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!
Instant Pot Ramen
- 1/3 cup cherry tomatoes, sliced
- 1 tablespoon fresh ginger, peeled and minced
- 2 cloves garlic, finely minced
- 3-4 fresh scallions, diced
- 2 cups baby bok choy, diced
- 1 tablespoon toasted sesame oil
- 1 pound chicken breasts, bone in, skin on
- salt and pepper
- 4 cups chicken stock
- 4 cups vegetable stock
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 3 packages instant ramen noodles, noodles only
- soft boiled eggs, optional
- dried seaweed, optional
- black or white sesame seeds, optional
- sliced lime, optional
- Instant pot
- Slotted spoon
- Small bowl
- Serrated paring knife
- Digital instant-read thermometer
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!
What Can I Use in Place of Toasted Sesame Oil?
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.
When Do I Prepare the Instant Pot Soft Boiled Eggs?
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.
Ramen Noodles With a Twist
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.
How To Make Instant Pot Soft Boiled Eggs For Ramen
- Prepare the soft boiled eggs for your ramen by pouring two cups of water into the inner pot. Place the eggs on a trivet or in a basket. To determine how many eggs to use, cook the number of eggs per bowl of soup you plan to serve.
- Close the lid of the instant pot and set the valve to the sealing position. Set the timer to manual high pressure for two minutes. It will take a few minutes for the instant pot to preheat, bringing the pot up to proper pressure levels before cooking the eggs. Once the timer goes off allow for a natural release of pressure for about one minute. After the natural release, set the valve on the instant pot to venting. Once the pin drops, remove the lid.
- Fill a small bowl with cold water. Using a slotted spoon, carefully transfer the eggs from the instant pot to the small bowl. The cold water in the bowl will cool your eggs, preventing further cooking.
- Once cooled, gently tap the egg on a hard surface and begin peeling the shell. When you’re ready to serve your ramen, slice the eggs lengthwise and place them directly over the ramen noodles.