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!




  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!


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