Instant Pot Chicken Ramen Soup
Servings: 6 servings
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 (227g) package mushrooms, sliced
- 1/4 cup low sodium soy sauce or tamari
- 2 medium-sized chicken breasts (about 1/2 lb)
- 8 cups chicken broth
- 3 packages ramen noodles, seasoning packet removed
- 3 eggs
- 4 green onions, sliced
- 1 cup red cabbage, thinly sliced
- chili garlic sauce (like Sriracha or Sambal Oelek)
- cilantro, chopped
- Sesame seeds
- Fresh lime wedges
Add sesame oil, garlic, mushrooms, soy sauce, chicken and broth to Instant Pot. Cook on high pressure for 5 minutes and do a quick release of the pressure.
Meanwhile, bring water in a small saucepan to a boil and cook the eggs in their shell for 5-7 minutes for a soft boil (10 for hard-boil). Remove shell and cut eggs in half to add to ramen bowls.
Remove chicken breasts from both and shred the meat once it's done pressure cooking, then add it back to the pot and add the dry ramen noodles. Let sit for 3-4 minutes until noodles soften then divide into bowls.
Add toppings of your choice, then serve and enjoy!
Calories: 381kcal | Carbohydrates: 32g | Protein: 26g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 147mg | Sodium: 2385mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 16.5mg | Calcium: 50mg | Iron: 3.4mg