Easy Gluten-Free Instant Pot Ramen Stir Fry: Your Quick & Healthy Weeknight Solution
This Instant Pot Ramen Stir Fry is an absolute game-changer for busy weeknights, offering one of the quickest and easiest dinners imaginable without compromising on incredible flavor. It’s quickly become a new family favorite in our home! By utilizing wholesome brown rice ramen noodles and a vibrant homemade stir fry sauce, this incredibly delicious meal is not only gluten-free and dairy-free but also aligns perfectly with popular healthy eating plans like 21 Day Fix and Weight Watchers. This post contains affiliate links for products I’m obsessed with, helping you find my favorite ingredients for your kitchen.
Get ready, food enthusiasts. This recipe is truly special and about to transform your dinner routine.
The inspiration for this lightning-fast, flavor-packed dish comes from two of my most beloved and highly-rated recipes: my irresistible Asian Chicken Meatballs and my classic Healthy Chicken Ramen Noodle Stir Fry. If you’ve enjoyed the savory depth of those dishes, prepare to fall in love with this streamlined, Instant Pot version that delivers all the taste with even greater ease.
What makes this Instant Pot Ramen Stir Fry stand out even more? It’s basically the ultimate “I-don’t-have-time-for-that” version, cleverly combining the best elements of its predecessors into one super-efficient recipe. Here’s why it’s poised to become your new weeknight hero:
- **Minimal Chopping:** Say goodbye to extensive prep work. We’re all about convenience, so we use pre-cut vegetables to get dinner on the table faster.
- **Just One Minute of Hands-Off Cook Time in the Instant Pot:** Yes, you read that right. Your pressure cooker does the heavy lifting in mere minutes, allowing you to focus on other things.
- **No Need to Roll Any Meatballs:** Enjoy all the savory goodness inspired by the Asian Chicken Meatballs without the extra step of forming them.
Despite the incredible simplicity and speed, you still get that same fantastic, authentic Asian flavor profile from the homemade sauce, perfectly paired with the delightful, slurp-worthy ramen noodles that make a stir fry so satisfying. It’s a truly delicious and efficient meal!
Plus, this recipe thoughtfully caters to common dietary needs. It’s completely Gluten-Free, thanks to my beloved Gluten-Free Brown Rice Ramen Noodles, and also dairy-free, making it an accessible and enjoyable option for a wider audience seeking healthy, flavorful meals that fit their lifestyle.
Table of Contents
Toggle
Key Ingredients for Your Instant Pot Ramen Stir Fry
Crafting the perfect Instant Pot ramen stir fry begins with a few essential components that come together to create a symphony of Asian-inspired flavors. Our homemade stir fry sauce lays the foundational taste, boasting a familiar, well-loved flavor profile used in many of my popular Asian-inspired dishes, including those famous meatballs. This means you already know it’s going to be incredibly delicious and satisfying!
For the Irresistible Stir Fry Sauce:
- Pure Maple Syrup – This natural sweetener provides a lovely depth and balance to the savory and umami elements of the sauce. While pure maple syrup is my preference for its unique flavor, you can absolutely substitute it with an equal amount of honey for a similar sweet touch!
- Coconut Aminos – A fantastic gluten-free and soy-free alternative to traditional soy sauce, offering a rich, slightly sweet, and savory umami depth. If gluten isn’t a concern for you, feel free to use tamari or a low-sodium soy sauce instead.
- Tomato Paste – This concentrated ingredient is a secret weapon to really amp up the savory depth and complexity of the stir fry sauce. It adds a wonderful, subtle richness. PRO TIP: Don’t let leftover tomato paste go to waste! Freeze it in tablespoon portions – it’s the perfect amount for future recipes like my Sloppy Joe Stuffed Sweet Potatoes and my Instant Pot BBQ Chicken [Crock Pot Option].
- Low Sodium Chicken Broth – While not always strictly necessary in a stovetop stir fry, the Instant Pot requires a bit of extra liquid to properly come to pressure and cook everything perfectly. Using low-sodium broth allows you to control the overall saltiness of your dish more effectively.
- Sprinkle of Salt – A small amount of salt helps enhance and bring out all the vibrant flavors in the sauce and the overall dish. If you are particularly mindful of sodium intake, you can certainly omit this during preparation and adjust with a pinch of salt to taste right before serving.
Other Essential Stir Fry Ingredients:
- Avocado, Olive, or Coconut Oil – Choose your preferred high-heat cooking oil. I personally lean towards avocado oil for its neutral taste, which allows the delicious stir fry sauce to truly shine without any competing flavors.
- Lean Ground Chicken, Ground Beef, or Ground Turkey – This recipe is incredibly versatile when it comes to protein! Any of these lean ground meats will work wonderfully and readily absorb the savory flavors of the sauce. For an exciting and unexpected twist, you could even consider using pre-cooked chicken sausage to add another layer of taste and texture.
- Garlic – Fresh minced garlic is an absolute cornerstone of Asian cuisine, providing an essential aromatic foundation. I typically use two cloves for a balanced flavor, but for true garlic aficionados, feel free to increase this amount for an even bolder taste!
- Fresh Ginger – The fresh, zesty, and slightly pungent kick of ginger is another essential aromatic that brightens the entire dish. To keep fresh ginger on hand longer and make grating it easier, I highly recommend storing it in the freezer! You can grate it directly from frozen for convenience.
- Matchstick Carrots – To save valuable prep time and make this meal even quicker, I always opt for bags of already shredded matchstick carrots available in most grocery stores. They’re not only great for stir-fries and salads but also make a healthy and crunchy snack that even my kids enjoy!
- Sugar Snap Peas or Snow Peas – Another fantastic time-saving superstar ingredient! Both sugar snap peas and snow peas typically come pre-washed and bagged, meaning zero chopping or fuss is required. They add a lovely crunch, fresh sweetness, and vibrant color to the finished dish.
- Brown Rice Ramen Noodle Cakes – These are the undisputed stars of our gluten-free ramen stir fry! Not only are these brown rice ramen noodles a fantastic, wholesome gluten-free option, but they also boast two grams of fiber per serving, adding a healthy and beneficial boost to your meal. **Be sure to see the dedicated section below for tips on where to purchase these versatile noodles!
- Optional Garnishes – For an extra layer of authentic flavor, a touch of nutty aroma, and a hint of heat, consider finishing your individual serving with a tiny drizzle of toasted sesame oil and a dollop of chili garlic paste (I particularly love Sambal Oelek and always keep it stocked in my fridge!). A small amount on your plate before serving makes a huge difference in elevating the taste. You can also garnish with some freshly chopped green onion or fresh cilantro for added brightness and color, though this dinner is wonderfully delicious and satisfying even without these additions if you’re truly aiming for a “no fuss” experience.
Where to Find Gluten-Free Brown Rice Ramen Noodles
These versatile and healthy brown rice ramen noodles are becoming increasingly popular and, thankfully, much easier to find. I often discover them readily available at my local grocery store in the international or natural foods aisle, and they are frequently stocked in bulk at warehouse clubs like Costco. For those who might have difficulty finding them locally, Amazon is a reliable option to purchase them online. If you choose to use my affiliate link, please note that it’s typically for a bulk purchase of two twelve-packs, which often offers the best price per unit. Don’t worry about having too many on hand – 24 noodle cakes last a very long time in the pantry, ensuring you’re always prepared for a quick, healthy, and satisfying meal!
Crafting Your Instant Pot Ramen Noodles Stir Fry: A Step-by-Step Guide
Making this Instant Pot Ramen Stir Fry is incredibly straightforward and designed for maximum flavor with minimal effort. The beauty of the Instant Pot means most of the cooking is hands-off. Follow these simple steps for a perfectly cooked, delicious meal in no time:
Step One: Prepare Your Stir Fry Sauce. This initial step is crucial for streamlining the entire cooking process and ensuring everything comes together smoothly. By having your flavorful sauce ready before you even begin sautéing, you prevent any risk of overcooking your delicate vegetables or protein later on. Simply combine the pure maple syrup, coconut aminos, low-sodium chicken broth, tomato paste, and a sprinkle of salt in a small bowl. Whisk these ingredients together until they are well combined and uniform. Set this delightful sauce aside for when you need it.
Step Two: Cook Your Ground Meat and Aromatics. Initiate the “Sauté” function on your Instant Pot. Once the inner pot indicates it is hot (often with a “Hot” message or by bubbling a drop of water), add your chosen cooking oil (avocado, olive, or coconut oil) and the lean ground meat (chicken, beef, or turkey). Break the meat apart with a sturdy spoon and stir-fry until it’s almost entirely cooked through and nicely browned. Then, introduce the minced fresh ginger and minced garlic. Continue to cook for approximately an additional minute, stirring occasionally, until these wonderful aromatics release their fragrant and irresistible scents throughout your kitchen.
Step Three: Incorporate the Veggies. Carefully add the matchstick carrots and your choice of sugar snap peas or snow peas directly into the Instant Pot with the cooked meat and aromatics. At this stage, there’s no need to sauté them; simply give everything a good stir to thoroughly combine all the ingredients. This method helps the vegetables retain a delightful, slight crispness rather than becoming mushy under pressure, ensuring a pleasant texture in your finished stir fry.
Step Four: Add Ramen and Sauce for Pressure Cooking. Carefully place the brown rice ramen noodle cakes directly on top of the vegetable and meat mixture in the Instant Pot. Pour exactly half of your previously prepared stir fry sauce evenly over the top of the ramen cakes. Then, using tongs or a fork, gently flip the ramen cakes over and pour the remaining half of the sauce on top. It’s important to ensure that all noodle cakes are moistened by the sauce, paying special attention to the edges, but also making sure the ramen cakes rest primarily on top of the meat and veggies to prevent them from sticking to the bottom of the pot. Secure the Instant Pot lid, ensuring the sealing ring is properly in place. Set your Instant Pot to “Manual” or “Pressure Cook” on high pressure for just 1 minute. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the vent to the “Venting” position.
Step Five: Finishing Touches and Steaming. After the quick pressure release, and once the float valve has dropped, carefully remove the lid. Using two forks, gently separate and break up the ramen noodles, then thoroughly mix them into the stir fry ingredients, ensuring the sauce, meat, and vegetables are well combined. Don’t be alarmed if the ramen noodles still seem a little firm or undercooked at this stage – this is perfectly normal and expected! To achieve their perfect tender texture, simply stir everything together, then place the lid back on the Instant Pot (no need to seal or cook further, just cover loosely). Let it sit for a few minutes (about 5-10 minutes). The residual heat and steam trapped inside the pot will perfectly finish cooking the noodles, making them tender, flavorful, and wonderfully integrated into the dish. This brief steaming step is absolutely key for optimal noodle texture.
Step Six: Serve and Enjoy! Dish out your delicious and freshly prepared Instant Pot ramen stir fry into individual bowls. For those who enjoy a little extra kick and nutty aroma, consider a final flourish: drizzle a tiny amount (about ⅛-¼ tsp) of toasted sesame oil and a dollop of chili garlic paste (like Sambal Oelek) on top of each serving. Freshly chopped green onions or vibrant cilantro also make fantastic garnishes, adding a burst of fresh flavor and appealing color. While this meal is incredibly satisfying and flavorful even without these additions, they certainly elevate the overall dining experience!
Can I Prepare the Ramen Noodles Separately?
Absolutely, you have the flexibility to cook the brown rice ramen noodles separately if that better suits your preference or cooking style. There are a couple of easy ways to do this: you can simply follow the instructions provided on the noodle packet for boiling, which usually takes only a few minutes. Alternatively, you can use my favorite hot water method: just place the dry ramen cakes in a heatproof bowl and cover them completely with very hot tap water – not boiling water from the stove, but water from the hottest setting on your tap. Let them sit until they soften, which typically takes about 5-7 minutes. Once they are al dente and pliable, drain them well and then add them to your cooked stir fry mixture in the Instant Pot or a skillet. While cooking them directly in the Instant Pot with the other ingredients is a convenient time-saver and infuses them with flavor, preparing them separately gives you a bit more control over their exact texture if you have a very specific preference.
No Instant Pot? No Problem! Stove-Top Ramen Stir Fry Option
Even if you don’t own an Instant Pot, you can still easily enjoy this incredible and healthy ramen stir fry! The stovetop method is just as delicious and only slightly different in its execution, still yielding a super quick and satisfying meal perfect for any night of the week. You’ll simply start by cooking your chosen ground meat in a large skillet or wok over medium-high heat. Once browned, add your aromatics (garlic and ginger) and then your chosen veggies, cooking them until they are tender-crisp. Separately, you’ll prepare your brown rice ramen noodles (using the packet instructions or the hot water method mentioned above). Finally, you’ll introduce the prepared stir fry sauce and the separately cooked noodles to the skillet, tossing everything together for a minute or two until it’s all heated through and the sauce slightly thickens, beautifully coating all the ingredients. The full detailed instructions for the stovetop version are conveniently included in the recipe card below, ensuring you can make this flavorful dish regardless of your kitchen appliances!
Vegetable Substitutions: Customizing Your Stir Fry
This Instant Pot ramen stir fry recipe is wonderfully adaptable when it comes to vegetables, allowing you to truly make it your own based on preference or what you have on hand! If snow peas aren’t your favorite, or if you simply want to try something different, feel free to swap them out. For example, my husband isn’t a huge fan of snow peas, but I often appreciate their convenient, no-prep nature. Great alternatives that work beautifully in this dish include fresh green beans (string beans), colorful sliced bell peppers (any color works!), thinly sliced bok choy, or even sliced mushrooms for an earthy flavor. Just be mindful of cooking times for different vegetables, especially if you are using the Instant Pot. For instance, delicate vegetables like broccoli florets tend to get very soft, very quickly in the Instant Pot’s high-pressure environment; if you choose to incorporate broccoli, I highly recommend steaming it separately until it’s tender-crisp and then stirring it in at the very end. This ensures it maintains its appealing texture and vibrant green color.
Tips for Success & Meal Prep
- **Don’t Overcook:** The 1-minute Instant Pot cook time is intentionally precise to ensure the brown rice noodles and vegetables are perfectly tender-crisp. The final steaming step after pressure release is absolutely crucial for achieving the ideal noodle texture.
- **Adjust Spice Level:** For those who crave more heat, feel free to increase the amount of chili garlic paste when serving, or add a pinch of red pepper flakes during the initial sauté step with the aromatics.
- **Excellent for Meal Prep:** Leftovers of this Instant Pot Ramen Stir Fry store wonderfully! Simply transfer any remaining portions to an airtight container and refrigerate for up to 3-4 days. It makes for fantastic, ready-to-eat meal prep lunches or dinners throughout the week.
- **Reheating Instructions:** To reheat, gently warm in the microwave or on the stovetop over low heat. If the noodles or sauce seem a bit dry, add a small splash of water or chicken broth to help loosen them up and restore moisture.
Discover More Delicious Gluten-Free Ramen Noodle Recipes:
If you’re loving the versatility, convenience, and deliciousness of gluten-free brown rice ramen noodles, you’ll definitely want to explore these other fantastic recipes that highlight their potential:
Instant Pot Ramen Noodles | Gluten Free Ramen Noodles – A simpler, yet equally satisfying, warming ramen dish made right in your Instant Pot for ultimate ease.
Ramen Noodle Salad – A refreshing and crunchy salad that ingeniously features those delightful ramen noodles, perfect for a lighter meal or potluck.
Healthy Chicken Ramen Noodle Stir Fry – The original stovetop inspiration for this Instant Pot version, offering a classic approach to a healthy and delicious chicken stir fry.
Instant Pot Ramen Stir Fry
Pin Recipe
Ingredients
- 1/4 cup pure maple syrup can sub honey
- 1/3 cup coconut aminos or sub low sodium soy sauce if you aren’t gluten free
- ¼ cup low sodium chicken broth
- 1 tablespoon tomato paste
- Sprinkle salt
- 2 teaspoon avocado, olive, or coconut oil
- 1 lb lean ground chicken or ground beef
- 2 cloves garlic minced
- 1-2 tablespoons fresh minced ginger
- 1 cup matchstick carrots
- 8 oz sugar snap peas or snow peas
- 2 brown rice ramen noodle cakes
- Optional – sesame oil, chili paste (Sambal Oelek)
Instructions
Instant Pot Method
-
In a small bowl, mix together all ingredients for the stir fry sauce: maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt. Whisk until well combined. Set aside.
-
Set your Instant Pot to the “Sauté” function. Once hot, add your preferred cooking oil and the ground chicken (or other ground meat). Brown the meat, breaking it up with a spoon. When almost cooked through, add the minced ginger and garlic. Continue to sauté for an additional minute, or until fragrant.
-
Add the matchstick carrots and sugar snap peas (or snow peas) to the pot. Give everything a quick stir to combine with the meat and aromatics. Next, carefully place the two brown rice ramen noodle cakes on top of the veggie mixture. Pour half of the prepared stir fry sauce over the ramen cakes, then flip the cakes and pour the remaining sauce over the other side. Ensure the ramen cakes are well-moistened but still resting on top of the other ingredients.
-
Secure the Instant Pot lid, ensuring the sealing ring is in place and the vent is set to “Sealing”. Set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for just 1 minute. After the 1 minute cook time, perform a quick release by carefully turning the vent to the “Venting” position to release the steam.
-
Once the pressure has fully released and the float valve drops, carefully open the lid. Using two forks, gently break up the ramen cakes and stir the noodles thoroughly into the stir fry, mixing with the meat, sauce, and vegetables. The ramen noodles might still feel a little firm at this point, which is normal. To achieve perfect tenderness, replace the lid (without sealing) and let the stir fry sit for a few minutes. The residual heat will continue to steam the noodles to perfection.
-
For an optional flavor boost, drizzle a tiny amount (I use ⅛-¼ tsp) of sesame oil and chili paste (like Sambal Oelek) on individual servings before enjoying. Garnish with fresh green onions or cilantro if desired. (Note: my kids don’t always love the chili paste, but I certainly do!)
Stovetop Directions:
-
In a small bowl, mix together all ingredients for the stir fry sauce: maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt. Whisk until well combined. Set aside.
-
Place the two brown rice ramen noodle cakes in a separate heatproof bowl and cover them with very hot tap water – not boiling, just from the hottest setting on your tap. Let the noodles soften while you prepare the rest of your stir fry, typically 5-7 minutes.
-
In a large skillet or wok, add your preferred cooking oil and the ground chicken (or other ground meat) over medium-high heat. Stir fry until the meat is almost cooked through, breaking it up with a spoon. Then, add the minced ginger and garlic. Cook for an additional minute, or until fragrant.
-
Add the matchstick carrots and sugar snap peas (or snow peas) to the skillet. Cook, stirring frequently, until the vegetables are tender-crisp, typically 3-5 minutes depending on desired tenderness.
-
Drain the softened ramen noodles thoroughly and gently pull them apart with forks. Add the drained noodles to the pan with the chicken and veggies. Pour the prepared stir fry sauce over everything. Toss and cook everything together for 1-2 minutes or until hot, well combined, and the sauce begins to slightly thicken, coating all the ingredients evenly.
-
Serve immediately. For an optional extra kick and depth, drizzle a tiny amount (I use ⅛-¼ tsp) of sesame oil and chili paste (Sambal Oelek) on top before enjoying. Fresh green onions or cilantro make a wonderful garnish!
Video
Notes
WW (Weight Watchers): This Instant Pot Ramen Stir Fry comes in at approximately 10 points per serving. (Please note: this calculation is based on using olive oil, 98% lean ground chicken, and sugar snap peas. Points may vary slightly depending on the specific ingredients and your individual Weight Watchers plan.)
Nutrition