Quick Instant Pot Chicken Yakisoba

You know, there’s something almost magical about whipping up a meal that feels both comforting and exotic in no time at all. That’s why I’m super excited to share this Quick Instant Pot Chicken Yakisoba recipe with you! This dish brings together juicy chicken, vibrant veggies, and those slurp-worthy yakisoba noodles that’ll transport your taste buds straight to the streets of Japan. I first stumbled upon this recipe during a busy week when I just needed something quick yet satisfying to keep my family happy—and believe me, it was an instant hit!

Reasons to try it

Here’s the deal: when you’re juggling a million things, but still craving something hearty and homemade, this dish is a shining beacon. It’s fast, flavorful, and seriously easy to customize. Think about it: tender chicken, crisp veggies, and that beautiful blend of soy and oyster sauce, all wrapped up in those delightful noodles. Plus, let’s not overlook the fact that it packs a punch of nutrition with all those fresh greens! You’re getting fiber, protein, and a truckload of flavor, which is just what you need at the end of the day.

Oh, and did I mention the cleanup is a breeze? Just one pot, and you’re done. No pots and pans piling up in the sink—it makes this recipe all the more appealing for busy weeknights. Trust me when I say you’ll find yourself making this a regular in your weekly rotation.

Gather these ingredients

To make this delicious dish pop, here’s what you’ll need:

• 1 pound chicken breast, sliced: Choose lean, boneless chicken breast for a protein-packed meal. You could also swap it out for chicken thighs if you want some extra richness.
• 8 ounces yakisoba noodles: These noodles are the star of the show. If you can’t find them, feel free to use spaghetti or ramen noodles in a pinch.
• 1 cup broccoli florets: Fresh broccoli adds a great crunch and packs in nutrients. You can switch it up with snow peas if that’s what you have on hand.
• 1 bell pepper, sliced: Any color will do! Red, yellow, or green will all work beautifully, adding a pop of color and sweetness.
• 2 carrots, julienned: These not only add flavor but also a lovely visual element to your dish. If you’re short on time, pre-sliced carrots save the day.
• 1/4 cup soy sauce: This is your umami backbone. Low-sodium options are great if you’re watching your salt intake.
• 2 tablespoons oyster sauce: This adds depth and a hint of sweetness—don’t skip it!
• 2 tablespoons sesame oil: The nutty aroma of sesame oil elevates this dish to another dimension. It also helps with that lovely stir-fried finish.
• 2 cloves garlic, minced: Fresh garlic is always the way to go for that punch of flavor.
• 1 teaspoon ginger, grated: The zestiness of ginger is like a burst of sunshine in each bite.
• Green onions, for garnish: These bring a fresh crunch on top and a pop of color.

Preparing Quick Instant Pot Chicken Yakisoba

Ready to get cooking? Let’s dive into the delightful steps that will lead you to the table, dish in hand.

1. Set the Instant Pot to sauté mode and drizzle in that fragrant sesame oil. You want that pan to be nice and hot to get a perfect sear on the chicken.
2. Add the sliced chicken and let it cook until browned, about 3-4 minutes. Don’t overcrowd—it’s worth the patience for that golden crust.
3. Toss in the garlic and ginger, sautéing for an additional minute until your kitchen starts to smell divine.
4. Pour in the soy sauce and oyster sauce. Swirl everything around to combine—think of this as making the flavorful base that’ll coat everything beautifully.
5. Add the yakisoba noodles and veggies, gently tossing to combine. Make sure the noodles are soaked by the sauce—they’ll soak up all that goodness!
6. Close the lid and set it to manual mode for just 3 minutes. Can you believe you’ll have dinner ready in less time than it takes to watch a sitcom?
7. After the timer goes off, quick release the pressure. This is where the magic happens—the steam will give your noodles that luxurious texture.
8. Toss everything one last time before serving, and don’t forget to garnish with those lovely green onions.

Best way to enjoy it

Serving this electrifying dish can be a canvas for creativity! I love to plate it with a sprinkle of sesame seeds for that extra touch of crunch. You can pair it with a simple side salad dressed in a light sesame vinaigrette or some crispy spring rolls for extra texture and flavor. Want to turn it into a full meal experience? Some steamed edamame on the side complements this plate perfectly.

How to store and freeze

Now, let’s chat leftovers. This yakisoba is just fine stored in an airtight container in the fridge for up to two days. When you’re ready to dive in again, just reheat it in the microwave or on the stovetop with a splash of water to rejuvenate those noodles. If you want to make it ahead, you can freeze it for up to a month. Just remember: if you’re freezing, avoid adding the green onions until you’re ready to serve—that way they keep their crunch!

Pro chef tips

Here’s the scoop for making this dish even better:

• Don’t rush the sautéing stage! The browning of the chicken brings out rich flavors that are essential.
• Taste as you go. If you like it saltier, add a splash more of soy sauce or a pinch of salt at the end.
• Feel free to mix it up! Swap the chicken for shrimp, tofu, or even beef, based on what your taste buds desire!

Creative Twists

Want to play around with flavors? Here are some fun ideas:

• Spice it up: Add a teaspoon of chili paste or some Sriracha into the sauce mix for a fiery kick.
• Add nuts: Toss in some cashews or peanuts for extra crunch and protein.
• Make it vegetarian: Just swap the chicken for your favorite protein or load it up with more vegetables like snap peas, baby corn, or bell peppers.

Your questions answered

• How long does this take to cook?
  From start to finish, you’re looking at around 30 minutes, including the prep!

• Can I use a different kind of meat?
  Absolutely! Chicken thighs or even pork are great substitutes.

• What’s a good gluten-free alternative?
  Try gluten-free soy sauce, or use rice noodles instead of yakisoba.

• How spicy can I make it?
  You can easily add more spice by including chili powder, crushed red pepper, or Sriracha to taste.

• Can I add more veggies?
  Of course! This dish is super flexible—throw in anything you love or have on hand.

This dish, with its blend of flavors and colors, is bound to light up your kitchen. The best part? You have the power to make it your own with little tweaks and adjustments. Go ahead, dive in, and let me know how it turns out! I can’t wait to hear your thoughts and any fun twists you tried. Happy cooking!

Print Recipe

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Quick Instant Pot Chicken Yakisoba

Cooking Method: Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy Free High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 10 Calories: 450

Best Season: Suitable throughout the year

Description

A comforting and exotic Quick Instant Pot Chicken Yakisoba recipe featuring juicy chicken, vibrant veggies, and slurp-worthy yakisoba noodles.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 pound chicken breast, sliced (Lean, boneless chicken breast)
• 8 ounces yakisoba noodles (Spaghetti or ramen noodles can be used as substitutes)
• 1 cup broccoli florets (Fresh broccoli or snow peas)
• 1 each bell pepper, sliced (Any color: red, yellow, or green)
• 2 each carrots, julienned (Pre-sliced carrots can be used)
• ¹⁄₄ cup soy sauce (Low-sodium options recommended)
• 2 tablespoons oyster sauce (Adds sweetness and depth)
• 2 tablespoons sesame oil (For nutty aroma and stir-fried finish)
• 2 cloves garlic, minced (Fresh garlic preferred)
• 1 teaspoon ginger, grated (For zestiness)
• to taste green onions, for garnish (Adds freshness and color)

Instructions

Cooking Steps

1. Sauté Chicken

   Set the Instant Pot to sauté mode and drizzle in sesame oil. Add sliced chicken and cook until browned, about 3-4 minutes.
   Don't overcrowd the pot.
   Mark as complete

2. Add Garlic and Ginger

   Toss in the garlic and ginger, sauté for an additional minute until fragrant.
   Mark as complete

3. Combine Sauces

   Pour in soy sauce and oyster sauce, swirling to combine.
   This creates the flavorful base.
   Mark as complete

4. Add Noodles and Veggies

   Add yakisoba noodles and veggies, gently tossing to combine.
   Ensure the noodles soak up the sauce.
   Mark as complete

5. Pressure Cook

   Close the lid and set to manual mode for 3 minutes.
   Quick release the pressure after cooking.
   Mark as complete

6. Final Touch

   Toss everything one last time before serving, garnish with green onions.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 900mg38%

Potassium 500mg15%

Total Carbohydrate 50g17%

Dietary Fiber 4g16%

Sugars 5g

Protein 30g60%

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Vitamin A 600 IU

Vitamin C 50 mg

Calcium 30 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 40 mcg

Thiamin 0.4 mg

Riboflavin 0.3 mg

Niacin 6 mg

Vitamin B6 0.5 mg

Folate 50 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 40 mg

Zinc 2 mg

Selenium 20 mcg

Copper 0.5 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize with different proteins or veggies.

Keywords: chicken, yakisoba, instant pot, quick meal, easy recipe