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Instant Pot chicken yakisoba with noodles, chicken, and vegetables in a bowl

Instant Pot Chicken Yakisoba Recipe

Quick and flavorful Instant Pot Chicken Yakisoba with tender chicken, crisp vegetables, and savory Japanese noodles in a sweet-savory sauce. A 15-minute weeknight dinner the whole family will love!
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Course: Dinner, Main Course
Cuisine: Asian-Inspired, Japanese
Prep Time: 10 minutes
Cook Time: 5 minutes
Natural Release: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 420kcal
Cost: $15

Equipment

  • Instant Pot (6 or 8 quart)
  • Mixing bowls
  • Chef’s knife
  • Cutting board
  • Silicone tongs

Ingredients

Protein & Noodles

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 3 packages fresh yakisoba noodles 9 oz total

Vegetables

  • 2 cups shredded cabbage
  • 1 large carrot julienned
  • 1 bell pepper sliced thin
  • 3 green onions chopped (whites and greens separated)

Yakisoba Sauce

  • ¼ cup soy sauce low sodium
  • 2 tablespoon oyster sauce
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated

Other

  • 1 tablespoon vegetable oil
  • ½ teaspoon black pepper
  • 1 teaspoon cornstarch
  • 2 tablespoon water
  • sesame seeds for garnish

Instructions

  • Mix all sauce ingredients (soy sauce, oyster sauce, Worcestershire, brown sugar, sesame oil, garlic, ginger) in a bowl.
  • Pat chicken dry and season with black pepper.
  • Turn Instant Pot to sauté. Heat oil, then brown chicken until lightly golden.
  • Stir in garlic, ginger, and white parts of green onion. Sauté briefly.
  • Pour in sauce and ½ cup water. Scrape up any browned bits from the bottom to prevent burn notice.
  • Place yakisoba noodles on top. Do not stir.
  • Layer cabbage, carrots, and bell pepper on top of noodles.
  • Seal lid and pressure cook on high for 3 minutes.
  • Let pressure release naturally for 5 minutes, then quick release remaining pressure.
  • Open lid and gently toss everything to mix noodles, chicken, and veggies together.
  • If needed, stir cornstarch with water and mix in to thicken. Sauté 1–2 minutes until sauce is glossy.
  • Garnish with green onion tops and sesame seeds before serving.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 420kcal | Carbohydrates: 52g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 1280mg | Potassium: 520mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3500IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 3mg