Instant Pot® Jazzed-Up Instant Ramen Noodle Soup recipe

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Ingredients

6 cups water
2 (3 ounce) packages chicken-flavored ramen noodles with seasoning packets
½ cup chopped fresh asparagus
½ cup chopped cooked chicken
¼ cup frozen peas
6 baby carrots, finely chopped
4 mushrooms, sliced
1 tablespoon sesame oil
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 tablespoon chopped scallions

Nutrition Info

212.8 calories
carbohydrate: 13 g
cholesterol: 26.3 mg
fat: 12 g
fiber: 2.4 g
protein: 13.7 g
saturatedFat: 2.3 g
servingSize: -
sodium: 477.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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®). 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.

Recipe Yield

2 servings

Recipe Note

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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