Instant Pot - Chicken & Spinach Ramen

I am a huge fan of Ramen, but I tend to shy away from cooking it because it takes a long time to develop the flavor in the broth. Most Ramen restaurants cook their broth for hours, and who has time for that during the busy week! Now that we have the Instant Pot, the cook time has gone down significantly! My husband was able to cook this Chicken & Spinach Ramen dish in under 1 hour! I foresee a lot more Ramen dishes being cooked in my house in the near future! 

Instant Pot - chicken and spinach ramen


2 strips thick cut bacon, chopped

1 inch fresh ginger, thinly sliced

low sodium chicken broth (32 oz)

2 tablespoons low sodium soy sauce

1/4 cup rice vinegar

2 tablespoons curry paste

1 tablespoon chili paste

3/4 pound skinless chicken thighs

1 ounce dried porcini mushrooms

8 ounces fresh cremini mushrooms, sliced

2 tablespoons toasted sesame oil

2 packages of ramen noodles

3 cups fresh baby spinach

steamed bok choy


4 6-minute boiled eggs 


bean sprouts



1. Cook bacon in a pan until crisp, about 5 minutes. Stir in the ginger and cook another minute.

2. Put the bacon, chicken broth, 2 cups of water, soy sauce, rice vinegar, curry paste, and chili paste into the Instant Pot and stir to combine. Add the chicken, porcini mushrooms, cremini mushrooms, and sesame oil. Cover and cook on high pressure for 20 minutes. 

3. After 20 minutes, do a quick release. Set the Instant pot to sauté. Shred the chicken and add in the noodles, spinach, and steamed bok choy. Let sit 5 minutes.

4. Place the soup into bowls and add toppings.

Pamela LiptonComment