After attending the Instant Pot cooking class at The Kitchen, I’ve been fascinated by everything it can do. It’s really so simple to use. Pressure cookers have opened up a new realm of recipes to choose from. It’s almost a near certainty that any family member I select in our annual White Elephant gift exchange will be getting one.
With my love of Asian food, I’ve been wanting to try ramen. We found a recipe and instantly fell in love with it.
You can find the actual recipe here but we’ll post it on this blog as well. I’ll also be pinning them to my Pinterest page. (Side note: Pinterest is so overwhelming to me with loads of recipes.)
Quick and Easy Chicken Ramen:
- 1 tablespoon sesame oil
- 1 onion, sliced
- 1 tablespoon fresh grated ginger root
- 4 garlic cloves, pressed or finely minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 4 ounces shiitake mushrooms, stems removed and sliced
- ½ – ¾ pounds baby bok choy, both white and green parts diced
- 1 pound boneless, skinless chicken thighs
- 4 cups low sodium chicken broth
- 1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
Additional toppings (optional)
- Ramen egg (RECIPE HERE)
- sliced green onion
- cilantro
- chili garlic sauce
- sesame seeds
- lime wedges
Instructions
To prepare the noodles
- If using fresh noodles:
- Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn’t need to). Set aside.
- (If using another type of noodle, follow package instructions)
To prepare soup
- Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes. It will take about 10 minutes to come to pressure. After cooking, use the quick release to release pressure. Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.
- Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.
To serve the ramen
- In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.
Prep Time: 10 min.
Cook Time: 8 min.
Total Time: 33 min
It was so delicious and full of flavor. Our only change we would make next time is to use unsalted broth as our ramen was very salty. We know that many ramen entrees are salty by nature but this was much more than we were used to. Another option to make is less salty is to add 1-2 cups of water. We would also try using different types of ramen noodles.
To those people looking to make this recipe, I’d recommend getting many of the ingredients at a local Asian market. You’ll save money going there than your local Dillon’s or Wal-mart.
I’m now open for business to try all sorts of Instant Pot recipes. If you have a suggestion you can leave them in the comments, post them on social media or e-mail them to wichitabyeb@gmail.com.
Happy Dining,
Eddy
Have a great Instant Pot recipe to share? Please e-mail us as we are always open to suggestions.
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