Description
This Instant Pot Ramen recipe offers a quick and delicious way to enjoy homemade ramen with tender chicken, flavorful broth, perfectly cooked eggs, and fresh bok choy. The recipe uses an Instant Pot to cook everything efficiently, resulting in a rich, comforting bowl of ramen that is ready in under an hour.
Ingredients
Scale
Chicken and Seasoning
- 1 lb. (500g) chicken tenders (or chicken breasts)
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 1/2 tablespoons vegetable oil
Broth and Soup Base
- 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)
Ramen and Vegetables
- 3 packages ramen noodles (discard the seasonings)
- 8 oz. (230g) bok choy (stem removed and sliced into pieces)
Ramen Eggs and Garnishes
- 4 eggs
- Black and white sesame seeds (optional)
- Chili oil (S&B La-Yu Chili Oil or similar) for drizzling
Instructions
- Season the Chicken: Pat the chicken tenders dry and season both sides evenly with salt and ground black pepper, ensuring the flavor penetrates the meat before cooking.
- Sear the Chicken: Turn on the Instant Pot’s Saute mode and wait until the pot is hot. Add the vegetable oil, then sear the chicken tenders until they turn golden brown on both sides, about 2-3 minutes per side. This step locks in flavor and creates a nice crust.
- Add Broth and Pressure Cook: Pour in the chicken broth and water, then add the white parts of the scallions. Secure the lid, set the valve to sealing, and select Manual (Pressure Cook) on High for 10 minutes to cook the chicken thoroughly and develop a rich broth.
- Prepare Ramen Eggs: While the chicken cooks, bring a small pot of cold water to a boil, ensuring that the water can fully cover the eggs. Gently add the 4 eggs and boil them for exactly 7 minutes for soft but set yolks. Immediately transfer to an ice bath for 5 minutes to stop cooking.
- Peel and Slice Eggs: Carefully peel the eggs under water to remove shells and the thin membrane without damaging the whites. Slice each egg in half lengthwise and set aside for garnishing.
- Release Pressure and Shred Chicken: When the Instant Pot beeps, perform a quick release by turning the valve to venting. After the pressure drops and the lid is safe to open, remove it carefully. Discard the cooked white scallion pieces. Remove the chicken tenders and shred them using two forks once cooled enough to handle.
- Cook Noodles in Broth: Return the pot to Saute mode and bring the broth to a boil. Add the shredded chicken and ramen noodles, pushing the noodles down to fully submerge them. Allow the noodles to cook until softened, about 2-3 minutes.
- Add Vegetables and Seasoning: Stir in the bok choy and soy sauce, mixing gently to combine. Be careful not to overcook; once bok choy wilts slightly and noodles are tender, turn off the Instant Pot and remove it from the base to prevent residual cooking.
- Serve the Ramen: Divide the ramen broth, noodles, chicken, and vegetables evenly among four bowls. Top each with halved ramen eggs, chopped green scallion slices, sesame seeds if desired, and a drizzle of chili oil. Serve immediately to enjoy the fresh texture and flavors.
Notes
- Discard the seasoning packets from the instant ramen noodles as the recipe creates its own rich broth.
- Use chicken tenders for tender, quick-cooking meat; chicken breasts can be used but may take slightly longer to shred.
- Do not overcook the noodles; they continue to soften after removing from heat, so promptly serve once they reach your preferred texture.
- For more umami, use Japanese soup base (dashi) in place of or alongside soy sauce.
- Adjust chili oil quantity to your preferred spice level.
- Soft-boiled eggs can be made ahead and refrigerated; just warm gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Japanese
Keywords: Instant Pot ramen, ramen noodles, chicken ramen, soft boiled eggs, easy ramen recipe, Japanese soup, pressure cooker ramen
