Go Back
+ servings

Instant Pot Pressure Cooker Ramen Soup

Instant Pot Ramen Soup 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.

Course Dinner
Cuisine Asian
Keyword Instant Pot Ramen Soup, Ramen Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 478 kcal
Author Melissa


  • 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
  • Optional
  • Soft Boiled Egg
  • Sesame Seeds for garnish


  1. To prepare soft boiled eggs:
  2. Place trivet in Instant Pot and add 1/2 cup of water.
  3. Place four eggs in Instant Pot, locking lid in place and making sure pressure valve is set to sealing,
  4. Using Manual setting, set Instant Pot to High Pressure for 3 minutes.
  5. Once 3 minutes is completed and Instant Pot beeps, Quick Release pressure and remove eggs as soon as the pressure pin drops.
  6. Place eggs in ice water bath until cooled.
  7. To prepare soup:
  8. Set Instant Pot to Saute function on normal heat.
  9. Heat sesame oil, garlic and ginger, 1-2 minutes.
  10. Add sliced mushrooms, followed by water, soy sauce, 2 teaspoon of kosher salt, several turns of freshly ground pepper and chicken to pot.
  11. 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.
  12. Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
  13. After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
  14. Turn pressure release valve to Quick Release pressure.
  15. Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
  16. Remove wole chicken and set aside to shred.
  17. Turn Instant Pot back to Saute function and let chicken broth come to a boil.
  18. Stir in noddles and let cook for about according to package directions.
  19. While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
  20. Once noodles are cooked, stir in chicken meat, carrots and spinach.
  21. Adjust salt and pepper to taste.
  22. Garnish with soft boiled egg and a sprinkle of sesame seeds.

Recipe Notes

This recipe is for a 6 QT or larger pressure cooker.

Nutrition Facts
Instant Pot Pressure Cooker Ramen Soup
Amount Per Serving
Calories 478 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 95mg32%
Sodium 1207mg52%
Potassium 507mg14%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 2g2%
Protein 30g60%
Vitamin A 2345IU47%
Vitamin C 5mg6%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.