Instant Pot Ramen with Chicken, Bok Choy, and Ramen Eggs Recipe

Introduction

This Instant Pot Ramen is a quick and flavorful way to enjoy a comforting bowl of homemade ramen. Tender chicken, perfectly cooked eggs, and fresh vegetables come together in a savory broth for a satisfying meal any day of the week.

Ingredients

• 1 lb. (500g) chicken tenders or chicken breasts
• ½ tsp salt
• ½ tsp ground black pepper
• 1 ½ tablespoons vegetable oil
• 4 cups chicken broth
• 2 cups water
• 4 eggs
• 3 packages ramen noodles (discard the seasoning packets)
• 8 oz. (230g) bok choy, stem removed and sliced
• 2 tablespoons soy sauce or Japanese soup base (add more to taste)
• 4 stalks scallion (white parts cut into 2-inch lengths, green parts sliced into rounds)
• Black and white sesame seeds (optional)
• Chili oil (such as S&B La-Yu Chili Oil)

Instructions

1. Step 1: Season the chicken on both sides with salt and ground black pepper.
2. Step 2: Turn on the Instant Pot’s Sauté mode. Once hot, add the vegetable oil and sear the chicken until both sides are browned.
3. Step 3: Add the chicken broth, water, and the white parts of the scallions. Cover with the lid, seal the pressure valve, select Manual, and cook on High pressure for 10 minutes.
4. Step 4: While the chicken cooks, prepare the ramen eggs. Place cold water in a small pot, enough to cover the eggs. Bring to a boil, add the eggs, and cook for 7 minutes. Immediately transfer the eggs to an ice water bath and let sit for 5 minutes.
5. Step 5: Peel the eggs carefully under water to remove shells and membranes. Slice each egg in half and set aside.
6. Step 6: When the Instant Pot beeps, quickly release the pressure using the Quick Release method. Remove the lid carefully, discard the white parts of the scallions, and take out the chicken. Let it cool slightly, then shred with two forks.
7. Step 7: Turn the Instant Pot back to Sauté mode. Once the broth boils, add the shredded chicken and ramen noodles, pushing the noodles down to submerge fully.
8. Step 8: When the noodles soften, add the bok choy and soy sauce. Stir to combine, then turn off Sauté mode and remove the pot from heat to avoid overcooking (the noodles will continue to soften).
9. Step 9: Divide the ramen and broth into four bowls. Top each with ramen egg halves, sliced green scallions, sesame seeds if using, and a drizzle of chili oil. Serve immediately to enjoy the best texture and flavor.

Tips & Variations

• For a richer broth, add a splash of toasted sesame oil before serving.
• You can substitute chicken tenders with thighs for more flavor and juiciness.
• If you prefer a spicier bowl, add extra chili oil or a pinch of red pepper flakes.
• Use any leafy greens you have on hand if bok choy is unavailable, such as spinach or Napa cabbage.

Storage

Store leftover ramen components separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and chicken gently on the stove, then add fresh or leftover noodles to avoid sogginess. Ramen eggs can be kept sealed for up to 3 days. Avoid storing noodles cooked in broth as they absorb liquid and become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenders?

Yes, chicken breasts work well. Just be sure to adjust shredding time as breasts may take a little longer to cook and shred.

Do I have to discard the ramen seasoning packets?

It’s best to discard the seasoning packets as they contain artificial flavors and high sodium. The broth made with chicken stock and soy sauce provides a fresher, more balanced flavor.

Instant Pot Ramen with Chicken, Bok Choy, and Ramen Eggs Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

A flavorful and comforting Instant Pot ramen recipe featuring tender chicken, perfectly cooked ramen noodles, and a rich broth enhanced with soy sauce, bok choy, and scallions. This easy-to-make dish incorporates soft-boiled ramen eggs and optional chili oil and sesame seeds for an authentic Japanese-inspired meal ready in under an hour.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 lb. (500g) chicken tenders or chicken breasts
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 1 1/2 tablespoons vegetable oil

Broth and Soup

• 4 cups chicken broth
• 2 cups water
• 4 stalks scallion (white parts cut into 2-inch (5cm) lengths, green parts sliced into rounds)
• 2 tablespoons soy sauce (or Japanese soup base, add more to taste)

Ramen and Vegetables

• 3 packages ramen noodles (seasoning packets discarded)
• 8 oz. (230g) bok choy (stem removed and sliced)

Eggs and Garnishes

• 4 eggs
• Black and white sesame seeds (optional)
• Chili oil (such as S&B La-Yu Chili Oil)

Instructions

1. Season the Chicken: Sprinkle salt and ground black pepper on both sides of the chicken tenders or breasts, ensuring an even coating.
2. Sear the Chicken: Turn the Instant Pot to Saute mode and let it heat up. Add the vegetable oil, then sear the chicken on both sides until browned, which helps develop flavor.
3. Add Broth and Scallions: Pour in the chicken broth, water, and the white parts of the scallions. Secure the lid and set the Instant Pot to Manual mode on High pressure for 10 minutes.
4. Prepare Ramen Eggs: While the pressure cooking proceeds, boil water in a small pot. Once boiling, add eggs and cook for 7 minutes. Plunge eggs into ice water for 5 minutes to stop cooking.
5. Peel and Slice Eggs: Gently peel the eggs underwater to remove shells and membrane, then slice each egg in half and set aside.
6. Release Pressure and Shred Chicken: When cooking is complete, perform a Quick Release on the Instant Pot. Carefully remove the lid, discard the white scallion parts, and take out the chicken. Let it cool slightly before shredding with two forks.
7. Cook Noodles and Vegetables: Switch Instant Pot back to Saute and bring soup to a boil. Add shredded chicken and ramen noodles, gently pushing noodles below the surface. Once noodles soften, add bok choy and soy sauce, stirring gently. Turn off Saute mode immediately to avoid overcooking.
8. Serve: Divide ramen into four bowls. Top each with ramen egg halves, green scallion rounds, optional sesame seeds, and a drizzle of chili oil. Serve immediately to prevent soggy noodles.

Notes

• Do not overcook ramen noodles in the Instant Pot as they will continue to soften off heat, which can lead to soggy texture.
• You can substitute chicken breasts if tenders are unavailable, adjusting cooking time slightly if needed for thickness.
• Adjust soy sauce quantity to taste depending on desired saltiness or use Japanese soup base alternatives for richer broth.
• For vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
• Soft-boiled eggs can be prepared a day ahead and refrigerated for convenience.
• Be cautious with Quick Release to avoid splattering hot broth.

Keywords: Instant Pot ramen, chicken ramen, quick ramen recipe, soft-boiled eggs, Japanese ramen, pressure cooker ramen, homemade ramen broth