Best Instant Pot Ramen Recipe

Instant Pot Ramen Noodles Confessions of a Fit Foodie

WEBFeb 19, 2020 · Instant Pot: Set Instant Pot to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, …

Rating: 4.8/5(19)
1. Set Instant Pot to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, being careful not to burn the garlic. Add in chicken, stock, water, and coconut aminos. Lock lid and press the “soup” setting or manual/pressure cook for 30 minutes.
2. In a large dutch oven or pot, sauté sesame oil over medium low heat. Stir in garlic and ginger and sauté for a minute until fragrant, being careful not to burn the garlic. Add in chicken, stock, carrots, water, and coconut aminos. Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender enough to fall off the bone.

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Easy Instant Pot Ramen Eating Instantly

WEBMar 5, 2024 · Add sesame oil, garlic, mushrooms, soy sauce, chicken and broth to Instant Pot. Cook on high pressure for 5 minutes and do a …

1. Add sesame oil, garlic, mushrooms, soy sauce, chicken and broth to Instant Pot. Cook on high pressure for 5 minutes and do a quick release of the pressure.
2. Meanwhile, bring water in a small saucepan to a boil and cook the eggs in their shell for 5-7 minutes for a soft boil (10 for hard-boil). Remove shell and cut eggs in half to add to ramen bowls.
3. Remove chicken breasts from both and shred the meat once it's done pressure cooking, then add it back to the pot and add the dry ramen noodles. Let sit for 3-4 minutes until noodles soften then divide into bowls.
4. Add toppings of your choice, then serve and enjoy!

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Instant Pot Ramen (So Easy to Make) Rasa Malaysia

WEBApr 7, 2019 · Pan sear the chicken until both sides turn brown. Step 3: Add the chicken broth, water, and the white parts of the scallions. Cover the …

1. Season the chicken with salt and ground black pepper on both sides of the chicken.
2. Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated and hot, add the oil. Pan sear the chicken until both sides turn brown.
3. Add the chicken broth, water, and the white parts of the scallions. Cover the pot and select Manual and set to High pressure for 10 minutes.
4. Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. Slice the eggs into halves. Set aside.

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