Instant Pot Ramen

This instant pot ramen is one of those recipes that sounds fancy but is actually really simple to pull off. Rich broth, tender chicken, soft noodles – all made in one pot.

It takes about 20 minutes from start to finish, and most of that time the Instant Pot is doing the work for you.

The broth is where the magic happens. A mix of soy sauce, miso paste, ginger, and garlic gives it that deep, savory flavor you get at a ramen shop.

Once everything is done, you just load up your bowl with toppings like soft-boiled eggs, spinach, and sesame seeds. It looks impressive but honestly couldn’t be easier.

If you’ve been buying those cheap ramen packets and want something way better without much more effort, this is the recipe for you.

What Makes This Recipe So Good

Restaurant-Quality Broth in Minutes – The miso paste and sesame oil create a rich layered broth that tastes like it simmered for hours.

Way Better Than Packet Ramen – You use real chicken thighs and fresh ingredients instead of those sad little seasoning packets full of sodium.

The Chicken Stays Juicy – Pressure cooking boneless thighs in broth keeps them incredibly tender and easy to shred.

Ingredients

• 1 lb Boneless Skinless Chicken Thighs
• 4 packs Ramen Noodles, seasoning packets discarded
• 6 cups Chicken Broth
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Miso Paste
• 1 tablespoon Fresh Ginger, grated
• 4 cloves Garlic, minced
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sriracha
• 4 Soft-Boiled Eggs, halved
• 2 cups Baby Spinach
• 1 cup Corn Kernels
• 4 Green Onions, sliced
• 1 tablespoon Sesame Seeds
• Nori Sheets, for serving

Directions

Step 1

Place the chicken thighs in the Instant Pot. Pour in the chicken broth. Add the soy sauce, sesame oil, miso paste, grated ginger, minced garlic, rice vinegar, and sriracha. Stir gently to combine.

Step 2

Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. While waiting, prepare your soft-boiled eggs by boiling them for 6 and a half minutes on the stovetop, then transferring to an ice bath. Peel and halve them.

Step 3

Once cooking is complete, quick release the pressure. Remove the chicken thighs and shred them using two forks.

Step 4

Set the Instant Pot to saute mode and bring the broth to a simmer. Add the ramen noodles and corn kernels. Cook for 2 to 3 minutes until the noodles are tender, stirring gently to separate them.

Step 5

Turn off the heat. Stir in the baby spinach and shredded chicken. The residual heat will wilt the spinach in about 1 minute. Taste the broth and adjust the soy sauce, sriracha, or sesame oil to your preference.

Step 6

Divide the ramen among deep bowls. Top each bowl with halved soft-boiled eggs, sliced green onions, sesame seeds, and torn nori sheets. Serve immediately while piping hot.

Pro Tips

Dissolve the Miso Paste First

Miso paste is thick and clumpy, so if you just toss it into the broth it won’t blend in evenly. Before adding it to the Instant Pot, whisk it into a small bowl with a few tablespoons of the chicken broth until it’s completely smooth.

This way the miso flavor spreads evenly throughout the entire broth instead of hiding in little clumps at the bottom of the pot.

Don’t Overcook the Ramen Noodles

When you add the ramen noodles on saute mode, stay right there and watch them closely. They go from perfectly tender to mushy in under a minute, so pull them off heat closer to the 2-minute mark and check.

The noodles will keep softening in the hot broth even after you turn off the heat. If they feel just slightly underdone when you stop cooking, they’ll be perfect by the time you serve.

Get the Soft-Boiled Eggs Right

Start with eggs straight from the fridge and lower them into water that’s already at a rolling boil. This is what gives you that jammy, slightly runny yolk that makes ramen eggs so good.

The 6 and a half minutes in the recipe is spot on, but only if you transfer the eggs to an ice bath immediately. If you let them sit in the hot water even an extra minute, the yolk will firm up and you’ll lose that creamy center.

Peel them gently under cool running water. Cold eggs are much easier to peel without tearing the white.

Related Recipes

• Instant Pot Chicken Noodle Soup
• Instant Pot Mongolian Beef
• Instant Pot Orange Chicken
• Instant Pot Teriyaki Chicken
• Instant Pot Chicken Alfredo Pasta

Frequently Asked Questions

How do I store leftovers without the noodles getting soggy?

Ramen noodles soak up broth like a sponge, so if you store everything together they’ll turn bloated and mushy by the next day. The best move is to keep the broth and toppings separate from the noodles in different containers in the fridge.

When you’re ready to reheat, warm up the broth on the stove or in the microwave and cook a fresh portion of noodles. It only takes a couple of minutes and tastes so much better than reheating soggy noodles.