Next level ramen with chicken, spinach, mushrooms and a satisfying chicken broth. So comforting and delicious!
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.
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.
Once done cooking, use quick release function. Remove chicken to a plate and shredd with 2 forks.
Press saute funtion again. Add chicken back to the pot. Add in mushroom, spinach and cook until soften, about 2 minutes.
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.
Serve noodles with a handful of bean sprouts, more chili oil (if desired) and handful of shredded carrots. Enjoy!