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- 1 lb boneless, skinless chicken thighs - 4 cups chicken broth - 1 can (13.5 oz) coconut milk The main ingredients create a rich base for the dish. I love using boneless, skinless chicken thighs because they stay juicy. The chicken broth adds depth and flavor. Coconut milk brings creaminess and a hint of sweetness. - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 inch ginger, grated For seasonings, soy sauce adds saltiness and umami. Sesame oil gives a nutty taste. Garlic and ginger bring warmth and depth to the dish. These flavors blend well in the Instant Pot. - 4 packs of instant ramen noodles (discard the flavor packets) - 2 cups fresh spinach - 2 green onions, sliced - 1 tablespoon sriracha (optional, for spice) The instant ramen noodles soak up the broth well. Fresh spinach adds a nice pop of color and nutrition. Green onions give a fresh crunch on top. You can add sriracha if you want some heat. This meal is all about balance and comfort! Start by setting your Instant Pot to the sauté setting. Add 1 tablespoon of sesame oil to the pot. Once hot, add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté these for about 1 minute. You want to smell that lovely garlic and ginger aroma fill the air. Next, add 1 pound of boneless, skinless chicken thighs to the pot. Brown each side for about 2-3 minutes. This step adds flavor and color. Make sure to turn them over so they brown nicely. Now, pour in 4 cups of chicken broth and 1 can of coconut milk. Add 2 tablespoons of soy sauce for extra flavor. Stir everything well to combine. Close the lid tightly and set the valve to sealing. Cook on high pressure for 10 minutes. After that, let the pot release pressure naturally for 5 minutes. Then, switch to quick release to let out any remaining steam. This two-step release helps keep your chicken tender. Carefully remove the chicken thighs from the pot. Use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the pot for more flavor. Next, stir in 4 packs of instant ramen noodles. Let them cook in the hot broth for about 3-5 minutes. They will become tender and soak up all those tasty flavors. Finally, add 2 cups of fresh spinach to the pot. If you like spice, add 1 tablespoon of sriracha. Stir until the spinach wilts. Season with salt and pepper to taste. Your creamy chicken ramen is ready to serve! To make your ramen shine, add spices and herbs. A pinch of garlic powder can boost the taste. Fresh herbs like cilantro or basil can add freshness. You can also try adding a dash of chili flakes for heat. Adjusting seasoning is key. Taste your dish as you cook. Add salt and pepper slowly. This way, you avoid over-seasoning. Cooking time for ramen is crucial. Instant ramen cooks fast, usually in 3-5 minutes. Stir the noodles gently to avoid clumping. Shredding chicken can be simple. Use two forks to pull the chicken apart. This method gives you tender pieces that mix well with the broth. Garnishing makes your dish appealing. Add sliced green onions on top for color and crunch. A soft-boiled egg adds creaminess. To make the egg, boil it for 6-7 minutes, then cool it in ice water. Serve your ramen in deep bowls. This keeps the broth warm and inviting. {{image_2}} You can switch up the protein in this dish easily. Using chicken breast works great. Just make sure it's cut into smaller pieces. This helps it cook evenly and stay moist. If you prefer a plant-based option, try tofu or shrimp. For tofu, use firm tofu and press it first. Cut it into cubes and add it to the pot with the broth. If using shrimp, add them last. They only need a few minutes to cook. Some people can't or choose not to eat dairy. If you want to skip coconut milk, that's fine! You can use vegetable broth instead. It adds flavor without the cream. For a rich taste, try almond or cashew milk. Both will keep the dish creamy while being dairy-free. Adding more veggies makes this ramen even better. Some great choices are carrots, bell peppers, or mushrooms. You can also use seasonal vegetables like zucchini or snow peas. Just chop them up and throw them in the pot with the noodles. This way, you get extra nutrients and flavor in each bowl. Customize it to what you love! To store leftovers, let the ramen cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. This ramen stays tasty, but the noodles may get soft over time. For freezing, separate the broth from the noodles. Pour the broth into a freezer-safe container. You can freeze it for up to three months. Noodles do not freeze well, so it's best to cook fresh noodles when you reheat the broth. To reheat, warm the broth in a pot on the stove or in the microwave. Add fresh noodles as the broth heats. This helps prevent soggy noodles. If you have leftover chicken, add it back in as well. Enjoy your ramen just as good as the first time! Yes, you can use regular ramen noodles. Just cook them separately. Add them at the end to avoid overcooking. Instant noodles cook fast, so they fit better in this dish. Yes, you can add spice easily. Use sriracha for a kick. Adjust the amount based on your taste. You can also add red pepper flakes if you want more heat. To make this dish vegetarian, replace chicken with tofu or mushrooms. Use vegetable broth instead of chicken broth. Coconut milk is already vegan, so it works well. If you don’t have coconut milk, you can use almond milk or cashew cream. These will change the flavor slightly but will keep it creamy. Just make sure to add a bit of extra seasoning. Yes, you can use a regular pot. Just sauté the garlic and ginger as directed. Then, add the chicken and liquids. Let it simmer until the chicken is cooked through, about 20-30 minutes. Cook the noodles separately and combine them at the end. This blog shared how to make a tasty ramen dish. You learned about the main ingredients, like chicken, broth, and spices. I explained step-by-step instructions, so you can cook it perfectly in an Instant Pot. I added tips for flavor and texture, along with ideas for variations. Storing and reheating your leftovers is easy too. With these insights, you can enjoy a warm bowl of homemade ramen anytime.

Instant Pot Creamy Chicken Ramen

Indulge in a bowl of comfort with this Instant Pot Creamy Chicken Ramen recipe! Perfectly cooked chicken thighs simmered in a rich broth with coconut milk create a delightful flavor that pairs beautifully with ramen noodles and fresh spinach. Ready in just 40 minutes, this easy recipe guarantees a cozy meal for any day of the week. Click through to discover the full recipe and elevate your ramen game!
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Ingredients
  

1 lb boneless, skinless chicken thighs

4 cups chicken broth

1 can (13.5 oz) coconut milk

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 inch ginger, grated

4 packs of instant ramen noodles (discard the flavor packets)

2 cups fresh spinach

2 green onions, sliced

1 tablespoon sriracha (optional, for spice)

Salt and pepper to taste

Soft-boiled eggs for garnishing (optional)

Instructions
 

Set your Instant Pot to the sauté setting. Add the sesame oil, then sauté the garlic and ginger for about 1 minute, until fragrant.

    Add the chicken thighs to the pot, browning them on each side for about 2-3 minutes.

      Pour in the chicken broth, coconut milk, and soy sauce, stirring to combine. Close the lid and set the valve to sealing.

        Cook on high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then switch to quick release.

          Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot.

            Stir in the instant ramen noodles and let them cook in the hot broth for about 3-5 minutes, or until tender.

              Add the fresh spinach and sriracha (if using) to the pot, stirring until the spinach wilts. Season with salt and pepper to taste.

                Serve the ramen in bowls, topped with sliced green onions and a soft-boiled egg if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4