4.8 from 111 votes
Instant Pot Easy Chicken Ramen
This Instant Pot Easy Chicken Ramen features boneless skinless chicken thighs simmered with shiitake mushrooms, baby bok choy, and a robust broth made with soy sauce, oyster sauce, fish sauce, garlic, ginger, and chili garlic sauce. The dish includes noodles served separately and topped with fresh garnishes like green onion, cilantro, and optional ramen-style eggs for extra texture and flavor complexity.
Prep Time
10 mins
Cook Time
8 mins
Total Time
33 mins
Servings:
4
Servings
Calories:
284 kcal
Course:
Dinner
Cuisine:
Japanese
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 284
% 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.