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

Instant Pot Asian Noodle Bowls


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!


  • 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


  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!


  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.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes*
  • Category: Instant Pot recipes
  • Method: Instant Pot
  • Cuisine: Asian


  • 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