Instant Pot Jazzed Up Instant Ramen Noodle Soup Food

INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP

Steps:

• Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
• Ladle into bowls and top with chopped scallions.

INSTANT POT RAMEN NOODLES

Steps:

• Turn on your sauté setting on. Add the oil to the pot. Then, add the spices to the chicken. Sauté the chicken for 3 minutes on each side. You just want to brown the chicken, not cook it all the way through.
• Turn off the sauté function. Pour 1 cup of chicken broth into the pot and scrape off any browned bits from the bottom of the pot.
• Put your lid on the Instant Pot, turn the valve to sealing. Then, set your cooker to manual pressure for 5-minutes. Then, do a quick release.
• Remove the lid from your Instant Pot and turn the saute back on. Add the other 2 cups of broth and the Ramen noodles. Break apart the noodles and push them under the liquid to allow them to soften in the broth. Your water should boil after a few minutes and the noodles will become soft and easier to work with.
• Once the noodles are soft, add the peas and carrots.
• Add in the soy sauce, sriracha, and brown sugar. Stir to combine. Allow to simmer until sauce has thickened. Make sure to stir constantly so that your noodles don't stick to the bottom of the inner pot.
• Finally, serve in bowls and garnish with chives. The sauce will continue to thicken as it cools.

INSTANT POT RAMEN

Steps:

• Go to Soft Boiled Eggs or Instant Pot Soft Boiled Eggs.
• Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
• and heat 1 tablespoon sesame oil and 1 tablespoon olive oil. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic 30 seconds just browned, stirring constantly. Add the vegetable broth and water, and turn off Saute mode.
• Stir in the mushrooms and carrots, miso paste and mirin. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the "Sealing" position.
• Press the Pressure Cook button, making sure the "High Pressure" setting is selected, and set the time. Note that it takes about 10 minutes for the pot to "preheat" and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
• Vent the remaining steam from the Instant Pot by moving the pressure release handle to "Venting", covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
• Add the noodles and cook until tender, about 3 minutes. (Or if you're planning to have leftovers or are making in advance for meal prep, cook the noodles on the stovetop according to the package instructions. If you're planning to serve the ramen right away, you can cook the noodles in the pressure cooker: they just soak up a lot of the broth as they sit. )
• Stir in the coconut milk, green onions, cabbage, spinach and cook 1 minute more. Taste and add about 1 tablespoon more miso paste to taste.
• To serve, place the noodles into four bowls. Top with the broth, tofu, peeled soft boiled eggs, and vegetables. Garnish with a splash of soy sauce if desired. Don't allow the noodles to sit in the broth for long, or they will soak it all up! Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).

INSTANT POT RAMEN RECIPE

Steps:

• Season the chicken with salt and ground black pepper on both sides of the chicken.
• Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated and hot, add the oil. Pan sear the chicken until both sides turn brown.
• Add the chicken broth, water, and the white parts of the scallions. Cover the pot and select Manual and set to High pressure for 10 minutes.
• Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. Slice the eggs into halves. Set aside.
• When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Discard the white parts of the scallions and scoop out the chicken. Let cool and shred the chicken using two forks.
• Turn to Saute mode and as soon as the soup boils, add the chicken and ramen noodles. Make sure you push the ramen noodles down so they submerge in the soup.
• As soon as the ramen noodles becomes soft (no longer in a block), add the bok choy and soy sauce. Stir the ramen around. Cancel Saute mode and remove the pot. DO NOT OVERCOOK the ramen as the noodles will continue to cook even after you remove the pot.
• Divide the ramen noodles into four bowls. Top with ramen eggs, chopped scallions, sesame seeds (if using), and dashes of chili oil. Serve the ramen immediately, do not keep in the pot as they will turn soggy.

INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP

Steps:

• Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
• Ladle into bowls and top with chopped scallions.