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Instant Pot Chicken Ramen (Super Easy!)

If you’re in search of a comforting and flavourful meal that comes together in a flash, look no further than this recipe for Instant Pot Chicken Ramen. With its rich broth, tender chicken, and perfectly cooked noodles, this dish is a fantastic way to enjoy a classic Japanese favourite right in the comfort of your own home. Thanks to the Instant Pot, you can have a steaming bowl of ramen on the table in no time—perfect for busy weeknights!

Ingredients You’ll Need:

For the Broth:

• 2 tablespoons sesame oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon miso paste (optional for extra depth)
• 4 cups chicken stock
• 2 cups water
• 400g boneless, skinless chicken thighs (or breasts), cut into chunks
• Salt and pepper to taste

For the Ramen:

• 200g ramen noodles (fresh or dried)
• 2 spring onions, chopped
• 2 soft-boiled eggs (optional)
• Nori sheets, sliced (optional)
• Fresh coriander (cilantro) for garnish (optional)
• Chilli flakes or sesame seeds for additional flavour (optional)

Instructions:

1. Sauté the Aromatics

Start by turning your Instant Pot to the sauté function. Add the sesame oil, allowing it to heat up before tossing in the sliced onion, minced garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This step builds the base of flavour that makes your ramen truly delectable.

2. Add the Chicken and Broth Ingredients

Next, add the chicken chunks to the pot, followed by the soy sauce and miso paste (if using). Stir to combine everything well. Pour in the chicken stock and water, mixing gently to incorporate all the ingredients.

3. Cook Under Pressure

Close the Instant Pot lid and set the valve to the sealing position. Select the manual high-pressure setting and cook for 10 minutes. Once the cooking time is up, allow the pressure to release naturally for about 5 minutes, then perform a quick release for any remaining pressure.

4. Cook the Ramen Noodles

After opening the pot, remove the chicken pieces and set them aside. Add the ramen noodles directly into the broth and stir to ensure they are submerged. Put the lid back on, set the pot to manual high pressure for an additional 3 minutes, and then quickly release the pressure.

5. Shred the Chicken

While the noodles are cooking, shred the cooked chicken with two forks. Once the noodles are done, return the shredded chicken to the pot and give everything a good stir. Season with salt and pepper to taste, making sure the flavours are just right.

6. Serve and Garnish

Ladle the ramen into bowls, making sure to distribute the noodles and broth evenly. Top with sliced spring onions, soft-boiled eggs, nori sheets, and fresh coriander if desired. A sprinkle of chilli flakes or sesame seeds can add an extra kick, making your ramen even more delicious.

Final Thoughts

This Instant Pot Chicken Ramen is not only easy to make but also a delightful dish that warms the soul. Not to mention, it’s entirely adaptable—feel free to add your favourite vegetables, like spinach or mushrooms, or experiment with different toppings. In under an hour, you can enjoy a hearty bowl of homemade ramen that rivals your favourite restaurant’s offering.

So gather your ingredients, and give this super easy Instant Pot Chicken Ramen a try! Your taste buds will thank you.