Go Back
+ servings

Instant Pot Ramen

Do you love traditional ramen, but you're trying to watch your sodium intake? This delicious low sodium Instant Pot Ramen is quick, easy and lower in sodium too!
Prep Time5 mins
Cook Time20 mins
Coming to pressure10 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Diet: Low Calorie, Low Salt
Keyword: Instant Pot Ramen, Low Sodium Instant Pot Ramen, Low Sodium Ramen
Servings: 4 bowls
Calories: 343kcal

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

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.
You'll need a couple of soft-boiled eggs which should take about 10 minutes from start to finish. I recommend getting them going before you start in on the ramen.
Perfect Soft-Boiled Eggs
  • 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

Serving: 1bowl | Calories: 343kcal | Carbohydrates: 9g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 193mg | Sodium: 246mg | Potassium: 757mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10473IU | Vitamin C: 31mg | Calcium: 103mg | Iron: 2mg