Name: Instant Pot Chicken Ramen
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp sesame oil; 1 onion, sliced; 1 tbsp fresh ginger root, grated; 4 garlic cloves, pressed or minced; 1 tbsp chili garlic sauce; 2 tbsp oyster sauce; 1 tbsp fish sauce; ½ cup low sodium soy sauce; ¼ cup rice vinegar; 4 oz shiitake mushrooms, stems removed and sliced; ⅝ lb baby bok choy, diced; 1 lb boneless skinless chicken thighs; 4 cup low sodium chicken broth; 1½ package fresh yakisoba noodles; ramen egg; green onion, sliced; cilantro; sesame seeds; lime wedges

Nutrition

Amount per portion

1 bowl · ~2 cups broth + noodles (≈450 g)

Calories416

Total Fat14g
Total Carbs43g
Protein29g

Ingredients

Portions

1 tbsp sesame oil
1 onion, sliced
1 tbsp fresh ginger root, grated
4 garlic cloves, pressed or minced
1 tbsp chili garlic sauce
2 tbsp oyster sauce
1 tbsp fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
4 oz shiitake mushrooms, stems removed and sliced
⅝ lb baby bok choy, diced
1 lb boneless skinless chicken thighs
4 cups low sodium chicken broth
1½ packages fresh yakisoba noodles
ramen egg
green onion, sliced
cilantro
sesame seeds
lime wedges

Steps

1
Bring a large pot of water to a boil. Add yakisoba noodles and simmer for 3 minutes, then strain and rinse with cold water. Toss with a small amount of oil if needed to prevent sticking and set aside.
2
Add all ingredients except the noodles and bok choy to the Instant Pot. Set to manual high pressure for 8 minutes, allowing about 10 minutes for the pot to come to pressure.
3
Once cooking is complete, use the quick-release valve to release pressure and carefully open the lid.
4
Remove the chicken thighs and shred with two forks.
5
Stir the bok choy into the hot broth and let it cook for 2–3 minutes until tender.
6
Return the shredded chicken to the broth and stir to combine.
7
To serve, place a portion of noodles in each bowl and ladle the soup over the top. Garnish with ramen egg, sliced green onions, cilantro, sesame seeds, and lime wedges as desired.