Instant Pot Ramen

I may have mentioned before that Tyler visited Japan with some of his friends a few years ago. Since he came back, he's been very interested in a) returning to Japan and b) the food. He really liked the food there. So we found this ramen recipe to try with him and see if we could bring some of Japan to him.

• 1 lb chicken tenders or chicken breasts
• salt
• ground black pepper
• 1 1/2 Tbsp vegetable oil
• 4 cups chicken broth
• 2 cups water
• 4 eggs
• 3 packages ramen noodles, discard the seasonings
• 8 oz bok choy (stem removed and sliced into pieces)
• 2 Tbsp soy sauce or Japanese soup base
• 4 stalks scallions, white parts cut into 2-inch lengths and green parts cut into rounds
• black and white sesame seeds, optional
• chili oil (S&B La-Yu Chili Oil)

Season the chicken with salt and ground black pepper on both sides of the chicken. Turn on the saute mode of 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. 

Add the chicken broth, water, and white parts of the scallions. Cover the pot and select manual and set to high for 10 minutes. 

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 eggs are done cooking, plunge them into ice water and leave for 5 minutes. Carefully peel off shells, while eggs are still in the water. Make sure to remove membrane covering the egg white. Slice eggs into halves; set aside. 

When Instant Pot is done, turn to quick release. When valve drops, remove lid carefully. Discard white parts of scallions and scoop out chicken. Let cool and shred chicken using two forks. 

Turn to sauté mode, allow soup to boil and add chicken and noodles. Push noodles down to submerge in soup. As soon as noodles are soft, add bok choy and soy sauce. Stir ramen, cancel sauté mode, and remove pot. Do not overcook ramen as they will continue to cook when removed from heat. 

Divide noodles between four bowls. Top with ramen eggs, chopped scallions, sesame seeds, and dashes of chili oil. Serve immediately as ramen will become soggy. 

Serves 4

Prep Time: 10 minutes

Total Time: 25 minutes

Recipe from rasamalaysia.com