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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.
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.
Why You’ll Love This Recipe
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 or my shoyu egg recipe.
Ingredients
- 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
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Season the chicken with salt and ground black pepper on both sides of the chicken.
Step 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.
Step 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.
Step 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: 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.
Step 9: 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.
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!
Frequently Asked Questions
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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Instant Pot Recipes You Might Like
- Instant Pot Honey Garlic Chicken
- Instant Pot Pasta – Creamy Garlic Parmesan Pasta
- Creamy Garlic Mushroom Chicken (Instant Pot)
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
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i store the noodles separately from soup in fridge, to have some the next day?
Sure!
This is one of my favorite recipes!!! Love it and make it a lot!!! Thank you for this recipe ❤️❤️❤️❤️
Hello! Looking forward to making this today. If I want to add shredded carrots where in the process would I do that?
Thank you!
Add the same time as vegetables.
Wonderful both times I made it. This time I tried shrimp. Probably should have reduced time from original recipe, but it was really good.
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. :)
Thanks!
Thanks for trying.
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?
Use chicken bouillon powder.
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.
Where is the video ? There is just one about naan …
Great!
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?
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.
My kids (10 & 12) absolutely LOVED this soup! My daughter said she may even request it for her bday dinner this year! So simple yet so delicious and satisfying! Wondering if you have a favorite brand of noodle you use.
Hi Lindsay, that’s great news. I don’t have any brand of noodles I recommend. Any instant noodles are good!