Dinner

Instant Pot Ramen with Chicken, Bok Choy, and Ramen Eggs Recipe

Name: Instant Pot Ramen with Chicken, Bok Choy, and Ramen Eggs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 lb. (500g) chicken tenders (or chicken breasts); 0.5 tsp salt; 0.5 tsp ground black pepper; 1 1/2 tablespoons vegetable oil; 4 cups chicken broth; 2 cups water; 2 tablespoons soy sauce (or Japanese soup base, add more to taste); 4 stalks scallion (white parts cut into 2-inch (5cm) lengths; green parts sliced into rounds); 3 packages ramen noodles (discard the seasonings); 8 oz. (230g) bok choy (stem removed and sliced into pieces); 4 eggs; Black and white sesame seeds (optional); Chili oil (S&B La-Yu Chili Oil or similar) for drizzling

Bylina Carter February 10, 2026February 10, 2026

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Introduction

This Instant Pot Ramen recipe is a quick and flavorful way to enjoy a comforting bowl of homemade ramen. Tender chicken, perfectly cooked eggs, and fresh vegetables come together in a savory broth that will satisfy your noodle cravings any day of the week.

A white bowl filled with ramen noodles in light brown broth. On the left side, there are several pieces of sliced, cooked chicken breast with some sauce on top. In the middle, a pile of curly, yellowish noodles takes up most of the space. To the right, two bright green bok choy leaves rest in the broth. At the bottom right, half a boiled egg with a bright yellow yolk is placed near the edge of the bowl. Green onion slices and sesame seeds are sprinkled on top, adding small pops of color. The bowl sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. (500g) chicken tenders or chicken breasts
½ tsp salt

½ tsp ground black pepper
1 ½ 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

2 tablespoons soy sauce or Japanese soup base (adjust to taste)
4 stalks scallion (white parts cut into 2-inch pieces, green parts sliced into rounds)
Black and white sesame seeds (optional)

Chili oil (such as S&B La-Yu Chili Oil)

Instructions

Step 1: Season the chicken on both sides with salt and ground black pepper.
Step 2: Set the Instant Pot to Saute mode and heat the vegetable oil. Once hot, pan sear the chicken until browned on both sides.

Step 3: Add chicken broth, water, and the white parts of the scallions to the pot. Cover with the lid, select Manual, and cook on High pressure for 10 minutes.
Step 4: While the chicken cooks, prepare the ramen eggs: Bring a small pot of cold water to a boil, add the eggs, and cook for 7 minutes. Transfer them to ice water for 5 minutes to cool.
Step 5: Peel the eggs carefully under water to remove the shells and membrane. Slice each egg in half and set aside.

Step 6: When the Instant Pot beeps, perform a Quick Release. Remove the lid, discard the white scallion pieces, and scoop out the chicken to cool. Shred the chicken with two forks.
Step 7: Return the pot to Saute mode. Once the broth boils, add the shredded chicken and ramen noodles, pushing the noodles to submerge fully.
Step 8: When the noodles soften and separate, add bok choy and soy sauce. Stir gently, then cancel Saute mode and remove the pot from heat to prevent overcooking.

Step 9: Divide the ramen between four bowls. Top each with ramen egg halves, chopped green scallion slices, sesame seeds if using, and a drizzle of chili oil. Serve immediately.

Tips & Variations

Use Japanese soup base like dashi or miso paste for a richer broth flavor.
Substitute chicken tenders with thighs for a juicier texture.

Try adding mushrooms or corn for extra veggies and sweetness.
Adjust chili oil amount to control the spiciness according to your taste.

Storage

Store leftover ramen components separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and chicken gently on the stove, then add fresh noodles and vegetables for best texture. Avoid storing noodles in broth, as they will become soggy.

How to Serve

A white bowl filled with a warm ramen soup, showing three main layers: the bottom layer is a light brown broth, the middle layer has soft, curly, light yellow noodles, and the top layer includes sliced white chicken pieces, green chopped scallions, sesame seeds, a bright yellow and white boiled egg half, and a wedge of lime. A pair of wooden chopsticks holds a bundle of noodles lifted above the bowl, with a woman's hand grasping them. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but increase the pressure cooking time to about 15 minutes to ensure it cooks fully.

How do I prevent the noodles from getting mushy?

Cook the noodles just until soft in the hot broth and remove the pot from heat promptly. Adding them at the last step and serving immediately helps maintain their texture.