Name: Instant Pot Ramen with Chicken, Bok Choy, and Flavored Egg Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 lb. (500g) chicken tenders (or chicken breasts); 4 eggs; 4 cups chicken broth; 2 cups water; 1 1/2 tablespoons vegetable oil; 2 tablespoons soy sauce (or Japanese soup base, add more to taste); 8 oz. (230g) bok choy (stem removed and sliced); 4 stalks scallion (white parts cut into 2-inch pieces, green parts sliced into rounds); 0.5 tsp salt; 0.5 tsp ground black pepper; Black and white sesame seeds (optional); Chili oil (S&B La-Yu Chili Oil or similar); 3 packages ramen noodles (discard the seasoning packets)

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Introduction

This Instant Pot Ramen recipe is a quick and flavorful way to enjoy comforting homemade ramen. Tender chicken, fresh bok choy, and perfectly cooked eggs come together in a savory broth enhanced with soy sauce and chili oil. It’s an easy and satisfying meal for any day of the week.

A white bowl is filled with ramen soup, showing three main parts on top. On the left, there are many slices of cooked chicken that look tender and light brown. In the middle, cooked curly noodles stand out with a light golden color, topped with green chopped scallions and white sesame seeds. On the right, two pieces of bright green bok choy are placed next to half of a soft-boiled egg, with a white outside and a rich yellow yolk. The soup broth is light brown and clear, filling the rest of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. (500g) chicken tenders or chicken breasts
½ tsp salt
½ tsp ground black pepper
1½ tablespoons vegetable oil
4 cups chicken broth
2 cups water
4 eggs
3 packages ramen noodles (discard the seasonings)
8 oz. (230g) bok choy, stem removed and sliced
2 tablespoons soy sauce or Japanese soup base (adjust to taste)
4 stalks scallion, white parts cut into 2-inch (5cm) lengths, green parts sliced into rounds
Black and white sesame seeds (optional)
Chili oil (such as S&B La-Yu Chili Oil)

Instructions

Step 1: Season the chicken on both sides with salt and ground black pepper.
Step 2: Turn on the Instant Pot to Saute mode. Once hot, add the vegetable oil and pan sear the chicken until browned on both sides.
Step 3: Add chicken broth, water, and the white parts of the scallions to the pot. Cover and set to Manual mode on High pressure for 10 minutes.
Step 4: While the chicken cooks, prepare the ramen eggs. Fill a small pot with cold water deep enough to cover the eggs. Bring to a boil, add the eggs, and cook for 7 minutes. Transfer eggs to ice water and let sit for 5 minutes.
Step 5: Peel the eggs carefully while still in water, removing the membrane, and slice them in half. Set aside.
Step 6: When cooking is done, perform a Quick Release on the Instant Pot. Remove the lid, discard the white scallions, and scoop out the chicken. Let the chicken cool slightly, then shred with two forks.
Step 7: Return to Saute mode and bring the soup to a boil. Add the shredded chicken and ramen noodles, pushing the noodles to submerge them fully.
Step 8: When the noodles soften and are no longer in a block, add bok choy and soy sauce. Stir gently. Turn off Saute mode and remove the pot to prevent overcooking, as the noodles will continue to soften.
Step 9: Divide the ramen and broth into four bowls. Top with ramen eggs, scallion greens, sesame seeds if using, and a drizzle of chili oil. Serve immediately to enjoy the best texture.

Tips & Variations

Use Japanese soup base (dashi or miso) instead of soy sauce for a deeper umami flavor.
Add mushrooms or corn for extra vegetables and sweetness.
Adjust chili oil according to your desired heat level.
For softer eggs, reduce boiling time to 6 minutes; for firmer yolks, increase to 8 minutes.

Storage

Store leftover ramen broth and toppings separately in airtight containers in the refrigerator for up to 3 days. Cooked noodles should be stored separately as well to avoid sogginess. Reheat the broth and toppings gently on the stove, then add freshly cooked noodles before serving.

How to Serve

A white bowl filled with light brown broth as the base layer, topped with a nest of curly, pale yellow ramen noodles slightly off-center. On the left side are pieces of shredded light brown chicken breast with a few drizzles of sauce. To the right, there are three bright green bok choy leaves. A halved soft-boiled egg with a smooth white edge and a bright yellow yolk sits near the bottom right. Scattered green onion slices and white sesame seeds are sprinkled over the noodles and chicken. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of chicken tenders?

Yes, chicken breasts work perfectly in this recipe. Just be sure to shred them thoroughly after cooking.

How do I prevent the noodles from becoming soggy?

Cook the noodles only until just softened, then remove the pot from heat immediately. Serving the ramen promptly and storing noodles separately if saving leftovers helps maintain their texture.