Instant Pot Ramen
Ready to Eat?
Alright, my fellow noodle enthusiasts, buckle up because we’re diving headfirst into the fabulous world of Instant Pot Ramen! Think you need a culinary degree to whip up a bowl of this heavenly goodness? Ha! Spoiler alert: you don’t. All you really need is an Instant Pot, a few ingredients, and the willingness to slurp like nobody’s watching. Seriously, noodles are meant for slurping, so let’s embrace the chaos and get cooking!
By the way, if you’re anything like me, you’ll appreciate that ramen can instantly make you feel like a culinary champ, even if your cooking skills are… let’s just say ‘a work in progress.’ Trust me, there’s nothing quite like the aroma of heavenly chicken broth filling your kitchen. Get ready to impress your friends, or just treat yourself to a bowl of pure comfort!
Why This Dish Slaps
Now, let’s take a moment to appreciate what makes Instant Pot Ramen a complete game-changer. First off, it’s a one-pot wonder, meaning you won’t have a mountain of dishes to deal with post-feast. Who wants to scrub pots and pans when you could be kicking back with a steaming bowl of ramen?
And let’s talk about speed! This bad boy cooks in no time at all, which means you can feast on your ramen while your friends are still figuring out how to boil water (you know those friends). Plus, the flavors blend together beautifully, giving you that “I spent all day cooking just for you” vibe, even though the whole thing probably took less time than it did to scroll through Instagram. Winning!
Grab These Ingredients
Before we jump into the cooking frenzy, here’s what you’ll need:
- 1 lb. (500g) chicken tenders (or chicken breasts): The star of the show—juicy and tender.
- 0.5 tsp salt: Because bland chicken is just sad.
- 0.5 tsp ground black pepper: A little kick doesn’t hurt!
- 1 1/2 tablespoons vegetable oil: For that golden sear.
- 4 cups chicken broth: Your broth needs to be as comforting as a hug.
- 2 cups water: Hydration is key, people!
- 4 eggs: These babies are going to elevate your bowl to perfection.
- 3 packages ramen noodles (discard the seasonings): Because we’re making this our own.
- 8 oz. (230g) bok choy: Adds veggies and color!
- 2 tablespoons soy sauce (or Japanese soup base, add more to taste): A splash of umami love.
- 4 stalks scallion: Flavor and garnish, YES please! (white parts into 2-inch lengths and green part into rounds)
- Black and white sesame seeds (optional): Because everything’s better with sesame, right?
- Chili oil (S&B La-Yu Chili Oil): For those who like it spicy!
Cook It Like a Pro
Ready to sauce up those noodles? Here’s how we nail this ramen like a champion:
Season the chicken with salt and ground black pepper on both sides. It’s the least you can do!
Turn on the Saute mode on the Instant Pot. Once it’s hot enough to make you feel like a chef, toss in that vegetable oil.
Pan sear the chicken until both sides turn brown. It’s like giving your chicken a little spa day!
Add the chicken broth, water, and the white parts of the scallions. Cover the pot, select Manual, and set it to High pressure for 10 minutes.
Meanwhile, we’re going to make those ramen eggs. In a small pot, add cold water deep enough to cover the eggs. When the water boils, add the eggs and cook for 7 minutes. Then plunge those beauties into ice water for about 5 minutes. Sheesh, those eggs just got the VIP treatment!
Carefully peel off the shells—while they’re still in the water so you don’t go throwing egg bits everywhere. Slice them in half and set aside.
When the Instant Pot beeps, give it a quick release. When the valve drops, remove the lid carefully and discard the white parts of the scallions. Scoop out that chicken and set it aside to cool off for shredding.
Switch back to Saute mode. As soon as the soup starts bubbling, add the chicken and ramen noodles. Make sure to push those noodles down so they swim with joy in the broth!
When the noodles are no longer in a block (that’s about 2 minutes), add the bok choy and soy sauce. Give it a stir and cancel the Saute mode. Don’t overcook those noodles, or you’ll be serving mush instead of ramen!
Divide the ramen into four bowls, top with ramen eggs, chopped scallions, sesame seeds (if using), and dashes of chili oil. Serve hot and don’t let them linger in the pot!
Rookie Mistakes to Skip
Alright, listen up! Before you go thinking you’re the next ramen master, here are a few rookie mistakes to steer clear of:
Skimp on seasoning? No thanks! A bland bowl of ramen is like a sad party with no cake. Season well!
Chopping as you go? Bad move! Prep first so you can focus on cooking.
Overcooking the ramen? The horror! Those noodles will keep cooking even when you take them out of the pot. Stop while you’re ahead!
Tweak It Your Way
Feeling a bit adventurous? Here are some ideas for swapping things around based on what you’ve got handy:
No bok choy? Toss in some spinach or kale instead!
Chicken not in the cards? Use tofu or shrimp for a delicious twist.
Hate chili oil? Try a drizzle of sesame oil for that nutty flavor instead.
Let your kitchen creativity shine!
FAQs for Foodies
Can I use oil instead of butter? Sure, but why downgrade? 😏
Is it possible to meal prep this? Absolutely! Just make sure to store the broth separate from the noodles to keep them from soaking up all the liquid.
Can I use instant noodles instead? Why not! Just follow the cooking instructions on the package, but keep it casual.
What’s the difference between ramen and noodles? Ramen is a special kind of noodle, distinguished by its unique wheat-flour base and eggy chewiness. Basically, it’s ramen’s world, we just live in it!
Do I have to use chicken broth? Nah, you can totally switch it up with vegetable broth or beef broth if that’s your jam.
Final Bites
And there you have it, Instant Pot Ramen in all its glory! This recipe is not just another meal; it’s a celebration of comfort, flavor, and a little bit of kitchen magic. Share this bowl with a friend or savor it solo—either way, you’re winning the dinner game tonight.
So, grab a pair of chopsticks or a fork (no judgment here) and dive into that delightful bowl of goodness. You’ve earned it, noodle warrior! 🍜
Instant Pot Ramen
Ingredients
Method
- Season the chicken with salt and ground black pepper on both sides.
- Turn on the Saute mode on the Instant Pot. Once hot, add vegetable oil.
- Pan sear the chicken until both sides turn brown.
- Add chicken broth, water, and white parts of scallions. Cover, select Manual, and set to High pressure for 10 minutes.
- Meanwhile, boil water in a small pot, add eggs, and cook for 7 minutes. Then plunge into ice water for 5 minutes.
- Peel eggs while still in water, then slice in half and set aside.
- When the Instant Pot beeps, quick release the pressure. Carefully remove the lid and discard the white parts of the scallions.
- Remove chicken and set aside to cool for shredding.
- Switch back to Saute mode. When the soup bubbles, add chicken and ramen noodles, pushing noodles into the broth.
- After about 2 minutes when noodles soften, add bok choy and soy sauce. Stir and cancel Saute mode.
- Divide ramen into bowls. Top with ramen eggs, chopped scallions, sesame seeds, and chili oil.
- Serve hot and enjoy!