Instant Pot Chicken and Ramen with Peanut Sauce

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Instant Pot Chicken and Ramen with Peanut Sauce


Instant Pot Chicken and Ramen with Peanut Sauce

Servings 4


  • 2 Tablespoons peanut oil
  • 1 ½ - 2 pounds boneless skinless chicken thighs
  • Zest of one lime
  • 2 minced garlic cloves
  • 1 teaspoon kosher salt
  • 1-2 Tablespoons red curry paste more paste for a spicier sauce!
  • 1 can full fat unsweetened coconut milk
  • ½ cup coconut cream
  • ¼ cup creamy peanut butter
  • 1 Tablespoon brown sugar
  • 1 Tablespoon garlic chili sauce or Korean chili sauce
  • 1 Tablespoon soy sauce or Tamari
  • 1 teaspoon fresh ginger
  • 1 teaspoon fish sauce
  • 2 packages of ramen noodles uncooked
  • 3-4 cups chicken stock depending on how ‘brothy’ you want the sauce!
  • Chopped scallions
  • Cilantro
  • Lime Wedges


  • Combine minced garlic and lime zest in a bowl with peanut oil and brush on chicken thighs, sprinkle both sides with kosher salt.
  • Turn the Instant Pot on to Saute setting (High) and add canola oil. Saute chicken thighs in batches until slightly browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.
  • Continue on Saute Setting and add curry paste, stirring frequently for about a minute until paste is fragrant. Add coconut milk, peanut butter, brown sugar, ginger, chili sauce and fish sauce until combined.
  • Add chicken back into the Instant Pot and set to manual high pressure for 12 minutes. Let the pressure release naturally for 5 minutes. Open the lid, stir coconut cream into the sauce and add ramen noodles. Put on Saute mode for 3-4 minutes until ramen is al dente. Spoon into bowls and top with chopped scallions, cilantro and lime wedges.


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