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
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
- 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.
- 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.
- 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.
Nutrition
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Rachel says
This sounds so good. I think I will be trying this very soon!
karlibitner says
Let me know what you think! We love this one at our house!
Ginger says
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.
karlibitner says
I am so glad you liked it! Thanks for the tips about doubling it! ?
Rose says
Sounds great. Any suggestion about adding protein? And how to do it?
karlibitner says
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!
Rose says
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.
karlibitner says
Of course! Have you liked my Facebook page? You can message me the recipe over there. I’d be happy to help!
Hope says
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?
karlibitner says
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. ?
Lindsay says
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!
karlibitner says
Love that you added chicken to it, Lindsay!! That sounds delicious!
Janet says
I am definitely going to try this. Love ramen. I wonder how this would do using the steam function?
karlibitner says
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. ??
Dorothy says
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!
karlibitner says
Hope you love it!!
DIana says
Trying this tonight with shrimp- looks delicious!
karlibitner says
That sounds great! ?
Melissa says
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!
karlibitner says
So glad to hear that, Melissa!! ❤️
Ruthellen says
Has anyone tried this with gluten free Rice Ramen (Lotus brand)?
karlibitner says
I haven’t tried it, hopefully someone else will be able to give you more insight!
Nelladee says
Just made this for hubby and me. Perfect fast meal and my hubby liked it. Thank you so much for this!
karlibitner says
Happy you two liked it!! ? thanks for commenting, Nelladee!
ConRob says
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
karlibitner says
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!
ConRob says
Ahhh, makes sense! I will definitely try this dish again…but with frozen veggies! Thank you for the advice!
Ann Boyd says
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.
karlibitner says
Glad you love the recipe, Ann! I’ll have to add hoisin sauce next time I make it! ?
Amy Trzaska says
How would you make this without and Instant pot?
karlibitner says
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. ?
Sen says
Thank you for this recipe. It has saved me lots of time preparing a quick meal.
Madison says
Could you use chicken broth instead of water to give it some more flavor?
karlibitner says
Definitely!!
Julie Deane says
I’m a bit confused. I have an electric pressure cooker, but how do you cook something for zero minutes? Does the cooker even turn on? I dint think I have a zero minute option, what can I do?
Thank you
Karli Bitner says
Hi Julie- Sorry it took so long to reply (I’ve been sooo sick!). Just like usual, when you go to set the time, put the timer all the way down to zero. If your brand will only allow 1 minute, that is fine. Zero minutes just means that the Instant Pot will come up to pressure and then you will immediately release the pressure. I hope that helps!
Teresa says
Mine is off brand electric pressure cooker and doesn’t go lower than 3 mins on any setting. Something else I made had to have a time of zero so what I did was as soon as it came to pressure and the number popped up to start counting down, I hit cancel and quick released the pressure. It worked out for me!
Kas says
I have two hungry teens, and if I cook for an army, we might have leftovers depending on friends. I made this with six ramen packs, seven cups of water, eight handfuls of frozen veggies, a dollop of Yoshida’s sauce and a packet of brown gravy mix, and it turned out like restaurant chow mein. Yum! I never make exactly the same recipe twice, but next time I will only add the number of cups of water to equal the number of ramen packs. My kids don’t like it quite as saucy as I do. Thank you for this recipe.🌻
Karli Bitner says
Hi Kas- Glad the recipe was a success for you!
April says
I tried this tonight, it was really good! Thanks for the recipe!
Karli Bitner says
Thank you for the comment April, you are very welcome. I love hearing when people enjoy the recipes. Keep up the great work.