Instant Pot Stir Fry

By Joy Shull

4.46 from 44 votes

on May 23, 2022, Updated Apr 29, 2024

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Can you do stir fry in the instant pot? Yes you can. This easy ramen veggie stir fry recipe is made in minutes!

taking a scoop of stir fry noodles from the instant pot
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Stir fry recipes are one of my very favorite things.

Ever since I discovered how to make my own stir fry sauce and teriyaki sauce, I began to make delicious takeout style recipes like ramen stir fry, cabbage stir fry, and teriyaki vegetables.

Next up was to figure out how to make a stir fry in the instant pot.

Through trial and error I came up with this delicious and simple ramen noodle veggie stir fry that cooks completely in the pressure cooker!

All you need is a few simple ingredients and a few minutes and you will have a quick and tasty lunch or dinner.

Ingredients needed

  • vegetable broth: or chicken broth
  • garlic: fresh minced
  • frozen stir fry vegetables
  • ramen noodles: broken into small chunks
  • soy sauce
  • sesame oil
  • sweet chili sauce: for topping
instant pot stir fry scooped from the pot

How to make instant pot stir fry

Step 1: Break the ramen noodles into small chunks as pictured below. Place them in the bottom of the instant pot insert, spreading them out so that as many as possible touch the bottom of the pot.

Step 2: Add the fresh minced garlic, then pour over the vegetable broth and soy sauce. Stir the ramen noodles around and flip them so that they get wet on both sides and coated in the liquid.

ramen noodles broken up inside an instant pot
adding soy sauce and vegetable broth to the ramen noodles

Step 3: Add the frozen vegetables over the top of the ramen, spreading them out to cover in an even layer. This is key for the ramen noodles cooking evenly.

Be sure to cover all of the ramen noodles with the frozen vegetables.

Step 4: Place the lid on your instant pot and set to sealing. Turn the instant pot to high pressure for 1 minute.

After the instant pot comes to pressure and counts down the minute, do a quick release.

Once the pin drops, remove the lid and stir the ramen noodles into the vegetables. Stir in the 1 tablespoon of sesame oil to combine.

frozen stir fry vegetables added to the instant pot
instant pot stir fry ramen noodles

How to serve

You can serve this as is, or for a little extra flavor, pour on some sweet chili sauce.

This is one of our favorite condiments for serving over stir fry to really bring out all of the flavors.

Simply drizzle a little on top of your instant pot stir fry and enjoy! It’s mildly sweet, a little spicy, and delicious!

instant pot stir fry scooped from the pot

More Instant Pot Recipes

stir fry in a bowl topped with sweet chili sauce

I loved this instant pot stir fry for a super quick lunch. If you are looking for a fun new way to serve ramen noodles try this recipe!

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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taking a scoop of stir fry noodles from the instant pot
4.46 from 44 votes

Instant Pot Stir Fry

By: Joy Shull
This easy instant pot stir fry with ramen noodles is a delicious quick lunch or dinner!
Prep: 5 minutes
Cook: 1 minute
Additional Time: 10 minutes
Total: 16 minutes
Servings: 4 servings
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Ingredients 

  • 1 ¼ cups vegetable broth
  • 6 cloves garlic, minced
  • 12 oz frozen stir fry vegetables
  • 6 oz ramen noodles, flavor packet discarded
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • sweet chili sauce, for topping

Instructions 

  • Break the ramen into small chunks and place in the bottom of the instant pot insert (see pictures in the post for reference)
  • Add the minced garlic, then pour over the vegetable broth and soy sauce. Stir the ramen noodles around and flip them so that they get wet on both sides. This is key for the ramen noodles to cook evenly.
  • Add the frozen vegetables over the top of the ramen, spreading them out to cover in an even layer. You do not want any ramen noodles showing through.
  • Place the lid on your instant pot and set to sealing. Turn the instant pot to high pressure for 1 minute
  • After the instant pot comes to pressure and counts down the minute, do a quick release
  • Once the pin drops, remove the lid and stir the ramen noodles into the vegetables. Stir in the 1 tablespoon of sesame oil
  • Serve the stir fry topped with sweet chili sauce to taste

Nutrition

Calories: 290kcal, Carbohydrates: 42g, Protein: 9g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 2010mg, Potassium: 305mg, Fiber: 5g, Sugar: 2g, Vitamin A: 4481IU, Vitamin C: 10mg, Calcium: 45mg, Iron: 3mg
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4.46 from 44 votes (40 ratings without comment)

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9 Comments

  2. 5 stars
    Being single, I halved the recipe figuring there would be enough to have leftovers. But, no, it was so delicious I ate it all in one sitting. I used a combination of BTB chicken and BTB garlic instead of vegetable broth, but followed everything else per the recipe. Definitely don’t leave out the sweet chili sauce! Thank you for sharing!

    Reply

  3. 4 stars
    I added shrimp for some protein. I will try 0 minutes next time. The noodles were a bit mushy for me. But overall, great recipe and simple to make. I will keep it in my rotation.

    Reply

  5. 4 stars
    Hi could you possibly tell me what the correct quantity is for the ramen noodles please. I think it’s written wrong on the recipe. Thanks for any help.

    Reply