Name: Instant Pot Ramen Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 lb. (500g) chicken tenders or chicken breasts; 0.5 tsp salt; 0.5 tsp ground black pepper; 1 1/2 tablespoons vegetable oil; 4 cups chicken broth; 2 cups water; 4 stalks scallion, white parts (cut into 2-inch lengths) and green parts (sliced into rounds); 3 packages ramen noodles, discard the seasoning packets; 8 oz. (230g) bok choy, stem removed and sliced into pieces; 2 tablespoons soy sauce or Japanese soup base, add more to taste; 4 eggs; Black and white sesame seeds, optional; Chili oil, such as S&B La-Yu Chili Oil

Jump to Recipe·Leave a Review

If you’ve ever craved a bowl of soul-warming, deeply flavorful ramen that comes together in a snap, you’re going to love this Instant Pot Ramen Recipe. It’s a delightful blend of tender chicken, perfectly cooked noodles, and vibrant veggies infused with a savory broth that tastes like it’s been simmering for hours. Whether you’re a ramen enthusiast or new to this Japanese classic, this recipe brings you comfort and convenience in one satisfying bowl.

Ingredients You’ll Need

Inside a large silver pot, five light brown, cooked pieces of chicken with some black pepper seasoning are arranged in a loose circle at the bottom. The chicken pieces have a smooth texture with seared areas showing a golden-brown color. A black pair of tongs is holding one piece, hovering above the white marbled surface visible under the pot. The inside of the pot reflects the chicken and kitchen light softly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Instant Pot Ramen Recipe lies in its simplicity—each ingredient is carefully chosen to build layers of flavor, texture, and color. From the tender chicken to the fresh bok choy and silky ramen eggs, these essentials work together harmoniously to create a dish that’s as stunning as it is satisfying.

1 lb. (500g) chicken tenders or chicken breasts: Provides juicy protein and a rich base for the broth.

0.5 tsp salt: Enhances the natural flavors of the chicken and broth.
0.5 tsp ground black pepper: Adds a gentle kick and warmth to balance the dish.
1 1/2 tablespoons vegetable oil: Perfect for searing the chicken to lock in juices.

4 cups chicken broth: The savory heart of the soup, providing depth and comfort.
2 cups water: Balances the broth for a lighter sip and cooks the noodles perfectly.
4 eggs: For those creamy, soft-boiled ramen eggs that elevate every spoonful.

3 packages ramen noodles (discard the seasonings): The classic, chewy noodles essential to authentic ramen texture.
8 oz. (230g) bok choy, stem removed and sliced: Adds fresh crunch and vibrant green color.
2 tablespoons soy sauce or Japanese soup base: Brings the perfect salty umami punch.

4 stalks scallion (white parts cut into 2-inch lengths, greens sliced into rounds): Offers subtle onion flavor and lively garnish.
Black and white sesame (optional): For a fragrant, nutty crunch that’s totally worth it.
Chili oil, like S&B La-Yu: Delivers a gentle, spicy warmth to finish your bowl.

How to Make Instant Pot Ramen Recipe

Step 1: Season and Sear the Chicken

Begin by seasoning the chicken evenly with salt and black pepper, setting the stage for robust flavor. Then, activate the Instant Pot’s Saute mode and let it heat thoroughly. Add the vegetable oil, and once shimmering, carefully sear the chicken pieces until golden brown on both sides. This step locks in the juices and creates a beautifully flavorful base for your broth.

Step 2: Build the Broth and Pressure Cook

Next, pour in the chicken broth and water, then add the white parts of the scallions to infuse mild onion notes. Seal the Instant Pot with the lid, set to Manual, and cook on High pressure for 10 minutes. This short but powerful cook time extracts deep flavors, making your broth rich and satisfying without the wait.

Step 3: Prepare the Ramen Eggs

While the broth cooks, boil your eggs for exactly 7 minutes in a pot of water deep enough to cover them. Once done, plunge the eggs into an ice bath for 5 minutes to halt cooking and make peeling easier. Gently remove the shells and peel the eggs under water to keep the whites intact, then slice them in halves for that picture-perfect presentation.

Step 4: Release Pressure and Shred the Chicken

When the Instant Pot beeps, perform a quick release to vent the steam safely. Open the lid carefully and fish out the white scallion parts, discarding them. Remove the chicken onto a plate and allow it to cool slightly before shredding with two forks—this shredded chicken will later add tender texture to your ramen bowls.

Step 5: Finish Cooking Noodles and Vegetables

Switch again to Saute mode to bring the broth to a boil. Add the shredded chicken and push the ramen noodles into the hot soup so they are fully submerged. Cook just until the noodles loosen and soften—they’ll continue softening even after the pot is off. Toss in the bok choy and soy sauce for a fresh, savory finish. Stir gently and immediately cancel Saute mode to prevent overcooking that can turn noodles mushy.

How to Serve Instant Pot Ramen Recipe

A bowl of ramen with four main layers visible from top: on the left side, shredded light brown chicken pieces; in the center, curly yellow noodles; on the right, bright green bok choy leaves; at the bottom right, a halved boiled egg with a white outer layer and bright yellow yolk. The broth is light brown with some sesame seeds and chopped green onions sprinkled on top. The bowl is white with a thin black rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The final artistic touch comes with toppings that elevate both flavor and aesthetics. Top each bowl with those gorgeous ramen egg halves, sprinkle chopped scallion greens for a sharp bite, and add black and white sesame seeds for a delightful crunch. A drizzle of chili oil introduces a subtle heat that complements the broth perfectly, making each spoonful exciting and comforting at once.

Side Dishes

Pair your ramen with light and refreshing sides like a crisp cucumber salad or pickled vegetables to balance the warmth and saltiness of the soup. Steamed edamame or a simple seaweed salad can also accentuate the meal, offering contrasting textures and flavors that round out a restaurant-quality dinner experience at home.

Creative Ways to Present

For a special occasion or when you want to impress, serve your Instant Pot Ramen Recipe in rustic ceramic bowls that trap heat and highlight its vibrant colors. Garnish with edible flowers or freshly chopped herbs like cilantro or mint for a fresh twist. You can also offer a small dish of chili oil on the side so guests can adjust the spice level to their taste, making every bowl uniquely theirs.

Make Ahead and Storage

Storing Leftovers

Store any leftover ramen broth, chicken, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep noodles aside if possible, as they tend to absorb liquid and become overly soft when stored with the broth.

Freezing

The broth with shredded chicken freezes beautifully. Pour it into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. For best texture, freeze cooked noodles and bok choy separately or add fresh when reheating.

Reheating

Reheat the broth and chicken gently on the stovetop until steaming. Add fresh or leftover noodles and bok choy, warming just until tender to avoid soggy noodles. Top with fresh garnishes and ramen eggs for a quick, comforting meal anytime.

FAQs

Can I use chicken breasts instead of tenders in this Instant Pot Ramen Recipe?

Absolutely! Chicken breasts work well, though tenders might shred more easily and remain a bit juicier. Either way, you’ll get delicious, tender meat infused with the broth’s flavor.

Do I have to use three packages of ramen noodles?

You can adjust the amount depending on how many servings you want or prefer a lighter soup-to-noodle ratio. Just remember to fully submerge the noodles during cooking for even texture.

Is it okay to skip the ramen eggs?

While the eggs add a lovely creamy element that’s iconic to ramen, you can definitely enjoy this dish without them. For extra protein, consider adding tofu or extra chicken instead.

Can I make this recipe vegetarian?

To make a vegetarian version, use vegetable broth in place of chicken broth, and swap the chicken with hearty mushrooms or tofu. Add miso paste for extra umami depth.

How spicy is the chili oil in this ramen?

The chili oil adds a gentle warm heat but can be adjusted to taste or omitted altogether for a milder bowl. It’s fantastic for those who love a little kick without overwhelming the flavors.

Final Thoughts

This Instant Pot Ramen Recipe truly brings restaurant-quality comfort right into your kitchen with minimal fuss and maximum flavor. The blend of tender chicken, flavorful broth, and those perfectly cooked noodles creates something deeply satisfying and endlessly versatile. Give it a try—you just might find your new favorite go-to meal for cozy nights and quick dinners alike!