Instant Pot Chicken Ramen


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Instant Pot Chicken Ramen!

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If Using Fresh Noodles: Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. (If. In fact, you might already have a bunch of them in your pantry or fridge: instant ramen noodles (but skip the seasoning pack), chicken breast, fresh ginger, garlic, soy sauce, rice wine vinegar, and toasted sesame oil. Ramen noodles combined with shredded chicken, jammy eggs, served in a truly flavorful homemade chicken broth.

Here’s the secret: the amazing broth is the star of the dish! And thanks to the Instant Pot / pressure cooker, you will have the most delicious dinner on the table in no time while eating really, really well. Instant Pot Chicken Ramen. by Amber Gray // May 14, 2018. This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We.

First, heat sesame oil in your Instant Pot, then saute garlic and ginger until fragrant, 1-2 minutes. Press Cancel button and stir in some chicken broth to deglaze the pot. Next, stir in the remaining broth, water, soy sauce, mirin, chili paste, fish sauce, and red pepper flakes. Ramen from your local noodle shop is likely to be sky-high in sodium and fat. This homemade version uses an Instant Pot to make deeply flavored chicken broth in just 20 minutes.

The Instant Pot also makes foolproof soft-cooked eggs. We use springy tofu-based noodles instead of refined wheat ramen noodles here for an added protein boost. Do a quick release.

Hit the cancel button and remove chicken. Shred chicken with two forks and return to the pot. Set the instant pot on sauce mode. Add noodles and cook for 5 minutes.

Add bok choy and cook for another 5 minutes or until tender. Top with scallions, chopped cilantro and a ramen egg. Barring that, make chicken wing ramen.

It’ll be your happy place. This easy Instant Pot recipe will be your go-to for using up leftover wings either from eating out or when you make them at home. Chicken wing ramen is essentially a bonus meal from your initial wing-fest but psst, I like chicken wing ramen. Add sesame oil, garlic, mushrooms, soy sauce, chicken and broth to Instant Pot. Cook on high pressure for 5 minutes and do a quick release of the pressure.

Meanwhile, bring water in a small saucepan to a boil and cook the eggs in their shell for 5-7 minutes for a soft boil (10 for hard-boil). Instant Pot Ramen The Instant Pot really excels in creating a rich and delicious chicken broth from scratch in less than an hour, and it makes the most delicious homemade ramen soup! If you already have an Instant Pot, you probably know how quickly and.

List of related literature:

Add the chicken, broth, and salt to the Instant Pot and stir to combine the ingredients.

“Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker” by Maria Emmerich
from Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker
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Fresh spinach, stirred in at the end, added an earthy flavor, and supermarket ramen noodles cooked perfectly in the same amount of time.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
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Next, boil some hot water in a large saucepan and get your ramen started (same as with any pasta).

“Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal” by Steve Seabury
from Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal
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Add the ramen noodles, and stir to ensure the noodles do not stick together.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
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Add the chicken broth, 1 tablespoon soy sauce, and noodles; cook until soft, about 3 minutes.

“Chinese Cooking For Dummies” by Martin Yan
from Chinese Cooking For Dummies
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2 Add ramen noodles to pot and cook according to the package directions until soft.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
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Stir chicken into broth; simmer 1 minute or until thoroughly heated.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
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Break ramen into chunks and add to skillet.

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Once boiling, stir in the cellophane noodles, spinach, scallions, ginger, and garlic-chile sauce.

“The Dinner Doctor” by Anne Byrn
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Add reserved chicken, bacon, onions and mushrooms; season with salt and pepper to taste, reduce heat to medium­low, and simmer gently to warm through and blend flavors, about 5 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Looks delicious…Great video….I am going to put together a food basket of the ingredients for my daughter and Korean-American boyfriend for Christmas along with your cookbook.

  • I made your recipe tonight and the kids are ecstatic! I stopped letting them have the packaged ramen because of all the sodium content earlier this year. I wasn’t sure how much ginger and garlic to add but I went with a heaping tablespoon and it worked out great! If you could say how much of each ingredient next time I would love that! Tytytyty awesome meal!

  • I’m making this for a small crowd today on our cold and rainy day! My only problem is that our Asian market (which is typically excellent) had no miso paste. So we got red and white powdered miso. Sure hope it comes out okay!!

  • FYI. The This is my go to noodle soup recipe. I have made it several times with various toppings so it never gets repetitive. This is quick and tasty.

  • Oh man, anyone considering making this go for it! I made this for my husband and I and it’s been so good. This really taste like something you’d buy at a high end ramen shop. It lasted us all week and has tasted better and better each day. We spent $15-$20 on ingredients. So the savings are big if you make it yourself.

  • Itadakimasu got translated to “meet the lucky moss” lol
    How it went t in my head
    The lucky moss: why hello there, I’m new here
    Me: nice

  • I bet some green onions, bean sprouts, scrambled egg, and some cashew crumbs would have tasted awesome in that dish as well! What do you think, Rick? It looks delicious!

  • I wonder if there’s a way to get the soup base kit in the states, my boyfriend went to Japan earlier this year and went to Ichiran like you did, and he just loves his ramen!!! I would love to make this for him, thanks for sharing Emmy!!!

  • If you ever think of changing your channel name (doubtful), you might considering calling this channel, “Cooking for Intellectuals.” LOVE IT! Thanks for sharing.

  • I know this is a old video but if you want your ingredients to float, don’t just place your noodles in the middle fan it out so your ingredients sit on your noodles:)

  • Got my noodle maker, but can’t get the dough to harden enough to separate into individual noodles. I will jusy buy fresh noodles from my local ramen shop.

  • Shoot I just got a Sous vide but 145F at 45min doesn’t harden my whites. If you happen to know what your Joule set your temp for your 6min eggs!? ������

  • I think you are supposed to shake the jar vigorously…not spinning. You should be breaking the shell as you are shaking it hard. The shell just falls off lol.

  • Hey emmy! I really like your videos, I have found an instant ramen you can try, it’s called “Watanoodle” instant ramen, I would like your opinion on this, i tried it once but i would really like it if you vould make a video about it. You can probably find it online, but i think you can find some on shopee. There is a link below. Thank you! I love your vids! ❤

  • Flo, and Dude. My wife and I are watching this and a thought came up. “ How are you guys venting all the aromas from the food that you are cooking or are y’all cooking like an an exterior structure?” Great receipe. We are going to give this a go.

  • Love your tutorial vids! Have you ever made Chinese long boil soups in your IP? I recently converted mom’s lotus root/ pork bones/ black bean soup in IP and it came out great and in 1/3 or the time!

  • I am excited to try out this recipe! I have a question, could I skip on the sake, or it is a must for this recipe? If not, is there something I can replace that with?

  • Thank You for the tip about putting the miso in the freezer. I never thought of that for some reason XD I have some Korean Gochujang in a tub and its about to go into the freezer!

  • Hi Emmy you’re awesome! I always look forward to your uploads. I love chasu! I’ve always wondered how they made it. Eat the ducky moss!

  • I followed your recipe….it was better than numerous restaurants I’ve been to in the Bay Area. Soooooo GOOD. Thank you!!! I love ramen and can’t stop cooking it in my instant pot.

  • This is a way easier way of making ramen. If you omit the sake, would it make an impact on the flavour? I don’t drink alcohol and don’t want to purchase a whole bottle of sake.

  • I would have used foil or wax/parchment paper to cover the eggs before refrigerating instead of a paper towel…just sayin’ that lint may be in the food? What kind of boiling mechanism are you using to boil? What is it called? That is so awesome!! Or whatever it is…Please let me know! Get parchment paper…it is good for everything.

  • Little over kill, them noodles only need hot water and time but what they heck can’t hurt the pot. I used to like cup of noodles�� until learned about sodium ��. health cooking bla bla bla it does look good ��

  • with that much water in the pressure cooker, does it even have enough room to actually pressurize? Traditional pressure cookers usually have a water fill line which you should not pass. If you pass that water fill line, the pressure cooker will not pressurize.

  • I really love your video, and yes it takes some time to make homemade ramen, but it is so worth the effort. I would suggest to you to make your own noodles, its such a simple recipe three ingredients, thirty minutes resting in the refrigerator, and you have all the other great cooking equipment I know you have a pasta maker. Making your own noodles since it is a two day process anyway, takes your ramen from great to the greatest, ramen you ever had.

  • Hi Flo. This is a recipe that I am confident that I can succeed at. Your first recipe has been on my mind since you made it, but it might be over my head. Your cookbook has been used so often that the pages are dogeared already. I love, love, love that cookbook, and anyone who follows you is missing out if they don’t purchase it. You truly are one of the best chefs on the planet, sweet Flo. I’m wishing you, Dude and the children the most magical Christmas ever. Love you to pieces…jo

  • Looks super, will have to try. But if you want more umami, maybe the addition of some South East Asian fish sauce would do the trick. I always keep some in my pantry and use in most everything.

  • Flo, thank you for helping me make sense of my earlier comment. Actually I thought that was the way you and dude enjoy each other, and I am so sorry if my comment was offensive. It was not intended to hurt in any way. I think I was just missing Steve at that moment and almost envied your and Dudes friendly bantering. Keep up your great videos and overlook silly comments. You are both blessed to have such a great relationship and family. Blessings on top of blessings, dear Flo. Jo