Description
A quick and flavorful Instant Pot Chicken Ramen recipe that combines tender chicken, savory broth, and fresh vegetables for a comforting meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 green onions, chopped (plus extra for garnish)
- 2 packs of ramen noodles (discard the seasoning packets)
- 1 cup baby spinach
- 2 soft-boiled eggs (optional)
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper. Set the Instant Pot to sauté and add sesame oil.
- Once hot, sear the chicken thighs for 3-4 minutes on each side until golden brown.
- Add minced garlic, sliced ginger, soy sauce, miso paste, chicken broth, and water. Stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- After cooking, let it naturally release for 5 minutes, then switch to venting to release remaining pressure.
- Remove the chicken thighs and shred them with two forks.
- Add ramen noodles to the broth, close the lid, and cook on high pressure for 3 minutes.
- Quick release the pressure when done.
- Stir in baby spinach and let it wilt. Add shredded chicken back into the pot and mix.
- Ladle ramen into bowls, top with chopped green onions and soft-boiled egg if desired. Enjoy!
Notes
- Feel free to add other vegetables like mushrooms or bok choy.
- Adjust the seasoning according to your taste.
- This recipe can be made gluten-free by using gluten-free ramen noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Instant Pot, Chicken Ramen, Quick Meal, Comfort Food