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Do you love traditional ramen, but you’re trying to watch your sodium intake? This Instant Pot Ramen is not just delicious and made super quick, but it’s much lower in sodium too!
Traditional ramen packets that you find at the supermarket are super high in sodium and let’s be honest, they don’t taste the best. But in a pinch they are super cheap and filling and definitely a go-to meal in college dorms.
I’m going to show you how to take that same package of ramen (minus the seasoning packet) and make yourself restaurant quality ramen without the price tag. And trust me, I know my way around ramen. I’ve had it in Paris, San Fransisco and even a Michelin Star Korean restaurant in NYC!
Ingredients for Low Sodium Ramen
- Chicken thighs (boneless or bone-in) or boneless chicken breasts
- Freshly ground black pepper
- Sesame oil
- Unsalted chicken broth
- Water
- Low sodium soy sauce
- Green onions
- Garlic cloves
- Mushrooms
- Ramen noodles
- Bok choy
- Carrots
- Soft-boiled eggs
- Nori/Seaweed Snacks
- Sesame seeds
- Chili oil or sriracha
When purchasing ingredients, be sure to get UNSALTED chicken broth and LOW sodium soy sauce. These are the two ingredients that are very high in sodium if you get the regular versions.
Perfect Soft-Boiled Eggs
Ramen is not ramen, in my opinion, unless it is topped with a perfectly cooked soft-boiled egg. It will take about 10 minutes from start to finish to cook the eggs so I recommend getting them going before you start in on the ramen.
- Add several inches of water to a saucepan and bring it to a boil over high heat.
- When it comes to a full boil, carefully add the cold eggs. Cover, reducing the heat a little to avoid having the water boil over. and boil for 7 minutes for a soft-set yolk.
- Use a slotted spoon to remove the eggs from the water and place them in an ice water bath. Alternately you can rinse them with cool water until they are cool enough to handle.
- Eggs should be used immediately or refrigerated for up to 4 days.
How to Make Ramen in an Instant Pot
- Season the chicken lightly with pepper. Press Sauté on your Instant Pot and add the oil.
- Sear the chicken on both sides until browned, about 3 minutes per side.
- Press the Cancel button.
- Add the unsalted chicken broth, water, low sodium soy sauce, garlic, and the white parts of the green onions.
- Cover your Instant Pot, select Manual, and set to High pressure for 10 minutes.
- At the end of the cooking time perform a quick pressure release.
- Immediately transfer the chicken to a cutting board, removing and discarding the skin and bones, if using thighs. Discard the green onion.
- Shred the chicken and return it to the pot.
- Press Sauté and add the mushrooms, submerging them under the liquid.
- Bring the liquid to a boil and simmer for about 2 minutes.
- Add the ramen noodles and cook until soft, another 2 minutes. Press Cancel.
- Add the bok choy and shredded carrot, stirring to combine.
- Taste and add seasoning as desired.
Assemble the Ramen Bowls
- Divide the broth between serving bowls and top with the eggs, thinly sliced green parts of the green onions, crushed seaweed snack flakes, sesame seeds, and chili oil or sriracha (if desired.)
- Serve immediately.
Not only is this ramen delicious, but it’s made in barely anytime at all by using your Instant Pot!
For more Instant Pot recipes, check out this super easy Instant Pot Broccoli recipe and this Instant Pot Chicken Curry.
Instant Pot Ramen
Equipment
Ingredients
- 1 pound chicken thighs (boneless or bone-in) or boneless chicken breasts
- freshly ground black pepper to taste
- 2 teaspoons sesame oil
- 4 cups unsalted chicken broth
- 1 cups water
- 1 teaspoon low sodium soy sauce
- 3 green onions white and green parts divided
- 3 garlic cloves minced
- 8 ounces mushrooms sliced
- 2 packages ramen noodles discard the seasoning packets
- 8 ounces bok choy stem removed and sliced into pieces
- 3 carrots shredded
- 2 large eggs soft boiled and halved
Optional Toppings
- seaweed snacks crushed
- sesame seeds
- chili oil or sriracha
Instructions
- Season the chicken lightly with pepper. Press Sauté on the Instant Pot and add the oil. When hot, sear the chicken on both sides until browned, about 3 minutes per side. Press Cancel.
- Add the chicken broth, water, soy sauce, garlic, and the white parts of the green onions. Cover the Instant Pot, select Manual, and set to High pressure for 10 minutes. Quick release the pressure at the end of the cooking time.
- Immediately transfer the chicken to a cutting board, removing and discarding skin and bones if using bone-in chicken.. Discard the green onion. Shred the chicken and return it to the pot.
- Press Sauté on the Instant Pot and add the mushrooms, submerging them under the liquid. Bring to a boil and simmer about 2 minutes. Add the noodles and cook until soft, another 2 minutes. Press Cancel. Add the bok choy and shredded carrot, stirring to combine. Taste and add seasoning as desired.
- Divide the broth into bowls and top with the eggs, the thinly sliced green parts of the green onions, crushed seaweed snack flakes, sesame seeds, and chili oil or sriracha (if desired.) Serve immediately.
Notes
-
Add several inches of water to a saucepan and bring it to a boil over high heat.
-
When it comes to a full boil, carefully add the cold eggs. Cover, reducing the heat a little to avoid having the water boil over. and boil for 7 minutes for a soft-set yolk.
-
Use a slotted spoon to remove the eggs from the water and place them in an ice water bath. Alternately you can rinse them with cool water until they are cool enough to handle.
-
Eggs should be used immediately or refrigerated for up to 4 days.
Nutrition
All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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