Instant Pot Chicken Ramen – Have homemade chicken ramen on your table in about 25 minutes. So flavorful and delicious, you are not going to believe how easy it is to make this chicken ramen recipe using your Instant Pot!
Today I’m sharing my homemade Instant Pot Chicken Ramen recipe!
It is starting to get really cold in Madison, so I figured the timing would be perfect for a warm soup recipe! Also, I don’t know if it’s the change in weather or just the fact that I’ve been running non-stop doing all sorts of things since the kids started school, but I am also trying not to get sick!
Chicken Ramen to the Rescue!
Recently, I watched the Chef’s Table (Netflix) episode with Ivan Orkin in it. “Ivan Orkin, a chef from New York who moved to Tokyo to open one of the most well-regarded ramen joints in the country”… the episode is amazing and shows how he was able to, as an American, master ramen in Japan, and then in NYC. They don’t show the actual recipe or how he does it but he uses roasted tomatoes in his broth – so I thought, that’s brilliant! – and this episode was obviously the inspiration for my Instant Pot Chicken Ramen.
THE BEST INSTANT POT CHICKEN RAMEN RECIPE
The perfect blend of earthy and salty flavors in this ramen recipe comes from a variety of wholesome, simple ingredients.
You’ll see that I use a combination of both chicken and mushroom stock or broth. You can certainly just use chicken stock, but I think the combination, along with the roasted cherry tomatoes, is amazing.
WHAT YOU’LL NEED TO MAKE CHICKEN RAMEN IN THE INSTANT POT
FOR THE BROTH
- Bone in, skin on chicken breasts
- Salt and pepper
- Toasted sesame oil
- Cherry tomatoes
- Fresh ginger – grated
- Garlic – minced
- Chicken stock
- Mushroom broth
- Soy sauce – I recommend low sodium
- Rice wine vinegar
- Instant ramen noodles – discard seasoning packet
TO SERVE
- Soft boiled eggs – for help with soft boiled eggs, click here!
- Roasted cherry tomatoes – optional
- Shredded or cut nori – dried seaweed
- Freshly diced scallions
- Furikake – click here for a DIY recipe!
HOW TO MAKE INSTANT POT CHICKEN RAMEN
1. Turn on the Instant Pot and set to the Sauté function. Pat chicken breasts dry with paper towels, and generously season with salt and pepper on both sides. Add the sesame oil to the hot Instant Pot and then place the chicken breast in, skin side down.
2. Next, add the whole cherry tomatoes. Let the chicken breasts and tomatoes cook for about 7 minutes, flipping the chicken halfway through cooking. Some of the tomatoes may begin to burst, but that’s totally fine. Once finished, remove the chicken from the Instant Pot and set aside.
3. With the Instant Pot still on the sauté setting, add in the minced garlic and grated ginger. Let cook for just about 30 seconds, until fragrant. Carefully pour in the chicken stock and mushroom broth. Add the soy sauce and rice wine vinegar, and place the chicken breast back into the Instant Pot.
4. Place the lid back on the Instant Pot and set the timer to MANUAL HIGH PRESSURE for 20 minutes. Make sure the valve is placed in the sealed position. After 20 minutes, do a quick pressure release – make sure all of the pressure has been released before trying to remove the lid! – remove the chicken and set on a plate. Place dried ramen noodles into the Instant Pot for just a few minutes, into the hot broth. Shred the chicken using two forks.
5. To serve: using tongs, portion out the ramen noodles into bowls and ladle the broth into each bowl over the noodles. Top with the cooked shredded chicken, shredded nori, the roasted tomatoes, and a soft boiled egg. Finally, garnish with scallions, furikake and sesame seeds.
I hope you give this a try!
LOOKING FOR MORE SATISFYING AND EASY SOUP RECIPES?
- Instant Pot Chicken Posole
- Jjamppong: Spicy Seafood Noodle Soup
- Pressure Cooker Beef Pho
- Homemade Chicken Noodle Soup
- Chinese Egg Drop Soup
- Korean Oxtail Soup (Kkori Gomtang)
- Galbi Tang (Korean Short Rib Soup)
Instant Pot Chicken Ramen + VIDEO
Equipment
- Instant Pot
Ingredients
For the broth:
- 1 lb. bone in, skin on chicken breast/s
- salt and pepper
- 1 tablespoon toasted sesame oil
- 1/2 cup cherry tomatoes
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 4 cups (1 quart) chicken stock
- 4 cups (1 quart) mushroom broth or miso ginger broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 packages instant ramen noodles noodles only
To serve:
- soft boiled eggs
- roasted cherry tomatoes optional
- shredded or cut nori dried seaweed
- freshly diced scallions
- sesame seeds
- furikake
Instructions
- Turn on your Instant Pot and set to the sauté function. Pat chicken breast with paper towels and generously season with salt and pepper, on both sides. Add the sesame oil to the Instant Pot and then place the chicken breast in, skin side down.
- Add the cherry tomatoes. Let the chicken breast and tomatoes cook for about 7 minutes, flipping the chicken halfway through. Some of the tomatoes may begin to burst but that's fine. When finished, remove the chicken breast from the Instant Pot and set aside.
- Still on the sauté setting, add in the garlic and ginger. Let cook for about 30 seconds. Pour in the chicken stock and mushroom broth. Add the soy sauce and rice wine vinegar and place the chicken breast back into the Instant Pot.
- Place the lid back on and set the timer to manual high pressure for 20 minutes. Make sure the valve is placed in the sealed position. After 20 minutes, (make sure all of the pressure has been released before trying to remove the lid.) remove the chicken and set on a plate. Place dried ramen noodles into the Instant Pot for just a few minutes, into the hot broth. Shred the chicken using two forks.
- To serve: using tongs, portion out the ramen noodles into bowls, ladle the broth into each bowl over the noodles. Top with the cooked shredded chicken, shredded nori, the roasted tomatoes, a soft boiled egg, garnish with scallions and sesame seeds. Enjoy!
Video
Notes
Don’t Have An Instant Pot?
You can easily make this recipe in a pot (Dutch oven for best results) on your stovetop. Follow the same instructions above: sear the chicken over medium high heat and let cook for about 6 to 7 minutes, flipping the chicken halfway through.
Add in the garlic and ginger, still following the recipe card above. Once you pour in all of your liquid and place the chicken back in, bring everything to a boil and then cover the pot with a lid and reduce the heat to low. For best tasting results, let the ramen broth simmer for about 1 1/2 to 2 hours or until the chicken is cooked through and fork tender. Yes, 1 1/2 to 2 hours; this is why I love a pressure cooker for this recipe.
Give this recipe a try, and leave a comment to let me know what you think!
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Where do you get mushroom broth?
Hi Steph, at any grocery store. You can usually find it next to the beef and chicken stock/broth or in the soup section! I love the combination of both for this broth. However, if you can’t find it, it’s fine to use just chicken stock only.
Made this last night and it was soooooo good. Used coconut aminos in place of the soy sauce and it was still very flavorful. I plan on making it again very soon ?. I also used chicken bone broth since I had it on hand.
Hi Jenn!!! Nice!! So happy you enjoyed!
Can i make this in a crockpot? If so what are the instructions for that
Hi Kaitlin, I’d say no because you need to sear the chicken and then cook the broth at a very high temp.. you can just make this in a pot on the stove but boil the broth for about 1.5 to 2 hours, and then add the noodles etc.
Hi Alice,
What size and model instant pot do you use?
I have the Duo 7-in-1, 6 quart. But if you are buying one, there are newer ones that are better!
Hi Alice,
My fiancé isn’t a fan of the dry ramen noodles from the package because he considers it unhealthy due to how it’s processed and the preservatives(he’s probably right, but it tastes good lol)… is it possible to use fresh noodles from the refrigerated section at my local Asian grocery store? Or even the dry but supposedly better quality noodles for this recipe? I guess any substitute that allows me to not use the beloved instant ramen packet noodles lol
Hi! Yes, of course! Use whatever ramen noodles you prefer! just keep in mind different cooking times! Enjoy!
Can I use boneless chicken breast instead of bone in? Also, I can’t find mushroom broth. Can I use veggie broth instead?
Hi! Bone-in will give you more flavor.. but yes, if you have to use boneless, that’s fine just make sure it’s skin ON. you can find mushroom broth at the grocery store in the same section as chicken and beef stock/broth. . but yes veggie broth might be ok. If you can’t find mushroom broth, maybe do 100% chicken stock.
would it be an instant release or natural release of pressure after the 20 minutes?
You can do either one depending on how much time you have. I always release the pressure manually.
How much more time would I need to add if my bone-in chicken breast is frozen?
We loved this recipe!!
So happy to hear, thank you!
Looks like a great. Thanks so much for sharing with us!
Hi Alice! I was wondering if you ever make this in advance and then serve later. I’m not sure if the noodles would soak in too much broth. And if I can just reheat it in the instapot. Thanks in advance!
Hi! I made this today for my husband and I and we both loved it. I used boneless thighs and cooked for 18 minutes instead of 20 but definitively could have done 20 minutes too. I used coconut aminos instead of soy sauce and unfortunately had no ginger at home but still turned out delish! It’s also so easy!! I’m surprised such simple ingredients brought so much flavor, thank you so much Alice!
I had no experience making ramen when I found this recipe, and it did NOT disappoint! I would recommend maybe straining the minced garlic and ginger out of the broth (if you have picky kids), but otherwise, this turned out awesome and was a fun night of cooking for the family. Will definitely be making again!
Hooray!! Thank you!
I’ve been following you for awhile on Instagram. Just tried this tonight and so good and comforting. I couldn’t find mushroom broth, used miso instead. Most definitely a repeat recipe.
Hi Melissa, so happy to hear this! Hooray! In the future, mushroom broth is usually in the same aisle/section with the beef and chicken broth at the grocery store! Happy New Year!
Made this for my typically picky kids and they loved it! So did I 🙂 super easy recipe and packed with flavor.
Hooray!!! So happy your kids enjoyed this!