How to Make Instant Pot Ramen?
Do you know that you can make ramen in an Instant Pot and it takes only 15 minutes in the pressure cooker?
Yes! This mouthwatering ramen is cooked in the Pot with chicken and the results are absolutely mouthwatering.
This Instant Pot chicken ramen is a two-step process. First of all, you pressure cook the chicken and the broth. Next, you cook the ramen and vegetables using the Saute mode. It’s that simple.
Many people make the ramen eggs by using the trivet before making the soup.
For me, I chose to make the eggs using the stove top when the chicken broth was in the pot. It’s faster and save a lot of time!
To make proper eggs with soft, gooey egg yolk just like Japanese restaurants, you can try my Japanese ramen eggs recipe.
Other Instant Pot Recipes You Might Like
- Instant Pot Honey Garlic Chicken
- Instant Pot Creamy Garlic Parmesan Pasta
- Instant Pot Creamy Garlic Mushroom Chicken
The Ingredients for Ramen
- Depending on your preference, you can either choose pork or chicken for the soup.
- Chicken broth.
- Ramen noodles.
- Eggs.
- Green leafy vegetables such as bok choy.
- Salt, pepper and seasonings
Cook’s Tips
- 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!
How Many Calories is Instant Pot Ramen?
This recipe is 369 calories per serving.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Instant Pot Ramen Recipe
This Instant Pot Ramen is delicious, with chicken, eggs and vegetables in a hearty chicken soup. Spice up the ramen noodles with hot oil for an extra kick.
Ingredients
- 1 lb. (0.4 kg) chicken tenders or chicken breasts
- salt
- 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. (226 g) 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 length and green part into rounds
- black and white sesame, 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
Watch the cooking video on this page for step-by-step guide.
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.
For the seasoning, please use Japanese Bonito-Flavored Soup Base such as Mizkan, if you have it. If not, use light soy sauce.
Nutrition Information
Serving Size
6 peopleAmount Per Serving Calories 369Total Fat 16gSaturated Fat 8gCholesterol 158mgSodium 800mgCarbohydrates 31gFiber 2gSugar 2gProtein 29g
Jordan
I love this recipe! its a house favourite! A couple of modifications we made:
We dice the chicken raw, then brown is and cook it. Saves the shredding step :)
Add one packet of ramen seasoning too the soup. Extra yum!
Admin
Thanks for your trying!
Joshua H
Okay, so I just downed my first bowl of Instant Pot Ramen!
Gotta say I’m impressed :)
I have the mini instant pot so I halved the chx/broth and used 2 ramen bricks instead of 3.
My only changes were for personal taste. We subbed the chx breast for thighs. I added dried shiitake to the pot before the pressure cook and cut them with the chicken. Then added gochujang and white miso after removing from the heat.
I tasted the broth just after adding the soy sauce and it was great on its own too! I just like my spicy miso 😅
Deelynnquint
I want to make the ramen noodles separately so they’re not in the soup getting soggy. Should I not add the two cups of water?
Rasa Malaysia
You can prepare the ramen separately and use only one cup of water.
Cat
Can i store the noodles separately from soup in fridge, to have some the next day?
Rasa Malaysia
Sure!
Lisa
This is one of my favorite recipes!!! Love it and make it a lot!!! Thank you for this recipe ❤️❤️❤️❤️
Kristin
Hello! Looking forward to making this today. If I want to add shredded carrots where in the process would I do that?
Thank you!
Rasa Malaysia
Add the same time as vegetables.
Paulette
Wonderful both times I made it. This time I tried shrimp. Probably should have reduced time from original recipe, but it was really good.
vvoman
Just made a version of this with my ramen obsessed 17 year old. We used pork (shoulder pressure cooked for 30 minutes with a 15 minute natural release) instead of chicken, everything else was the same. Not only was the 17 year old happy, but his father who’s not a soup fan said he’s be happy to have it again. We’ll try it with chicken at some point, just needed to use up the pork we had in the fridge. :)
Admin
Thanks!
Admin
Thanks for trying.
twin mama
This is a great recipe. Making this again. But is there any other seasoning you would recommend adding? I don’t have the Japanese soup base and the soy sauce didn’t give it enough flavor. Thoughts on using the ramen flavor packet or some other seasoning?
Rasa Malaysia
Use chicken bouillon powder.
vvoman
Interesting, we all thought it had plenty of flavor and we used the soy sauce. Maybe the pork made the difference? If you have access to Maggi Seasoning I would suggest trying that. Did you have any chili oil to add? We made some szechuan oil a while back which I used in my personal bowl, but even tasting it before adding the oil it was pretty flavorful, I thought, just not spicy, which I really prefer.
Aurélia
Where is the video ? There is just one about naan …
Sus Pope
Where is the video?? confused about the saute part of recipe? how long are noodles on saute? is the lid off to watch the noodles break up?
Rasa Malaysia
The video is embedded in the post, at the top. If you scroll down, the video player will appear and start playing after the ad.