This Instant Pot Ramen Soup has quickly become a favorite of mine. Fresh ginger, garlic and mushroom bring together a rich and delicious homemade chicken stock. Add noodles, baby spinach and freshly shredded carrots to make it a meal. 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 easily it makes hard boiled eggs and soft boiled eggs. Well, these soft boiled eggs are the perfect topping to the ramen soup.
Start by sautéing the garlic and ginger in a little sesame oil. Add the mushroom, water, soy sauce, salt and pepper along with a whole chicken. I adapted this recipe from my Instant Pot Chicken Noodle Soup, but in this recipe I used a slightly smaller chicken so the ratio of chicken to noodles would be slightly smaller.
I love the addition of the mushroom to the broth. They added a really rich earthy flavor.
Cook for 20 minutes at High Pressure on Manual Mode, then remove the chicken and let cool before shredding. In the meantime, return the Instant Pot to a boil by using the Saute mode and cook the noodles. My grocery store only carries dried Udon noodles, which are slightly different than Ramen noodles, but they work great in this recipe. In a pinch, dried noodles from ramen packages can be used with the flavor packets discarded.
I sprinkled ours with sesame seeds and served with a soft boiled egg and it was divine!
- 1 tablespoon of sesame oil
- 1 teaspoon of freshly grated ginger
- 3 cloves of garlic, minced
- 8 oz fresh mushrooms, sliced
- 1 whole 3-4 pound chicken, giblets removed and discarded
- 2 tablespoon of soy sauce
- 8 cups of water
- Kosher salt and freshly ground pepper
- 8 ounces of dried ramen or udon noodles
- 1 large carrot, peeled and grated
- 1 cup of thinly sliced baby spinach
- Soft Boiled Egg
- Sesame Seeds for garnish
- To prepare soft boiled eggs:
- Place trivet in Instant Pot and add 1/2 cup of water.
- Place four eggs in Instant Pot, locking lid in place and making sure pressure valve is set to sealing,
- Using Manual setting, set Instant Pot to High Pressure for 3 minutes.
- Once 3 minutes is completed and Instant Pot beeps, Quick Release pressure and remove eggs as soon as the pressure pin drops.
- Place eggs in ice water bath until cooled.
- To prepare soup:
- Set Instant Pot to Saute function on normal heat.
- Heat sesame oil, garlic and ginger, 1-2 minutes.
- Add sliced mushrooms, followed by water, soy sauce, 2 teaspoon of kosher salt, several turns of freshly ground pepper and chicken to pot.
- Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
- Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
- After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
- Turn pressure release valve to Quick Release pressure.
- Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
- Remove wole chicken and set aside to shred.
- Turn Instant Pot back to Saute function and let chicken broth come to a boil.
- Stir in noddles and let cook for about according to package directions.
- While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
- Once noodles are cooked, stir in chicken meat, carrots and spinach.
- Adjust salt and pepper to taste.
- Garnish with soft boiled egg and a sprinkle of sesame seeds.
This recipe is for a 6 QT or larger pressure cooker.
The Instant Pot is really a must-have kitchen tool! I’m excited to share more recipes soon!
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