This Japanese Instant Pot Chicken Ramen is my go-to meal when I want to feel warmth in both my stomach and my soul. The mushrooms, soy sauce, and fish sauce give the broth such a rich and complex flavor that is really intensified when using the Instant Pot. Check out the step-by-step instructions below starting with scallions, all the way to the wheat ramen noodles added at the very end. You can even garnish with an Instant Pot Soft-boiled Egg!
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You should be able to easily find everything to make this Ramen at your local grocery store. The only thing you might have trouble finding is fish sauce. Fish sauce is part of what gives this ramen its amazing umami flavor, however, it can be left out if need be since the mushrooms bring umami flavor to the dish as well. I personally like Nongshim Shin Ramyum noodles which I find on Amazon or at the local Asian market, however, any instant ramen noodle works perfectly as well!
The other great thing about this ramen is that the noodles are added after pressure cooking which means that the broth portion is perfect for freezing. I like to use Souper Cubes for freezing 1 cup portions and adding those frozen cubes to my Instant Pot whenever I’m ready to reheat more Ramen. Last night I heated up our leftover frozen ramen and I was in the kitchen for no more than 10 minutes preparing dinner. It doesn’t get better than that!
The Process
Now let’s go to the fun part. As for the majority of my recipes, sautéing prior to pressure cooking is optional. You can make this as dump friendly as you’d like, however, I like to sauté the green onion, carrots, ginger, and garlic in a bit of vegetable oil so that they really release their flavors.
If you do decide to sauté these make sure to deglaze your pot (scrape the bottom clean) when you add your chicken stock. Next add the soy sauce, peanut butter, fish sauce, honey, mushrooms, and chicken thighs.
Next, turn off sauté, make sure the lid is sealed, and pressure cook for 20 minutes. When it’s done you can quick release the pressure.
Now take out the chicken, remove the skin/bone, and dice. Add your Ramen noodles and coconut cream into the Instant Pot along with the juice of half of a large lime and a big handful of spinach. My favorite Ramen noodles for this recipe are Nongshim Shin Ramyun because they are thicker and feel more substantial than typical ramen, but any instant ramen noodles will do!
After a few minutes the Ramen noodles will start to soften, now add your chicken back in. I like to serve this with some fresh green onion, cilantro, a lime wedge, and half of a medium-boiled egg. Serve immediately, if you leave it on “keep warm” too long the noodles won’t be al dente, they will be a little bit mushy which no one likes!
Remember, if you want to freeze the Ramen you should do so without the noodles. Everything else (yes, including the spinach) can be frozen. Add the noodles after the soup has been reheated and allow it to soften for a few minutes for a quick and easy dinner!
FAQ
How do you make ramen broth thicker?
- Add Cream. This recipe calls for coconut cream but you can also use heavy cream.
- Add a Cornstarch Slurry. Start with 1 tbsp water and 1 tbsp cornstarch in a slurry and incorporate right before adding the noodles.
- Stir in a raw egg before adding the noodles.
Can I make ramen with frozen chicken thighs?
Yes, you will need to add about 5 minutes to the pressure cook time. Always make sure to check the internal temperature of the chicken to make sure it’s cooked thoroughly! It should be at least 165 F.
How should I freeze the ramen?
The most important thing is to make sure to freeze the ramen without the noodles. You can add the noodles in after it’s reheated just like you would normally. I like to use Souper Cubes which allows you to freeze in smaller portions and makes it easier for reheating.
What can I substitute for peanut butter in ramen?
If there is a peanut allergy you can substitute for another nut/seed butter or leave it out completely. It is not necessary for the pressure cooker to function correctly!
What can I substitute for fish sauce in ramen?
Fish sauce can be hard to find. Here’s a link from Amazon: Fish Sauce. You can also leave it out if need be as mushrooms add some of the umami flavors that are needed for yummy ramen!
I don’t have fresh ginger, can I use ground ginger?
Fresh ginger really gives this meal a bright flavor, but you can use ground if need be. Use 1 tsp in place of fresh ginger. I like to keep fresh ginger in my freezer at all times because it ALWAYS goes bad in my fridge before I can use the whole thing. I freeze it whole and cut/peel/grate as I need it but you could also grate it all at once and freeze it in ice cube trays or Souper Cubes!
Tools
- Instant Pot Duo Plus 6 Quart
- Souper Cubes 1 Cup Silicone Trays (for freezing, see faq)
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The Recipe
Turn on sauté low (press the adjust button or the sauté button repeatedly to change the temperature depending on your model) and add the vegetable oil, green onion, and carrots.
When the aroma starts filling your kitchen add the ginger and garlic.
You can leave sauté on and use about half a cup of chicken stock to deglaze your pot. Once you scrape all of the little burned bits off the bottom of the pot add the rest of the chicken stock.
Add the soy sauce, peanut butter, fish sauce, honey, mushrooms, and chicken thighs.
Pressure Cook for 20 minutes. When it's done you can quick-release the pressure.
When the pin drops after quick-releasing, you can open the lid and remove the chicken. Remove the skin/bone, dice, and add back to the Instant Pot.
Add the coconut cream, noodles, lime, and spinach.
Garnish with a lime wedge, cilantro, and more green onion.
Ingredients
Directions
Turn on sauté low (press the adjust button or the sauté button repeatedly to change the temperature depending on your model) and add the vegetable oil, green onion, and carrots.
When the aroma starts filling your kitchen add the ginger and garlic.
You can leave sauté on and use about half a cup of chicken stock to deglaze your pot. Once you scrape all of the little burned bits off the bottom of the pot add the rest of the chicken stock.
Add the soy sauce, peanut butter, fish sauce, honey, mushrooms, and chicken thighs.
Pressure Cook for 20 minutes. When it's done you can quick-release the pressure.
When the pin drops after quick-releasing, you can open the lid and remove the chicken. Remove the skin/bone, dice, and add back to the Instant Pot.
Add the coconut cream, noodles, lime, and spinach.
Garnish with a lime wedge, cilantro, and more green onion.