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! <3

Instant Pot Asian Chicken Soup

  • 1 Yellow Onion thick sliced
  • 6 Garlic Cloves diced
  • 1 Tbsp 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 Baby Bok Choy chopped
    (we have used regular bok choy and it was just as good!)
  • 1 – 2 package Rice Noodles


  1. Slice 1 yellow onion, dice 6 large garlic cloves, grate 1 Tbsp fresh ginger
  2. Add all of the ingredients EXCEPT for the bok choy and noodles into your instant pot, put the lid on, and seal the pressure release valve
  3. Press Pressure Cook and adjust the time for 8 minutes
  4. When done pressure cooking, manually release the pressure
  5. When the instant pot is fully depressurized, remove the lid and move the chicken to a plate
  6. Chop the bok choy into bite size pieces
  7. Press the Cancel button and then press Sauté on the Instant Pot
  8. When a simmer starts, add 1 – 2 package of rice noodles and the chopped bok choy, cook time is according to the instructions on the rice noodle package, usually 5 minutes, stir right away and after 2 minutes of cooking
  9. While the noodles are cooking, chop or shred the chicken with two forks, and add the chicken to the Instant Pot, stir it up!
  10. When the noodles are done cooking, put a nice heaping pile of them in a bowl and pour soup over them.
  11. 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 add a hard boiled egg cut in half to the bowl of soup, 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.

2 Comments on “Instant Pot Asian Chicken Soup – Ramen

  1. Pingback: Ham and Corn Chowder in the Instant Pot - The Wild Waynes

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