Print

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/instant-pot-ramen-with-chicken-bok-choy-and-ramen-eggs-recipe/