Ramen Noodle Recipes Instant Pot

Instant Pot Ramen Noodles easy instant pot dinners

WEBMay 22, 2020 · Instant Pot Ramen Noodles Recipe. Instant Pot Ramen Noodles. 2 table olive oil ; 3 cups chicken broth, low sodium ; 3 …

Rating: 4.4/5(16)
1. Turn on your sauté setting on. Add the oil to the pot. Then, add the spices to the chicken. Sauté the chicken for 3 minutes on each side. You just want to brown the chicken, not cook it all the way through.
2. Turn off the sauté function. Pour 1 cup of chicken broth into the pot and scrape off any browned bits from the bottom of the pot.
3. Put your lid on the Instant Pot, turn the valve to sealing. Then, set your cooker to manual pressure for 5-minutes. Then, do a quick release.
4. Remove the lid from your Instant Pot and turn the saute back on. Add the other 2 cups of broth and the Ramen noodles. Break apart the noodles and push them under the liquid to allow them to soften in the broth. Your water should boil after a few minutes and the noodles will become soft and easier to work with.

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Instant Pot Ramen Corrie Cooks

WEBJan 24, 2024 · Step Three: Pour in 1 cup of coconut milk. Step Four: Add 1 T of white vinegar. Step Five: Add the chopped mushrooms into the Instant Pot to create a hearty …

Rating: 4.6/5(12)

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Instant Pot Ramen Stir Fry (10 min Ramen Stir Fry)

WEBApr 29, 2020 · Step #3 Coat Ramen in liquid. The secret to fluffy perfectly cooked ramen stir fry is not to over crowd. Roughly snap the ramen …

Rating: 5/5(16)
1. Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil.
2. In the meantime coat the cubed chicken pieces with 1 tbsp light soy sauce or Tamari.
3. When the oil becomes moderately hot gently release the cubed chicken pieces and saute them until opaque from all sides. It should take you about 2 minutes.
4. Add the veggies and give everything a good stir.

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Instant Pot Ramen Stir Fry Confessions of a Fit Foodie

WEBApr 26, 2021 · Instant Pot. In a small bowl, mix together stir fry sauce - maple syrup, coconut aminos, chicken broth, tomato paste, and a …

Rating: 4.8/5(14)
1. In a small bowl, mix together stir fry sauce – maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt. Set aside.
2. Set Instant Pot to saute and once hot, add in oil and ground chicken. Stir fry until almost cooked through, then add in ginger and garlic. Cook for an additional minute, or until fragrant.
3. Add in matchstick carrots and sugar snap peas. Give everything a stir, but no need to cook the veggies. Then place ramen noodle cakes on top of the veggies. Pour half of the stir fry sauce over top of the ramen cakes, the flip them over and pour the rest of the sauce on top. Try to make sure all of the cakes have gotten wet – especially the sides, but also make sure the ramen cakes rest on top of the meat and veggies.
4. Set your Instant Pot for 1 minute on manual pressure. After cooktime, do a quick release.

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