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Instant Pot Cashew Chicken and Noodles is finished in no time, literally zero minutes on high pressure! The ramen noodles soak up the sweet sauce that perfectly pairs the veggies, cashews and chicken.
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3.86 from 7 votes

Instant Pot Cashew Chicken and Noodles

Instant Pot Cashew Chicken and Noodles is finished in no time, literally zero minutes on high pressure! The ramen noodles soak up the sweet sauce that perfectly pairs the veggies, cashews and chicken.
Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Author Karli Bitner

Ingredients

  • 1 cup chicken broth
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1/2 tsp minced garlic dried
  • 1/4 tsp sesame oil
  • 1/8 tsp salt
  • 1 pkg Top Ramen
  • 1 cup cooked, frozen chicken chunks
  • 2 cups frozen stir fry veggies
  • 3/4 cup cashews

Instructions

  • Put the broth, brown sugar, soy sauce, garlic, sesame oil and salt into the Instant Pot liner. Stir until combined. Place the Ramen noodles (you can break it in half if you want, I don't though) into the liquid and then flip it over (so both sides are wet). 
  • Pour the veggies, frozen chicken and cashews on top. Lock lid and pressure cook for 0 minutes. (Z-E-R-O. Not a typo.) Quick release, give it a stir and then it is already time to eat! 

Notes

The veggies do get thoroughly cooked, even though they aren't cooked for very long. If you like your veggies crispy, I would either prepare them separately or toss them on top after the noodles have cooked and close and lock the lid and let them steam for a few minutes until they are done to your liking. I always just throw mine in the Instant Pot first thing though.