Instant Pot Asian Chicken Soup (“Ramen”)

This soup is pretty close to Ramen. Buuuuut I hesitate to post it online as Ramen because I didn’t use ramen noodles, and I’ve never made actual ramen (or anything resembling ramen outside of this recipe).

I always get a craving for this soup, and totally fail to have any sort of noodles on hand and I’m not paying $8.00 for ramen noodles at our local store… so rice noodles it is. Forever and ever on repeat. So, please do hesitate to use Ramen noodles! I’m sure it’d be just as delicious.

Just a quick note here, you can use ANY chicken you have, it doesn’t have to be chicken thighs. I do tend to find thighs on sale but I know that might not be the case for everyone. Dave also prefers this recipe with dark meat, so it is a win-win for everyone.

Instant Pot Asian Chicken Soup Ramen
Pin now, enjoy later! ❤

Instant Pot Asian Chicken Soup

  • 1 Onion (sliced or diced)
  • 6 garlic cloves, minced
  • 1 TBSP grated ginger root, grated
  • 1 LB boneless/skinless chicken thighs
    (our preference for taste, but any chicken will work!)
  • 4 cups chicken broth (low sodium is our preference)
  • 1/2 cup soy sauce (low sodium is our preference)
  • 1/4 cup rice vinegar
  • 2 TBSP oyster sauce
  • 1 TBSP fish sauce
  • 1 TBSP sesame oil
  • 1 TBSP chili garlic sauce
  • 1 LB chopped baby bok choy
    (we have used regular bok choy and it was just as good!)
  • 1-2 packages rice noodles

Instructions

  1. Add off of the ingredients EXCEPT for the bok choy and noodles into your instant pot & close the lid.
  2. Cook at high pressure for 8 minutes.
  3. When done cooking, manually release the pressure.
  4. As the Instant Pot is releasing, start a pot of water to boil and cook noodles. (Note: this can be done while doing the steps below as well, or you can always make this the last step if thats easier to keep everything streamlined)
  5. When the instant pot is fully depressurized, open the lid and add remove the chicken.
  6. Add the book choy into the pot & stir it in fully (allowing it to cook)
  7. Chop or shred the chicken and add it back into the pot (give everything a good stir)
  8. When the noodles are done cooking, put a nice heaping pile of them in a bowl and pour soup over them.
  9. Enjoy 🙂

Don’t be afraid to add MORE or LESS noodles, and don’t be afraid to squeeze in some Sriracha – I love my soup HOT!

I added a hard boiled some as eggs as well, but this is a personal choice and up to you if you want to add another step of having to hard boil eggs on top of everything else.

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