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Next level ramen with chicken, spinach, mushrooms and a satisfying chicken broth. So comforting and delicious!

Instant Pot Chicken & Spinach Ramen

Next level ramen with chicken, spinach, mushrooms and a satisfying chicken broth. So comforting and delicious!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 strips bacon (chopped)
  • 2 cloves garlic (minced)
  • 1/2 onion (diced)
  • 1 thumb size ginger (sliced thinly)
  • 4 cups chicken broth (home-made or low sodium)
  • 1/4 cup rice vinegar
  • 2 cups water
  • 1 tablespoon chili oil
  • 1 tablespoon curry paste ( I used Thai curry paste)
  • 1 tablespooon low sodium soy sauce (more to taste)
  • 2 pieces (1/2lb) boneless, skinless chicken thighs (fat trimmed & removed)
  • 8 oz baby bella mushrooms (sliced)
  • 3 cups packed spinach
  • 4 squares ramen noodles (about 4 oz each)
  • 1 tablespoon sesame oil

For servings

  • 4 boil eggs (soft or hard boil)
  • 2 tablespoons green onion
  • handful of bean sprouts, shredded carrots
  • jalapenos

Instructions

  1. Set the instant pot to saute function. Add garlic, onion, bacon and cook for about 2 minute, until fragrant. Add in 2 pieces of chicken thigh and sear on both sides until brown. 

  2. Add in broth, water, soy sauce, ginger pieces, vinegar, chili oil, curry paste. Stir to combine. Cover and cook on high pressure for 15 minutes. 

  3. Once done cooking, use quick release function. Remove chicken to a plate and shredd with 2 forks. 

  4. Press saute funtion again. Add chicken back to the pot. Add in mushroom, spinach and cook until soften, about 2 minutes. 

  5. Bring a pot of water to boil and cook ramen according to package instruction. Once done, drain under cold water. Drizzle sesame oil to prevent ramen from sticking. 

  6. Serve noodles with a handful of bean sprouts, more chili oil (if desired) and handful of shredded carrots. Enjoy!