Instant Pot Ramen Noodles Recipes

INSTANT POT RAMEN NOODLES

Instant Pot Ramen Noodles image

How to make gourmet or hacked Ramen noodles in your Instant Pot.

Provided by kelley

Time 20m

Number Of Ingredients 15

Ingredients

1 pound chicken, diced
1 tea garlic powder
1/2 tea salt
1 tea onion powder
1 tea ground ginger
1/2 tea pepper
2 table olive oil
3 cups chicken broth, low sodium
3 packages of Ramen noodles
1 cup frozen pea and carrot mix
1/2 cup baby corn
1/4 cup soy sauce, low sodium
2 tablespoons brown sugar
2 teaspoons sriracha sauce
chives for topping

Steps:

Turn on your sauté setting on. Add the oil to the pot. Then, add the spices to the chicken. Sauté the chicken for 3 minutes on each side. You just want to brown the chicken, not cook it all the way through.
Turn off the sauté function. Pour 1 cup of chicken broth into the pot and scrape off any browned bits from the bottom of the pot.
Put your lid on the Instant Pot, turn the valve to sealing. Then, set your cooker to manual pressure for 5-minutes. Then, do a quick release.
Remove the lid from your Instant Pot and turn the saute back on. Add the other 2 cups of broth and the Ramen noodles. Break apart the noodles and push them under the liquid to allow them to soften in the broth. Your water should boil after a few minutes and the noodles will become soft and easier to work with.
Once the noodles are soft, add the peas and carrots.
Add in the soy sauce, sriracha, and brown sugar. Stir to combine. Allow to simmer until sauce has thickened. Make sure to stir constantly so that your noodles don't stick to the bottom of the inner pot.
Finally, serve in bowls and garnish with chives. The sauce will continue to thicken as it cools.

Nutrition Facts : Calories 475 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 28 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1439 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup image

I've loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into "to go" containers for weekday lunches.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Pasta Chicken

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

6 cups water
2 (3 ounce) packages chicken-flavored ramen noodles with seasoning packets
½ cup chopped fresh asparagus
½ cup chopped cooked chicken
¼ cup frozen peas
6 baby carrots, finely chopped
4 mushrooms, sliced
1 tablespoon sesame oil
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 tablespoon chopped scallions

Steps:

Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
Ladle into bowls and top with chopped scallions.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 13 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 477.3 mg, Sugar 2.3 g

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