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- 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 - Salt and pepper, to taste In this recipe, chicken thighs serve as the main protein. They are juicy and tender after cooking. The chicken broth adds depth and flavor to the dish. Coconut milk brings creaminess and a subtle sweetness. Soy sauce enhances the umami. Garlic and ginger give a warm, fragrant kick. The instant ramen noodles cook quickly and soak up the tasty broth. Fresh spinach adds a pop of color and nutrition. Green onions provide a fresh crunch. - 1 tablespoon sriracha (optional, for spice) - Soft-boiled eggs, for garnishing (optional) You can spice up your ramen with sriracha. It adds a nice heat. Soft-boiled eggs make great garnishes. They add richness and look beautiful on top. You can also add sesame seeds or extra coconut milk for flair! These add-ins elevate the dish and make it more special. Feel free to mix and match based on your preference! First, I set my Instant Pot to the sauté setting. I pour in sesame oil and let it heat. Once hot, I add minced garlic and grated ginger. I sauté them for about one minute. They should smell fragrant and slightly golden. This step builds the dish's flavor. Next, I add the chicken thighs to the pot. I make sure to brown them well on each side. This takes about 2-3 minutes per side. Browning the chicken adds depth to the broth. Now, it’s time to combine the base ingredients. I carefully pour in 4 cups of chicken broth, 1 can of coconut milk, and 2 tablespoons of soy sauce. I use a wooden spoon to mix everything well. Once combined, I close the lid and set the valve to sealing. I set the Instant Pot to cook on high pressure for 10 minutes. After cooking, I let the pot naturally release for 5 minutes. Then, I switch to quick release to let out any remaining pressure. After opening the lid, I use tongs to take out the chicken thighs. I shred the chicken with two forks. Then, I return the shredded chicken back into the broth. Next, I add the instant ramen noodles to the pot. I make sure they are fully submerged in the hot broth. I let them cook for about 3-5 minutes until they are tender. Finally, I stir in 2 cups of fresh spinach and sriracha if I want some spice. I mix until the spinach wilts down. I taste the broth and adjust seasoning with salt and pepper as needed. Now, I’m ready to serve. I ladle the creamy ramen into bowls. I garnish each bowl with sliced green onions and a soft-boiled egg if desired. Enjoying this dish feels like a warm hug! To boost the broth's taste, adjust your seasonings. A little extra soy sauce can add depth. You might also try a splash of fish sauce for umami. Don't forget to taste as you go! This helps you find the perfect balance. Letting the chicken rest is key for easy shredding. After cooking, take the chicken out and let it sit for a few minutes. This makes it tender and easy to pull apart. Shredded chicken absorbs more flavor, making your ramen even better. Safety is a must with the Instant Pot. When using natural release, wait until the pressure drops on its own. This keeps your soup from splattering. For quick release, be careful. Use a towel to protect your hands from steam. Cooking noodles in the Instant Pot is simple. Once you add the ramen, stir to make sure they are covered in broth. This keeps them from sticking together. Cook for about 3-5 minutes until they are just right. Follow these tips, and you'll have a creamy, tasty chicken ramen! {{image_4}} You can change the protein in this dish easily. Instead of chicken, try using tofu for a plant-based option. Tofu absorbs flavors well and gives a nice texture. Pork also works well if you want something richer. For veggies, you can swap in bok choy or carrots. Bok choy adds a nice crunch and is packed with nutrients. Carrots bring a hint of sweetness and bright color to your bowl. Both options keep the dish fresh and exciting. If you love spice, consider adding chili paste or red pepper flakes. This gives the ramen a kick that warms you up. You can adjust the amount based on your taste. For a creamier texture, switch up the milk. Use heavy cream or almond milk instead of coconut milk. Each option offers a unique taste and richness that keeps your ramen fun and new. To keep your Instant Pot creamy chicken ramen fresh, cool it first. Let it sit for about 30 minutes at room temperature. This helps avoid bacteria growth. Once cool, store the ramen in airtight containers. Glass or BPA-free plastic containers work best. They keep the flavors locked in and make reheating easy. When it’s time to enjoy leftovers, reheat safely. You can use the microwave or stove. For the microwave, place the ramen in a bowl. Cover it loosely and heat in short bursts. Stir every minute to warm evenly. On the stove, use a pot over low heat. Add a splash of broth or water to keep it creamy. After reheating, taste the broth. It may need a little boost. Add more salt, pepper, or a dash of soy sauce if needed. This way, your ramen stays tasty and satisfying every time you serve it. Can I use frozen chicken thighs for this recipe? Yes, you can use frozen chicken thighs. Just add about 5 extra minutes to the cooking time. The Instant Pot cooks them well, keeping them juicy and tender. How do I customize the spice level of the ramen? To adjust the spice, add sriracha to taste. Start with a teaspoon, and stir it in. You can also add chili flakes or hot sauce if you like it spicier. What is the best way to make this dish vegetarian? To make vegetarian ramen, swap chicken for tofu or mushrooms. Use vegetable broth instead of chicken broth. Coconut milk will still give it a creamy texture. Add more veggies like carrots or bell peppers for extra flavor. In this post, I shared how to make creamy chicken ramen in an Instant Pot. We explored key ingredients like chicken, coconut milk, and ramen noodles. I also covered optional add-ins, step-by-step cooking steps, and tips for flavor and techniques. You can customize this dish with different proteins and spices. Don't forget proper storage and reheating tips for leftovers. With these insights, you can create a warm, delicious meal that fits your taste. Enjoy making this easy comfort food again and again!

Instant Pot Creamy Chicken Ramen

Create a delightful dining experience at home with this Instant Pot Creamy Chicken Ramen recipe! In just 40 minutes, you can enjoy a bowl of rich, flavorful broth filled with tender chicken, fresh spinach, and perfectly cooked ramen noodles. This comforting meal is easy to make and perfect for busy nights. Click through to discover all the steps and tips to 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
 

Sauté Aromatics: Begin by setting your Instant Pot to the sauté setting. Add the sesame oil, allowing it to heat up. Once hot, sauté the minced garlic and grated ginger for about 1 minute, or until they become fragrant and slightly golden.

    Brown the Chicken: Incorporate the chicken thighs into the pot, making sure to brown them evenly on each side. This should take approximately 2-3 minutes per side, enhancing the flavors of the dish.

      Combine Base Ingredients: Carefully pour in the chicken broth, coconut milk, and soy sauce. Use a wooden spoon to stir and combine all ingredients well. After mixing, securely close the lid and ensure the valve is set to sealing.

        Pressure Cook: Set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes, then switch to quick release to release any remaining pressure.

          Shred the Chicken: Open the lid and, using tongs or a slotted spoon, remove the chicken thighs from the pot. Shred the chicken using two forks, then return the shredded pieces back into the broth.

            Cook the Noodles: Add the instant ramen noodles to the pot, making sure they are submerged in the hot broth. Allow them to cook for approximately 3-5 minutes, or until they become tender.

              Incorporate Vegetables and Seasoning: Stir in the fresh spinach and sriracha (if using) into the pot. Mix well until the spinach wilts down. Taste the broth and adjust the seasoning with salt and pepper as necessary.

                Serve with Flair: Ladle the creamy ramen into individual bowls. Garnish with slices of green onions and top each bowl with a soft-boiled egg if desired, creating a beautiful and hearty meal.

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

                    - Presentation Tips: To make your bowls even more appealing, add a sprinkle of sesame seeds on top and a drizzle of extra coconut milk for a luxurious finish. Use chopsticks or elegant soup spoons for serving to enhance the dining experience.