Instant Pot Ramen

4.57 from 396 votes
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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.

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

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

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

This image shows the ingredients used to make Instant Pot Ramen.
  • 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

This image shows the Chicken tenders being seasoned.

Alright, first things first—season your chicken with salt and black pepper on both sides. Get it nice and evenly coated!

This image shows the chicken tenders being sauteed in the instant pot.

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!

This image shows the broth being cooked in the instant pot.

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.

This image shows the eggs plunging in ice water.

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!

This image shows the eggs being peeled.

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

This image shows the chicken tenders being shredded.

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.

This image shows the Ramen Noodles being cooked in the Instant Pot.

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!

This image shows the Bak Choy being added into the Instant Pot.

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!

This image shows the Ramen being served in a bowl.

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

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

Can I make this recipe without an Instant Pot?

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.

Can I make this with shrimp or seafood instead of chicken?

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.

I don’t want the ramen noodles to get soggy in the soup. Can I make them separately? Should I skip the two cups of water?

Totally! You can cook the ramen noodles separately and just use one cup of water in the Instant Pot for the broth.

What if I don’t have the Japanese soup base, and the soy sauce didn’t give enough flavor?

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.

How do I store leftovers?

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.

How many calories per serving?

This recipe is 369 calories per serving.

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

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 FacebookPinterest, and Instagram for new updates.


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4.57 from 396 votes

Instant Pot Ramen

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
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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!
To make eggs, please follow my Japanese Ramen Egg recipe.
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.

Nutrition

Calories: 525kcal, Carbohydrates: 46g, Protein: 43g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 236mg, Sodium: 2401mg, Potassium: 996mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2934IU, Vitamin C: 29mg, Calcium: 133mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





134 Comments

  1. Cat says:

    Can i store the noodles separately from soup in fridge, to have some the next day?

    1. Rasa Malaysia says:

      Sure!

  2. Lisa says:

    This is one of my favorite recipes!!! Love it and make it a lot!!! Thank you for this recipe ❤️❤️❤️❤️

  3. Kristin says:

    Hello! Looking forward to making this today. If I want to add shredded carrots where in the process would I do that?

    Thank you!

    1. Rasa Malaysia says:

      Add the same time as vegetables.

  4. Paulette says:

    Wonderful both times I made it. This time I tried shrimp. Probably should have reduced time from original recipe, but it was really good.

  5. vvoman says:

    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. :)

    1. Admin says:

      Thanks!

    2. Admin says:

      Thanks for trying.

  6. twin mama says:

    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?

    1. Rasa Malaysia says:

      Use chicken bouillon powder.

    2. vvoman says:

      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.

  7. Aurélia says:

    Where is the video ? There is just one about naan …

  8. Jennifer says:

    4 stars
    Great!

  9. Sus Pope says:

    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?

    1. Rasa Malaysia says:

      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.

  10. Lindsay says:

    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.

    1. Rasa Malaysia says:

      Hi Lindsay, that’s great news. I don’t have any brand of noodles I recommend. Any instant noodles are good!