Instant Pot Asian Chicken and Noodles
I’m always on the lookout for ways to recreate takeout favorites at home, especially since most restaurants near us aren’t gluten free friendly. But after a long day, I need something easy—no endless chopping or babysitting the stove. That’s why I created this Instant Pot Asian Chicken and Noodles. The chicken and noodles cook together in a rich, savory sauce, and frozen veggies are stirred in at the end, making it a simple, one-pot meal perfect for busy weeknights.
As a former personal trainer and nutrition coach, I spent years helping women who struggled with finding time to make healthy meals. I get it—when you’re juggling work, family, and everything else, cooking can feel overwhelming. That’s why I focus on creating quick, high-protein meals that come together fast, without sacrificing flavor. This Instant Pot Asian Chicken and Noodles is one of those recipes—a meal that’s both satisfying and stress-free.
If you love easy, Asian-inspired meals, be sure to check out my 10-Minute Asian Chicken Bites or my 15-Minute Instant Pot Teriyaki Chicken for more quick and delicious options!
Step by step instructions
Cut boneless, skinless chicken into cubes. Add to instant pot. Add coconut aminos, ginger, honey, chopped green onion, garlic powder and water to the instant pot with chicken. Stir this mixture together well so all the chicken is well coated. Top the chicken with rice noodles (cut in half if needed). Don’t stir. Put on the lid to your pressure cooker and cook on high for 3 minutes. Once it’s done, manually release the pressure and stir the noodles into the chicken mixture. Add frozen veggies (cut the frozen green beans down into bite size pieces). Stir the veggies in with the chicken and noodles in the Instant pot and put the lid back on. Allow the veggies to steam for about 5 minutes. 
Once veggies are warmed through, serve hot.
Top tips
- Cut the chicken into bite-size pieces so it cooks quickly and evenly. I prefer using chicken thighs for their tenderness, but chicken breast or tenders work too.
- Layer the noodles on top of the chicken mixture—do not stir them in before cooking, or you may get a burn notice. Keeping them on top ensures they steam properly and absorb the sauce.
- After cooking, the noodles may look undercooked and stuck together at first. This is expected! Just stir them well, and they will start to come apart easily. By the time the veggies are done cooking, they’ll be fully separated.
- The sauce will thicken as you stir in the noodles, creating the perfect texture.
- Add the veggies right after stirring the noodles – The residual heat will warm them through without overcooking them.
- This recipe was made in a 6-quart Instant Pot. If you have an 8-quart, double the recipe to ensure proper pressure cooking.
What noodles to use
I use the brown rice noodles that are made for Pad Thai. You will only need 4oz of noodles, so each of these options will provide enough for 2 batches.
I’ve tested this recipe with two types of noodles:
- Organic Brown Rice Noodles – These look like traditional pasta, with long, separate strands similar to linguine. Before adding them to the Instant Pot, break them in half to ensure even cooking.
- Pad Thai Brown Rice Noodles – These come in compact cakes that resemble ramen. Simply place the entire cake of noodles on top of the chicken mixture (without breaking them up), and they will cook perfectly in 3 minutes on high pressure.
Since I haven’t tested other noodle varieties, I recommend sticking with these for the best results.
What veggies to use
To ensure the veggies don’t get mushy when cooking, I recommend you wait to add the veggies until after cooking the Asian chicken noodles. Ultimately, you need 3/4 cup of whatever veggies you have on hand.
Simply add these veggies, place the lid on top and let it steam for 5 minutes before serving. Here are my go-to veggies when making this recipe:
- Frozen green beans
- Shredded carrots
- Frozen green peas
- Chopped broccoli
- Frozen or fresh bell pepper slices
- Zucchini noodles
- Asparagus
- Spinach
- Sugar snap peas
- Frozen edamame
Fun topping ideas
Take your dish to the next level with these flavorful toppings:
- Sriracha – for extra heat
- Garlic chili oil – adds a spicy, savory kick
- Cilantro – fresh and bright
- Chopped green onions – mild onion flavor and crunch
- Chopped peanuts or cashews – for a nutty crunch
- Sesame seeds – a toasty finishing touch
Mix and match to create your perfect bowl! PS, you can make my favorite dish Garlic Chili Noodles with extra noodles.
Instant Pot Asian Chicken Noodle Stirfry
Guided Recipe Video
Ingredients
- 1.5 pounds boneless skinless chicken thighs (or boneless skinless chicken breast)
- ½ cup coconut aminos
- ½ cup water
- 1 tablespoon honey
- 2 tablespoon chopped green onion
- 2 teaspoon fresh grated ginger
- 1 teaspoon garlic powder
- 4 ounces brown rice noodles (1/2 package)
- ¼ cup shredded carrots
- ¼ cup frozen green beans
- ¼ cup frozen peas
Instructions
- Cut up 1.5 pounds boneless, skinless chicken into bite size pieces and add it directly to the insert of the pressure cooker.
- Add 1/2 cup each coconut aminos and water, 1 tablespoon honey, 2 tablespoons chopped green onion, 2 teaspoons fresh grated ginger, and 1 teaspoon garlic powder to the chicken.
- Stir the chicken well to ensure it's coated in the sauce.
- Add 4 oz of brown rice noodles to the top of the chicken. Don't try to stir them in, just place them on top.
- Close the lid of the pressure cooker and set the vent to sealing. Cook on high pressure for 3 minutes.
- After the pressure cooker comes up to pressure and cooks for 3 minutes, manually release the pressure.
- Stir the noodles into the chicken. At first they will look under cooked and stuck together but will quickly come apart and help make the sauce thicker.
- Add 1/4 cup each shredded carrots, frozen green beans (cut into small pieces) and green peas. Stir well. Close the lid and let the veggies cook in the sauce 5 minutes.
- Serve hot.
Equipment
- Pressure cooker Instant Pot
Notes
- Don’t be alarmed if the noodles don’t look done at first, just stir them in and they will finish cooking in the sauce.
- The sauce will thicken as you stir in the noodles.
- Be sure to add the veggies while the sauce is still hot, this will help heat the veggies through in the instant pot (with the lid added).
- If you don’t have fresh ginger on hand, I recommend using freeze dried ginger.
- This recipe was created in a 6 quart Instant Pot, if you have an 8 quart, double the recipe or it won’t come up to pressure.
Hi! This looks delicious. I’m trying to use what I already have on hand. How would I sun whole wheat spaghetti for the noodles? Thanks!
Hey Yvonne, I have not tested the recipe with whole wheat noodles, but will say that the brown rice noodles typically need 7 minutes boiling water (I usually divide the suggested cooking time by 2 and round down if needed when cooking in the instant pot so 7/2 = 3.5 which I rounded down to 3). If your noodles say 10-12 minutes on the package, cook for 5 minutes at high pressure, following the same instructions otherwise. Does that make sense? Let me know how it turns out.
Delicious and easy! I used zucchini spirals, celery, and riced cauliflower.