This recipe is much better than the beef recipe.  I absolutely loved it, and it is so easy!!

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INSTANT POT CHICKEN RAMEN

by Meghan on January 9, 2018 52

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This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker!

Instant Pot Easy Chicken Ramen

This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker!

4.74 from 23 votes

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Course: Dinners, Soups/Stews

Cuisine: Japanese

Keyword: Crockpot/Slow Cooker, Dairy Free, Date Night, Easy Recipes, Quick Recipes, Weeknight Dinners

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Servings: 4 Servings

Calories: 284kcal

Author: Meghan McMorrow | Fox and Briar

Ingredients

• 1 tablespoon sesame oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• ½ cup low sodium soy sauce
• ¼ cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• ½ - ¾ pounds baby bok choy   both white and green parts diced
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

Additional Toppings (Optional):

• Ramen egg RECIPE HERE
• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges

Instructions

To Prepare The Noodles:

If Using Fresh Noodles:

• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare Soup:

• Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes.  It will take about 10 minutes to come to pressure.  After cooking, use the quick release to release pressure.  Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.
• Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

I loved the broth as is, but if you find the broth too salty, add 1-2 cups of water.

Nutrition

Calories: 284kcal | Carbohydrates: 15g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 2043mg | Potassium: 836mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2525IU | Vitamin C: 28.5mg | Calcium: 98mg | Iron: 2.4mg

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!