorus for a picky kid friendly meal? With vegetables? I know this meal is a winner because every single person in my family ate it. Let me tell you, that never happens. When it does, I usually write in my journal about..or post about it on here. What is even better, it literally takes no prep and no time.

A veggie packed dinner can be served in under 15 minutes! I believe I have just conquered the near impossible. The sesame sauce over the noodles paired with the veggies are making my mouth water just thinking about them. Mmm.

It really is as simple as tossing a package of Ramen noodles, water, frozen veggies and some seasonings into your Instant Pot. High pressure for 0 (yes, Z-E-R-O!) minutes. Quick release and then add in soy sauce and sesame oil and you’ve got yourself a meal!

Instant Pot Ramen Stir Fry

Instant Pot Ramen Stir Fry

Yield: 2 servings
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 10 minutes
Quick, easy, veggie packed weeknight dinner that even the pickiest of eaters love!

Ingredients

  • 1 pkg Ramen noodles, discard the packet inside
  • 1 cup water
  • 1 cup frozen stir fry veggies
  • 1/4 tsp minced garlic, dried
  • 1/2 tsp minced onion, dried
  • 1/2 tsp sesame oil
  • 3 tsp soy sauce
  • salt and pepper, to taste

Instructions

  1. Put the water in the bottom of the Instant Pot. Put the ramen noodles and veggies into the Instant Pot. Turn the Ramen over so both sides are wet. Cook on HIGH pressure for 0 (not a typo! 🙂 ) minutes. Quick release.
  2. If the veggies let off a lot of liquid while cooking, you can drain some of the liquid. You will want about 1/4 cup of liquid and then add the sesame oil and soy sauce to the pot and stir to combine. Season with salt and pepper to your liking. 
  3. The veggies do get very soft cooking under pressure, even for 0! If you like yours more crispy, I would cook the ramen first, and then toss the frozen veggies in the Instant Pot. Then saute everything until the veggies are cooked to your liking.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 293 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 1864mg Carbohydrates: 35g Fiber: 4g Sugar: 3g Protein: 9g
© Karli
Cuisine: Japanese / Category: Main Course
Karli Bitner
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Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. There isn’t ever a shortage of crazy. I can promise you that! Buckle up, keep your hand and legs inside at all times and enjoy the ride!
Karli Bitner
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Comments

  2. Ginger says

    February 21, 2018 at 4:55 pm


    Made this tonight and it was a big hit. We doubled the recipe but kept the pressure time at zero. I did add about tripe the veggies though. The two cups for double didn’t look like enough so I used 3 cups. I put water in first and then the ramen with veggies on top. I added the garlic and onion to the ramen mixture although not specified in recipe. I would recommend breaking up the ramen so that all is in bottom of pot instead of overlapping. A small section that overlapped was not as done as I would like (very small). My son loved his first bite but thought imitation crap would be a good add and quickly added to his bowl. Any protein would be a good add but I loved mine without protein. Really quick and tasty meal.

    Reply

    • karlibitner says

      February 24, 2018 at 9:35 am

      I always have some chicken that I’ve cooked, sliced & frozen. I usually pull some out of the freezer and heat it up and then put it in after the noodles and veggies cook. I jut posted my chicken breast recipe that I use to freeze. Check it out!

      Reply

  4. Rose says

    March 11, 2018 at 8:24 am

    I have a chicken ramen recipe that is similar to this recipe. I was wondering if you could help me convert it so I could make it in the instant pot? Let me know if you can help? Thanks.

    Reply

    • karlibitner says

      March 11, 2018 at 11:55 am

      Of course! Have you liked my Facebook page? You can message me the recipe over there. I’d be happy to help!

      Reply

  5. Hope says

    May 1, 2018 at 1:30 pm


    Hi ☺ Thank you for the recipe! I was wondering if this could be made without the sesame oil due to allergies? Would it still taste good?

    Reply

    • karlibitner says

      May 1, 2018 at 1:32 pm

      You definitely could! It would taste a bit different as the sesame oil does flavor it quite a bit, bit it would still taste good I think. ?

      Reply

  6. Lindsay says

    May 5, 2018 at 4:04 pm


    Just made this and it was fantastic! I diced chicken first and cooked in the pressure cooker on the sautee feature with the sesame oil and garlic. Took that out, added all the ingredients and tossed the chicken on top. Doubled the recipe and it was a great main course for my husband and i!

    Reply

    • karlibitner says

      August 18, 2018 at 6:26 am

      Hi Janet! It would be the same as pressure cooking. The difference between the two are that with pressure cook the heating element turns on and off so it maintains a certain pressure, with steam the heating element stays on the whole time. White this only coming to pressure and then releasing the pressure, either button would work. ??

      Reply

  8. Dorothy says

    August 18, 2018 at 8:46 am

    Can’t wait to try this. I’ve been looking for quick lunch recipes for two of us and I think this will be perfect!

    Reply

  10. Melissa says

    August 18, 2018 at 6:35 pm


    Oh, wow! Hubby and I had this tonight (I added diced rotisserie chicken after it was finished). So, so good! Will def be making this a regular at our house! Thx!

    Reply

  13. ConRob says

    August 21, 2018 at 1:30 pm

    I made this last night in my Instant Pot, but doubled the recipe. Two packages of ramen, 2 cups of water & about 3 cups of fresh veggies–my noodles were very gummy & veggies were mush! I followed the directions to cook on HIGH pressure for 0 minutes, then quick release. Where did I go wrong? TIA

    Reply

    • karlibitner says

      August 21, 2018 at 1:33 pm

      So sorry to hear that the dish didn’t work out for you! Fresh veggies are very different than frozen veggies when working with the Instant Pot. With fresh veggies, they are cooking the entire time they are in the pot, with frozen veggies the good part of the time in the pot they are being thawed and then cooked. That is probably why your veggies were mush, which probably also caused the ramen noodles to be gummy. Hope that helps a bit!

      Reply

      • ConRob says

        August 21, 2018 at 1:43 pm

        Ahhh, makes sense! I will definitely try this dish again…but with frozen veggies! Thank you for the advice!

  14. Ann Boyd says

    August 26, 2018 at 12:27 pm


    Love this easy recipe. Second time making it to take to work for lunches during the week. I quadruple the recipe and add about a teaspoon of hoisin sauce with the sky sauce and sesame oil.

    Reply

    • karlibitner says

      November 6, 2018 at 11:18 am

      Hi Amy- bout the noodles as you would normally, drain the water and then add in the remaining ingredients, stir frying until the veggies are cooked through. ?

      Reply

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