Instant Pot Chicken Ramen Recipe: Noodle Bowl Ready in 20 Minutes

I’ve perfected a method for making rich, flavorful chicken ramen in the Instant Pot that’s ready in just 20 minutes. No shortcuts—just smart timing and layering of ingredients to build depth quickly.

This dish starts with sautéing aromatics to unlock their essence, then pressure-cooking chicken until tender. The broth absorbs every bit of flavor, while the noodles soak it all up perfectly.

What you get is a bowl of tender chicken, silky noodles, and a savory broth that tastes like it simmered for hours. It’s comforting, satisfying, and exactly what you crave.

Serve with soft-boiled eggs, green onions, and a drizzle of chili oil for the full experience.

Ingredients for Instant Pot Chicken Ramen

Everything you need for that deep, slurp-worthy broth and tender chicken in one pot.

The chicken thighs are non-negotiable here—bone-in stays juicier, but boneless saves time. Grab them from Costco for the best value, or Whole Foods if you want organic. The broth needs to be good quality since it’s the base—Kettle & Fire or Bonafide Provisions are my go-tos. Fresh ginger and garlic make all the difference, so don’t skip them even if you’ve got the jarred stuff in the pantry.

No ramen noodles? Fresh udon or soba work great—just adjust cook time. Miso paste can be swapped for fish sauce at half the amount (though not vegan, if that matters to you). Out of sesame oil? Toasted peanut oil adds a similar depth. The chili oil is flexible—sriracha or gochujang thinned with oil works in a pinch. And if you hate soft-boiled eggs, poached or fried add a nice touch too.

Broth and noodles don’t store well together—keep them separate in the fridge for up to 3 days. The chicken and eggs hold for 4 days. Everything freezes except the noodles (they turn mushy). Reheat broth and chicken together, then add fresh noodles. Perfect for meal prep.

Step-by-Step Instructions for Instant Pot Chicken Ramen

Here’s the method I use to get that deep, layered flavor in record time.

Step 1: Build the Flavor Base

Set your Instant Pot to Sauté mode and add the 1 tbsp sesame oil. When it shimmers, add the 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces. Cook for 4-5 minutes until the exterior turns golden brown—this builds a flavor foundation.

Add the 4 cloves garlic cloves (minced) and 1 whole fresh ginger root (peeled and grated) to the pot. Sauté for 30 seconds until fragrant. The aroma should be punchy and bright. Stir in the 2 tbsp miso paste and cook for 1 minute to toast slightly, which deepens its umami richness.

Step 2: Pressure Cook the Broth and Chicken

Pour in the 6 cups low-sodium chicken broth, 0.25 cup soy sauce, and 2 tbsp rice vinegar. Stir well to combine, scraping the bottom of the pot to release any browned bits. Add the 1 tsp salt and the white parts of the 4 whole green onions (thinly sliced).

Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. The broth will infuse with the chicken and aromatics, creating a rich base. Once done, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.

Step 3: Add Noodles and Finish Cooking

Open the lid and stir in the 4 pieces ramen noodles (discard seasoning packets). Set the Instant Pot to Sauté mode again and cook for 3-4 minutes until the noodles are tender but still chewy. Stir occasionally to prevent sticking.

Taste the broth and adjust seasoning if needed. The noodles should absorb some of the liquid, leaving a rich, flavorful broth. If it’s too thick, add a splash of water. The green parts of the green onions can be added now for a fresh finish.

Step 4: Assemble and Garnish

Ladle the ramen into serving bowls. Top each bowl with 1 soft-boiled egg (halved), a drizzle of chili oil, and strips of nori sheets. Sprinkle with 1 tbsp sesame seeds for crunch and visual appeal.

The egg yolk should be runny, adding a creamy texture to the dish. The chili oil brings heat, while the nori sheets add a subtle oceanic note. Serve immediately while hot and fragrant.

Storing and Reheating This instant pot chicken ramen

Refrigerator Storage

Store broth and chicken together in airtight containers for up to 3 days. The noodles, eggs, and toppings should be kept separate to maintain texture. I use glass containers for easy reheating. ❄️

Freezer Storage

Broth and chicken freeze well for up to 3 months in freezer-safe bags or containers. Leave 1-inch headspace for expansion. Noodles don’t freeze well—they turn mushy when thawed.

Stovetop Reheating

Gently reheat broth and chicken in a pot over medium-low heat for 5-7 minutes. Add fresh noodles and cook for 2-3 minutes until heated through. Stir occasionally to prevent sticking.

Microwave Reheating

Microwave individual portions covered with a damp paper towel on 70% power for 2-3 minutes. Stir halfway through. Add fresh noodles and top with soft-boiled eggs after heating. 🔥

Pro Meal Prep Tips

Prep components separately: cook broth and chicken together, soft-boil eggs, and store toppings in small containers. Assemble fresh when ready to eat for the best texture and flavor.

Frequently Asked Questions