Description
This Instant Pot Ramen recipe is a quick and flavorful way to enjoy a comforting bowl of noodles at home. Tender chicken, bok choy, and perfectly cooked ramen eggs come together in a savory broth seasoned with soy sauce and scallions.
Ingredients
Units
Scale
For the Ramen:
- 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: Rub salt and pepper on both sides of the chicken.
- Sear the chicken: Using the Saute mode on the Instant Pot, brown the chicken in oil.
- Pressure cook: Add broth, water, and scallion whites. Pressure cook on High for 10 minutes.
- Prepare ramen eggs: Boil eggs for 7 minutes, then cool in ice water, peel, and slice.
- Shred the chicken: Remove chicken, shred it after cooling.
- Add noodles and bok choy: Cook noodles and bok choy in the pot.
- Finish and serve: Add chicken, soy sauce, and toppings. Serve hot.
Notes
- Discard ramen seasoning packets.
- Enjoy fresh for best taste.
- Customize with additional veggies.
- Try chili oil for added spice.
- Stove pot alternative available.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 1150mg
- Fat: 17g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 235mg
