Instant Pot Japanese Chicken Ramen

There is something so comforting about a warm bowl of ramen. The savory broth, tender shredded chicken, silky noodles, and perfectly soft-boiled eggs come together in the most satisfying way. This Instant Pot Japanese Chicken Ramen delivers all the cozy, umami-packed flavor of traditional ramen — but in a fraction of the time.

Instant Pot Japanese Chicken Ramen Recipe

This recipe is perfect for busy weeknights when you want something nourishing and homemade without spending hours in the kitchen. The Instant Pot does most of the work for you, creating a rich, flavorful broth infused with garlic, onion, miso, and sesame. The result is a restaurant-quality bowl of ramen right at home. Why You’ll Love This Recipe :

Deep, savory umami flavor from miso, soy sauce, and bone broth 🍜
Ready in about 30 minutes ⏱
Made entirely in the Instant Pot 🥣
Customizable spice level 🌶
Comfort food that still feels wholesome 💛

Flavor Profile This broth is layered and balanced:

Chicken bone broth gives it richness and depth
Miso paste adds that signature Japanese umami
Soy sauce + rice vinegar bring salty and tangy balance
Sesame oil + chili oil provide warmth and aroma
Peanut butter gives the broth a subtle creaminess and body

The peanut butter might surprise you — but it blends beautifully into the broth, adding a silky texture without overpowering the flavor.

Courses: Dinner, Main Dishes

Difficulty: Beginner

Description

his ramen is comforting, flavorful, and surprisingly simple. It’s the kind of meal that feels like a warm hug in a bowl — perfect for cold nights or whenever you’re craving something nourishing and satisfying.

Ingredients

1-2 chicken breasts
salt & pepper (to taste for the chicken breast)
1/2 tsp garlic powder (for the chicken breast)
1 tbsp oil
1/2 yellow onion (minced)
4 cloves garlic (minced)
4 cups chicken bone broth (unsalted)
2 tbsp soy sauce (low sodium)
2 tbsp rice vinegar
2 tbsp miso paste
1 tbsp sesame oil
1 tsp chili oil (adjust amount according to desired spice level!)
1 tbsp peanut butter
2 2 oz packages Ocean's Halo Organic Ramen Noodles
2 cups water (optional, I add this at the end to make more broth)
4 eggs (for the topping)
1 tbsp soy sauce (for the soft boiled eggs)
1 tbsp Mirin (for the soft boiled eggs)

Instructions

1
Season the chicken with salt, pepper, and garlic powder. Set it aside to marinade for a few minutes.
2
Turn on the Instant Pot on Saute mode. Add the oil, onion, and garlic until golden and aromatic.
3
Add the chicken breast to the Instant Pot and cook on high until both sides are golden brown.
4
Add the chicken broth, soy sauce, rice vinegar, miso, sesame oil, chili oil, and peanut butter to the Instant Pot. Cover it and set it on high pressure cooking for 15 minutes.
5
While the broth is in the pressure cooker, make the marinated, soft-boilded eggs! Get a small pot of water to boil, then add the eggs in for 7 minutes. Once the time is up, add them to cold iced water or run cold water over them to make cleaning the shells off easier.
6
Peel the shells off of the eggs and add them into a zip lock bag with 1 tbsp of soy sauce and 1 tbsp of Mirin sauce. Let them marinate while the broth cooks.
7
Once the timer is up, turn to Quick Release in order to release the pressure. Take the lid off and remove the chicken breast from the broth. Let it cool and then shred it with two forks.
8
Turn the Instant Pot to Saute mode to keep the broth boiling. Then, add the chicken back once it is shredded. Add in the ramen noodles and cook according to the instructions (about 3 minutes).
9
Once the ramen noodles are soft, go ahead and add your ramen into your favorite soup bowl. Top the ramen with the soy marinated eggs, seaweed, sesame seeds, more chili oil, chopped scallions, or anything else.

Get creative with the toppings and Enjoy!!!

Note

Keywords: homemade, ramen, Instant Pot, simple broth, healthy, nourishing