Instant Pot Ramen Recipe

If you’ve ever dreamed of slurping a bowl of steaming, savory ramen in the comfort of your own kitchen — and in record time — then you’re going to fall head over heels for this Instant Pot Ramen. It’s wildly flavorful, comes together in under 30 minutes, and tastes like it’s straight from a Tokyo noodle house — but with zero fuss!

Why You Should Make This Recipe

• Speedy Comfort: You get luscious broth, tender chicken, and noodles in under half an hour — the Instant Pot works magic for busy weeknights!
• Customizable Goodness: This Instant Pot Ramen is endlessly adaptable to your favorite veggies, toppings, and spice level.
• No Takeout Needed: Satisfy ramen cravings at home using pantry basics, and skip the wait at your local shop.
• One-Pot Wonder: From sautéing to pressure cooking, cleanup is a breeze since everything happens right in your Instant Pot.

Ingredients & Substitutions

You’ll be amazed at how these simple but thoughtfully chosen ingredients layer up to create restaurant-worthy flavor. Each component brings its own magic — from the savory chicken broth base to the vibrant bok choy and the quietly essential ramen eggs.

• Chicken tenders or breasts: Boneless pieces cook quickly and shred easily, adding protein and body to your ramen.
• Salt & ground black pepper: Essential for seasoning the chicken and building upfront flavor.
• Vegetable oil: For getting a lovely sear and golden color on the chicken — don’t skip this step!
• Chicken broth: The key to a rich, slurpable soup; low-sodium broth lets you control the saltiness.
• Water: Balances out the broth and ensures you have enough liquid to cook the noodles just right.
• Eggs: Classic ramen eggs — soft-boiled with a jammy center — bring silkiness and a boost of protein.
• Ramen noodles: Use the dried noodle blocks and toss out those seasoning packets! The noodles soak up all the flavor from your homemade broth.
• Bok choy: This leafy green adds a beautiful pop of color and gentle crunch; swap for spinach if you prefer.
• Soy sauce or Japanese soup base: Deepens the umami and ties everything together; use more to taste if you like a saltier finish.
• Scallions: Both the aromatic white parts (simmered in broth) and fresh green slices (for topping) offer sharp, bright flavor.
• Black and white sesame seeds (optional): Sprinkle for a final nutty flourish and an extra layer of crunch.
• Chili oil (La-Yu): A drizzle lifts everything with gentle heat — use sparingly or generously to fit your spice mood!

How to Make Instant Pot Ramen

Step 1: Season and Sear the Chicken

Start by seasoning your chicken tenders or breasts on both sides with salt and pepper. Turn your Instant Pot to Sauté mode, and when it’s piping hot, add a splash of oil. Gently lay the chicken in the pot and let each side get golden and crisp. This quick sear awakens all the flavor and gives your broth a deeper, richer taste — it’s totally worth the extra few minutes!

Step 2: Build the Broth

Once the chicken is beautifully browned, pour in chicken broth and water. Toss in the white parts of the scallions to infuse even more aroma and flavor. Seal up the Instant Pot, set it to Manual/High Pressure for 10 minutes, and just watch — you’re already halfway to ramen heaven.

Step 3: Prepare Your Ramen Eggs

While the chicken is pressure cooking, bring a small pot of water to a boil for your eggs. Add them gently and simmer for exactly 7 minutes for a gooey, vibrant yolk, then transfer straight to an ice bath. After five minutes, peel the eggs (it’s easiest while they’re still chilled in the water), slice in half, and set aside. This is the secret to classic ramen texture!

Step 4: Shred the Chicken and Discard Aromatics

When the Instant Pot beeps, use the Quick Release to let out the steam. Carefully lift the lid, fish out the scallion whites (they’ve done their job!), and remove the chicken to a plate. Let it cool slightly, then use two forks to pull it into tender shreds — irresistible!

Step 5: Add Noodles and Veggies

Switch the Instant Pot back to Sauté and bring your bubbling broth up to a boil. Return the shredded chicken to the pot and scatter over the ramen noodle blocks, gently pushing them beneath the surface until they begin to soften and separate. Add sliced bok choy and a splash of soy sauce, stirring just until the green leaves wilt. Cancel Sauté mode and remove the insert to prevent overcooking — the noodles will keep absorbing flavor as they sit.

Step 6: Assemble and Serve

Divide everything between four big soup bowls, ladling the hot broth over the noodles. Top each bowl with your perfect ramen eggs, scatter the green scallion slices, sprinkle with sesame seeds, and finish with a drizzle of chili oil for that final wow. Dive in while the Instant Pot Ramen is piping hot for maximum satisfaction!

How to Serve Instant Pot Ramen

Garnishes

The finishing touches are everything with ramen! Think slices of green scallions (for bright crunch), a sprinkle of mixed sesame seeds (smoky and nutty), and glossy amber chili oil puddling on top. Don’t forget the perfect ramen egg — its jammy yolk melts into your steaming soup with each bite.

Side Dishes

This Instant Pot Ramen makes a meal on its own, but it shines alongside quick-pickled cucumbers, crisp edamame, or a small plate of gyoza dumplings. If you want a little more green, serve with a simple shredded carrot salad tossed in sesame dressing.

Creative Ways to Present

Make it a ramen bar! Set out bowls of toppings — extra chili oil, nori strips, bamboo shoots, or even roasted corn — and let everyone customize their own. Or for a cozy touch, ladle each bowl and top with a shoyu-marinated egg, swirling in an extra spoonful of broth at the table for dramatic steam.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Instant Pot Ramen, transfer the noodles and broth to a storage container — but be warned, the noodles will keep soaking up liquid and soften further. If possible, store the noodles and broth separately, adding noodles only as you reheat and serve.

Freezing

The broth base (with or without chicken) freezes beautifully for up to two months. Let it cool completely, portion into airtight containers, and freeze. Hold off on freezing the noodles and bok choy as their texture won’t be the same once thawed.

Reheating

To reheat, warm the broth in a saucepan or the microwave until simmering, then add fresh ramen noodles directly to the hot soup so they cook up with perfect bite. Top with reheated chicken and your favorite garnishes, assembling bowls just before serving for best flavor.

FAQs

Final Thoughts

If you’ve been hunting for a soul-soothing, flavor-packed ramen that doesn’t require hours at the stove, this Instant Pot Ramen truly delivers. It’s faster, easier, and cozier than takeout — so gather your favorite toppings and let your kitchen become your new favorite ramen spot. Enjoy every slurp!

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