Instant Pot Chicken Ramen

Instant Pot Chicken Ramen

Active time: 20 minutes Total time: 50 minutes

Ramen from your local noodle shop is likely to be sky-high in sodium and fat. This homemade version uses an Instant Pot to make deeply flavored chicken broth in just 20 minutes. The Instant Pot also makes foolproof soft-cooked eggs. We use springy tofu-based noodles instead of refined wheat ramen noodles here for an added protein boost. Substitute cooked, whole-grain soba noodles if you like. Finish off with the Japanese spice blend shichimi togarashi for an authentic, spicy hit; look for it wherever Japanese ingredients are sold.

Instant Pot Chicken Ramen


  • 4 large eggs
  • 2 teaspoons safflower oil
  • 1 3/4 pounds (784g) chicken drumsticks, skin removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 green onions, thinly sliced, white and green parts separated
  • 1 tablespoon fresh ginger, finely chopped
  • 2 medium garlic cloves, chopped
  • 3 cups (720ml) reduced-sodium chicken broth
  • 3 dried shiitake mushrooms
  • 2 (8-ounce/227g) packages tofu shirataki noodles
  • 2 cups (110g) sliced bok choy
  • 2 tablespoons reduced-sodium soy sauce
  • Shichimi togarashi (optional)


The 1 Week Diet

Pour 1 cup (236ml) of water in an electric pressure cooker and place a trivet in the pot. Add the eggs, lock on lid, and cook on HIGH pressure for 3 minutes. Quick-release the pressure and transfer the eggs to a bowl with ice water. When cool enough to handle, peel the eggs. Cut the eggs in half lengthwise and set aside, cut side-up on a plate at room temperature.


Pour out the water and dry the inner pot. Return it to the cooker, add the oil, select SAUTE and adjust to MEDIUM heat. When the oil is hot, season the chicken with the salt and pepper add to the pot. Cook, turning once, until the chicken is lightly browned, 5 minutes. Add the white parts of the green onions, ginger and garlic and cook until fragrant, 30 seconds. Press CANCEL.

Add 3 cups (720ml) water to the pot and scrape up any browned bits on the bottom of the pot. Add the broth and shiitake mushrooms. Lock the lid and cook at high pressure for 20 minutes. Quick release the steam. Remove the chicken and mushrooms from the pot. Chop the meat into large pieces and discard the bones. Slice mushroom caps and discard the stems. Set aside.

Select sauté and adjust to high heat. Skim off any foam or fat that rises to the surface of the broth and discard. Add the noodles and bok choy and simmer until tender, 3 minutes.

Return the chicken and mushrooms to the pot, stir and simmer until heated through, 1 minute. Add the soy sauce. Divide among 4 large soup bowls and place the egg halves on top of the noodles and sprinkle with the sliced green onion tops and shichimi togarashi, if desired.

Serves: 4 | Serving Size: 1 1/2 cups

Nutrition (per serving): Calories: 360; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 170mg; Sodium: 612mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 1g; Protein: 50g

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