Instant Pot Ramen with Chicken and Bok Choy Recipe

• Chicken tenders or breasts: These cook quickly and become tender when pressure-cooked in the Instant Pot.
• Salt and ground black pepper: Simple seasonings to enhance the chicken’s natural flavor.
• Vegetable oil: For a quick sear that locks in juiciness and adds depth.
• Chicken broth and water: The base of your rich, comforting soup.
• Eggs: Soft-boiled to creamy perfection for topping.
• Ramen noodles: Classic comfort-food noodles without the seasoning packets.
• Bok choy: Adds bright color and fresh texture.
• Soy sauce or Japanese soup base: Brings that authentic umami kick.
• Scallions: White parts cook in broth; green parts garnish with freshness.
• Sesame seeds (optional): For a nutty crunch that’s utterly delightful.
• Chili oil: Adds warmth and a spicy zing—use as much or as little as you want!

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the joys of this Instant Pot Ramen with Chicken and Bok Choy Recipe is how flexible it is. Feel free to take creative liberties to suit your pantry, dietary needs, and flavor preferences.

• Swap the chicken: Use tofu or mushrooms for a vegetarian-friendly ramen that’s just as fulfilling.
• Add more veggies: Toss in shredded carrots, sliced shiitake mushrooms, or snow peas for extra crunch and nutrients.
• Change up the broth: Use miso paste or dashi for a different but equally delicious soup base.
• Adjust spice levels: Increase chili oil or try a splash of sriracha if you like your ramen with a kick.

How to Make Instant Pot Ramen with Chicken and Bok Choy Recipe

Step 1: Season and Sear the Chicken

Start by generously seasoning your chicken tenders or breasts with salt and ground black pepper on both sides. Then, turn your Instant Pot to sauté mode and heat the vegetable oil. Once hot, carefully sear the chicken until it’s beautifully browned on both sides—this step builds fantastic flavor right from the start.

Step 2: Pressure Cook the Broth and Chicken

Pour in the chicken broth, water, and the white parts of your chopped scallions. Seal the Instant Pot and set it to manual mode on high pressure for 10 minutes. During this time, the chicken will become tender and infuse the broth with deep, savory goodness.

Step 3: Prepare the Soft-Boiled Eggs

While the Instant Pot works its magic, it’s time to whip up those silky eggs. Boil a pot of water deep enough to cover your eggs, then cook them for exactly 7 minutes once boiling. Immediately transfer them to an ice-water bath—this stops the cooking and makes peeling easier. Once peeled, slice them in halves and set aside for the final garnish.

Step 4: Shred the Chicken and Add Ramen

After the Instant Pot beeps, perform a quick release and carefully open the lid. Discard the white scallion pieces, then remove and shred the chicken with two forks—it should fall apart beautifully. Switch back to sauté mode, bring the broth to a boil, and add the shredded chicken and ramen noodles. Gently push the noodles into the broth so they can soften evenly.

Step 5: Add Bok Choy and Final Touches

Once the ramen noodles have softened, toss in the bok choy and soy sauce. Give everything a gentle stir to combine — then turn off the heat immediately to avoid overcooking. The residual warmth will finish cooking the noodles and veggies to perfection without turning them mushy.

Step 6: Serve and Garnish

Dish out your steaming bowls of ramen, topping each with halved eggs, the green parts of scallions, a sprinkle of sesame seeds if you like, and a drizzle of chili oil for that extra zing. Serve immediately and enjoy a bowl that’s downright soul-satisfying.

How to Serve Instant Pot Ramen with Chicken and Bok Choy Recipe

Garnishes

Garnishes really elevate this dish to restaurant-quality. Beyond the classic soft-boiled eggs and scallions, feel free to add sesame seeds, a drizzle of chili oil for heat, or even a sprinkle of toasted nori flakes for an extra umami punch. Fresh herbs like cilantro or a wedge of lime can also brighten up each bowl.

Side Dishes

This ramen pairs beautifully with light sides such as steamed edamame, a simple cucumber salad, or crispy tempura veggies. If you want to keep things cozy, a side of gyoza or potstickers would make an irresistible combo.

Creative Ways to Present

Serve your ramen in rustic ceramic bowls for that authentic ramen shop vibe. Layer the toppings with care—nestle the eggs gently on top, arrange scallions artistically, and drizzle chili oil in a pretty spiral. For a fun twist, try adding crushed toasted peanuts or pickled ginger to add unexpected color and texture.

Make Ahead and Storage

Storing Leftovers

Ramen soup tends to absorb noodles and veggies quickly, so if you have leftovers, store the broth, chicken, and veggies separately from the cooked noodles whenever possible. This keeps textures fresh and prevents sogginess.

Freezing

You can freeze the broth with shredded chicken to save time later—just defrost overnight in the fridge. Avoid freezing noodles or bok choy as they become mushy when thawed. Fresh noodles are best cooked just before serving.

Reheating

When reheating, warm the broth and chicken gently on the stove. Add freshly cooked noodles and bok choy at the last minute to maintain that just-cooked texture and vibrant color. Reheat eggs separately or serve chilled for best results.

FAQs

Final Thoughts

This Instant Pot Ramen with Chicken and Bok Choy Recipe just might become your go-to weeknight winner. It’s fast, flavorful, and perfectly comforting, with that magic touch only a bowl of homemade ramen can bring. Give it a try—you’ll be amazed how something so simple can feel so special!

If you’re craving a delicious, comforting bowl of noodles but want to keep things quick and fuss-free, this Instant Pot Ramen with Chicken and Bok Choy Recipe is exactly what you need. It blends tender chicken, crisp bok choy, and perfectly cooked ramen noodles into a rich, savory broth made effortlessly in your Instant Pot. Trust me, it’s like having your favorite ramen spot come right into your kitchen!

Ingredients You’ll Need

This recipe calls for straightforward ingredients that really sing together. Each component plays a key role, from the silky eggs to the savory broth and those fresh, crunchy greens that balance everything perfectly.

• Chicken tenders or breasts: These cook quickly and become tender when pressure-cooked in the Instant Pot.
• Salt and ground black pepper: Simple seasonings to enhance the chicken’s natural flavor.
• Vegetable oil: For a quick sear that locks in juiciness and adds depth.
• Chicken broth and water: The base of your rich, comforting soup.
• Eggs: Soft-boiled to creamy perfection for topping.
• Ramen noodles: Classic comfort-food noodles without the seasoning packets.
• Bok choy: Adds bright color and fresh texture.
• Soy sauce or Japanese soup base: Brings that authentic umami kick.
• Scallions: White parts cook in broth; green parts garnish with freshness.
• Sesame seeds (optional): For a nutty crunch that’s utterly delightful.
• Chili oil: Adds warmth and a spicy zing—use as much or as little as you want!

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the joys of this Instant Pot Ramen with Chicken and Bok Choy Recipe is how flexible it is. Feel free to take creative liberties to suit your pantry, dietary needs, and flavor preferences.

• Swap the chicken: Use tofu or mushrooms for a vegetarian-friendly ramen that’s just as fulfilling.
• Add more veggies: Toss in shredded carrots, sliced shiitake mushrooms, or snow peas for extra crunch and nutrients.
• Change up the broth: Use miso paste or dashi for a different but equally delicious soup base.
• Adjust spice levels: Increase chili oil or try a splash of sriracha if you like your ramen with a kick.

How to Make Instant Pot Ramen with Chicken and Bok Choy Recipe

Step 1: Season and Sear the Chicken

Start by generously seasoning your chicken tenders or breasts with salt and ground black pepper on both sides. Then, turn your Instant Pot to sauté mode and heat the vegetable oil. Once hot, carefully sear the chicken until it’s beautifully browned on both sides—this step builds fantastic flavor right from the start.

Step 2: Pressure Cook the Broth and Chicken

Pour in the chicken broth, water, and the white parts of your chopped scallions. Seal the Instant Pot and set it to manual mode on high pressure for 10 minutes. During this time, the chicken will become tender and infuse the broth with deep, savory goodness.

Step 3: Prepare the Soft-Boiled Eggs

While the Instant Pot works its magic, it’s time to whip up those silky eggs. Boil a pot of water deep enough to cover your eggs, then cook them for exactly 7 minutes once boiling. Immediately transfer them to an ice-water bath—this stops the cooking and makes peeling easier. Once peeled, slice them in halves and set aside for the final garnish.

Step 4: Shred the Chicken and Add Ramen

After the Instant Pot beeps, perform a quick release and carefully open the lid. Discard the white scallion pieces, then remove and shred the chicken with two forks—it should fall apart beautifully. Switch back to sauté mode, bring the broth to a boil, and add the shredded chicken and ramen noodles. Gently push the noodles into the broth so they can soften evenly.

Step 5: Add Bok Choy and Final Touches

Once the ramen noodles have softened, toss in the bok choy and soy sauce. Give everything a gentle stir to combine — then turn off the heat immediately to avoid overcooking. The residual warmth will finish cooking the noodles and veggies to perfection without turning them mushy.

Step 6: Serve and Garnish

Dish out your steaming bowls of ramen, topping each with halved eggs, the green parts of scallions, a sprinkle of sesame seeds if you like, and a drizzle of chili oil for that extra zing. Serve immediately and enjoy a bowl that’s downright soul-satisfying.

How to Serve Instant Pot Ramen with Chicken and Bok Choy Recipe

Garnishes

Garnishes really elevate this dish to restaurant-quality. Beyond the classic soft-boiled eggs and scallions, feel free to add sesame seeds, a drizzle of chili oil for heat, or even a sprinkle of toasted nori flakes for an extra umami punch. Fresh herbs like cilantro or a wedge of lime can also brighten up each bowl.

Side Dishes

This ramen pairs beautifully with light sides such as steamed edamame, a simple cucumber salad, or crispy tempura veggies. If you want to keep things cozy, a side of gyoza or potstickers would make an irresistible combo.

Creative Ways to Present

Serve your ramen in rustic ceramic bowls for that authentic ramen shop vibe. Layer the toppings with care—nestle the eggs gently on top, arrange scallions artistically, and drizzle chili oil in a pretty spiral. For a fun twist, try adding crushed toasted peanuts or pickled ginger to add unexpected color and texture.

Make Ahead and Storage

Storing Leftovers

Ramen soup tends to absorb noodles and veggies quickly, so if you have leftovers, store the broth, chicken, and veggies separately from the cooked noodles whenever possible. This keeps textures fresh and prevents sogginess.

Freezing

You can freeze the broth with shredded chicken to save time later—just defrost overnight in the fridge. Avoid freezing noodles or bok choy as they become mushy when thawed. Fresh noodles are best cooked just before serving.

Reheating

When reheating, warm the broth and chicken gently on the stove. Add freshly cooked noodles and bok choy at the last minute to maintain that just-cooked texture and vibrant color. Reheat eggs separately or serve chilled for best results.

FAQs

Final Thoughts

This Instant Pot Ramen with Chicken and Bok Choy Recipe just might become your go-to weeknight winner. It’s fast, flavorful, and perfectly comforting, with that magic touch only a bowl of homemade ramen can bring. Give it a try—you’ll be amazed how something so simple can feel so special!