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Instant Pot Chicken Ramen

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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!
This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker! | Instant Pot Recipe | Instant Pot Soup | Easy Ramen Recipe | Chicken Ramen | Healthy Instant Pot Recipe

This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker! | Instant Pot Recipe | Instant Pot Soup | Easy Ramen Recipe | Chicken Ramen | Healthy Instant Pot Recipe

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.
This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker! | Instant Pot Recipe | Instant Pot Soup | Easy Ramen Recipe | Chicken Ramen | Healthy Instant Pot Recipe
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.
This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker! | Instant Pot Recipe | Instant Pot Soup | Easy Ramen Recipe | Chicken Ramen | Healthy Instant Pot Recipe

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!

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Instant Pot Easy Chicken Ramen

Prep

Cook

Inactive

Total

Yield 4 Servings

This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker!

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

  1. If using fresh noodles:
  2. 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.
  3. (If using another type of noodle, follow package instructions)

To prepare soup

  1. 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.
  2. Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.

To serve the ramen

  1. 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

I loved the broth as is, but if you find the broth too salty, add 1-2 cups of water.

Courses Soup

If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make!
This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker! | Instant Pot Recipe | Instant Pot Soup | Easy Ramen Recipe | Chicken Ramen | Healthy Instant Pot Recipe

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Reader Interactions

Comments

    • Hi Melanie – you can use dried, but just be sure you totally reconstitute them in water before adding them to the soup.

      Reply

  2. I made this recipe tonight and it was absolutely delicious! I’ve tried a variety of ramen recipes and this one is, by far, the best I’ve ever made!

    Reply

  3. HOLY FREAKING CRAP!!! This is absolutely amazing!!!! I followed it to the letter and I am blown away how good this is. It rivals ramen that I’ve had in restaurants. (Still not the best, but better than the ramen I had last week!) Thanks for sharing the recipe. Oh, and super easy to make!

    Reply

  4. My husband has been in Japan for the last couple of weeks and I finally got tired of looking at all the pictures of the amazing Ramen he’s been getting. Found this recipe and made it for myself and my two kids last night. It was SO good that my 10-year-old requested it for lunch. I just got back from taking a piping hot bowl of this ramen to his school. Honestly, this is incredible. I made it exactly as written – except for cutting back on the vinegar, as others have suggested. I also doubled it in my 6 Quart IP and it turned out perfectly! Thank you so very much for a recipe that will definitely become part of my regular repertoire. Quick question, though. I’d like to try and make it with pork. What cut would you suggest and how would you adjust the cooking time?

    Reply

    • Hi Stacy, I’m so glad it was a hit for your family! I’m working on a pork version now. I haven’t tested it yet so I can’t be sure about the cut and cooking times, but check back soon for a pork ramen recipe!

      Reply

      • Excellent! I can’t wait! (And my son requested this for dinner again tonight even though he’d had it for dinner last night and lunch today…thank goodness I doubled the recipe!) In my book, this is a definite winner! Thanks again.

        Reply

  5. This ramen has become a staple at our house!! We give this recipe to everyone. You should seriously consider making a cook book and selling it. So. Freaking. Good. Thank you!!!!

    Reply

    • Hi Pam, I haven;t tried this myself, but I think you would be OK halving the recipe. I made this in an 8 quart IP but there was plenty of room.

      Reply

  8. Thanks for the recipe, it’s a good attempt at flavorful ramen! I also felt that 1/4 cup vinegar was too overpowering so that I wasn’t able to taste the other yummy ingredients as much so I would recommend reducing it maybe to just a splash for a hint of it. For the chicken, instead of boiling and shredding it, I marinated it with soy sauce, sugar, and sesame oil. I then pan fried making sure to caramelize both sides. Of course this process is more time consuming but it’s a great upgrade to shredded chicken in my opinion. Again, thanks for sharing the recipe for us to start with!

    Reply

  9. This was a huge hit! My kids inhaled it! I sautéed the garlic, ginger, and onion for a minute to mesh those flavors together first. I also used this ramen broth I found at Walmart instead of chicken broth and it was so rich and delicious!

    Reply

  10. We loved this! Our favorite ramen restaurant closed recently. I stumbled across this recipe and I’m so glad I did! The flavors are amazing. Better than our ramen spot used to be. I’m making this a regular in our house.

    Reply

  11. My son made this for dinner last night for the family, it was AMAZING. I love recipes that are quick, easy and very flavorful.

    Thank you for sharing

    Reply

  12. This was an excellent recipe – and it was my first Instant Pot meal! Shared it on Facebook and I will definitely make it again.

    Reply

  13. Great meal, super easy for how good it is, perfect on a winter evening and complex base that reminded us Ramen in Japan. Thanks for sharing.

    Reply

  14. 1\4 cup rice vinager was too much for my family. I think if we make this again we will leave it out all together. Made the broth have a sour undertone. Otherwise, very good and easy to make.

    Reply

    • Hi Jessica – thanks for the feedback! I’m glad you liked it otherwise and hope you can adapt it to your family’s taste for future dinners 🙂

      Reply

  15. Used Venison for the meat protein not to be fancy it’s just what I have and it’s good. When boiling the eggs a bit of baking soda in the water helps for peeling the shell. Awesome recipe glad to have found this, a good game changer for sure. Instant Pots are really good for wild game it definitely takes it up a level. Would make this again absolutely.

    Reply

  18. Loved this recipe. Easy to prep and so much flavor. Be sure to grab the fresh cilantro, green onion, and lime which totally made the dish. As a side note, this makes at least 6 servings if you use double the noodles.

    Reply

  19. Loved this! We cut back on the strength of the chicken broth (2tsp better than bouillon for 4 cups) based on some reviews of it being too salty and it was fabulous. I want to it eat it forever! Thanks for this easy recipe!

    Reply

  20. Planning to make this soon. I’ve collected all the ingredients, but I’m a bit intimidated by the ramen eggs. Recipe says to peel and marinate, but in your pick it looks like your eggs have the shells on? I remember my mom cutting through the shells of soft boiled eggs and I would scoop them out with a spoon. Your eggs look like that, but then they wouldn’t be marinated right? Or, is the brown on the outside of the eggs from the marinade?? My mouth is watering just looking at your amazing pics! Thanks!

    Reply

    • Hi Vonda – Yes they are that color from the marinade! I do peel them and then marinate them. Thank you for your comment, I hope you love the ramen!

      Reply

  22. This is SO good! We actually doubled the chicken stock and the different sauces as we like more broth with our noodles. This soup is full of flavor with just the right amount of great ingredients and the garnishes make a delicious finish. Will definitely keep making this!

    Reply

    • Hi Hannah – I’m sure it would! It will probably take longer to come to pressure, and you might want to add a minute or two onto the cooking time. I’ve never tried it so I can’t be exactly sure, but that is usually how it works with frozen chicken. Let me know how it turns out!

      Reply

  24. Really amazing! Turned out a bit salty so I’ll add more water next time. Overall great dish to keep in our rotation!

    Reply

  25. Omgosh!!!!! So Delicious. My family is not crazy about fish sauce so I left it out. Prepared for 12 by Doubling the recipe and had left overs. Was going to triple but wouldnt fit in the i.p.
    Also-thank you Meghan for the quick response.

    Reply

  26. I just found your blog and tried this recipe out with my roommate; we are both In grad school and were craving some major comfort food. this is THE !!Best!! ramen I have ever had, and so easy! thank you!! WILL definitely CHECK THE REST OF YOUR SITE OUT!

    Reply

  27. L am making this for a large crowd in a couple day. l am excited, any suggestions on tripling it. Like will l need more time to cook the chicken. l am new to the instant pot so any advise would be helpful.
    Thx

    Reply

    • Hi Barb – I have not tried to triple it, but two things come to mind. The cooking time might not need to be changed much, but it will definitely add time for soup to come up to pressure. You don’t need to do anything for that, but just be prepared for a longer total time because of that. Also, be sure all your ingredients fit properly in the instant pot – Don’t fill over the MAX fill line! Can’t wait to hear how it turns out!

      Reply

  29. This recipe is awesome. Will definitely make again! Flavors were delicious. Used 2 packages dried ramen noodles and cooked it right in the pot on saute function.

    Reply

  30. What a beautiful recipe! I’ve been meaning to hop over and read it and so glad that I did! You have a way of making beautiful recipes undaunting!

    Reply

  31. Instructions are not very user friendly. New to cooking. Bok Choy chopping is unknown what part to chop. Internet instructions aren’t very clear either. They talk about green leafy part, but I chopped celery part. Ingredients say One sliced onion. Unclear if thats supposed to be different from green onion as a garnish. Lime hardly mentioned. I was very excited to make this. Not sure its going to turn out. Definitely won’t look like picture

    Reply

    • Hi Scott, sorry the instructions were confusing to you. I will add more details about the bok choy to the recipe – both white and green parts should be chopped. As far as the lime and green onions – those are garnishes, and optional. That is why they are in the garnish section. Hope the ramen still turned out tasty!

      Reply

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