This Easy Instant Pot Chicken Ramen Soup is the best homemade bowl you can whip up with tender chicken thighs, ginger, garlic, soy sauce, and soft boiled eggs. Drizzle it in a spicy chili crisp for more flavor!
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Can you make ramen noodles in the Instant Pot? Absolutely! I love ramen and pho dishes! They are the perfect comfort food meal for a cold day or whenever I'm simply in the mood, which is often!
Table of Contents
What Type of Noodles to Use
I like to use organic ramen or the noodles that come in a packet of Top Ramen will also work just fine. Any noodles or pasta will work for this recipe, but those will work best for the dish.
What Type of Chicken to Use
I love to use boneless, skinless chicken thighs because they are loaded with so much flavor, which is great for the broth. You can also use chicken breasts or any cut of chicken you wish. It will not alter the cook time.
How to Make the Broth
The key to making this a flavorful broth lies in the ingredients used in the recipe. You will need garlic, ginger, rice wine vinegar, sesame oil, and soy sauce. This combination of ingredients will produce a rich broth.
How to Make Instant Pot Ramen
- Add chicken, broth, garlic, ginger, soy sauce, sesame oil, and rice wine vinegar to the Instant Pot.
- Pressure cook for 10 minutes, with a natural release of steam for 10 minutes.
- Open the pot, remove the chicken and slice it up and return it back to the pot.
- Place the Instant Pot on the Saute function. Add in bok choy, snap peas, shiitake mushrooms, grated carrots, and Ramen.
- Stir and cook for 3-4 minutes or until the pasta is soft.
How to Make it Spicy
I love to use this spicy chili crisp from Amazon to get it spicy. You can also add something like red cayenne pepper.
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How to Make Soft Boiled Eggs
Making soft boiled eggs in the Instant Pot isn't full proof in my experience. The cook time varies greatly based on the type of eggs you use and which model Instant Pot you have.
I have noticed organic cage-free, pasteurized brown eggs require a longer cook time than standard eggs. I cook these for 5 minutes High Pressure, 4 minutes natural release of steam, and then a 4 minute ice and water bath. Sometimes this still does not work!
With regular eggs, I've done 3 minutes High Pressure, 3 minutes natural release of steam, and then a 3 minute ice and water bath. Again, sometimes this does not work!
The Instant Pot isn't fool proof for me, if you want to make them stovetop check out this Soft Boiled Eggs tutorial.
Substitutions and Ideas for Additional Ingredients
- Broccoli
- Spinach
- Seafood like shrimp, crab, and scallops
- Corn
- Scallions/Green Onions
- Seaweed
- Sesame Seeds
- Crumbled Bacon (cooked)
- Cilantro
How Long Will it Last in the Fridge and Leftovers
The dish will last for 3-4 days tightly sealed in the fridge. The texture of the noodles will change. I recommend making those fresh if you plan to eat leftovers.
Can You Freeze It?
Yes, but I find the texture of the noodles isn't the same at all. If you want to make this freezer friendly, Make it and exclude adding the noodles. Make those fresh when you defrost the frozen broth, chicken, and vegetables.
More Instant Pot Soup Recipes
Chicken Lasagna Soup
Keto Broccoli Cheddar Soup
Instant Pot Baked Potato Soup
Keto Zuppa Toscana Soup
Instant Pot Zuppa Toscana Soup
Buffalo Chicken Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Sweet Potato Soup
Instant Pot Tomato Soup
Homestyle Chicken Noodle Soup
Get a full listing of Instant Pot Recipes here.
More Recipes to Try
Panda Express Kung Pao Chicken
Healthy Pad Thai
Easy Instant Pot Chicken Ramen Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 pound boneless chicken thighs Chicken breasts will also work with no adjustment to cook time.
- 6 cups broth I used chicken.
- 3 garlic cloves minced
- 2 teaspoons ginger Fresh and minced (¼ teaspoon if using ground)
- 3-4 tablespoons soy sauce Start with 3 tablespoons. Adjust to taste if necessary after the dish has cooked. You can also sub liquid amino, coconut aminos, etc.
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar I use unsweetened.
- 2 cups bok choy
- ½ cup sliced shiitake mushrooms
- 1 cup snap peas
- ¼ cup grated carrots
- 6 oz Ramen Noodles You can use Ramen pasta noodles or 2 packages of Ramen Noodle Soup and discard the flavor packages
- Soft or medium boiled eggs For topping
Instructions
- Add the chicken, broth, garlic, ginger, soy sauce, sesame oil, and rice wine vinegar to the Instant Pot.
- Pressure cook for 10 minutes, with a natural release of steam for 10 minutes. Do not quick release the steam.
- Open the pot, remove the chicken and slice it up and return it back to the pot.
- Place the Instant Pot on the Saute function. Add in the bok choy, snap peas, shiitake mushrooms, grated carrots, and Ramen.
- Stir and cook for 3-4 minutes or until the pasta is soft.
- Serve in bowls topped with soft boiled eggs.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Nek C says
Team Brandi,
Let’s let go of the pack of noodles we grew up on and make it homemade now. This was SO good and has much flavor without all the salt a regular pack of noodles gives you!! I didn’t have all the ingredients mentioned and it still was 🔥. Imagine what it’ll taste like if you have everything she outlined in the recipe. My family and I ate this for 2 nights. This is a simple and satisfying meal.
staysnatched says
So glad you enjoyed them!
Jill says
I love that this soup is made in the instant pot. That just makes it so easy. The flavor is great. I also added other veggies I had on hand like zucchini and frozen corn. Made the eggs in the air fryer. Best way to make them.
staysnatched says
Love that!
Monica R says
The weather is pretty crappy here today, so ramen sounded amazing and this didn't disappoint! It was so easy, and very little cleanup. I topped with soft-boiled eggs from Brandi's air fryer eggs recipe, and it was absolutely delicious! Definitely making this again soon!
staysnatched says
Perfect for that!
A.G. says
So this is better than any restaurant ramen I’ve tried so far and very easy to make, I even added shrimp! Definitely adding this into the soup rotation, make this and you won’t be disappointed!
staysnatched says
Yay! Love that idea!
Melissa says
This is my go- to ramen recipe. I make it quite often. Great flavor and easy to make. Love it!!
staysnatched says
I'm glad to hear it's a go-to!
Crystal Kaufman says
Absolutely delish! I’m definitely adding this recipe to my binder of favorites!
staysnatched says
Glad to hear it!
Orvina says
Made this tonight with some left over chicken I had on hand and just on the stove instead of the IP. I’ve tried making broth on my own before and I couldn’t get the measurements right- but this is perfect!!! I only added a little chicken bullion to the broth since I wasn’t cooking the chicken but it was so good! Definitely making again!
staysnatched says
I'm glad to hear you will make it again!
Crystal Kaufman says
The absolute best!! My husband and I love “fancy ramen night” using this recipe & our 1 year old loves this ramen too. We’ve made beef ramen and chicken and both turned out amazing!! We like topping with chili garlic sauce (such as sambal oelek) and some cilantro, sesame seeds, and green onions.
staysnatched says
That sounds so good!
Carla Dodd says
Made this for the first time. Easy, and the broth is delicious. Will keep the base broth and play around with different vegetables.
staysnatched says
So good to hear!