Simple Homemade Chicken Ramen Pressure Cooker Recipe
This pressure cooker chicken ramen delivers rich, umami-packed broth, tender chicken, and perfect noodles in a fraction of the time—perfect for cozy nights or meal prep ease.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 chicken breasts boneless and skin-on
- Kosher salt and freshly-ground black pepper for seasoning
- 1 tablespoon unsalted butter
- 2 teaspoons sesame or vegetable oil
- 2 teaspoons fresh ginger minced
- 1 tablespoon fresh garlic minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 4 cups rich chicken stock
- dried shiitake mushrooms or fresh
- 2 large eggs soft-boiled
- 0.5 cup sliced scallions for garnish
- 2 packs dried ramen noodles 3 oz each
- fresh jalapeño or chili slices optional
Instructions
Instructions
- Season chicken breasts with kosher salt and pepper.
- Heat a pot over medium heat and melt butter. Sear chicken skin-side down until golden on both sides, about 5–7 minutes. Set aside.
- Add sesame oil to the same pot. Sauté ginger and garlic for 1–2 minutes until fragrant.
- Add soy sauce, mirin, and chicken stock. Stir to combine.
- Add shiitake mushrooms and return seared chicken to pot. Bring to a boil, then simmer 20–25 minutes until chicken is cooked and tender.
- Use natural pressure release. Remove chicken, shred or slice, and return to broth.
- Cook ramen noodles in separate pot according to package directions. Drain and keep warm.
- Divide noodles into bowls. Ladle broth and chicken on top.
- Add optional toppings like soft-boiled eggs, scallions, and chili slices. Serve hot.
Notes
Leftover broth and chicken can be refrigerated up to 4 days or frozen. Keep noodles separate when storing for best texture.