Instant Pot Easy Chicken Ramen
User Reviews
4.8
Instant Pot Easy Chicken Ramen
Description
The recipe uses an Instant Pot to build a rich, multi-layered broth combining sesame oil, soy sauce, oyster sauce, fish sauce, chili garlic sauce, fresh garlic, and ginger alongside chicken broth. Boneless skinless chicken thighs cook under pressure with shiitake mushrooms and onions. After quick release, diced baby bok choy is stirred in to soften with residual heat.
The noodles, either yakisoba or other types, are boiled separately and rinsed to prevent sticking. Cooked chicken is shredded and added back to the broth. Soup is served by placing noodles in a bowl and pouring the hot broth over them. Toppings such as ramen egg, sliced green onions, cilantro, sesame seeds, and lime wedges can be added to customize flavor and presentation.
This ramen offers a savory, umami-rich broth balanced with fresh vegetables and tender chicken, suited for a comforting meal. The method allows for flavorful homemade ramen without long preparation. Adjusting broth saltiness is possible by adding water if desired.
Ingredients
- 1 tablespoon sesame oil
- 1 onion sliced
- 1 tablespoon ginger root fresh grated
- 4 garlic pressed or finely minced, cloves
- 1 tablespoon Chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ½ cup soy sauce low sodium
- ¼ cup rice vinegar
- 4 ounces shiitake mushrooms stems removed and sliced
- ½ - ¾ pounds baby bok choy both white and green parts diced
- 1 pound boneless skinless chicken thighs
- 4 cups chicken broth low sodium
- 1-2 yakisoba noodles one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store, fresh, packages
Additional Toppings (Optional):
- egg RECIPE HERE, ramen style
- green onion sliced
- cilantro
- Chili garlic sauce
- sesame seeds
- lime wedges
Instructions
To Prepare The Noodles:
If Using Fresh Noodles:
- Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
- (If using another type of noodle, follow package instructions)
To Prepare Soup:
- Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes. It will take about 10 minutes to come to pressure. After cooking, use the quick release to release pressure. Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.
- Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.
To Serve The Ramen:
- In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.
Notes
- If the broth tastes too salty, gently dilute it by adding 1-2 cups of water.
- Fresh noodles can be pre-cooked then tossed with a bit of oil to prevent sticking before serving.
- Use the quick-release method on the Instant Pot to preserve texture in vegetables like bok choy.
- Garnish with green onions, cilantro, and ramen-style eggs for enhanced flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 2043mg | 85% |
| Potassium | 836mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2525IU | 51% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 98mg | 10% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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