Instant Pot Chicken Ramen Soup
Servings: 6 servings
Calories: 381kcal
Ingredients
- 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
Topping ideas
- 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
Instructions
- 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!
Nutrition
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