Healthy Family Project

Instant Pot Chicken Ramen

This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrot. And there’s no need for the sodium-filled packet of seasoning that comes with the noodle, it’s easy to flavor this ramen with a few simple ingredients.

Nutrition Tip: Chicken is a great source of high-quality protein, meaning that it contains the essential amino acids your body needs for protein —and would be a delicious addition to your next cookout.

Instant Pot Chicken Ramen

Instant Pot Chicken Ramen

This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrot. And there’s no need for the sodium-filled packet of seasoning that comes with the noodle, it’s easy to flavor this ramen with a few simple ingredients.

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 tablespoon sesame oil
  • 1 small RealSweet® sweet onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 pound boneless, skinless chicken breasts
  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoon chili paste
  • 6 ounces ramen noodles, discard seasoning packets
  • 1 cup chopped bok choy
  • 1/2 cup matchstick carrots
  • 2 green onions, sliced
  • 2 tablespoons chopped cilantro

Instructions

  1. Set Instant Pot to saute and add oil, onion, garlic and ginger. Saute until fragrant. Add chicken, chicken broth, onion, rice wine vinegar, soy sauce and chili paste. Lock lid and pressure cook 15 minutes. Natural release 5 minutes, then quick release. Remove chicken and shred.
  2. Set the Instant pot to sauté. Stir in noodles, bok choy, and carrots. Let sit 5 minutes or until the noodles are softened. Add shredded chicken.
  3. Top with green onion and cilantro.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 218Total Fat: 8gCholesterol: 66mgSodium: 488mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 30g

Did you make this recipe?

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Amber Gray

About the Author

Amber Gray

Amber is the new mom to a baby girl and navigating the world of diapers, first foods and very little sleep. She has been a part of the Produce for Kids team for 9 years, overseeing all digital marketing efforts including digital partnerships, content strategy, social media, website and email marketing. A passion for healthy cooking was instilled in her at a young age, cooking alongside her mom and sister in the kitchen. Her passion for cooking, food and photography has also brought her behind the lens to develop and photograph recipes for Produce for Kids and partners.

6 Comments on Instant Pot Chicken Ramen

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  1. How much soy sauce? It’s not in the ingredients list

    • Amber Gray

      It’s 1 tablespoon. Recipe has been updated!

  2. The New York Times foisted this god-awful “Jazzed up Ramen” recipe on me, and your recipe was a nice anti-thesis to it. I love the flavor, its reminiscent of hot and sour soup. I’m one of those people who can’t stand the taste of cilantro, but other than that I made it as your recommended and it was great!

    • Amber Gray

      We’re so glad you liked it!

  3. How could one make this without an Instant Pot??

    • Grace Vilches

      Hi Cher, you can use a soup pot. Start by sauteing the oil, garlic, onions, and ginger, then add the rest of the ingredients except the noodles. Once the chicken is fully cooked, remove and shred. Add chicken back in along with the noodles. Remove from heat when the noodles have softened. Hope that helps!

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