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Home » Recipes » Instant Pot Recipes » Instant Pot Asian Noodle Bowls

Last updated on September 29, 2019. Originally posted on September 29, 2019 By Maryea / 19 Comments

Instant Pot Asian Noodle Bowls

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This recipe for Instant Pot Noodle Bowls is made with brown rice noodles, chicken, and carrots, a delicious sauce with Asian-inspired flavors, and is an easy “dump and set” pressure cooker recipe with minimal prep! It’s perfect for a busy weeknight dinner that’s still healthy. Healthy Instant Pot recipes make life so much easier!

Instant Pot Asian Noodle Bowls with chicken carrots

Is there anything better than being able to dump your ingredients into the Instant Pot and have a healthy dinner ready in about 20 minutes? This busy mama can’t think of much! Except maybe a trip to Mexico, but that might just be the blanket of snow I’m staring at out my window talking to me right now.

I guess I’ll have to settle for an easy and healthy Instant Pot dinner. It’s the little things in life, right?

A few things about this Instant Pot Asian Noodle Bowl recipe. It truly is a “dump and set” dinner. Instant Pot Asian Noodle Bowls dump and set ingredients in the Instant Pot pressure cooker

How to Make Instant Pot Asian Noodle Bowls

The only prep involved in this recipe is slicing two carrots and cutting your chicken into bite-sized pieces. But guess what? You can ask the butcher at the grocery store to do that! Most will happily help you with that step and boom! you cut your dinner prep time down.

The sauce is an Asian-inspired mix of Tamari soy sauce, (links to products are affiliate links), rice vinegar, chicken broth, almond butter, and sweetened with a little erythritol instead of added sugar. You can use regular sugar or brown sugar if you prefer.

When everything is cooked together in the Instant Pot, the starch from the noodles thicken the sauce naturally. The starch also creates a sticky noodle, which I LOVE. Instant Pot Asian Noodle Bowls with chicken, carrots, and brown rice noddles

By the way, that pretty red Instant Pot up there is my new second Instant Pot! You’d be surprised how handy having a second one is. I love it!!

This is one of 175 recipes in my cookbook, I Love My Instant Pot Anti-Inflammatory Diet Recipe Book. If you love healthy Instant Pot recipes, GRAB IT!

I love my Instant Pot cover

Please let me know if you try this recipe for Instant Pot Asian Noodle Bowls!

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Instant Pot Asian Noodle Bowls

Instant Pot Asian Noodle Bowls with chicken, carrots, and brown rice noddles

★

1 from 1 reviews

An easy dump and set Instant Pot dinner, these Asian Noodle Bowls are made with brown rice noodles, chicken, and carrots. The noodles are sticky and delicious!

  • Author: Maryea Flaherty | Happy Healthy Mama
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes*
  • Total Time: 48 minute
  • Yield: 4 1x
  • Category: Instant Pot recipes
  • Method: Instant Pot
  • Cuisine: Asian

Ingredients

Scale
  • 1/2 cup reduced sodium tamari soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons almond butter *
  • 2 tablespoons erythritol
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken breast, but into bite-sized pieces*
  • 2 large carrots, peeled and thickly sliced (1/2″) on the diagonal
  • 8 ounces uncooked brown rice noodles
  • For topping: sliced green onions and chopped almonds

Instructions

  1. Place all the ingredients in the Instant Pot.
  2. Place the lid on the pot and turn the vent to the sealing position.
  3. Press the manual button for high pressure and adjust the time to 3 minutes.
  4. Once the timer has beeped, turn the vent to release the pressure (quick release method).
  5. Carefully stir the ingredients. Portion into four bowls and top with sliced green onions and a sprinkled of chopped almonds. Enjoy!

Notes

  1. Time to cook includes the time it takes for the Instant Pot to come to pressure, which should be about 10-12 minutes.
  2. Peanut butter may be substituted for almond butter.
  3. Make sure to cut the chicken into bite-sized pieces and the carrots into thick slices so they cook at the same rate as the noodles.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 430
  • Sugar: 4.2 grams
  • Fat: 8.8 grams
  • Saturated Fat: 1 gram
  • Carbohydrates: 30 grams
  • Fiber: 3.1 grams
  • Protein: 32 grams

Keywords: Instant Pot Asian Noodle Bowls

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Tag @https://www.instagram.com/happyhealthymama/ on Instagram and hashtag it #happyhealthymama

If you love easy Instant Pot dinners, you should also try these Instant Pot Coconut Lime Chicken Bowls!

This recipe was first published January 2019. Video was added September 2019.

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Filed Under: Anti-inflammatory Diet

Previous Post: « Honey Garlic Chicken (Instant Pot Pressure Cooker or Slow Cooker recipe!)
Next Post: Look Inside I Love My Instant Pot® Anti-Inflammatory Diet Recipe Book! »

Reader Interactions

Comments

  1. Erin Mathers says

    October 24, 2020 at 6:35 pm

    How many more minutes should I cook if it doesn’t cook all the way through?

    Reply
  2. Robin Peterson says

    February 29, 2020 at 12:52 pm

    Could you add broccoli to this recipe and if so would it increase the cook time? Thanks!

    Reply
    • Robin says

      February 29, 2020 at 12:53 pm

      Whoops! Sorry, I didn’t mean to post this twice!

      Reply
  3. Robin says

    February 29, 2020 at 9:33 am

    Can you add broccoli to this recipe and if so, does that increase the cook time? I need to get greens into my kiddos 😊 Thanks!!

    Reply
    • Maryea says

      February 29, 2020 at 9:54 am

      Yes, you can! It won’t increase the cook time. Broccoli cooks very quickly in the Instant Pot. 🙂

      Reply
      • Robin says

        February 29, 2020 at 12:54 pm

        Thank you for your quick response!!

  4. Lilli says

    December 8, 2019 at 5:39 pm

    This recipe didn’t cook all the way through for me. I have the exact same instant pot and even increased the time by a minute and there was uncooked chicken and noodles.

    ★

    Reply
    • Maryea says

      December 9, 2019 at 10:16 am

      How large did you cut your chicken chunks? Likely they were too big. I’m surprised the noodles didn’t cook as they cook so quickly even without a pressure cooker.

      Reply
  5. Lindsey says

    April 4, 2019 at 4:20 pm

    Could coconut aminos work instead? My daughter can’t have soy.

    Reply
    • Maryea says

      September 29, 2019 at 7:39 pm

      Yes!

      Reply
  6. Capitolah says

    April 1, 2019 at 6:11 pm

    How much sugar or brown sugar would you add instead of erythritol?

    Reply
    • Maryea says

      April 1, 2019 at 6:24 pm

      I would do the same amount of regular sugar.

      Reply
  7. Melissa Kin says

    February 6, 2019 at 5:53 am

    This looks yummy! What brand of brown rice noodles are they?

    Reply
    • Maryea says

      February 6, 2019 at 10:18 am

      I use the thai kitchen brand! 🙂

      Reply

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