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Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

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"I've loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into "to go" containers for weekday lunches."
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Ingredients

30 m servings 216
Original recipe yields 2 servings

Directions

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  1. 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(R)). 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.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
  3. Ladle into bowls and top with chopped scallions.

Footnotes

  • Cook's Note:
  • This recipe works well with pork-flavored and shrimp-flavored instant ramen noodles, too. Just swap out the chicken with leftover pork or shrimp.

Nutrition Facts


Per Serving: 216 calories; 12.1 13.8 13.8 26 484 Full nutrition

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