Instant Pot Asian Chicken Noodle Stirfry
This Instant Pot Asian Chicken and Noodles is a quick, high-protein meal that’s perfect for busy weeknights. With tender chicken, savory sauce, and perfectly cooked noodles, it’s an easy, one-pot dish that’s ready in under 20 minutes. Customize it with your favorite veggies and top it off with spicy sriracha or crunchy peanuts for a meal the whole family will love! Gluten free and packed with flavor, this is the ultimate comfort food with an Asian twist.
Servings 4
Calories 358kcal
Equipment
- Pressure cooker Instant Pot
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.
Video
Notes
Tips for success:
- 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.
Nutrition
Calories: 358kcal | Carbohydrates: 36g | Protein: 39g | Fat: 5g | Fiber: 3g | Sugar: 6g
