Instant Pot Ramen

With tender chicken, gloppy ramen eggs, and vegetables in a wholesome chicken soup, this Instant Pot Ramen is delicious. For an extra kick, season the ramen noodles with chili oil. This is quick and easy comfort food that only takes 15 minutes in the pressure cooker.



1 lb. 0.4 kg chicken tenders or chicken breasts

5 tsp salt

5 tsp ground black pepper

1 1/2 tablespoons vegetable oil

4 cups chicken broth

2 cups water

3 eggs

3 packages of ramen noodles discard the seasonings.

8 oz. bok choy stems removed

2 tablespoons soy sauce or Japanese soup base add more to taste

4 stalks scallion white parts into 2-inch lengths and green part into rounds

black and white sesame optional

chili oil S&B La-Yu Chili Oil





Season both sides of the chicken with salt and ground black pepper. Switch the Instant Pot to Saute mode. Add the oil as soon as the pot is completely heated and hot. Caramelize the chicken till both sides are brown. Add the chicken broth, water, and the white parts of the scallions. Put a lid on and set the pressure cooker to Manual for 10 minutes. In the meantime, prepare the ramen eggs. Fill a small pot halfway with cold water. The water must be deep enough to cover all of the eggs. Add the eggs to the boiling water and cook for 7 minutes. Once your eggs are finished cooking, place them in a bowl of iced water and set aside for 5 minutes. While the eggs are still in the water, carefully peel off the shells. Make sure the membrane covering the egg white is removed. Divide the eggs in half. Place aside. Whenever the Instant Pot beeps, press the Quick Release button. Once the valve drops, cautiously remove the lid. Remove the scallions' white parts and scoop out the chicken. Allow cooling before shredding the chicken with two forks. Switch to Saute mode and add the chicken and ramen noodles as soon as the soup begins to boil. Make sure the ramen noodles are completely submerged in the soup. Add the bok choy and soy sauce as soon as the ramen noodles are soft (no longer in a block). Re-stir the ramen. Remove the pot and cancel the Saute mode. DO NOT OVERCOOK THE RAMEN, as the noodles will proceed to cook even after the pot is removed. Start dividing the ramen noodles evenly among four bowls. Garnish with ramen eggs, scallions, sesame seeds, and a drizzle of chili oil. Serve the ramen immediately; it will become soggy if left in the pot.