Instant Pot Ramen Soup

This Instant Pot Ramen Soup has quickly become a favorite of mine. Fresh ginger, garlic and mushroom bring together a rich and delicious homemade chicken stock. Add noodles, baby spinach and freshly shredded carrots to make it a meal. The Instant Pot really excels in creating a rich and delicious chicken broth from scratch in less than an hour, and it makes the most delicious homemade ramen soup! If you already have an Instant Pot, you probably know how quickly and easily it makes hard boiled eggs and soft boiled eggs. Well, these soft boiled eggs are the perfect topping to the ramen soup.

Start by sautéing the garlic and ginger in a little sesame oil. Add the mushroom, water, soy sauce, salt and pepper along with a whole chicken. I adapted this recipe from my Instant Pot Chicken Noodle Soup, but in this recipe I used a slightly smaller chicken so the ratio of chicken to noodles would be slightly smaller.

Ingredients

• Serves 4
• Meat
• 1 Whole 3-4 pound chicken

Produce

• 1 cup Baby spinach
• 1 Carrot, large
• 3 cloves Garlic
• 1 tsp Ginger
• 8 oz Mushrooms, fresh

Refrigerated

• 1 Egg, Soft
• Condiments
• 2 tbsp Soy sauce

Read Full Recipes Here >> https://www.number-2-pencil.com/instant-pot-pressure-cooker-ramen-soup-8/

loading...