Instant Pot Chicken Miso Ramen

This Instant Pot Chicken Miso Ramen is super easy to make. This was my first attempt at making homemade Ramen and honestly I think it tastes better than anything I’ve had in a Ramen shop. And best of all… it’s gluten free!

A few weeks ago Lotus Foods sent me a package with a bunch of different products of theirs to try. I was super excited to try their Ramen!

I actually didn’t know gluten free Ramen existed. But all of their Ramen is made from rice and it’s Organic which I found really cool.

This is definitely a big step up from the cheap Ramen packets I used to eat as a kid. 🙂

It was much easier to make than I thought it would be too.

Start by preparing the eggs first. I like my eggs jammy in Ramen, so I only cooked it for 6 minutes. If you like your eggs more done then just boil a little longer. (Full recipe below)

Once your eggs are cooked, transfer them to an ice bath and let them sit while you prepare the rest. You could even make them a day ahead of time if you wanted.

Turn your Instant Pot to sauté mode and add Coconut Oil. When the Oil is hot add Ginger, Garlic, Shallots, and the thick white stems from the Green Onions. Sauté 1-2 minutes until fragrant.

Add Chicken and cook 5-6 minutes or until no longer pink. Stir in Mirin and Miso. Add Chicken Broth, Dried Porcini Mushrooms, and Kombu.

Place the lid on the Instant Pot in the closed postion. Set Instant Pot to High Pressure for 10 minutes, then do a quick release.

While the Instant Pot is heating up prepare the Ramen noodles.

Cook Ramen as directed on package, drain and rinse with cold water and set aside. After the quick release of the Instant Pot, remove lid.

Remove Kombu, slice into small pieces and return to pot.

Set Instant Pot setting to sauté. Add in Bok Choy, Shiitake Mushrooms, Green Onions, and Bamboo Shoots. Cook 2-3 minutes or until Bok Choy and Shiitake have softened.

Place Ramen noodles in each bowl. Ladle the soup on top of the Ramen. Add the sliced Eggs. Top with pieces of Nori and Black Sesame Seeds. If you want more spice add in a dash of Chili Oil!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂

Cheers!

Instant Pot Chicken Miso Ramen

Print Recipe

This Instant Pot Chicken Miso Ramen is super easy to make. This was my first attempt at making homemade Ramen and honestly I think it tastes better than anything I’ve had in a Ramen shop. And best of all… it’s gluten free!

• Author: Sara
• Prep Time: 15
• Cook Time: 30
• Total Time: 55 minutes
• Yield: 4-6 1x
• Category: Soup
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 2 Tbs Coconut Oil
• 1 Tbs Mirin (I used gluten free)
• 6 cups Chicken Broth
• 1 thumb of Ginger peeled and finely chopped
• 4 cloves of Garlic finely chopped
• 2 Shallots chopped
• 1 bunch Green Onions chopped, separate the thick white stems from the thinner green tops
• 1 1/2 pounds boneless skinless Chicken Thighs chopped into small bite size pieces
• 1 oz Dried Porcini Mushrooms
• 2 sheets of Kombu around 8 inches
• 1/2 cup Miso paste, you can use any color
• 5 oz sliced Shiitake Mushrooms
• 1 head of Bok Choy chopped, stems removed
• 1/2 cup Bamboo Shoots
• 10 oz package of Lotus Foods gluten free Ramen noodles
• 4 Eggs
• Optional toppings: Nori Sheets, Black Sesame Seeds, Chili oil

Instructions

1. Prepare Eggs first
2. Bring a saucepan of water to a low boil over medium/high heat
3. Using a slotted spoon, carefully lower eggs into water one at a time
4. Cook 6 minutes
5. Drain water and cover the Eggs with ice
6. You can leave the Eggs in the ice bath until the Ramen has finished cooking. Then peel the Eggs, slice in half and place the halves in each bowl of Ramen.
7. Turn your Instant Pot to sauté mode
8. Add Coconut Oil
9. When Oil is hot add Ginger, Garlic, Shallots, and the thick white stems from the Green Onions
10. Sauté 1-2 minutes until fragrant
11. Add Chicken and cook 5-6 minutes or until no longer pink
12. Stir in Mirin and Miso
13. Add Chicken Broth, Dried Porcini Mushrooms, and Kombu
14. Place the lid on the Instant Pot in the closed postion
15. Set Instant Pot to High Pressure for 10 minutes, then do a quick release
16. While the Instant Pot is heating up prepare the Ramen noodles
17. Cook Ramen as directed on package, drain and rinse with cold water and set aside
18. After the quick release of the Instant Pot, remove lid
19. Remove Kombu, slice into small pieces and return to pot
20. Set Instant Pot setting to sauté
21. Add in Bok Choy, Shiitake Mushrooms, Green Onions, and Bamboo Shoots
22. Cook 2-3 minutes or until Bok Choy and Shiitake have softened
23. Place Ramen noodles in each bowl
24. Ladle the soup on top of the Ramen
25. Add the sliced Eggs
26. Top with pieces of Nori and Black Sesame Seeds
27. If you want more spice add in a dash of Chili Oil
28. Enjoy!

Notes

It takes roughly 10 minutes for the Instant Pot to build up pressure before the cooking timer starts.

Keywords: Instant Pot Chicken Miso Ramen, miso, ramen, soup