This Instant Pot Ramen Recipe Is Practically Magic

  • Even after college, ramen never gets old. It does get unhealthy though. As delicious as Cup-O-Noodles is, the sodium content is outrageous. That’s why I was thrilled to learn how to make this easy Instant Pot ramen that allows us to enjoy a cheap, easy and healthy meal. Did I mention it’s even better than the sodium packets?!

    I was a late bloomer when it came to truly enjoying ramen, and now I make it at home at least every two weeks. Using an Instant Pot, this one-pot ramen comes together with chicken, carrots, garlic, boy choy and scallions. My favorite thing about this Instant Pot ramen recipe is how easy it is to customize. You cook the chicken in the broth with carrots, then mix in any additions you’d like. Depending on your favorite flavors, you can add onions, bean sprouts, jalapenos, spinach – whatever you have in the house. I basically treat ramen like a dump dinner.

    Don’t have an Instant Pot to make this ramen recipe? No problem! You can also make it in a pot on the stovetop and just allow more time for the chicken to cook (if using). You can even stir in shredded rotisserie chicken instead of cooking your own! If you’re looking for a vegetarian ramen recipe, you can simply omit the chicken and substitute vegetable broth. It will come together even faster then.

    I know Instant Pots seem intimidating at first. My mother-in-law has one that she’s never used because she doesn’t understand it, so I sent her this recipe as a great beginner-friendly Instant Pot recipe. It’s a much more grown-up version of a dorm room favorite with plenty of veggies and protein!

    Here’s how to make Instant Pot ramen for the perfect weeknight dinner!

    Chicken and Vegetable Instant Pot Ramen

    Even after college, ramen never gets old. It does get […]

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    Published:
    Servings:

    Ingredients:

    • 1 lb chicken breast (tenders recommended)
    • 1-2 Tbsp olive oil
    • 1 Tbsp garlic, minced
    • 1 cup carrots, shredded
    • 1 package (4 cups) chicken broth, low-sodium
    • 2 cups water
    • 2-3 packages ramen noodles, seasoning packets removed
    • 1 stalk baby bok choy, chopped
    • 2-3 Tbsp soy sauce
    • Salt and pepper
    • Sriracha or chili oil, optional
    • 2 stalks scallions, chopped for topping
    • Sesame seeds, optional for topping

    Directions:

    Step 1: Turn on the saute mode of the Instant Pot. Season the chicken on both sides with salt and pepper

    Step 2: Once the pot is hot, add the olive oil (or oil of choice). Sear chicken on both sides

    Step 3: Add garlic and carrots, if using. Stir until fragrant, about 1 minute

    Step 4: Top with chicken broth and water. The liquid should cover the chicken. Make sure the steam valve is closed. Cover the Instant Pot and set to "high pressure" for 8-10 minutes (8 for tenders, 10 for thicker breasts)

    Step 5: When the Instant Pot beeps, use quick release to open the lid. Remove the chicken to rest for several minutes

    Step 6: Turn the Instant Pot to saute mode again to bring the broth to a boil. Mix in soy sauce and bok choy. Then submerge the blocks of ramen noodles

    Step 7: Shred chicken and return to pot

    Step 8: Once the noodles begin to soften, turn off the Instant Pot. Remove the pot insert to prevent noodles from over-cooking

    Step 9: Serve immediately with desired toppings, such as sriracha, chopped scallions and sesame seeds

    Note, ramen does not make good leftovers. Serve immediately to avoid soggy ramen noodles. 

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