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This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker!
Who got an Instant Pot for Christmas? I actually have had mine for a few months, but I am always looking for Instant Pot recipes. Recently I decided to convert my popular Easy Chicken Ramen recipe to the Instant pot. Using your Instant Pot or Electric Pressure cooker makes the ramen hands off and super simple.
There is nothing better than a rich, warming broth on a cold day, and this Instant Pot Chicken Ramen does the trick. I like to load up my bowl with all the toppings – the green onions are especially nice, and the cut the rich broth with their slightly sharp flavor.
Do you enjoy Instant Pot recipes? Let me know if you want to see more! In the meantime, check out my Instant Pot Honey Sesame Chicken!
Instant Pot Easy Chicken Ramen
Ingredients
- 1 tablespoon sesame oil
- 1 onion sliced
- 1 tablespoon fresh grated ginger root
- 4 garlic cloves pressed or finely minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 4 ounces shiitake mushrooms stems removed and sliced
- ½ - ¾ pounds baby bok choy  both white and green parts diced
- 1 pound boneless skinless chicken thighs
- 4 cups low sodium chicken broth
- 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store
Additional Toppings (Optional):
- Ramen egg RECIPE HERE
- sliced green onion
- cilantro
- chili garlic sauce
- sesame seeds
- lime wedges
Instructions
To Prepare The Noodles:
If Using Fresh Noodles:
- Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
- (If using another type of noodle, follow package instructions)
To Prepare Soup:
- Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes.  It will take about 10 minutes to come to pressure. After cooking, use the quick release to release pressure. Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.
- Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.
To Serve The Ramen:
- In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
By far THE best ramen we have had!
Yay, so glad you love it.
My family and all our friends are always thrilled when I make this recipe!! It is absolutely delicious. The ramen eggs are a must as well!!
So happy to hear that!
Obsessed with this recipe!! Thanks for sharing!
So happy to hear that!
Can you use sriracha intead of the garlic chilli sauce? Thanks
Yep!
I’ve been making ramen for the past couple years so I’ve looked up quite a few recipes, but I’ve never seen one with oyster sauce; I thought that was only for stir fry! It’s great! Normally I go through the motions to cook the chicken in the oven, sautee the veggies/onions and garlic in oil before making the broth, etc etc. but this was fantastic – dump and go! With two littles this hits all my happy buttons, thanks for a great recipe 🙂
So happy you loved it!
This was so delicious and easy. My family goobled it up!
I am so happy you loved it!
Amazing!!! Authentic taste – not Americanized like my daughter says lol
I’m so happy you loved it!
I tried this tonight and found the flavour a bit off. I think it was the vinegar and soy sauce. I have very strong soy sauce and forgot to water it down so I will next time. The vinegar was overpowering though. I will greatly reduce it next time or skip it altogether.
Hi Rachel – what kind of vinegar did you use?
I used rice vinegar
AMAZING! And easy to make. It turned out as good as if I had ordered it in a restaurant. I can’t get over how delicious this is! Thanks for sharing the recipe.
I’m so happy to hear that!
Absolutely love this and it was my first time making it. Have put off trying to make ramen for years and I’m so glad I found this recipe. This will be a go to for years to come. Thanks!
I am so glad to hear that!
This is amazing, I’ve made it over and over again since trying it. Even my husband who is a picky eater loves it! Don’t skip the cilantro and lime 😋
Oh yay! I’m so happy to hear that!
This recipe was perfection! So much flavor! I seasoned the thighs with a citrus mojo seasoning and pepper. Plus, I sautéed the chicken first then deglazed the pot 🙌
Yay! So glad you loved it!
Wanting to try this recipe but do not have an instant pot. Could you summer the broth ingredients in the slow cooker instead? Any advice?
Hi Katie – I have a stovetop version of this recipe here https://www.staging.foxandbriar.com/easy-chicken-ramen/
My absolute favorite instant pot ramen recipe after trying many others! I’ve been making your recipe for over a year and finally remembered to comment. So delicious and flavorful!
Thank you Veronica! So glad you love it!
My family and I love this simple satisfying dish.
So happy you love it!
Love this easy ramen, thanks so much for the recipe! I’ve made it a few times now and it always works out perfectly
I’m so happy to hear that Helen!
It was absolutely delicious. The only change I made was I couldn’t find yakisoba noodles, so I used udon. I loved it. My husband loved it. I Sent the recipe to other people because it was just so delicious. Thank you for this recipe.
So happy to hear that!