Instant Pot Eats {Homemade Ramen}

My kids LOVE ramen.  They really aren’t picky on what kind – be in from the .50 package or from the delicious gourmet Asian kitchen near our house.  We were so excited to try it in the Instant Pot by combining a couple of different recipes that looked good.

Instant Pot Chicken Ramen

1 T. sesame oil
1 tsp. fresh ginger, finely diced
3 cloves garlic, minced
carton fresh sliced mushrooms
2 lbs. raw chicken breasts
2 T. soy sauce
8 c. chicken broth
2 tsp. salt and pepper to taste
8 – 12 ounces of dried ramen or udon noodles (based on what is available)
1/2 – 3/4 c. shredded carrot (based on your tastes)
1 c. spinach, sliced

Garnishes:
soft boiled egg, sliced (we had hard boiled eggs on hand so just used those this time)
sesame seeds
sliced green onion
cilantro
chili garlic sauce

DAILY DELIGHT VIDEOS
  • Set Instant Pot to Saute function.  Heat oil, garlic and ginger for 1 – 2 minutes.  Add mushrooms, chicken, soy sauce, broth, salt and pepper.  Cancel saute mode.
  • Lock lid in place, set pressure valve to sealing and turn Instant Pot to high pressure for 8 minutes in manual mode.
  • When finished, do the quick release of pressure.  Carefully open pot and remove chicken.
  • Turn pot back to saute mode and let broth come to a boil.  Cook noodles according to package directions.  Meanwhile, shred the chicken.
  • When noodles are done, add in meat, carrots and spinach.  Garnish to your taste.

NOTE: Always follow the manufacturer directions for your specific Instant Pot, including on sealing, venting and cooking times.

I used two packages of these noodles.

This was a crowd favorite and will definitely be added to the proverbial rotation.  It also reheats beautifully so we enjoyed eating off if it two nights in a row.

Happy Sunday!

 8QT Instant Pot Duo Plus (affiliate link)

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