Asian chicken pasta made in the instant pot is by far one of the easiest one pot dinners you can make! Ready in under 15 minutes, this healthy gluten free recipe is better than take out and way less expensive! Even your kids are going to love this recipe!
Why you will love this recipe:
Sticky brown rice noodles paired with tender bites of chicken and your favorite veggies all coated in a super simple Asian sauce made from ingredients you likely already have on hand!
Dump everything in the Instant Pot and let it cook. This recipe is easier than stir-fry and will quickly become your go-to when you want an easy Asian dish!
This recipe is super simple and it’s the perfect recipe for when you are craving takeout but you don’t want to leave home!
Ingredients:
- Coconut aminos (or tamari or soy sauce)
- Fresh grated ginger
- Honey
- Chopped green onion
- Garlic powder (or garlic olive oil)
- Water
- Chicken cut into cubes
- Brown rice noodles (1/2 package)
- Veggies of choice (I use shredded carrots, frozen green beans and frozen peas)
Instructions:
In the insert of your pressure cooker cut the chicken into small cubes (this needs to be boneless, skinless chicken). I use kitchen shears to do this quickly.
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To the chicken, add the coconut aminos, ginger, honey, chopped green onion, garlic powder and water. Stir well.
Stir the sauce and chicken well to coat the chicken.
Add the noodles on top of the chicken by breaking them in half (if longer noodles).
Put on the lid to your pressure cooker and cook on high for 3 minutes (make sure you set the lid to “sealing”).
After coming up to pressure and cooking for 3 minutes, manually release the pressure within 1-3 minutes of it finishing.
Carefully open the lid and stir the noodles around. You will see they look stuck together but with some stirring, they will come apart and mix in with the chicken.
To the chicken and noodles, add the shredded carrots, frozen pea and the frozen green beans that are broken into small pieces (I just use my hands for this).
Stir the veggies in to the chicken and pasta in the Instant pot and put the lid back on. Allow the veggies to steam for about 5 minutes.
Top tips
After cooking the noodles in the instant pot, you will notice that the noodles look undercooked and stuck together at first. There is no need to worry, this is expected. You just need to stir the noodles well and they will start to come apart easily and by the time the veggies are done cooking they will be separate.
Cooking the noodles in the instant pot helps to thicken the sauce after stirring in the noodles.
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 noodles to make 2 batches of this recipe. There are two different kinds of noodles that I have tested this recipe with:
- Organic Brown Rice Noodles – these noodles look like regular pasta – they are long, separate individual noodles that are thick like linguine pasta. You will want to break these noodles in half before adding them to the Instant Pot.
- Pad Thai Brown Rice Noodles: these noodles look almost like ramen in the package. You don’t have to break these up before cooking. Just put the cake of noodles on top of the chicken and cook for 3 minutes on high pressure.
Veggies to use:
- 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
Other mix ins or toppings:
- Sriracha
- Chili garlic sauce
- Cilantro
- Chopped green onions
- Chopped peanuts or cashews
- Sesame seeds
Storage:
Store leftover Asian chicken pasta in a glass container for up to 3 days. This dish reheats well the next day in the microwave or on the stove.
Substitutions:
Chicken thighs: Chicken breast, canned chickpeas or tofu (cooked separately).
Coconut aminos: Soy sauce, tamari or liquid aminos can be substituted.
Honey: maple syrup is a great substitution. You can also omit honey if you need no added sugar.
Fresh minced ginger: I like to buy fresh minced ginger in a jar. You can also use ground ginger (about 1 teaspoon).
Garlic powder: Garlic olive oil or fresh garlic are both great options.
Green onion: Omit if you don’t have it on hand.
You love this recipe, you should try:
- Teriyaki Salmon Sheet Pan Meal
- 10 Minute Skillet Asian Chicken
- Vegan Creamy Asian Spaghetti Squash
- Asian Cabbage Slaw with Peanut Lime Dressing
What you need to make this recipe:
Instant Pot Asian Chicken Pasta
Recipe Video
Ingredients
- 1.5 pounds boneless skinless chicken breast – or boneless skinless chicken thighs
- 1/2 cup coconut aminos
- 1/2 cup water
- 1 tbsp honey
- 2 tbsp chopped green onion
- 2 tsp fresh grated ginger
- 1 tsp garlic powder
- 4 oz brown rice noodles – 1/2 package
- 1/4 cup shredded carrots
- 1/4 cup frozen green beans
- 1/4 cup frozen peas
Instructions
- Cut up the chicken into bite size pieces and add it directly to the insert of the pressure cooker.
- Add the coconut aminos, water, honey, green onion, grated ginger, and 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 the veggies and stir well. Close the lid and let the veggies cook in the sauce 5 minutes.
- Serve hot.
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Notes
- Chopped broccoli
- Frozen or fresh bell pepper slices
- Zucchini noodles
- Asparagus
- Spinach
- Sugar snap peas
- Frozen edamame
- Sriracha
- Chili garlic sauce
- Cilantro
- Chopped green onions
- Chopped peanuts or cashews
- Sesame seeds
Nutrition Information
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