If you aren’t a ramen fan, you will be after this recipe! I’ll admit to more than my share of college dorm styrofoam ramen. If you liked that, you will love this stepped-up version. And if you didn’t like that, you’ll still love this version, made delicious with authentic, but easy-to-find Asian ingredients. And it’s all brought to you by the Instant Pot (get yours here: https://amzn.to/2QlkaDf)!
Learn the Instant Pot and how to cook our favorite recipes in the new Instant Pot Master Class. [learn more]
Like many Asian-style soups, the broth is the key to this dish, and usually the most time-consuming to replicate. But through the magic of pressure cooking, you can get deep and complex flavors in only 45 minutes, not all day. This one-pot dish is a delicious and different addition to your weeknight line-up.
Don’t skip the eggs! Shoyu eggs are an integral part of the ramen experience, and a pressure cooker makes fast work of them. Soft boil your eggs, then soak in flavorful soy sauce and rice wine for at least one hour, or overnight if time allows. You won’t be sorry!
Pro Tip: Getting a light char on the onions is one of the secrets of the great flavor of this dish, so spend the extra minute or two allowing the onions to get some dark color before moving on to step 3.
This one-pot dish is a delicious and different addition to your weeknight line-up.
Ingredients:
Soy Sauce Eggs (optional):
- 4 eggs
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1/3 cup water
Pot Mixture:
- 1 tbsp toasted sesame oil
- 1 onion, quartered
- 4 oz shiitake mushrooms, sliced (or 1 oz dried and reconstituted)
- 4 cloves garlic, minced
- 1 tbsp grated ginger root
- 4 cups low sodium chicken broth, warmed
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 lb boneless, skinless chicken thighs
- 14 oz fresh or 8 oz dry ramen or yakisoba noodles
- 1 cup spinach leaves, cut into thin ribbons
Toppings:
- Soy sauce eggs
- Sesame seeds
- Lime wedges
- Chopped cilantro
Ingredients:
Soy Sauce Eggs (optional):
- 4 eggs
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1/3 cup water
Pot Mixture:
- 1 tbsp toasted sesame oil
- 1 onion, quartered
- 4 oz shiitake mushrooms, sliced (or 1 oz dried and reconstituted)
- 4 cloves garlic, minced
- 1 tbsp grated ginger root
- 4 cups low sodium chicken broth, warmed
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 lb boneless, skinless chicken thighs
- 14 oz fresh or 8 oz dry ramen or yakisoba noodles
- 1 cup spinach leaves, cut into thin ribbons
Toppings:
- Soy sauce eggs
- Sesame seeds
- Lime wedges
- Chopped cilantro
Instructions:
For Eggs (optional)
- Add one cup of water to the pot, followed by the steam rack. Place 4 eggs on the rack, then secure the lid, making sure the vent is closed.
- Use the +/- keys and program the Instant Pot for 3 minutes for very soft eggs or up to 5 minutes for firmer eggs. When the time is up, quick-release the pressure.
- Remove the eggs to a bowl filled with ice water for 5 minutes, then gently peel.
- Mix soy sauce, rice wine and water in a 1 quart plastic bag. Put eggs in bag and seal, removing as much air as possible so eggs are covered with sauce. Allow to marinate 1 hour (or up to overnight in the refrigerator).
- Remove rack and discard cooking water.
For Ramen Bowl
- Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
- When oil gets hot add quartered onion to the pot and allow to cook, undisturbed, for 5-6 minutes until lightly charred.
- Add mushrooms and cook and stir for 2 minutes. Add garlic and ginger and cook for an additional 1 minute.
- Add warmed broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining Pot Mixture ingredients and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred.
- Add noodles to the broth mixture and cook according to package directions.
- Add spinach and shredded chicken. Serve immediately with toppings of your choice.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
