Chicken Ramen Noodle Soup

SOUPer tasty and so quick... another spectacular Instant Pot wonder!


  • 2 tablespoons sesame oil
  • 1 small onion - diced
  • 2 carrots - chopped
  • 1 teaspoon fresh ginger - minced
  • 2 cloves garlic - minced
  • 5 to 7 cups vegetable broth (depending on the thickness of soup)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 boneless, skinless chicken breasts
  • 1 cup mushrooms
  • Salt and pepper - to taste
  • 2 handfuls Olivia’s Organics Baby Spinach - chopped
  • 1 (5 oz.) package ramen noodles
  • 3 scallions - thinly sliced
  • 2 tablespoons fresh cilantro - chopped


  • Set Instant Pot to sauté mode and when heated, add sesame oil. Add onion, carrots, ginger and garlic and sauté for 3 minutes while stirring.
  • Add in broth, rice wine vinegar, soy sauce, chicken breasts and mushrooms, and season with salt and pepper.
  • Place the lid on and lock the top. Change setting to pressure cook mode and set for 15 minutes.
  • When done, release the pressure immediately and remove the chicken breasts. Shred chicken and place back into pot. Set pot back to sauté mode and stir in the spinach and ramen noodles, and cook for approximately 3 minutes.
  • Ladle into bowls and top with scallions and cilantro. 

Categories: Soup, Spinach, Instant Pot