Ramen, a beloved Japanese soup meaning "pulled noddles," has exploded in popularity over the years. Why? Because it's comforting and brimming in savory flavors. More importantly, ramen is a simple recipe that any home cook can prepare for their tastes.
Similar to a cozy cardigan, a humble bowl of ramen can go from frumpy to fabulous in a matter of minutes. With a few added ingredients and little patience, your instant ramen can transform into restaurant-quality ramen! Say goodbye to microwave ramen, and hello to Instant Pot Ramen!
Gone are the days of depressed and uninspired bowls of instant ramen. For antsy cooks, an instant pot excels in preparing show-stopping bowls of ramen in under 35 minutes—a lightning fast speed that will make you wonder why you haven't made it before. It's just too easy! Your family will be begging you to make it at least once a week, we guarantee it!
Wash and dry the produce. Using a small serrated paring knife, halve your cherry tomatoes. Set aside. Peel and mince the ginger. Finely mince the garlic. Dice the scallions, separating the whites from the greens. Discard the whites or set aside for later use. Dice both the white and green sections of the baby bok choy. Set aside.
Turn on the instant pot and set to the Sauté function. Add the sesame oil. While the pot warms, pat your chicken dry, then season generously with salt and pepper.
Carefully add the chicken to the instant pot skin side down, along with the cherry tomatoes. Allow the chicken to saute for six minutes, turning halfway through. Using a pair of tongs, remove the chicken breasts to a plate.
Add the minced garlic and ginger to the pot. Cook, stirring frequently until the garlic and ginger become fragrant, about 30 seconds. Next, add both the chicken and vegetable stock, followed by the soy sauce and rice wine vinegar. Stir.
Using the tongs, carefully place the chicken back into the instant pot. Press Cancel, ending the sauté mode. Place the lid back on the pot. Set the instant pot to Sealing Position and cook on Manual High Pressure for 20 minutes.
Carefully set your instant pot to Venting Position to allow for a Quick Release once the instant pot is finished cooking. The chicken is cooked when it has reached an internal temperature of 165 degrees on a digital instant-read thermometer.
Remove the chicken with clean tongs and set it on a plate. Shred the chicken with two forks. While shredding the chicken, place the baby bok choy and instant ramen noodles in the hot broth to cook, about 5 minutes.
To serve, using tongs place a helping of ramen into bowls. Then ladle out the broth into each bowl. Portion out the shredded chicken into the bowls, and garnish with the fresh scallions. Top your instant pot ramen with your soft boiled eggs, pieces of dried seaweed, sliced limes, and sesame seeds. Enjoy!
If you don't have sesame oil, feel free to use either olive oil, peanut oil, avocado oil, or vegetable oil when you're in a pinch.
If you plan on having soft boiled eggs on your ramen, you'll want to prepare them beforehand. I know what you're thinking, "But won't they be cold if I prepare them first?" Don't worry! The hot soup will instantly warm them back up.
Are you looking to put a creative spin on your Instant Pot Ramen Bowl? Look no further than our All-Time Favorite Ramen Bowl Recipes to offer you some tasty inspiration.