Japanese Chicken Ramen-Instant Pot
March 11, 2020
"Ramen is everywhere in Japan and you don't need a plane ticket to experience good ramen. Your Instant Pot can do a great job of making top quality ramen in just a short time."
- Serving Size: 1 (668.3 g)
- Calories 836.1
- Total Fat - 33 g
- Saturated Fat - 9.6 g
- Cholesterol - 1000.3 mg
- Sodium - 1777.2 mg
- Total Carbohydrate - 58.6 g
- Dietary Fiber - 1.5 g
- Sugars - 2 g
- Protein - 69.5 g
- Calcium - 185.4 mg
- Iron - 6.3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Season the chicken with salt and ground black pepper. Set aside.
On the Instant Pot, click on Saute and as soon as it is fully heated, add the oil. Saute the chicken until both sides turn brown.
Pour the chicken broth and water over the chicken breasts and throw in the white parts of the green onions. Seal then set to High for 10 minutes.
Once the cooking is done, quick release the pressure. Once it is safe to open, discard the green onions and ginger. Scoop out the chicken. Being careful, shred the chicken using two forks. At this point, you can cool the chicken and broth then refrigerate for up to 3 days.
When you are ready to continue, set the Instant Pot on Saute mode and bring the soup to a boil. Add the shredded chicken and instant ramen noodles. Make sure the ramen noodles are covered in the soup.
Once the ramen noodles start to separate and become pliable (about 1-2 minutes), add the bok choy and noodle soup base. Stir the ramen around. Cancel Saute mode and remove the inner liner.
Divide all of the ramen noodles into four bowls. Do not leave any in the soup as they will continue to cook and get mushy. Ladle broth with or without chicken pieces into each bowl.
Top with ramen eggs, chopped green onions and dashes of chili oil. Serve immediately.
Tips & Variations
No special items needed.