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Instant Pot Ramen

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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.

Instant Pot ramen with spicy chili oil in a bowl, ready to serve.

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.

Making ramen soup in Instant Pot.

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.

Cooking ramen noodles in an Instant Pot.

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.

Spicy Instant Pot ramen noodles with ramen egg, bok choy, shredded chicken in chicken broth.

Other Instant Pot Recipes You Might Like

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

A pair of wooden chopsticks picking up ramen noodles made in an Instant Pot.

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!

Dry ramen noodles.

How Many Calories is Instant Pot Ramen?

This recipe is 369 calories per serving.

A bowl of Instant pot ramen with a pair of chopsticks, ready to be served.

Yield: 6 people

Instant Pot Ramen Recipe

instant pot ramen

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. 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. 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 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

  1. Season the chicken with salt and ground black pepper on both sides of the chicken.
    instant pot ramen
  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.
    instant pot ramen
  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.
  4. 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.
  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.
  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.
  7. 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.
  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.
    instant pot ramen

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 people
Amount Per Serving Calories 369Total Fat 16gSaturated Fat 8gCholesterol 158mgSodium 800mgCarbohydrates 31gFiber 2gSugar 2gProtein 29g
© Rasa Malaysia
Cuisine: Instant Pot / Category: Instant Pot Recipes

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Comments

  1. Ana

    Thank you soooo much for this recipe!! It was amazing!!

    Reply

  2. Sarah

    I’m confused about the serving sizes. The recipe called for 4 eggs (one egg per person) and to divide it into 4 bowls, but it makes 6 servings. Can you clarify? Thanks! It’s delicious!

    Reply

  3. Jenessa

    This was my first time making ramen and it was delicious! I’m excited to make it again and again and throw in different veggies to add some variety. This recipe is so quick and easy.

    Reply

  4. Keren

    Great easy recipe – thank you so much. My first try at Ramen and it’s very successful

    Reply

  5. Cooker kid

    This is the best ramen 🍜 i will make it today (𝘵𝘢𝘴𝘵𝘺 𝘦𝘢𝘴𝘺 𝘸𝘰𝘯𝘥𝘦𝘳𝘧𝘶𝘭)

    Reply

  6. Vero

    Thank you for this recipe! It’s my first time making ramen. I have two questions:
    – How should we change the recipe if the chicken is frozen?
    – What level on Saute mode (low, medium, high?)?

    Reply

    • Rasa Malaysia

      Is there a setting for Saute Mode? Mine doesn’t, you can choose medium. If you use frozen chicken just pressure cook for extra 2 mins.

      Reply

      • Veronica Miles

        Thank you! Yes on my Instant Pot (possibly a newer model) there is. I will try the extra time to pressure cook. Appreciate you!

        Reply

  7. Tonya

    This was surprisingly good and filling! Bonus…Only one pot to clean afterwards. Will be adding to our rotation.

    Reply

  8. Brice F

    My whole family loves it when I make this. My youngest son calls it “ninja soup” and asks for seconds every time. Bravo on this recipe!

    Reply

  9. Brian

    I wish to know how many people does it serve if you said this in this sorry but did not see it

    Reply

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