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!

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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!

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

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.

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.

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.

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