Instant Pot Stir Fry

• servings: 4 servings
• active time: 5 minutes
• total time: 16 minutes

Ingredients

1 ¼ cups vegetable broth (or chicken broth)

6 cloves garlic (minced)

12 oz frozen stir fry vegetables

6 oz ramen noodles (flavor packet discarded)

¼ cup soy sauce

1 tablespoon sesame oil

sweet chili sauce (for serving)

Directions

Break the ramen into small chunks and place them in the bottom of the instant pot insert (see the pictures in the post for reference).

Add the minced garlic, then pour over the vegetable broth and soy sauce. Stir the ramen noodles around and flip them so that they get wet on both sides. This is key for the ramen noodles to cook evenly.

Add the frozen vegetables over the top of the ramen, spreading them out to cover in an even layer. You do not want any ramen noodles showing through.

Place the lid on your instant pot and set to sealing. Turn the instant pot to high pressure for 1 minute.

After the instant pot comes to pressure and counts down the minute, do a quick release.

Once the pin drops, remove the lid and stir the ramen noodles into the vegetables. Stir in the 1 tablespoon of sesame oil.

Serve the stir fry topped with sweet chili sauce to taste and enjoy!

Nutrition

• Calories: 290 kcal
• Total Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Sodium: 2010 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 9 g