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Instant Pot Ramen

This Instant Pot Ramen is delicious, with tender chicken, gooey ramen eggs and vegetables in a hearty chicken soup. Spice up the ramen noodles with chili oil for an extra kick. This is comfort food in a jiffy and takes only 15 mins in the pressure cooker.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 525 kcal
Course: Soup
Cuisine: Japanese

Ingredients

  • 1 lb. (500g) chicken tenders or chicken breasts
  • .5 tsp salt
  • .5 tsp ground black pepper
  • 1 1/2 tablespoons vegetable oil
  • 4 cups chicken broth
  • 2 cups water
  • 4 eggs
  • 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 stalks scallion white parts into 2-inch (5cm) length and green part into rounds
  • black and white sesame optional
  • Chili oil S&B La-Yu Chili Oil

Instructions

    Cup of Yum
  1. Season the chicken with salt and ground black pepper on both sides of the chicken.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

  • To make eggs, please follow my Ramen Eggs recipe here.
  • If you don't have an Instant Pot, you can make this ramen noodle soup on a stove pot. Just use a regular pot to make the recipe.
  • Discard the seasoning packets inside the ramen packages. You only want the dry ramen blocks.
  • Instant Pot ramen noodles are not meant to have leftovers; you want to finish the ramen and the soup as soon as they are done cooking. The noodles will become soggy and soak up the soup if left inside the pot.
  • You may add mushrooms, carrots or use another leafy green vegetable such as spinach for this ramen recipe.
  • The chili oil or La-Yu turn this recipe into Spicy Instant Pot ramen. Yummy!

Nutrition Information

Calories 525kcal (26%) Carbohydrates 46g (15%) Protein 43g (86%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 236mg (79%) Sodium 2401mg (100%) Potassium 996mg (28%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2934IU (59%) Vitamin C 29mg (32%) Calcium 133mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 525

% 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.