This easy Instant Pot (Amazon link) ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrot. And there’s no need for the sodium-filled packet of seasoning that comes with the noodle, it’s easy to flavor this ramen with a few simple ingredients.

Instant Pot Chicken Ramen

Print Recipe
Print
Instant Pot Chicken Ramen
Tags , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 30minutes
Servings 4 Prep Time 10minutes
Cook Time 30minutes
This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrot. And there’s no need for the sodium-filled packet of seasoning that comes with the noodle, it’s easy to flavor this ramen with a few simple ingredients.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Chicken is a great source of high quality protein, meaning that it contains the essential amino acids your body needs for protein —and would be a delicious addition to your next cookout.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Chicken is a great source of high quality protein, meaning that it contains the essential amino acids your body needs for protein —and would be a delicious addition to your next cookout.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon sesame oil
  • 1 small RealSweet® sweet onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 pound boneless, skinless chicken breasts
  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoon chili paste
  • 6 ounces ramen noodles, discard seasoning packets
  • 1 cup chopped bok choy
  • 1/2 cup matchstick carrots
  • 2 green onions, sliced
  • 2 tablespoons chopped cilantro
Directions
  1. Set Instant Pot to saute and add oil, onion, garlic and ginger. Saute until fragrant. Add chicken, chicken broth, onion, rice wine vinegar, soy sauce and chili paste. Lock lid and pressure cook 15 minutes. Natural release 5 minutes, then quick release. Remove chicken and shred.
  2. Set the Instant pot to sauté. Stir in noodles, bok choy, and carrots. Let sit 5 minutes or until the noodles are softened. Add shredded chicken.
  3. Top with green onion and cilantro.
Nutritional Value
Calories 218, Fat 8g, Protein 30g, Carbohydrates 19g, Fiber 1g, Sugar 2g, Cholesterol 66mg, Sodium 488mg, Calcium 50mg, Iron 2mg
Instant Pot Chicken Ramen
Tags , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 30minutes
Servings 4 Prep Time 10minutes
Cook Time 30minutes
This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrot. And there’s no need for the sodium-filled packet of seasoning that comes with the noodle, it’s easy to flavor this ramen with a few simple ingredients.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Chicken is a great source of high quality protein, meaning that it contains the essential amino acids your body needs for protein —and would be a delicious addition to your next cookout.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Chicken is a great source of high quality protein, meaning that it contains the essential amino acids your body needs for protein —and would be a delicious addition to your next cookout.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon sesame oil
  • 1 small RealSweet® sweet onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 pound boneless, skinless chicken breasts
  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoon chili paste
  • 6 ounces ramen noodles, discard seasoning packets
  • 1 cup chopped bok choy
  • 1/2 cup matchstick carrots
  • 2 green onions, sliced
  • 2 tablespoons chopped cilantro
Directions
  1. Set Instant Pot to saute and add oil, onion, garlic and ginger. Saute until fragrant. Add chicken, chicken broth, onion, rice wine vinegar, soy sauce and chili paste. Lock lid and pressure cook 15 minutes. Natural release 5 minutes, then quick release. Remove chicken and shred.
  2. Set the Instant pot to sauté. Stir in noodles, bok choy, and carrots. Let sit 5 minutes or until the noodles are softened. Add shredded chicken.
  3. Top with green onion and cilantro.
Nutritional Value
Calories 218, Fat 8g, Protein 30g, Carbohydrates 19g, Fiber 1g, Sugar 2g, Cholesterol 66mg, Sodium 488mg, Calcium 50mg, Iron 2mg

4 comments on “Instant Pot Chicken Ramen

  1. The New York Times foisted this god-awful “Jazzed up Ramen” recipe on me, and your recipe was a nice anti-thesis to it. I love the flavor, its reminiscent of hot and sour soup. I’m one of those people who can’t stand the taste of cilantro, but other than that I made it as your recommended and it was great!

Leave a Reply

Your email address will not be published. Required fields are marked *