So, I finally got a pressure cooker for my birthday this year! I've only wanted one for about 5 years now, hah. I've had so much fun playing around with it and learning how to use it. And I gotta say, I'm super impressed and can totally see what all the hype is about! So far, I've made a lot of really yummy stuff in it that would normally take me several hours to make in a slow cooker.
My little blonde mind is blown, y'all! How in the world does this contraption manage to cook things so quickly?!
Thankfully, I don't need to know the science behind it to be able to cook in it. Phew. Even though it's hot as blazes through the country today (with some places reaching highs of 112 degrees F.), I'm in the mood for some ramen.
While I love actual and factual ramen from one of my most favorite joints in Austin, I also know that the sodium factor in their bowl is likely shocking. So, when I have the chance I love to make ramen myself at home to have all the more control over what goes in (especially salt wise.)
I've made a few ramen bowls in the past, but today I wanted to share how to do it in the pressure cooker! One bonus reason I love ramen is that I get to use up all the leftover vegetables that I have stocked away in the fridge which didn't get eaten so far in the week.
The only next best 'fridge clear out' thing would have to be quiche! But, I am in no way, shape or form turning my oven on right now.
Keep in mind that my vegetables here are easily swappable if you have something else on hand that you feel like tossing in instead! It's one of the most versatile recipes that you'll find.
Instant Pot Ramen
Servings: 6 • Size: About 1 1/2 Cup • Calories: 303 • Fat: 5 g • Saturated Fat: 1 • Carb: 35 g • Fiber: 2 g • Protein: 29 g • Sugar: 3 g • Sodium: 294 mg
1/2 Tbsp. Sesame Oil
1 Tbsp. Fresh Grated Ginger
3 Cloves Garlic, Minced
8 Oz. Fresh Mushrooms, Sliced
1 Large Carrot, Peeled & Sliced
6 C. Unsalted Chicken Broth/Stock
3 Whole Green Onions
2 Tbsp. Reduced Sodium Soy Sauce or Coconut Aminos
1 Lb. Boneless Skinless Chicken Breast
8 Oz. Dried Ramen 'Chinese' Noodles
1 C. Baby Spinach & Baby Kale Blend
Salt & Pepper to Taste
Hard Boiled Eggs
Set the Instant Pot to Sauté function on normal heat.
Heat 1 Tbsp. sesame oil in the bowl of the instant pot and add in 1 Tbsp. grated ginger and 3 cloves garlic to cook for about 1-2 minutes.
Add in the 8 Oz. sliced mushrooms, 1 sliced carrot, 6 C. Unsalted Chicken Broth, 3 Green Onions, 2 Tbsp. soy sauce, and salt & pepper to taste. Place the 1 Lb. chicken breast into the pot.
Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing. Set the manual mode on the Instant Pot to High Pressure for 20 minutes.
After 20 minutes at high pressure, carefully turn the pressure release valve to Quick Release pressure.
Open the Instant Pot with caution, keeping lid angled away from you to avoid very hot steam.
Remove the green onions to discard and set the chicken aside to shred.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in noddles and let cook for about according to package directions.
While noodles are cooking, shred chicken between two forks.
Once noodles are cooked, stir in shredded chicken and spinach.
Adjust salt and pepper to taste.
Divide evenly among bowls and garnish with hard boiled egg and a sprinkle of sesame seeds if desired. Enjoy right away!
Nutrition Claims: Sugar Conscious, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher