Raman often gets a bad wrap for being unhealthy and high in sodium but this Quick and Easy Instant Pot Chicken Ramen is a must if you’re a ramen lover and want to test your ramen skills at home.
I love using my Instant Pot, especially during the fall and winter months of the year. Using an Instant Pot makes cooking so much easier, and they can be a lifesaver on really busy weeknights. If you’ve been wanting to try a new Instant Pot recipe, I have a good one for you today for chicken ramen.
Hear me out, I know ramen noodles get a bad rap. Those really cheap ramen noodles from the store pale in comparison to homemade ramen dishes. Ramen has definitely been popularized here in the states in recent years with all the ramen restaurants that seem to be appearing out of nowhere. Let me just tell you, I got hooked on ramen noodles ever since my trip to Japan. The authentic way that they created ramen dishes really opened my eyes. Japanese cuisine uses a lot of ramen noodles which are traditionally thin wheat noodles. Thick and wavy noodle varieties are also common to see in their ramen.
Since ramen is cheap to make and surprisingly filling, I decided to make my own version of chicken ramen after coming home from my trip. I got to say, it comes pretty close to what I tasted in Japan. It was so satisfying to make my own ramen and I am very excited to share it with you. With the help of an Instant Pot, it is super simple to whip up a batch of some homemade ramen for lunch or dinner. I hope you enjoy it as much as I do!
Instant Pot Chicken Ramen with Easy Sweet Chili Oil
Ingredients
- For the Sweet Chili Oil
- 1/4 cup toasted sesame oil
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 clove garlic smashed
- 1 teaspoon red pepper flakes
- For the Ramen
- 1 tablespoon olive oil
- 4 bone-less skin-on chicken thighs
- 1/2 cup shiitake mushrooms sliced 1/4” thick
- 1 teaspoon grated ginger about 1” knob of ginger
- 1 teaspoon minced garlic about 3 cloves
- 4 cups chicken stock
- 1/3 cup soy sauce
- 1/4 cup sliced green onion about 2 large green onions
- 2 teaspoons rice vinegar
- 4 large eggs optional
- 6 ounces uncooked ramen noodles
- Sliced green onions to serve— optional
- Lime wedge to serve— optional
Instructions
- Make the Sweet Chili Oil
- Heat the Instant Pot using the Saute-Low function. Add the sesame oil, olive oil, honey, garlic clove, and red pepper flakes. Cook for 3-5 minutes, stirring occasionally, or until the garlic clove is starting to turn golden brown. Transfer the oil to a jar and set aside.
- Make the Ramen
- No need to rinse out the pan from the chili oil— it will add more flavor!
- Add the olive oil and heat the Instant Pot using the Saute-Normal function. When the oil is hot, add the chicken thighs, skin side down. Cook fro 3-5 minutes, or until the chicken skin is golden brown and can be removed from the pan without sticking.
- Flip the chicken thighs and cook for an additional minute.
- Remove the chicken thighs from the Instant Pot and add the sliced mushrooms. Cook the mushrooms, stirring occasionally, for 1-2 minutes, or until they start to turn golden brown. Add the ginger and garlic and cook for an additional minute.
- Add the chicken stock, soy sauce, green onion, rice vinegar, and chicken thighs to the Instant Pot. Turn it to Manual Pressure Cook-Normal-High Pressure and set the timer for 10 minutes. Make sure the valve on the lid is in the “sealing” position.
- The Instant Pot will take a few minutes to come to pressure and then begin counting down from 10. When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful when opening the valve, it will steam and may splatter.
- Remove the chicken and slice it thinly. Turn the Instant Pot to the Saute-Normal function. Add the eggs (if using) and cook for 8 minutes.
- Check the cook time on your ramen noodles— add the noodles in while the eggs are cooking. My ramen cooks in 4 minutes so I allowed the eggs to cook for 4 minutes, then added the ramen and continued cooking them together for 4 minutes.
- Remove the eggs to an ice bath to stop the cooking process. Gently peel them and set aside.
- Add the sliced chicken back to the ramen. Serve hot with a drizzle of sweet chili oil.
- Any leftover ramen can be stored in an airtight container in the refrigerator for up to 2 days. Any leftover sweet chili oil can be store in an airtight container in the refrigerator for up to 1 week.
Notes
As the sweet chili oil cools, the honey and chili flakes will clump together at the bottom. This is totally normal— they have already infused the oil with their flavor!
If you can’t find skin-on, boneless chicken thighs, boneless skinless will work (reduce the searing time by 1-2 minutes) or bone-in, skin-on will work (add 2 minutes to the pressure cooking time for a total of 12 minutes). Nutrition Information (per 1 serving, the recipe serves 4)
Calories: 603
Total Fat: 26.9g
Saturated Fat: 8.7g
Cholesterol: 316mg
Sodium: 3182mg
Total Carbohydrate: 30.7g
Dietary Fiber: 1.7g
Total Sugars: 2.3g
Protein: 56g All nutritional information presented is intended for informational purposes only. I am not a registered dietician or certified nutritionist, and the nutritional information should only be used as a general guideline. The nutritional information provided is a product of online calculators, and I cannot guarantee that this information will be accurate. These numbers should be considered estimates.
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