Instant Pot Ramen
User Reviews
4.6
Instant Pot Ramen
Description
This recipe starts by seasoning and searing chicken tenderloins or breasts directly in the Instant Pot’s sauté mode to develop a browned exterior. Adding chicken broth, water, and scallion whites creates a base for cooking the chicken under pressure, producing tender meat and a flavorful broth.
Ramen eggs are separately boiled and peeled, providing a silky, seasoned accompaniment. After pressure cooking, the chicken is removed and shredded or sliced, while the broth is enriched with soy sauce and the green scallion parts. Ramen noodles are added briefly to cook, preventing sogginess. Bok choy adds a fresh vegetable component.
Optional garnishes like black and white sesame seeds and chili oil customize the flavor profile with spice and nutty notes. The dish is intended to be eaten fresh, as noodles can absorb broth and become mushy if left too long.
Ingredients
- 1 lb. (500g) chicken tenderloin or chicken breasts
- .5 tsp salt
- .5 tsp black pepper ground
- 1 1/2 tablespoons vegetable oil
- 4 cups chicken broth
- 2 cups water
- 4 egg
- 3 packages ramen noodles discard the seasonings
- 8 oz. (230g) bok choy stem removed and sliced into pieces
- 2 tablespoons soy sauce or Japanese soup base, add more to taste
- 4 talks scallion white parts into 2-inch (5cm) length and green part into rounds
- black sesame seed optional
- white sesame seed optional
- Chili oil S&B La-Yu Chili Oil
Instructions
- Season the chicken with salt and ground black pepper on both sides of the chicken.
- Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated and hot, add the oil. Pan sear the chicken until both sides turn brown.
- Add the chicken broth, water, and the white parts of the scallions. Cover the pot and select Manual and set to High pressure for 10 minutes.
- Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes.
- Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. Slice the eggs into halves. Set aside.
- When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Discard the white parts of the scallions and scoop out the chicken. Let cool and shred the chicken using two forks.
- Turn to Saute mode and as soon as the soup boils, add the chicken and ramen noodles. Make sure you push the ramen noodles down so they submerge in the soup.
- As soon as the ramen noodles becomes soft (no longer in a block), add the bok choy and soy sauce. Stir the ramen around. Cancel Saute mode and remove the pot. DO NOT OVERCOOK the ramen as the noodles will continue to cook even after you remove the pot.
- Divide the ramen noodles into four bowls. Top with ramen eggs, chopped scallions, sesame seeds (if using), and dashes of chili oil. Serve the ramen immediately, do not keep in the pot as they will turn soggy.
Notes
- Follow the separate Ramen Eggs recipe for perfect soft-boiled eggs.
- This recipe can be made on the stove by cooking ingredients in a regular pot if an Instant Pot is unavailable.
- Discard dry ramen seasoning packets; only use the noodles themselves for this soup.
- Consume immediately after cooking to prevent noodles from becoming soggy.
- Feel free to add mushrooms, carrots, or substitute bok choy with other leafy greens like spinach.
- Adding chili oil turns this into a spicy ramen variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 236mg | 79% |
| Sodium | 2401mg | 100% |
| Potassium | 996mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2934IU | 59% |
| Vitamin C | 29mg | 32% |
| Calcium | 133mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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