Easy Instant Pot Shoyu Chicken Ramen

I realized that I cook and create recipes far more often during the fall and winter months, than I do during the summer. That's probably why I can't make this blog attract more traffic. I'm OK with that. If it's simply something I can share with family and friends, I just hope they enjoy.

I was in a car accident a couple months ago which means that my evenings have been screwed up with getting home late for massage appointments and other appointments. That has thrown off my exercise regime. So this last week, I told my husband I need to get back into it which means MEAL PLANNING. So today we sat down and put together a plan for the week. Since it's starting to get chilly, I'm all about comfort food - yet I still want to be healthy - low fat, filling but not high in calories. Shoyu Ramen totally fits that bill!

This recipe isn't a truly authentic recipe because I didn't take a super long time to make the broth. But, for a quick, tasty meal - it totally hits the spot. I hope you enjoy it as much as we do!

Easy Instant Pot Shoyu Chicken Ramen

Prep Time:
Cook Time:
Serves: 6

Ingredients:

• 2 Tbsp Sesame Oil
• 1 Tbsp freshly grated ginger
• 3 cloves garlic, minced
• 8 oz fresh mushrooms, sliced
• 1 whole 3-4 lb chicken, (remove the giblets and discard)
• 2 Tbsp shoyu (soy sauce)
• 8 c water
• 2 tsp salt 
• 1 tsp fresh ground pepper
• 1 package chuka soba noodles (can also use a couple cups of spiralized daikon radish for a gluten free/low carb option)
• 1 cup shredded carrots
• 1 cup of thinly sliced  baby spinach
• 1 can bamboo shoots
• 1 can of corn, or 12 oz frozen corn
• 1/2 cup chopped green onions

Optional:

• 6 soft boiled eggs
• Sesame seeds (for garnish)
• Strips of nori (for garnish)

Directions:

Push the saute button on Instant Pot. Add sesame oil and let it heat for a minute or two. Then add garlic and ginger and saute for 1-2 minutes. Turn off Instant Pot. Deglaze pot with 1 cup of water.

Add the mushrooms, remaining water, soy sauce, salt, and pepper. Place whole chicken into Instant Pot, cover, turn valve to sealing and set it to manual, high pressure for 20 minutes. NPR for 10-15 minutes, then release pressure. Leave Instant Pot on keep warm.

Carefully remove the lid turned away from you to avoid the steam. Remove the chicken and set aside on a cutting board. Let chicken set for a few minutes and then shred removing bones and skin.

After chicken is shredded turn pot to saute and when broth comes to a boil, add noodles and cook according to package instructions. (If using daikon, cook for 1 minute)

When noodles are cooked, stir in meat, carrots, spinach, bamboo shoots, and corn and turn instant pot off.

Serve and sprinkle with green onions. Add halved soft boiled eggs and sprinkle with sesame seeds, if desired.