This homemade ramen skips the hours of simmering by using an Instant Pot to build a deeply flavored chicken broth in just 20 minutes — and the same pot makes foolproof soft-cooked eggs. Springy tofu-based noodles add an extra protein boost, though cooked whole-grain soba noodles make a great substitute if you prefer.
Active time: 20 minutes | Total time: 50 minutes
Pressure Cooker Chicken Ramen
Ingredients
- 4 large eggs
- 2 tsp olive oil
- 1 3/4 lb (784g) chicken drumsticks, skin removed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 green onions, thinly sliced, white and green parts separated
- 1 tbsp fresh ginger, finely chopped
- 2 medium garlic cloves, minced
- 3 cups reduced-sodium chicken broth
- 6 dried shiitake mushrooms
- 2 (8-oz./227g) packages tofu shirataki noodles, rinsed under cold water and patted dry
- 3 cups (270g) sliced bok choy
- 2 tbsp reduced-sodium soy sauce
Directions
Pour 1 cup water into the pressure cooker and place a trivet in the pot. Add the eggs, lock the lid, and cook on high pressure for 3 minutes. Quick-release the pressure and transfer the eggs to an ice bath. When cool enough to handle, peel and halve them lengthwise. Set aside.
Discard the water and dry the inner pot. Return it to the cooker, add the olive oil, select sauté, and heat on medium. Season the chicken with salt and pepper, then add to the pot and cook, turning once, until lightly browned, about 5 minutes. Add the white parts of the green onions, ginger, and garlic and cook for 30 seconds. Press cancel.
Add 3 cups of water to the pot and scrape up any browned bits. Add the chicken broth and shiitake mushrooms. Lock the lid and cook on high pressure for 20 minutes. Quick-release the pressure. Remove the chicken and mushrooms; discard the bones and slice the mushrooms, then set aside.
Select sauté and bring the broth to a simmer. Skim any foam or fat from the surface. Add the noodles and bok choy and cook for about 3 minutes, until tender. Return the chicken and mushrooms to the pot, stir, and simmer for 1 minute. Add the soy sauce.
Divide the ramen among bowls, top with the egg halves, green onion tops and serve.
Serves: 4 | Serving Size: 2 cups
Nutrition (per serving): Calories: 479; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 4g; Cholesterol: 464mg; Sodium: 1321mg; Carbohydrate: 14g; Dietary Fiber: 7g; Sugar: 2g; Protein: 62g
Nutrition Bonus: Vitamin D: 15%; Calcium: 28%; Iron: 30%; Potassium: 1282mg; Vitamin A: 109%; Vitamin C: 61%
Originally published: March 28, 2020; Updated May 2026
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