Instant Pot Honey Sesame Chicken Noodle Bowls: Your 20-Minute Healthy Takeout Solution
Craving your favorite takeout but looking for a healthier, quicker option? These Instant Pot Honey Sesame Chicken Noodle Bowls are your answer! Ready in just 20 minutes, they deliver all the rich, sweet, and savory flavors you love with significantly fewer calories. This recipe is perfect for busy weeknights, offering a delicious and nutritious meal that the whole family will adore, transforming your kitchen into your favorite Asian restaurant.
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This Instant Pot honey sesame chicken recipe brings together juicy chicken, tender rice noodles, and a vibrant medley of vegetables, all coated in a delectable sweet and slightly spicy honey sesame sauce. The best part? It uses the magic of your Instant Pot to get dinner on the table in record time, making it an ideal choice for busy weeknights when you’re short on time but refuse to compromise on flavor.
Forget the long lists of ingredients and complicated steps often associated with Asian-inspired dishes. Our streamlined recipe ensures minimal effort without sacrificing authenticity or taste. With fresh ingredients and easy-to-follow instructions, you’ll be enjoying these irresistible chicken noodle bowls faster than you can order takeout.
Essential Ingredients and Smart Substitutions for Your Honey Sesame Chicken
Creating delicious and versatile meals often means knowing how to adapt your ingredients. This honey sesame chicken recipe is incredibly flexible, allowing for various substitutions to suit your dietary needs, pantry staples, or flavor preferences. Here’s a detailed look at the core ingredients and how you can confidently swap them out.
- Chicken breasts — Boneless, skinless chicken breasts are a lean protein choice that cooks quickly and absorbs flavors beautifully. If you’re looking for an alternative, boneless pork chops are an excellent choice, offering a slightly richer flavor and similar cooking time. For a plant-based version of these noodle bowls, extra-firm tofu or tempeh are fantastic. Press tofu to remove excess water before dicing and adding it to the Instant Pot or sautéing. Both tofu and tempeh will soak up the honey sesame sauce wonderfully.
- Honey — Honey provides that signature sweetness to our sauce. If you prefer a different sweetener or are avoiding honey, agave nectar or maple syrup are excellent 1:1 substitutes. They offer similar liquid sweetness. If you have no syrup on hand, you can use brown sugar for a deeper molasses note or regular granulated white sugar for a cleaner sweetness. Adjust quantities to your taste, as different sugars vary in sweetness.
- Soy sauce — This ingredient is crucial for the umami and savory depth of the dish. For a gluten-free version, simply swap traditional soy sauce for tamari, which offers the same great flavor without the gluten. If you need to avoid soy entirely, coconut aminos are a fantastic alternative. They provide a similar savory and slightly sweet profile, making them a great choice for this honey sesame chicken.
- Sriracha — For that perfect hint of spicy kick, sriracha is our go-to. However, any hot sauce you have on hand can work in a pinch. American-style hot sauces like Texas Pete or Louisiana hot sauce will add a tangy heat. For those who enjoy a spicier, more robust flavor, Mexican hot sauces can also be used. If you want to maintain an Asian flavor profile, Korean gochujang is a fantastic substitute, offering a complex, fermented chili heat. Adjust the amount to control the spice level according to your preference.
- Sesame oil — Sesame oil is essential for that distinctive nutty, toasted aroma and flavor that defines many Asian dishes. If you don’t have sesame oil, or prefer a neutral alternative, avocado oil or grapeseed oil are wonderful substitutes. While they won’t provide the same nutty flavor, they are high-smoke-point oils that will work well for cooking and won’t overpower the other flavors in the sauce.
- Rice noodles — Rice noodles are light and absorb the sauce well. If you don’t have them, you can easily use wheat noodles. Angel hair, linguini, or fettuccini can all be used, but note that their cooking characteristics differ. When using wheat noodles, it’s generally better to cook and drain them separately according to package directions before stirring them into the finished chicken and sauce to prevent them from becoming mushy or sticking together in the Instant Pot.
- Bell pepper — Bell peppers add a pleasant sweetness and crunch. Feel free to experiment with other vegetables that offer a similar sweet and crunchy texture. Chunky chopped zucchini and yellow squash are great options that cook nicely in the Instant Pot. Thickly sliced sweet onions also add a delightful savory-sweet element and good texture. Broccoli florets or thinly sliced carrots would also be excellent additions.
- Snap peas — Fresh snap peas contribute a crisp texture and vibrant green color. Perfectly fresh chopped green beans make a wonderful and readily available substitute for snap peas, offering a similar crunch.
- Scallions – Scallions (also known as green onions) are primarily used as a fresh garnish to add a mild, oniony bite and bright color. Green onions are indeed the best choice here. If you don’t have them, you can omit them without significantly impacting the core flavor, though you’ll miss the fresh finish.
- Sesame seeds — Sesame seeds are a classic garnish for this dish, adding a textural crunch and subtle nutty flavor. Poppy seeds can be a good replacement if you’re looking for a similar visual and mild crunch. For a more pronounced nutty flavor and crunch, consider using roasted sunflower or pumpkin seeds.
Crafting Your Instant Pot Honey Sesame Chicken Noodle Bowls
Making these delicious honey sesame chicken noodle bowls in your Instant Pot is incredibly straightforward, perfect for those times when you need a quick yet satisfying meal. Follow these simple steps for a flavor-packed dish:
Instant Pot Method:
- Prepare Ingredients: Dice your chicken breasts and gather all the sauce ingredients: honey, low-sodium soy sauce (or tamari/coconut aminos), minced ginger, minced garlic, sriracha, and sesame oil.
- Layer in Instant Pot: Add the diced chicken to the Instant Pot. Then, pour in the honey, soy sauce, ginger, garlic, sriracha, and sesame oil. Give it a gentle stir to combine the sauce with the chicken. Next, add the rice noodles on top of the chicken and sauce. It’s important to leave the noodles sitting just above the liquid and not stir them in, as this prevents them from becoming too mushy during pressure cooking. Finally, pour in 1.5 cups of water over the noodles without stirring.
- Pressure Cook: Secure the lid on your Instant Pot and ensure the vent is set to sealing. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 3 minutes on high pressure. The Instant Pot will take approximately 10 minutes to come to pressure before the cooking time begins.
- Quick Release Pressure: Once the cooking cycle is complete, the Instant Pot will beep. Immediately press “Cancel” and perform a quick release of the pressure by carefully turning the vent to the venting position. Stand clear of the steam as it releases. Wait until the float valve drops down completely before attempting to open the lid.
- Add Vegetables: Carefully remove the lid. Stir in the snap peas and chopped bell peppers. The residual heat from the Instant Pot will gently cook these vegetables, leaving them with a pleasant crisp-tender texture.
- Allow to Rest: Place the lid back on the Instant Pot (no need to seal or pressure cook again) and let the dish sit for 5 minutes. This allows the vegetables to soften slightly and the flavors to meld beautifully.
- Garnish and Serve: Remove the lid, stir everything together once more. Ladle the honey sesame chicken and noodles into bowls. Garnish generously with freshly sliced scallions and a sprinkle of sesame seeds for an added layer of flavor and texture. Serve immediately and enjoy!
Stovetop Method:
No Instant Pot? No problem! You can still enjoy these delicious honey sesame chicken noodle bowls using a stovetop method. Here’s how to adapt the recipe:
- Prepare the Sauce: In a small bowl, whisk together the honey, soy sauce (or tamari/coconut aminos), minced garlic, minced ginger, sriracha, and sesame oil. Set this flavorful sauce aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot or deep skillet over medium-high heat. Add the diced chicken breasts, seasoning them with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring occasionally, until the chicken is nicely browned on all sides and mostly cooked through.
- Prepare the Noodles (Separately): While the chicken cooks, bring a separate pot of water to a rolling boil. Add the rice noodles to the boiling water (disregard the 1.5 cups of water from the Instant Pot ingredient list, as that is for pressure cooking). Soak the noodles for 2-3 minutes, or according to package instructions, until they are al dente (slightly firm to the bite). Drain them thoroughly and set aside.
- Combine and Finish: Once the chicken is browned, add the chopped bell peppers and snap peas to the pot with the chicken. Pour in the prepared honey sesame sauce. Cook for 2 minutes, stirring constantly, allowing the sauce to thicken slightly and the vegetables to soften to a crisp-tender texture.
- Add Noodles and Serve: Add the drained rice noodles to the pot with the chicken and vegetables. Toss everything gently to ensure the noodles are fully coated in the delicious sauce. Cook for another minute to heat the noodles through. Serve immediately in large bowls, garnished with fresh scallions and sesame seeds. Enjoy your homemade honey sesame chicken noodle bowls!
Achieving the Perfect Noodle Texture for Your Bowls
One of the common questions when cooking noodles in a pressure cooker like the Instant Pot is about texture. While cooking rice noodles directly in the Instant Pot with the chicken is incredibly convenient and yields a perfectly edible result, it often makes the noodles a bit softer than some might prefer. Many enthusiasts of Asian noodle dishes enjoy their noodles with a distinct “bite” or al dente texture.
If you fall into the camp that prefers firmer noodles, achieving this ideal texture is incredibly easy and can be done alongside your Instant Pot chicken preparation. By cooking them separately, you gain precise control over their doneness, ensuring they are perfectly al dente and never mushy. Here’s how to get those ideal firm noodles:
- Boil Water: Bring a pot of water to a rolling boil on your stovetop.
- Add Noodles: Carefully add your rice noodles to the boiling water.
- Soak Briefly: Let the noodles soak for only 1-2 minutes, or exactly according to package instructions for an al dente finish. Rice noodles cook very quickly!
- Drain and Serve: Immediately drain the noodles using a colander. Rinse briefly with cold water to stop the cooking process and prevent sticking, if desired. Then, stir them into your finished honey sesame chicken mixture just before serving.
Tada! So easy, right? This method guarantees that your noodles will have that satisfying chew that complements the tender chicken and crisp vegetables perfectly in your honey sesame chicken noodle bowls.
Frequently Asked Questions About Honey Sesame Chicken Noodle Bowls
Here are some common questions you might have about making and enjoying your Instant Pot Honey Sesame Chicken Noodle Bowls:
At its core, honey sesame chicken is made of tender chicken (usually diced chicken breast or thigh) coated in a sweet and savory sauce. The key components, as implied by the name, are honey for sweetness, sesame oil for its distinctive nutty aroma, and often toasted sesame seeds for garnish and crunch. For these delightful noodle bowls, we enhance the dish by adding rice noodles and a colorful array of fresh vegetables like bell peppers and snap peas, making it a complete and satisfying meal.
Our Instant Pot honey sesame chicken noodle bowls offer a wonderful balance of flavors that is predominantly sweet with a delightful hint of spice. The sweetness comes primarily from the honey, creating a rich and appealing glaze. The spicy kick is introduced through sriracha sauce. If you prefer a milder flavor profile, you can easily reduce the amount of sriracha or omit it entirely. For those who love more heat, feel free to add a little extra!
These honey sesame chicken noodle bowls are designed to be a complete meal on their own, packed with protein, carbs, and vegetables. However, if you’re looking to round out your meal or add more variety, serving them with a fresh, crisp salad is always an excellent idea – think a simple green salad with a ginger-sesame dressing. Alternatively, to keep with the Asian theme, a light and flavorful hot and sour soup or a small side of steamed edamame would perfectly complement the flavors of the noodle bowls.
Storing and Reheating Your Honey Sesame Chicken Noodle Bowls
These Instant Pot Honey Sesame Chicken Noodle Bowls are fantastic for meal prep! To maximize their shelf life and maintain freshness, portion out any leftovers into airtight glass meal prep bowls immediately after cooling. Store them in the refrigerator, where they will stay fresh and delicious for 4 to 5 days. Glass containers are ideal as they don’t absorb odors and are microwave-safe.
When you’re ready to enjoy your leftovers, reheating is quick and easy. Simply place a portion in the microwave and heat for an initial 2 minutes. Stir the contents well to redistribute the heat and sauce evenly. Continue to reheat in one-minute intervals, stirring briefly between each, until the dish reaches your preferred warm temperature. Be careful not to overheat, as this can make the noodles mushy. For the best flavor and texture, consider adding a fresh sprinkle of sesame seeds and sliced scallions right before serving. Voila! A delicious, ready-to-eat meal just minutes away.
Freezing Your Honey Sesame Chicken Noodles for Later
One of the great advantages of rice noodles is how well they freeze, making these honey sesame chicken noodle bowls an excellent candidate for long-term meal prep. When planning to freeze your noodles with the chicken, a helpful tip is to cook the noodles slightly underdone. This “al dente” approach prevents them from becoming overly soft or mushy when you reheat them after thawing.
Once cooled, portion the chicken and noodles into freezer-safe containers or bags. They can be frozen for up to 3 months. When you’re ready to enjoy, simply transfer the frozen contents to the fridge to thaw overnight. Once thawed, you can enjoy them cold (perhaps as a refreshing noodle salad) or reheat them in the microwave using the intervals described above. This flexibility makes these noodle bowls a convenient and delicious option to have on hand for quick meals anytime.
Explore More Instant Pot Noodle Recipes
If you loved the ease and flavor of these Honey Sesame Chicken Noodle Bowls, you’ll be thrilled to discover more delicious noodle recipes you can make in your Instant Pot. Pressure cooking simplifies the process, making it easier than ever to whip up your favorite Asian-inspired dishes. Dive into these other fantastic options:
- Instant Pot Pad Thai: A classic Thai dish, made incredibly fast and simple in your Instant Pot. All the authentic flavors without the fuss!
- Instant Pot Yakisoba Noodle Bowls: Enjoy the savory goodness of Japanese stir-fried noodles with chicken or your choice of protein, all from your pressure cooker.
- Instant Pot Red Curry Noodles: A rich and creamy red curry chicken dish with tender noodles, perfect for a cozy and exotic meal.
- Instant Pot Honey Sesame Chicken Bowls: If you just can’t get enough of this amazing flavor, sometimes simpler is better. This version focuses just on the chicken and sauce.
Each of these recipes brings unique flavors and textures, proving just how versatile and efficient your Instant Pot can be for creating wholesome and exciting noodle-based meals. Enjoy your culinary journey!
Essential Meal Prep Tools for This Recipe
Having the right tools can make all the difference in simplifying your meal prep and ensuring a smooth cooking experience. For this Instant Pot Honey Sesame Chicken Noodle Bowls recipe, these are the items I recommend:
- The Instant Pot DUO Plus 60 is the specific model I use and highly recommend for its reliability and versatility in pressure cooking.
- For the perfect texture, I consistently use these Thai Kitchen Rice Noodles. They cook up beautifully every time.
- For gluten-free options, this is the brand of tamari I prefer. If you’re sticking to traditional soy, I highly recommend this low-sodium soy sauce for a healthier alternative.
- To keep your leftovers fresh and make reheating a breeze, grab some durable glass meal prep bowls. They are perfect for portioning and convenient storage.
- For high-quality protein, I source all my free-range chicken from Butcher Box, ensuring premium ingredients for every meal.
Instant Pot Honey Sesame Chicken Noodle Bowls
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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
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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.
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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
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Mix together honey, soy sauce, minced garlic, minced ginger, sriracha and sesame oil in a small bowl and set aside.
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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.
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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.
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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
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
