This 20-minute Instant Pot Spicy Chicken Ramen is a fantastic addition to your weeknight dinner menu! Start with a spicy-as-you-want broth, add some quick-cooked chicken, and top it all off with your favorite veggies for a healthy bowl of comfort.
Course Main Course, Soup
Keyword spicy chicken ramen
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
2tablespoonstoasted sesame oilplus more for serving
4cupslower sodium chicken broth
3tablespoonslow sodium soy sauce
1tablespooncrushed red pepper flakes
1poundchicken breastboneless & skinless
5ouncesfresh shiitake mushroomssliced; divided
1cupfresh arugula (rocket)
¼cupfresh cilantroplus more for serving
1small limejuiced, plus more for serving
4soft boiled eggscut in half
Shredded carrotsgreen onions, sesame seeds, & sriracha for serving
Press Saute on the Instant Pot. Heat sesame oil, then add garlic and ginger and saute until fragrant, 1-2 minutes. Press the Cancel button and stir in ½ cup of chicken broth, scraping the bottom of the pot with a wooden spoon.
Add the remaining broth, water, soy sauce, mirin, chili paste, fish sauce, and red pepper flakes and stir to combine. Add the chicken and half of the mushrooms. Cover and cook on high pressure for 8 minutes.
Once cooking time is up, perform a quick release of the pressure. Press the Cancel button, then press Saute. Remove the lid and carefully transfer the chicken to a large bowl. Shred the chicken, then add it back into the pot.
Stir in the noodles, arugula, spinach, cilantro, and lime juice and allow to cook for 4-5 minutes, or until the noodles are soft.
Ladle the soup into bowls and top with boiled eggs, remaining mushrooms, and any desired toppings.