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.
Ingredients
For the Ramen
- 1 lb. chicken tenders or chicken breasts Tenders speed things up
- 0.5 tsp salt For seasoning
- 0.5 tsp ground black pepper For seasoning
- 1.5 tbsp vegetable oil Neutral oil for searing
- 4 cups chicken broth Low-sodium if preferred
- 2 cups water
- 4 eggs for soft ramen eggs
- 3 packages ramen noodles Discard the seasoning packets
- 8 oz. bok choy Stems removed and sliced
- 2 tbsp 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 topping
- chili oil S&B La-Yu is recommended
Instructions
Preparation
- Pat chicken dry and season both sides with salt and black pepper.
- Turn the Instant Pot to Sauté. When hot, add vegetable oil and sear the chicken until both sides are browned (about 2-3 minutes per side).
- Add chicken broth, water, and the white parts of the scallions to the pot.
- Close the lid, set venting to Sealing, select Manual/High pressure, and set for 10 minutes.
Cooking Ramen Eggs
- In a small pot, cover eggs with cold water so they're submerged. Bring to a boil, then cook for 7 minutes.
- Immediately plunge eggs into an ice bath and let sit for 5 minutes. Peel them carefully while still in water to remove the membrane. Slice in half and set aside.
Finishing Touches
- 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.
- Turn the Pot to Sauté again. Once the broth simmers, add shredded chicken and the packages of ramen noodles, pushing them down to submerge.
- As soon as the noodles loosen and are no longer a block (usually 1-2 minutes), add bok choy and soy sauce. Stir briefly.
- Cancel Sauté and remove the insert to stop residual cooking.
Serving
- Divide into four bowls. Top with halved ramen eggs, sliced scallion greens, sesame seeds, and dashes of chili oil. Serve immediately.
Notes
Store 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.