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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
Cooking 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
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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This has been such a wonderful and comforting addition to our weekly dinners! It’s my kids’ favorite dish! Thank you!
Hi April, thanks for trying my Instant Pot ramen recipe. I am so happy to get your comment. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Could you throw the eggs in the instant pot to cook with the soup?
You can possibly do that but the eggs have shell, I don’t recommend.
Hi just wondering when you would add the extra vegetables (carrots, mushrooms etc) thanks!
I don’t have carrots mushrooms in my recipe. If you want to add them, add them at the same time as the bok choy.
Love this recipe so much, but am curious, how would you do this with pork?
You can use pork ribs to make the soup, instead of chicken.
Ah I need this for one…hubby would never eat and you say not to save this. How can I make this for lunch for 4 days without making the whole thing? Willing to chop each day just need portions.
You can cut the recipe into half.
Healthy and amazing and delicious one Pot Meal. Ramen Noodles with all the toppings yummy and healthy too.
This was really good!
Thanks for trying the Instant Pot ramen.
Can this be made with rice noodles?
Yes you can!
I love noodles
I love ramen noodles, too.
Love this recipe. Always wanted to make ramen at home but I thought the broth was probably time consuming! Thanks much for this recipe❣️
Hi Gwen thanks for loving this Instant Pot ramen recipe.