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Instant Pot Ramen Recipe

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This Instant Pot Ramen recipe delivers a flavorful, hearty meal featuring tender chicken, perfectly cooked ramen noodles, soft-boiled eggs, and fresh bok choy. The broth is infused with scallions and soy sauce, making it a comforting and satisfying dish that comes together quickly using the pressure cooking function of the Instant Pot.

Ingredients

Chicken and Broth

  • 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)

Ramen and Vegetables

  • 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

Eggs and Garnishes

  • 4 eggs
  • Black and white sesame seeds, optional
  • Chili oil, such as S&B La-Yu Chili Oil

Instructions

  1. Season the Chicken: Season the chicken tenders or breasts evenly with salt and ground black pepper on both sides to enhance flavor.
  2. Sear the Chicken: Turn on the Instant Pot’s Sauté mode and heat the vegetable oil. Once hot, add the chicken and pan sear until both sides develop a golden brown crust for improved taste and texture.
  3. Pressure Cook the Broth and Chicken: Add the chicken broth, water, and the white parts of the scallions into the pot. Secure the lid, select the Manual function, and set the pressure cooker on High for 10 minutes to cook the chicken thoroughly while infusing the broth.
  4. Prepare the Ramen Eggs: While the pressure cooking proceeds, place eggs in a pot of cold water ensuring they are fully submerged. Bring the water to a boil and cook eggs for 7 minutes for soft-boiled texture. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier. Peel and slice the eggs in half, removing the membrane around the whites, then set aside.
  5. Release Pressure and Shred Chicken: Once cooking completes, perform a quick release of pressure. Remove the lid carefully and discard the white scallion pieces. Take out the chicken and let it cool slightly, then shred it using two forks.
  6. Cook Noodles and Add Vegetables: Switch back to Sauté mode to bring the soup to a boil. Add the shredded chicken and ramen noodles, pressing them down to ensure they are submerged. When noodles soften, add bok choy and soy sauce, stirring gently. Cancel the Sauté mode promptly to prevent overcooking, as residual heat will finish cooking the noodles and vegetables.
  7. Serve: Divide the ramen and broth into four bowls. Top each bowl with halved ramen eggs, sliced green scallions, a sprinkle of black and white sesame seeds if using, and dashes of chili oil for heat. Serve immediately to enjoy the fresh texture and flavors.

Notes

  • Do not overcook the noodles; remove the pot from heat promptly to avoid sogginess.
  • Adjust soy sauce amount to taste depending on preferred saltiness.
  • Soft-boiled eggs enhance the ramen experience but can be substituted with hard-boiled if preferred.
  • Use fresh bok choy for best texture and flavor.
  • For a spicier broth, add more chili oil or other chili sauces.

Find it online: https://yumntasty.com/instant-pot-ramen-recipe/