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Instant Pot Ramen Noodles
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4.04 from 27 votes

Instant Pot Chicken Ramen Soup

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Cuisine: Asian
Keyword: Instant Pot Noodles
Servings: 6 servings
Calories: 381kcal


  • 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


  • 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