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This Instant Pot Ramen is an easy and comforting dish, with tender chicken, gooey ramen eggs, and veggies in a savory chicken broth. Add chili oil for some heat! Ready in just 15 minutes, it’s the perfect quick comfort food for busy days.
How To Make Instant Pot Ramen
Did you know you can make ramen in an Instant Pot in just 15 minutes? It’s super easy! This tasty ramen is cooked with chicken, and the result is absolutely mouthwatering—perfect for a quick, satisfying meal!
Be sure to check out my other easy Instant Pot recipes for more quick and delicious ideas!
Why You’ll Love This Recipe
This Instant Pot chicken ramen is super simple and takes just two steps. First, pressure cook the chicken and broth, then use the Sauté mode to cook the ramen and vegetables. Easy, right?
Some people make ramen eggs using the trivet before the soup, but I prefer making mine on the stovetop while the broth’s cooking in the pot—it’s faster and saves time!
For that perfect, soft, gooey yolk like you get at Japanese restaurants, check out my Japanese Ramen Egg recipe or my Shoyu Egg recipe! And be sure to check out my video guide and tips below to make perfect Instant Pot ramen every time.
Ingredients You’ll Need
- Chicken – You can go with chicken, pork, or tofu for the soup base.
- Salt
- Ground black pepper
- Vegetable oil
- Chicken broth – If you’re making a vegetarian version, go for vegetable broth instead!
- Water
- Eggs
- Ramen noodles
- Bok choy – You can use any green leafy vegetables like spinach or napa cabbage.
- Soy sauce – You can also substitute it with Japanese soup base. If you’re using the soup base, just skip the soy sauce since it already has enough salt. But don’t forget to taste as you go and adjust the flavor if needed!
- Scallion – You can use green onions or chives as a substitute if needed!
- White sesame seeds – Optional.
- Chili oil – I used S&B La-Yu Chili Oil, but feel free to use any chili oil you like!
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Instant Pot Ramen
Alright, first things first—season your chicken with salt and black pepper on both sides. Get it nice and evenly coated!
Next, turn on the Sauté mode on your Instant Pot. Once it’s nice and hot, add the oil. Then, just sear the chicken on both sides until it gets a nice brown color. It’ll smell amazing!
Now, toss in the chicken broth, water, and the white parts of the scallions. Cover the pot, hit the Manual button, and set it to High pressure for 10 minutes.
While the chicken’s cooking, let’s make the ramen eggs. Grab a small pot and fill it with enough cold water to cover the eggs. Once the water’s boiling, gently add the eggs and cook them for 7 minutes. After that, drop them in ice water for about 5 minutes to cool them down. You’ll get that perfect gooey yolk!
Once the eggs are cool, gently peel off the shells—do this while they’re still in the water to make it easier. Don’t forget to remove that thin membrane from the egg whites! Then, slice them in half and set them aside
When the Instant Pot beeps, do a Quick Release. Once the valve drops, carefully open the lid. Toss out the white parts of the scallions and take the chicken out. Let it cool for a minute, then shred it with two forks.
Switch it to Saute mode, and once the soup starts to boil, throw in the shredded chicken and ramen noodles. Gently push the noodles down so they’re fully submerged in the soup. Let it cook until the noodles soften and everything’s nice and hot!
Once the ramen noodles soften and aren’t in a block anymore, toss in the bok choy and soy sauce. Give everything a good stir. Then, cancel the Saute mode and take the pot off the Instant Pot. Be careful not to overcook the noodles—they’ll keep cooking even after you remove the pot!
Grab four bowls and divide the ramen noodles evenly. Top each bowl with the ramen eggs, some chopped scallions, sesame seeds (if you’re using them), and a drizzle of chili oil. Serve it up right away—don’t leave it in the pot or the noodles will get all soggy! Enjoy!
Cooking Tips
- When using ramen noodles for this recipe, be sure to discard the seasoning packets—just use the dry noodle blocks.
- Instant Pot ramen is best enjoyed fresh, so try to finish it all right after cooking. The noodles will soak up the soup and turn soggy if left in the pot.
- Feel free to add other ingredients like mushrooms, carrots, or switch up the leafy greens with spinach if you like.
- For a spicy kick, the chili oil or La-Yu really takes this ramen to the next level!
Frequently Asked Questions
Sure thing! You can totally make this on the stovetop too. Just cook the chicken, broth, and noodles in a big pot, then toss in the veggies and seasonings as the noodles cook.
You can swap out the chicken for shrimp or any seafood you like. Just keep in mind that seafood cooks faster than chicken, so I’d recommend adding it toward the end—after the broth has been cooked and the noodles are nearly done. This way, your shrimp or seafood will stay tender and not overcook.
Totally! You can cook the ramen noodles separately and just use one cup of water in the Instant Pot for the broth.
If you’re missing the Japanese soup base, chicken bouillon powder is a great way to boost the flavor! It’ll add that savory depth you’re looking for.
This dish is best eaten fresh. If you have leftovers, store the noodles and soup separately. The noodles will soak up the broth and become soggy if left together in the fridge.
This recipe is 369 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Ramen Recipes You Might Like
Instant Pot Ramen
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
- 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.
Video
Notes
- When using ramen noodles for this recipe, be sure to discard the seasoning packets—just use the dry noodle blocks.
- Instant Pot ramen is best enjoyed fresh, so try to finish it all right after cooking. The noodles will soak up the soup and turn soggy if left in the pot.
- Feel free to add other ingredients like mushrooms, carrots, or switch up the leafy greens with spinach if you like.
- For a spicy kick, the chili oil or La-Yu really takes this ramen to the next level!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Anxious to receive the recipe!
The recipe card is at the bottom of the post.