Instant Pot Creamy Chicken Ramen

$- 1 lb boneless, skinless chicken thighs - 4 cups chicken broth - 2 tablespoons soy sauce - 2 teaspoons sesame oil - 1 tablespoon ginger, minced - 3 cloves garlic, minced - 1 cup sliced mushrooms (shiitake or button) - 2 cups baby spinach - 4 packages ramen noodles (discard seasoning packets) - 1 cup coconut milk - 2 green onions, sliced - 1 tablespoon lime juice - Salt and pepper to taste These ingredients make a rich and creamy ramen. The chicken thighs add depth. Chicken broth serves as the base. Soy sauce gives it a nice umami flavor. Ginger and garlic bring warmth. Mushrooms add texture, while spinach gives a fresh crunch. The coconut milk makes it creamy. - Sliced green onions - Lime wedges - Sesame seeds Garnishing adds flair and flavor. Green onions give a fresh bite. Lime wedges provide a zesty kick. Sesame seeds add a nice crunch. You can customize your bowl to suit your taste. - Chicken thighs can be replaced with chicken breast for a leaner option. - Use vegetable broth instead of chicken broth for a vegetarian dish. - Coconut milk can be swapped for almond milk if you need a lighter option. - For gluten-free ramen, choose rice noodles. These substitutes keep the dish tasty. You can easily adapt it to fit your needs. Enjoy creating your own version! {{ingredient_image_1}} Start by turning on your Instant Pot. Set it to the Sauté mode. Add two tablespoons of sesame oil and let it heat. Next, add three cloves of minced garlic and one tablespoon of minced ginger. Sauté these for about one minute. The smell will be amazing! This step builds a strong flavor base. Now, add one pound of boneless, skinless chicken thighs. Brown the chicken on each side for about three to four minutes. This gives extra flavor to the chicken. After browning, pour in four cups of chicken broth and two tablespoons of soy sauce. Make sure the chicken is fully submerged in the broth. Close the lid and set the Instant Pot to Manual mode. Cook on high pressure for ten minutes. When it’s done, quickly release the pressure. Carefully take out the chicken and shred it using two forks. Return the shredded chicken to the pot. Add one cup of sliced mushrooms and four packages of ramen noodles. You should discard the seasoning packets. Then stir in one cup of coconut milk. Close the lid again and set to Manual mode for three more minutes. After the timer goes off, release the pressure. Add two cups of baby spinach and one tablespoon of lime juice. Season with salt and pepper to taste. Stir until the spinach wilts. Your creamy chicken ramen is now ready to serve! To get great ramen noodles, cook them right. Follow the package instructions closely. Add the noodles when the broth is hot. Let them cook for just a few minutes. They should be tender yet firm. Overcooking can make them mushy. If you follow these steps, your noodles will shine in your dish. Seasoning makes a dish pop. Start with salt and pepper. Use the soy sauce for depth. Add lime juice for a zesty touch. Taste as you go. Remember, you can always add more, but you can't take it out. Fresh herbs, like green onions, can also boost flavor and color. Prep is key to speed. Chop garlic and ginger ahead of time. Use store-bought chicken broth to save time. You can also buy pre-sliced mushrooms. These small steps can cut your cooking time. Keep your kitchen organized to find things fast. Enjoy a quick, tasty meal! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger can elevate the flavor of your ramen, making it more aromatic and delicious. Customize Your Ramen: Feel free to add other vegetables like bok choy, carrots, or bell peppers for extra nutrition and flavor. Don't Overcook the Noodles: Make sure to monitor the ramen noodles during the second cooking phase; they should be tender but not mushy. Garnish for Flavor: Adding toppings like soft-boiled eggs, sesame seeds, or chili flakes can add depth and personal flair to your dish. {{image_2}} You can easily make this dish vegetarian. Use firm tofu instead of chicken. First, press the tofu to remove excess water. Cut it into cubes and sauté it with garlic and ginger. Then, follow the steps in the recipe. You can also add more veggies like bell peppers, carrots, or bok choy. This will give your ramen a fresh taste and lots of color. If you like heat, add chili paste or sriracha. You can mix in a teaspoon when adding the broth. Taste it first, then add more if you want. You can also sprinkle red pepper flakes on top before serving. This adds flavor and a spicy kick. Don't forget to balance the spice with the coconut milk for creaminess. You can switch up the broth for more flavor. Try using vegetable broth or a miso broth for a different taste. You can also add ingredients like corn, bamboo shoots, or seaweed. These add texture and depth to your ramen. Experiment with different toppings like boiled eggs or sesame seeds for extra fun. To store leftover ramen, let it cool first. Place it in an airtight container. Make sure to separate the noodles from the broth. This helps keep the noodles from getting too soggy. You can store it in the fridge for up to three days. When reheating, add a splash of chicken broth or coconut milk. This keeps the broth creamy and rich. Heat it on the stove or in the microwave. Stir it well to blend the flavors. Avoid boiling it; this can change the texture of the noodles. You can freeze the ramen, but it's best to freeze the broth and chicken separately. Use airtight containers or freezer bags. Label them with the date. The frozen broth lasts up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat and cook fresh noodles for the best taste. Yes, you can use other types of chicken. Chicken breasts work well too. They cook fast and stay tender. You may need to adjust the cooking time slightly. If using frozen chicken, cook it longer. Check for doneness before serving. Absolutely! You can make this ramen on the stove. Start by sautéing garlic and ginger in a pot. Add chicken and brown it. Then, pour in broth and soy sauce. Simmer until the chicken is cooked. Shred it, then add mushrooms, coconut milk, and ramen. Cook until the noodles are soft. This method will take longer but is still delicious. If you need a substitute for coconut milk, use heavy cream. This will give a rich flavor. Almond milk or soy milk can work too, but they will change the taste. If you want a lighter option, use chicken broth instead. It will be less creamy but still tasty. This article covered how to make creamy chicken ramen in your Instant Pot. I shared key ingredients, cooking steps, and ways to customize your dish. You learned tips for texture, seasoning, and meal prep. I also explored vegetarian options and fun variations. Don’t forget how to store and reheat leftovers properly. With this recipe and tips, you can create a tasty, satisfying meal any time. Enjoy your cooking adventure and impress your friends with your ramen skills!$

Instant Pot Creamy Chicken Ramen

A delicious and creamy ramen dish made with tender chicken thighs, mushrooms, and spinach, all cooked in an Instant Pot.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs
4 cups chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon ginger, minced
3 cloves garlic, minced
1 cup sliced mushrooms (shiitake or button)
2 cups baby spinach
4 packages ramen noodles (discard seasoning packets)
1 cup coconut milk
2 green onions sliced
1 tablespoon lime juice
to taste salt and pepper

Instructions

Turn the Instant Pot to the Sauté setting. Add the sesame oil and let it heat up.
Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
Place the chicken thighs into the pot, browning them on each side for about 3-4 minutes.
Pour in the chicken broth and soy sauce, ensuring the chicken is fully submerged. Close the lid and set the Instant Pot to Manual mode on high pressure for 10 minutes.
Once the cooking time is complete, do a quick release of the pressure. Carefully remove the chicken and shred it using two forks.
Return the shredded chicken to the pot, and add in the sliced mushrooms, coconut milk, and ramen noodles. Stir well to combine.
Close the lid again and set to Manual mode for another 3 minutes.
After the timer goes off, release the pressure again. Add the baby spinach, lime juice, and season with salt and pepper to taste. Stir until the spinach wilts.
Serve hot, garnished with sliced green onions on top.

Notes

Feel free to add other vegetables or adjust seasonings to taste.

Keyword chicken, creamy, Instant Pot, ramen, soup