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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.
I made this but I added a spicy sweet element with kochujang, soy, rice vinegar marinated chicken thighs. It was a little spicy, a little sweet but the recipe was easy to execute and perfect. I also added fried onions for a crunchy element. Yum! Excited to try more of your recipes!
Yay! I’m so happy you enjoyed it!
It was ok, but the broth flavor wasn’t as good as I had hoped it would be. It was just a kind of weird flavor. The kids liked it and it wasn’t bad, but I probably wouldn’t make it again. The instructions were well written and easy to follow though.
A friend passed this recipe along to me and this is where my love affair with Fox and Briar recipes began! I crave the flavors of this soup! My whole family loves it. I’m so happy to be able to make yummy healthy recipes right at home that literally taste better than anything I could get from a restaurant. Thanks Meghan for sharing your flavorful ways with us!
I love that! I am so happy to hear that Jessica. You really made my day.
I found this recipe about 6 months ago and since that time have probably made 15 time. It’s that good! My whole family loves it. It’s so easy and the broth is so good. Thank you for the great recipe!!
I am so happy to hear that! Thank you Rikelle!
This is an AMAZING recipe as written. It is also very forgiving and easy to substitute. I made it last night with collard greens, regular white mushrooms and pre-cooked shredded roasted chicken breast thrown in. Somehow still tasted perfect. I have also tried it with bok choy and other greens. Don’t be afraid to sub what you might have in your pantry!
Thank you Sara! So happy you love the recipe!
Oh my, seriously… The best ramen I’ve ever had. My husband wouldn’t shut up about how great it was the entire time we ate, and he’s still raving a few days later. This will be in our rotation going forward. Even my three year old loved it! Thank you!
So happy to hear that Sara!
Quick! Easy! Fabulous! I will make this again and again. Will switch up the protein and voila!!!
This was outstanding. The perfect easy, delicious meal for a day when I’m under the weather. I will double it next time. All the best!
I am so happy you loved it!
Do you think there is any difference here between using fresh shitake mushrooms or dried?
Hi Melanie – you can use dried, but just be sure you totally reconstitute them in water before adding them to the soup.
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!
Hi Shelby, Yay, I’m so happy to hear that!
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!
Hi Mike – so happy to hear that you loved it! Thank you!
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?
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!
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.
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!!!!
Thank you so much Brie! I’m so happy you love it!
Fun recipe, but the vinegar was WAY too strong. Highly recommend reducing it to just a splash.
How would you adjust for 3 quart mini ip?
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.
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!
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!
Hi Brittany – Yay, so glad you and your family loved it!
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.
Yay! I am so happy to hear that Amy!
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
Hi Edraann = Yay! I’m so happy to hear that! So glad you enjoyed it.
This was an excellent recipe – and it was my first Instant Pot meal! Shared it on Facebook and I will definitely make it again.
I am so happy to hear that Denise! Thank you!