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5 from 1 vote

Instant Pot Ramen

This Instant Pot Ramen is so tasty, with tender chicken, gooey ramen eggs and vegetables in a hearty chicken-soup. Spice up the ramen noodles with chili-oil to get an additional kick. This is comfort-food at a jiffy and requires just 15 minutes from the pressure-cooker.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Calories: 369kcal
Author: Tyas


  • 1 lb chicken-tenders or chicken-breasts
  • 4 cups chicken-broth
  • 3 packages ramen-noodles, discard the seasonings
  • 4 eggs
  • 4 stalks scallion, white parts into 2" length and green part into rounds
  • tbsp vegetable-oil
  • 2 cups water
  • ground black pepper
  • 8 oz bok-choy (stem removed & sliced into pieces)
  • 2 tbsp soy-sauce or Japanese-soup base (add more to taste)
  • chili-oil (S&B La-Yu Chili Oil)
  • black and white-sesame (Ooptional)
  • salt


  • Season the chicken with ground black pepper and on each side of the chicken.
  • Switch on the saute mode on the Instant pot. After pot is completely heated and warm, put in the oil. Pan sear the chicken till both sides turn brownish.
  • Add the chicken-broth, water, and the white-parts of the scallions. Cover the pot & choose manual and set to high pressure about 10minutes.
  • Meanwhile, make the ramen-eggs. In a small-pot, add cold water. The water level has to be enough to cover most of eggs. After the water boils, add the eggs and cook for 7minutes.
  • After your eggs done, then put them to ice-water and leave to rest for 5minutes. Gently peel the shells off, while the eggs remain in the water. Be certain that you eliminate the membrane covering the egg . Slice the eggs into halves. Put aside.
  • When the Instant pot beeps, turn into Quick Release. After the valve-drops, then remove the lid-carefully. Discard the white sections of the scallions and scoop-out the chicken. Let cool and shred the chicken with 2 forks.
  • Switch to saute-mode and once the soup-boils, add the chicken and ramen noodles. Ensure that you push on the ramen noodles down so that they submerge from the soup.
  • The moment the ramen noodles becomes tender, add the bok-choy and soy-sauce. Stir the ramen around. Cancel saute-mode and take out the from pot. DO NOT OVERCOOK that the ramen since the noodles will probably continue to cook after you remove the pot.
  • Split the ramen-noodles to 4-bowls. Top with ramen chopped scallions, eggs, sesame seeds (if using) and dashes of chili-oil. Serve immediately, don't keep in the pot since they can turn soggy.


If you not have Instant pot, you can using stove pot for make this ramen.
For Seasoning, you can using Japanese Bonito-Flavored Soup Base such as Mizkan, if you don't have you can using light soy sauce.