Instant Pot Ramen
This Instant Pot ramen features seared chicken, a soy-forward broth, soft ramen eggs, and quick-cooked greens, making it a comforting bowl perfect for busy evenings.
I still remember the first time I made Instant Pot ramen on a rainy weeknight — it felt like the restaurant came home in under 30 minutes. This version uses seared chicken, a simple soy-forward broth, soft ramen eggs, and quick-cooked greens for a comforting bowl that’s perfect for busy evenings or when you want something more special than takeout. If you like quick Instant Pot recipes, you might also enjoy this Instant Pot pumpkin puree recipe for another no-fuss pantry-to-bowl idea.
Why you’ll love this dish
This Instant Pot ramen nails a few things that matter: fast weeknight timing, hands-off pressure cooking, and restaurant-style flavors with minimal fuss. The pressure cooker melts flavor into the broth in 10 minutes while you prep eggs and toppings. It’s budget-friendly (three packets of noodles stretch into four hearty bowls), easy to customize, and great for feeding kids or a solo comfort-craving adult.
Reasons to make it:
- Fast: Most of the heavy lifting happens under pressure.
- Versatile: Use tenders or breasts, swap greens, or make it spicy.
- Crowd-pleasing: Familiar ramen flavors with an easy protein boost.
Step-by-step overview
Before you jump in, here’s what happens at a glance so you know the flow:
- Season and sear chicken in the Instant Pot on Sauté to build flavor.
- Add broth, water, and scallion whites, then pressure-cook the chicken for 10 minutes.
- While the Pot cooks, make soft ramen eggs on the stovetop and chill them in ice water.
- Quick-release pressure, shred chicken, return to Sauté, add noodles to soften, then toss in bok choy and soy sauce.
- Serve immediately with halved eggs, scallions, sesame, and chili oil.
Key Ingredients
What you’ll need:
- 1 lb. (500g) chicken tenders or chicken breasts (tenders speed things up)
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 1/2 tablespoons vegetable oil (neutral oil for searing)
- 4 cups chicken broth (low-sodium if you want to control salt)
- 2 cups water
- 4 eggs (for soft ramen eggs)
- 3 packages ramen noodles (discard the seasoning packets)
- 8 oz. (230g) bok choy, stems removed and sliced
- 2 tablespoons soy sauce or Japanese soup base (add more to taste)
- 4 scallions (white parts cut into 2-inch lengths; greens sliced)
- Black and white sesame seeds (optional)
- Chili oil (S&B La-Yu is recommended)
Substitution notes:
- Swap chicken for tofu or thinly sliced chicken for a different protein.
- Use miso paste (1–2 tbsp) instead of soy sauce for a deeper umami profile.
- Replace bok choy with spinach, napa cabbage, or choy sum if needed.
Directions
Follow these clear, short steps for best results.
Season and sear the chicken
- Pat chicken dry and season both sides with 0.5 tsp salt and 0.5 tsp black pepper.
- Turn the Instant Pot to Sauté. When hot, add 1 1/2 tbsp oil and sear the chicken until both sides are browned (about 2–3 minutes per side).
Pressure-cook the chicken
- Add 4 cups chicken broth, 2 cups water, and the white parts of the scallions to the pot.
- Close the lid, set venting to Sealing, select Manual/High pressure, and set 10 minutes.
Make the ramen eggs while the chicken cooks
- In a small pot, cover eggs with cold water so they’re submerged. Bring to a boil, then cook 7 minutes.
- Immediately plunge eggs into an ice bath and sit 5 minutes. Peel them carefully while still in water to remove the membrane. Slice in half and set aside.
Quick release and shred
- When the Instant Pot beeps, perform a Quick Release. When the valve drops, open the lid carefully.
- Discard the scallion whites and remove the chicken. Let it cool briefly, then shred with two forks.
Finish the ramen
- Turn the Pot to Sauté again. Once the broth simmers, add shredded chicken and the 3 packages of ramen noodles, pushing the noodles down to submerge.
- As soon as the noodles loosen and are no longer a block (usually 1–2 minutes), add the bok choy and 2 tbsp soy sauce. Stir briefly.
- Cancel Sauté and remove the insert to stop residual cooking—do not leave noodles in the hot pot or they’ll get soggy.
Serve
- Divide into four bowls. Top with halved ramen eggs, sliced scallion greens, sesame seeds, and dashes of chili oil. Serve immediately.
01Ingredients
For the Ramen
02Method
- Preparation
- Cooking Ramen Eggs
- Finishing Touches
- Serving
Tap a step when it's done. The next one lights up.
0 OF 12 DONE03Recipe notes
- 01Store broth and solids together in an airtight container for up to 3 days. For best texture, store broth separately from noodles if possible. You can freeze the chicken and broth (not the noodles or eggs) for up to 3 months.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
- Plate each bowl with toppings in a neat cluster: chicken on one side, greens on another, egg halves centered.
- Pair with pickled ginger, kimchi, or a simple cucumber salad for crunch and acidity. If you like contrasting flavors, serve with a bright salad or try this Instant Pot beetroot soup option for an unexpected starter.
- Offer extra soy sauce, toasted sesame oil, and chili oil at the table so everyone can adjust salt and heat.
Storage and reheating tips
Refrigerator: Store broth and solids together in an airtight container for up to 3 days. Noodles will absorb liquid over time; for best texture, store broth separately if possible.
Freezing: You can freeze the shredded chicken and broth (not the noodles or eggs) for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Gently reheat broth and chicken on the stove; add fresh noodles and cook briefly to al dente, then toss in pre-washed greens. Reheat eggs only if necessary; they’re best fresh.
Food safety: Keep hot food above 140°F (60°C) and refrigerate within two hours. Use refrigerated leftovers within 3 days.
Creative twists
- Spicy miso ramen: Stir 1 tbsp miso and 1 tsp chili paste into the finished broth.
- Vegetarian swap: Replace chicken with extra-firm tofu (pan-sear first), use vegetable broth, and add mushrooms for umami.
- Citrus brightness: Finish bowls with a squeeze of lime or yuzu for a bright note.
- Noodle swap: Use fresh or frozen ramen, udon, or soba — adjust cook time and watch texture closely.
Common questions
How long does the whole recipe take?
A: Active hands-on time is about 15–20 minutes (searing, eggs, shredding). Pressure build and release add roughly 15–20 minutes, so plan for 35–45 minutes total.
Can I use chicken breasts instead of tenders?
A: Yes. Breasts work fine but may take a touch longer to sear evenly; cook to an internal temp of 165°F (74°C) before shredding.
My noodles got soggy — what went wrong?
A: Leaving noodles in the hot pot after turning off heat continues to cook them. Remove the insert or serve immediately once they’re soft.
Can I make this for meal prep?
A: Make-ahead is easiest if you store broth and shredded chicken separately from noodles and eggs. Combine and heat only what you’ll eat that day.
Is quick release safe here?
A: Yes — this recipe uses quick release after a short pressure cook. Keep hands and face away from the steam vent and follow your Instant Pot’s safety instructions.
Conclusion
This Instant Pot ramen is a dependable, fast route to a restaurant-style bowl at home — seared chicken, soft eggs, crisp bok choy, and a savory broth come together with minimal fuss. For a lighter, fitness-minded ramen adaptation, check out Confessions of a Fit Foodie’s Instant Pot Ramen Noodles for ideas. You might also like my Instant Ramen.
Crockpot & Slow Cooker
Dinner Bowls
Casseroles
