Chicken Ramen (Instant Pot)

After what felt like weeks of Mexican food, our favorite, we were due for something a bit different.  This Chicken Ramen hit the spot!  Using the Instant Pot has made life easier for us here at Milford Kitchen, and we’re so grateful to have it.  

INGREDIENTS

Chicken Ramen.JPG

1 Tbsp sesame oil
1 onion sliced
1 Tbsp fresh grated ginger root
4 garlic cloves pressed or finely minced
1 Tbsp chili garlic sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
4 ounces shiitake mushrooms stems removed and sliced
½ - ¾ pounds baby bok choy   both white and green parts diced
1 pound boneless skinless chicken thighs
4 cups low sodium chicken broth
1-2 packages Ramen (seasoning package discarded)
2 Soft boiled eggs
Sliced green onion

DIRECTIONS

  • Prepare noodles according to package and discard the seasoning packet.

  • Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes.  It will take about 10 minutes to come to pressure.  After cooking, use the quick release to release pressure.  Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.

  • Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.

  • In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

DinnerMarie KellyMilford Kitchenramen, chicken, instant pot, soup, bok choy, chicken ramen recipe, noodlesComment