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Easy Instant Pot Chicken Ramen Soup

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!

Instant Pot chicken ramen in a bowl with chopsticks

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

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!

raw chicken thighs, bok choy, eggs, ramen, and vegetables in separate bowls on a counter

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.

collage photos showing how to add chicken thighs to Instant Pot

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

  1. Add chicken, broth, garlic, ginger, soy sauce, sesame oil, and rice wine vinegar to the Instant Pot.
  2. Pressure cook for 10 minutes, with a natural release of steam for 10 minutes.
  3. Open the pot, remove the chicken and slice it up and return it back to the pot.
  4. Place the Instant Pot on the Saute function. Add in bok choy, snap peas, shiitake mushrooms, grated carrots, and Ramen.
  5. Stir and cook for 3-4 minutes or until the pasta is soft.
cooked chicken thighs in an Instant Pot with broth
cooked chicken thighs in an Instant Pot with broth

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.

sliced chicken thighs in broth in an Instant Pot
collage photo showing how to add veggies to Instant Pot ramen

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.

chicken ramen and broth in an Instant Pot

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
Instant Pot chicken ramen with eggs in a bowl

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.

Instant Pot chicken ramen with eggs in a bowl

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

Get a full listing of Instant Pot Recipes here.

Instant Pot chicken ramen in chopsticks
Instant Pot chicken ramen in a bowl with chopsticks
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4.92 from 12 votes

Easy Instant Pot Chicken Ramen Soup

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!
Save this recipe here.
Course dinner, lunch
Cuisine Asian
Keyword Instant Pot chicken ramen, Instant Pot ramen, pressure cooker ramen
Prep Time 15 minutes
Cook Time 10 minutes
natural release of steam 10 minutes
Total Time 35 minutes
Servings 5 servings
Calories 330kcal

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
  • 1/2 cup sliced shiitake mushrooms
  • 1 cup snap peas
  • 1/4 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

You can make this vegetarian by omitting the chicken and using vegetable broth instead. You wouldn’t need to pressure cook it. You can bring all of the ingredients to a boil using a soup pot on the stove.
White wine vinegar and apple cider vinegar can be substituted for rice wine vinegar. The dish will not taste the same and rice wine vinegar is recommended.
Peanut oil is a substitute for sesame oil, but the flavor of the dish will not taste the same.
You can substitute and add in any veggies you like.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 330kcal | Carbohydrates: 32g | Protein: 27g | Fat: 10g
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Recipe Rating




Nicki

Thursday 21st of January 2021

So good and so easy! The broth is so rich in flavor. I made mine with broccoli, mushrooms, & carrots for the veggies. It’s delicious!! Highly recommend.

donovan wettlaufer

Monday 18th of January 2021

I really love this recipe along with other recipes you have on here!

staysnatched

Thursday 21st of January 2021

I'm glad you enjoyed the ramen!

Ana

Saturday 16th of January 2021

Easy, simple and tasty! (I did over do it with the soy sauce but still had a good flavor). Will definitely be making this again!

staysnatched

Thursday 21st of January 2021

Glad to hear you're making it again.

Erin

Friday 15th of January 2021

Made this for dinner tonight. It was very easy and delicious! My kids ate two servings.

staysnatched

Friday 15th of January 2021

I'm so glad you enjoyed it!

Katie

Wednesday 13th of January 2021

Amazing dish, and so comforting especially on a cold night! It really was so easy to put together with simple, healthy ingredients and a lot of flavor!

staysnatched

Friday 15th of January 2021

Yay! I'm glad you enjoyed the flavor.