Instant 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
Scale
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
