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Instant Pot Ramen

Instant Pot Ramen has flavourful chicken broth packed with tender chicken and vegetables topped with a classic ramen egg. This delicious meal comes together fast enough for any weeknight but is still company-worthy.
Course Main Course, Main Dish, Soup
Cuisine Asian, Japanese
Keyword chicken ramen, chicken ramen recipe, instant pot ramen, instant pot ramen recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 934kcal
Author Rebecca Lindamood

Equipment

  • Counter Top Pressure Cooker

Ingredients

  • 1 tablespoon sunflower oil or canola or vegetable oil
  • 1.5 pounds boneless, skinless chicken breast cutlets
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic minced
  • 6 green onions Divide the whites from the greens for the soup and reserve the thinly sliced greens for garnish.
  • 8 cups chicken stock rich chicken stock is best
  • 1/4 cup soy sauce
  • 1 ounce dried shiitake mushrooms or dried oyster mushrooms or about 1 cup sliced fresh mushrooms
  • chicken bouillon to taste
  • 4 packages instant ramen noodles seasoning packets discarded or reserved for another use
  • 4 ramen eggs

Optional Vegetables:

  • 6 heads baby bok choy
  • 2 cups baby spinach
  • 1/2 cup baby corn fresh or canned
  • 1/2 cup snow pea pods
  • 2 radishes sliced paper thin or shredded
  • 1/2 cup shredded carrot or paper thin strips of carrot peeled with a vegetable peeler

Instructions

  • Begin SAUTÉ mode on your Instant Pot. Drizzle the oil into the pan and let it heat up for a few moments; just until the oil is shimmery. Sprinkle the chicken on both sides with salt and pepper and use tongs to lay them in the hot pan in a single layer.
  • Brown the chicken on both sides, about 3 minutes per side.
  • Add in the ginger and garlic and stir for 2 minutes, or until fragrant. Stir in the white part of the green onions, the chicken broth, the soy sauce, and the dried mushrooms, if you're using them.
  • Lock the Instant Pot's lid in place, switch to MANUAL setting and program in 10 minutes on HIGH. When the cycle is finished, use QUICK RELEASE to vent the steam.
  • When the pressure valve has dropped back into the lid, carefully remove the lid. Use a slotted spoon to transfer the chicken and green onion whites into a heat-proof bowl.
  • Discard the white parts of the green onion and shred the chicken roughly with two forks before returning it to the Instant Pot. Taste the soup. If it needs a little boosting, you can add powdered bouillon or a packet of the instant ramen seasoning to taste.
  • Return the Instant Pot to SAUTÉ mode, and add in any desired vegetables, cooking them as long as the notes specify.
  • In a separate saucepan, prepare the instant ramen noodles without seasoning packets and drain.
  • Divide the noodles between serving dishes, ladle the ramen soup over the noodles, add a halved ramen egg to each bowl, and garnish as desired. Serve immediately!

Notes

Fresh baby corn should be added with 5 to 7 minutes expected before they become tender.
Canned corn or frozen corn only requires 1 to 3 minutes of cooking time just to heat up.
Baby bok choy can be halved and nestled into the pot about 5 to 7 minutes before you want to eat.
Cabbage -whether napa or green- should be cut into bite sized pieces and also requires 5 to 7 minutes.
Mature spinach should be added about 4 minutes before serving,.
Baby spinach should be stirred in just before serving.
Snow pea pods take 2 to 3 minutes to become crisp tender, which is my preference.
Dried mushrooms (regardless of variety), brush them clean and add them with the broth before bringing the instant pot up to pressure. The broth and pressure cooker will rehydrate and cook them to perfection during the pressure cooking.
Fresh mushrooms should be cut into bite sized pieces and add 5 to 7 minutes before you want to eat.
Radishes are best when very thinly sliced or shredded and added to each bowl just at the time of serving.
Carrots should be shredded or cut paper thin strips with a vegetable peeler and add to each bowl as garnish while serving.
Green Onions: divide the whites from the greens. Thinly slice the greens and set them aside for garnish. Add the unsliced whites to the pot with the chicken before bringing it up to pressure.

Nutrition

Calories: 934kcal | Carbohydrates: 90g | Protein: 68g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 310mg | Sodium: 3516mg | Potassium: 1792mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4866IU | Vitamin C: 23mg | Calcium: 119mg | Iron: 7mg