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Instant Pot Honey Sesame Chicken Noodle Bowls
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4.55 from 179 votes

Instant Pot Honey Sesame Chicken Noodle Bowls

These Instant Pot Honey Sesame Chicken Noodle Bowls are ready in 20 minutes and will satisfy your takeout cravings with way less calories.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Stir Fry
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 393kcal
Author: Taylor Stinson

Ingredients

  • 2 chicken breasts, diced
  • 1/4 cup honey
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tbsp ginger
  • 4 cloves garlic minced
  • 1 tsp Sriracha
  • 1 tbsp sesame oil
  • 1/2 (454g) package rice noodles
  • 1 1/2 cups water
  • 1/2 each red and yellow pepper, chopped
  • 1 cup snap peas
  • 3 scallions, sliced
  • 1 tbsp sesame seeds (for topping)

Instructions

INSTANT POT INSTRUCTIONS

  • Add all ingredients except for snap peas, bell peppers, scallions and sesame seeds to Instant Pot. Leave noodles sitting on top of other ingredients just above the liquid. Set to manual and pressure cook on high for 3 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
  • Stir in snap peas and bell peppers, then place lid back on and let sit for 5 minutes. Serve and top with scallions and sesame seeds. Enjoy!

STOVETOP INSTRUCTIONS

  • Mix together honey, soy sauce, minced garlic, minced ginger, sriracha and sesame oil in a small bowl and set aside.
  • Add 1 tbsp olive oil to a large pot over med-high heat. Add chicken breasts, seasoning with salt and pepper and sauteeing for 3-4 minutes until browned.
  • Meanwhile, add rice noodles to a large bowl filled boiling water (disregard the 1.5 cups of water in the ingredient list as that is meant for Instant Pot instructions). Soak the noodles for 2-3 minutes until al dente. Drain and set aside.
  • Once chicken is browned, add peppers, snap peas and sauce, cooking for 2 minutes until veggies are softened. Add noodles, tossing to coat, cooking another minute. Serve in large bowls with scallions and sesame seeds for garnish. Enjoy!

Video

Notes

If you want your noodles to be a bit firmer, you can cook them separately on the side.
Cut down or leave out the sriracha if you don’t want your chicken to have any kick.
Store any leftovers in the fridge for 4 to 5 days. Reheat in the microwave for 2 minutes and stir.
You can freeze the noodles for up to 3 months. Thaw in the fridge then eat them cold or reheat in the microwave.

Nutrition

Calories: 393kcal | Carbohydrates: 41g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 874mg | Potassium: 326mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1350IU | Vitamin C: 88.3mg | Calcium: 40mg | Iron: 3.4mg