Instant Pot Ramen Recipe: Quick Homemade Ramen in 30 Minutes

Instant Pot Ramen features a rich, flavorful chicken broth brimming with tender shredded chicken and an assortment of vegetables, finished with a classic ramen egg. It’s a comforting, restaurant-style meal that comes together quickly enough for weeknights yet is elegant enough for guests.

Best of all, this recipe can be ready in under 30 minutes if you already have ramen eggs in the fridge. Thirty minutes for a satisfying homemade meal is a great trade-off compared with waiting for delivery.

What You Need for Instant Pot Chicken Ramen

Besides the chicken and vegetables listed in the ingredients, you’ll need four packages of instant ramen noodles. Discard the seasoning packets or save them for another use; the broth you build here provides plenty of depth and complexity.

Ramen eggs are recommended for the soft, jammy yolk, but hard-boiled eggs work if you prefer a fully set yolk. If your ramen eggs are refrigerated, they’ll warm through quickly when you ladle the hot soup over them.

You’ll also need a countertop pressure cooker. It’s convenient for one-pot meals like this and speeds up cooking dramatically.

About This Chicken Ramen Recipe

This version uses boneless, skinless chicken breast cutlets for quick, reliable cooking and easy shredding. The entire process uses the Instant Pot for the broth and chicken and a separate saucepan for the noodles, so cleanup is minimal.

Start by browning the chicken on SAUTÉ, add aromatics and stock, then pressure cook. After that short pressure cycle you’ll finish by adding vegetables that require brief cooking, preparing the noodles separately, and assembling the bowls.

Vegetables: Choices and Timing

This recipe is flexible—use the vegetables you enjoy. Below are common options and recommended timing so everything finishes crisp-tender and bright.

Corn

Fresh baby corn takes about 5–7 minutes to become tender and should be added during the final cooking stage. Canned or frozen corn needs only 1–3 minutes to heat through.

Greens

Leafy greens vary in density and cooking time. Baby bok choy (halved) and cabbage (bite-sized pieces) need about 5–7 minutes. Mature spinach should be added roughly 4 minutes before serving; baby spinach can be stirred in just before serving. Snow pea pods become crisp-tender in 2–3 minutes.

Mushrooms

Dried mushrooms should be added with the broth before pressure cooking so they rehydrate fully. Fresh mushrooms, sliced or chopped, need about 5–7 minutes at the end of cooking.

Radishes and Carrots

Thinly sliced or shredded radishes add peppery crunch and are best used as a fresh garnish at serving. Carrots can be shredded or peeled into paper-thin strips and added as a garnish the same way.

Green Onions

Green onions are essential for brightness. Separate the whites from the greens: add the whites to the pot with the chicken to flavor the broth, then discard them after cooking. Thinly slice the green tops and reserve them for garnish.

Instant Pot Ramen — Method

Set the Instant Pot to SAUTÉ. Heat 1 tablespoon neutral oil until shimmering. Season 1.5 pounds boneless, skinless chicken breast cutlets with 1 teaspoon salt and 1/2 teaspoon black pepper and brown in a single layer, about 3 minutes per side.

Add 2 tablespoons grated fresh ginger and 4 minced garlic cloves; cook about 2 minutes until fragrant. Stir in the white parts of 6 green onions, 8 cups rich chicken stock, 1/4 cup soy sauce, and 1 ounce dried shiitake mushrooms if using.

Lock the lid, set to MANUAL (High) for 10 minutes. When the cycle ends, perform a QUICK RELEASE. When the pressure releases and it’s safe to open, remove the chicken and the green onion whites with a slotted spoon and place them in a heatproof bowl.

Discard the onion whites and shred the chicken with two forks before returning the shredded chicken to the pot. Taste the broth and adjust seasoning; add powdered chicken bouillon or a reserved instant ramen seasoning packet if you want more salt or umami.

Switch back to SAUTÉ and add the vegetables you’re using, cooking them according to the timing notes above so they stay crisp-tender.

Meanwhile, cook the instant ramen noodles in a separate saucepan without the seasoning packets, then drain.

Divide noodles among bowls, ladle the hot ramen broth and chicken over the noodles, top each bowl with a halved ramen egg, sprinkle sliced green onion tops and other garnishes, and serve immediately.

Optional dessert pairing: a quick pull-apart caramel apple makes an easy finish after a warming bowl of ramen.

If you enjoyed this ramen, try finishing the meal with a quick, easy caramel apple dessert for a sweet contrast to the savory broth.