Instant Pot Ramen

By jiafei

6 Person

25 Minutes

369 Calories

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. Yes! This mouthwatering ramen is cooked in the Pot with chicken and the results are mouthwatering.

Ingredients

Chili oil
Ground black pepper
Salt
Black and white sesame, optional
4 stalks Scallion, white parts into 2-inch length and green part into rounds
1 1/2 tbsp. Soy sauce or Japanese soup base
8 oz. Bok choy, stem removed and sliced into pieces
3 packages Ramen noodles, discard the seasonings
4 Eggs
2 cups Water
4 cups Low-sodium chicken broth
1 1/2 tbsp. Vegetable oil
1 pound Chicken breasts

Method

01

Season the chicken with salt and ground black pepper on both sides of the chicken.
02

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.
03

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.
04

Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all the eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done the 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.
05

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.
06

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.
07

As soon as the ramen noodles become 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.
08

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.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Easy Chicken Recipes

Easy Recipes

Noodles Recipes

Instant Pot Ramen

4.8

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 369 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Chili oil

Ground black pepper

Salt

Black and white sesame, optional

4 stalks Scallion, white parts into 2-inch length and green part into rounds

1 1/2 tbsp. Soy sauce or Japanese soup base

8 oz. Bok choy, stem removed and sliced into pieces

3 packages Ramen noodles, discard the seasonings

4 Eggs

2 cups Water

4 cups Low-sodium chicken broth

1 1/2 tbsp. Vegetable oil

1 pound Chicken breasts

03 Method

Step 1

Season the chicken with salt and ground black pepper on both sides of the chicken.

Step 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.

Step 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.

Step 4

Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all the eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done the 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.

Step 5

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.

Step 6

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.

Step 7

As soon as the ramen noodles become 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.

Step 8

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.

04 Author