Olivia's Organics

Instant Pot Chicken Ramen Soup

Ramen hits the spot every single time!

Yield: 4-6 Servings


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 three minutes.

Ladle into bowls and top with scallions and cilantro.