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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!
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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.
This sounds so good. I think I will be trying this very soon!
Let me know what you think! We love this one at our house!
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.
I am so glad you liked it! Thanks for the tips about doubling it! ?
Sounds great. Any suggestion about adding protein? And how to do it?
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!
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.
Of course! Have you liked my Facebook page? You can message me the recipe over there. I’d be happy to help!
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?
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. ?