Instant Pot Stir Fry
on May 23, 2022, Updated Apr 29, 2024
Can you do stir fry in the instant pot? Yes you can. This easy ramen veggie stir fry recipe is made in minutes!
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
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.
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.
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!
More Instant Pot Recipes
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!
Instant Pot Stir Fry
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
I really love this recipe, it tastes amazing, but every time I make it the noodles at the very bottom burn on (my Instant Pot gives me a burn message). I’ve even tried adding oil to the pot first. Any suggestions on how to get it to stop burning on at the bottom? I’ve made sure all the noodles are covered and wet as well.
I’m sorry to hear that! I have not had that issue. Are you stirring the noodles around so that they are wet and not touching the bottom dry? Do this before adding the vegetables on top. You could also try spraying the instant pot bottom with nonstick cooking spray. Hope that helps!
this was great and so easy. I added some precooked grilled chicken strips. I will definitely remake this often, it couldn’t be easier
I was so excited for this dish and I followed the directions exactly but my noodles burned Any suggestions for that not to happen?
Did you break the ramen into chunks and stir them around so that they were wet on both sides before cooking? They definitely should not burn.
Saw this recipe and wanted to try it and it was really good. Made it for a Saturday lunch for husband and myself and will be making it again. Thanks
So glad you enjoyed it Sharon!
Do you use the seasoning packets that come in the Ramen or just the noodles?
Just the noodles! You can throw away the seasoning packet.
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!
So happy you enjoyed it Jan!
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.
What size instant pot??
regular size (6 qt)
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.
Sorry about that! You need 6 oz of ramen noodles for this recipe