Instant Pot Chicken Ramen with Boiled Eggs, Bok Choy, and Scallions Recipe
Introduction
Instant Pot Ramen is a quick and flavorful way to enjoy a comforting bowl of homemade ramen. Tender chicken, perfectly cooked noodles, and rich broth come together effortlessly using your Instant Pot. It’s a delicious meal ready in under an hour that will satisfy your noodle cravings.
Ingredients
- 1 lb. (500g) chicken tenders or chicken breasts
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 1/2 tablespoons vegetable oil
- 4 cups chicken broth
- 2 cups water
- 4 eggs
- 3 packages ramen noodles (discard the seasonings)
- 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
- Step 1: Season the chicken with salt and black pepper on both sides.
- Step 2: Select Saute mode on the Instant Pot. When hot, add vegetable oil and brown the chicken on both sides.
- Step 3: Add chicken broth, water, and the white parts of the scallions. Cover and set to Manual mode on High pressure for 10 minutes.
- Step 4: Meanwhile, boil eggs for ramen. Fill a small pot with cold water to cover eggs. When boiling, add eggs and cook for 7 minutes. Then plunge into ice water for 5 minutes.
- Step 5: Peel eggs carefully while submerged to remove shells and membrane. Slice eggs in half and set aside.
- Step 6: When cooking finishes, use Quick Release and remove lid carefully. Discard white scallions and remove chicken. Let chicken cool slightly, then shred with forks.
- Step 7: Select Saute mode again. When broth boils, add shredded chicken and ramen noodles, pushing noodles under the liquid.
- Step 8: Once noodles soften, add bok choy and soy sauce. Stir gently, then cancel Saute mode and remove Instant Pot from heat to avoid overcooking.
- Step 9: Divide ramen among four bowls. Top with ramen eggs, green scallions, sesame seeds if using, and chili oil. Serve immediately to prevent sogginess.
Tips & Variations
- Use Japanese soup base instead of soy sauce for a deeper umami flavor.
- Add mushrooms or corn for extra vegetables and sweetness.
- For spicy ramen, increase chili oil or add sliced fresh chili.
- Soft boil eggs a bit longer or shorter depending on your preferred yolk consistency.
Storage
Store leftover broth, chicken, and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and chicken, then add fresh noodles to avoid sogginess. Eggs are best kept refrigerated and eaten within 2 days.
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 shred them finely after cooking to get the same texture.
Do I have to discard the ramen seasoning packets?
Yes, those packets usually contain high sodium and artificial flavors. The broth made from chicken broth, soy sauce, and aromatics provides a cleaner, more delicious base.
PrintInstant Pot Chicken Ramen with Boiled Eggs, Bok Choy, and Scallions Recipe
This Instant Pot Ramen recipe offers a quick and flavorful homemade version of the classic Japanese noodle soup. Tender chicken breasts are seared and pressure-cooked in a savory broth enriched with scallions and soy sauce, paired with perfectly cooked ramen noodles, bok choy, and soft-boiled eggs. Finished with sesame seeds and chili oil for a spicy kick, this comforting dish is perfect for a satisfying meal ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Japanese
Ingredients
Chicken and Broth
- 1 lb. (500g) chicken tenders or chicken breasts
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 1/2 tablespoons vegetable oil
- 4 cups chicken broth
- 2 cups water
- 4 stalks scallion (white parts separated into 2-inch (5cm) lengths, green parts sliced into rounds)
Noodles and Vegetables
- 3 packages ramen noodles (discard the seasoning packets)
- 8 oz. (230g) bok choy (stem removed and sliced into pieces)
Seasonings and Toppings
- 2 tablespoons soy sauce (or Japanese soup base, adjust to taste)
- 4 eggs
- Black and white sesame seeds (optional)
- Chili oil (such as S&B La-Yu Chili Oil)
Instructions
- Season the Chicken: Sprinkle salt and ground black pepper evenly on both sides of the chicken tenders or breasts to enhance flavor.
- Sear the Chicken: Set the Instant Pot to Saute mode and heat the vegetable oil. Once hot, add the chicken and brown on both sides to lock in juices and deepen flavor.
- Pressure Cook the Broth: Pour in the chicken broth, water, and add the white parts of the scallions to the pot. Seal the lid, set to Manual/high pressure for 10 minutes to develop a rich broth and cook the chicken through.
- Prepare Ramen Eggs: While the broth cooks, fill a small pot with cold water enough to cover 4 eggs. When boiling, add eggs and cook for 7 minutes. Immediately transfer eggs to an ice bath for 5 minutes to stop cooking.
- Peel and Slice Eggs: Carefully peel shells off the eggs while submerged in water to remove the membrane without damage. Slice eggs in halves and set aside for garnish.
- Release Pressure and Shred Chicken: When cooking completes, quickly release pressure using the Quick Release valve. Remove the lid, discard the white scallion parts, and scoop out the chicken. Let it cool slightly, then shred with two forks.
- Cook Noodles and Combine: Turn the Instant Pot back to Saute mode and bring broth to a boil. Add shredded chicken and ramen noodles, making sure noodles are submerged to cook evenly.
- Add Vegetables and Season: Once noodles soften (no longer in a block), stir in bok choy and soy sauce. Mix well but avoid overcooking, then turn off Saute mode and remove the pot from heat.
- Serve: Divide noodles and broth into four bowls. Top each with ramen egg halves, sliced green scallions, sesame seeds if desired, and a drizzle of chili oil. Serve immediately to enjoy fresh textures.
Notes
- Do not overcook ramen noodles as they continue cooking even after removing the pot from heat, which can cause sogginess.
- Soft-boiled eggs can be prepared a day ahead and refrigerated for convenience.
- Adjust soy sauce quantity to taste depending on preferred saltiness.
- Using chicken tenders can yield more tender meat, but chicken breasts also work well.
- Optional sesame seeds add a nutty crunch and enhance presentation.
Keywords: Instant Pot ramen, chicken ramen, easy ramen recipe, homemade ramen, pressure cooker ramen, soft-boiled eggs ramen
