Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl
If you’re on the hunt for a cozy, nutritious meal that comes together in a flash, then look no further than this Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl! Packed with vibrant flavors and wholesome ingredients, this dish is not only easy to make but also incredibly satisfying. The Instant Pot helps to infuse all the ingredients with deliciousness while keeping the cooking time to a minimum. Whether you’re a busy weeknight warrior or just seeking a comforting bowl of goodness, this recipe will surely become a staple in your kitchen.
Why This Recipe Works
This Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl is a winner for several reasons. First, the Instant Pot seals in the flavors, cooking the chicken perfectly tender while allowing the broth to become rich and savory. The combination of ginger and garlic adds depth, while the soy sauce gives it a hint of umami. The addition of fresh spinach and crunchy carrots not only makes the dish more nutritious but also adds a delightful texture. Plus, it’s a one-pot meal that minimizes cleanup, making it perfect for busy days!
What You’ll Need
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon curry powder
- 8 to 12 ounces boneless and skinless chicken breasts, diced into 1-inch cubes
- 1 cup fresh mushrooms, sliced
- 1 tablespoon sesame oil
- 1 pack of ramen noodles (discard seasoning packet)
- 3 cups fresh baby spinach
- 1/4 cup shredded carrots
- 1/4 cup chopped green onions
- 1 jalapeno pepper, sliced into thin rings
- 2 tablespoons fresh cilantro, chopped
Appliances & Accessories
- Instant Pot: The star of the show, ensuring quick and efficient cooking.
- Cutting Board: For chopping veggies and chicken safely.
- Sharp Knife: A must for easy slicing and dicing.
- Measuring Cups and Spoons: To keep your ingredient amounts precise.
- Serving Bowls: To enjoy your delicious ramen bowl in style!
Stepwise Method: Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl
Step 1: Sauté Aromatics
Begin by setting your Instant Pot to the “Sauté” mode. Once hot, add the sesame oil, minced ginger, and minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 2: Add Chicken and Vegetables
Add the diced chicken breasts to the pot, stirring frequently to coat them with the aromatic mixture. After about 3-4 minutes, when the chicken is lightly browned, toss in the sliced mushrooms and sauté for an additional 2 minutes.
Step 3: Create the Broth
Pour in the low-sodium chicken broth, soy sauce, rice vinegar, and sprinkle the curry powder over the mixture. Stir well to combine all the ingredients.
Step 4: Pressure Cook
Close the lid of the Instant Pot, ensuring the valve is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” on high for 8 minutes. Once the cooking time is up, allow for a natural pressure release for about 5 minutes before switching the valve to “Venting” to release any remaining pressure.
Step 5: Add Noodles and Spinach
Carefully open the lid and add the ramen noodles directly into the pot. Gently press them down into the broth to ensure they are submerged. Add the fresh spinach, shredded carrots, and sliced jalapeno. Stir gently to combine.
Step 6: Final Cooking
Close the lid again and set the Instant Pot to “Manual” or “Pressure Cook” on high for an additional 2 minutes. Once the time is up, perform a quick release by carefully flipping the valve to “Venting” to release the steam.
Step 7: Serve and Garnish
Open the lid and stir the ramen bowl to mix all the components. Taste and adjust seasoning if necessary. Ladle the ramen into serving bowls and garnish with chopped green onions and fresh cilantro. Enjoy your Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl hot!
Vegan & Vegetarian Swaps
- Replace chicken with firm tofu or edamame for a protein-rich vegan option.
- Use vegetable broth in place of chicken broth.
- Omit the soy sauce and use coconut aminos for a soy-free alternative.
- Substitute mushrooms with other vegetables like zucchini or bell peppers.
Pro Perspective
This Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl is not just delicious; it’s also highly customizable. Feel free to experiment with different vegetables based on what you have on hand or what’s in season. Adding a splash of lime juice before serving can enhance the flavors even further, providing a refreshing tang. If you prefer a spicier kick, consider adding more jalapenos or a dash of sriracha to your bowl. Enjoy the process of making this dish and make it your own!
Cooling, Storing & Rewarming
To cool any leftovers, let the ramen bowl sit at room temperature for no more than two hours before transferring it to an airtight container. The dish can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat in the microwave or on the stove with a splash of broth to prevent the noodles from getting too dry. It’s a perfect make-ahead meal for busy days!
Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl Q&A
Can I use any type of noodles for this recipe?
While ramen noodles work best for this dish, you can substitute them with other quick-cooking noodles like udon or rice noodles. Just adjust the cooking time as needed!
How can I make this dish spicier?
If you enjoy a kick of heat, add extra jalapeño slices or a splash of your favorite hot sauce. You can also include some red pepper flakes for additional spice.
Can I prepare this ramen bowl in advance?
Yes! You can prepare the broth and chicken in advance and store it in the refrigerator. When you’re ready to eat, just reheat the broth and add the noodles and vegetables.
What can I serve with this ramen bowl?
This ramen bowl is a complete meal on its own, but you can serve it with some spring rolls or a side salad for a more rounded dining experience.
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Bring It Home
This Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl is the perfect blend of convenience and nourishment. It’s an ideal recipe for those who want to enjoy a hearty meal without spending hours in the kitchen. With its rich flavors and vibrant ingredients, this dish is sure to impress your family and friends. So fire up your Instant Pot and get ready to savor every delicious bite of this wholesome ramen bowl!
Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl
Ingredients
Equipment
Method
- Begin by setting your Instant Pot to the “Sauté” mode. Once hot, add the sesame oil, minced ginger, and minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the diced chicken breasts to the pot, stirring frequently to coat them with the aromatic mixture. After about 3-4 minutes, when the chicken is lightly browned, toss in the sliced mushrooms and sauté for an additional 2 minutes.
- Pour in the low-sodium chicken broth, soy sauce, rice vinegar, and sprinkle the curry powder over the mixture. Stir well to combine all the ingredients.
- Close the lid of the Instant Pot, ensuring the valve is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” on high for 8 minutes. Once the cooking time is up, allow for a natural pressure release for about 5 minutes before switching the valve to “Venting” to release any remaining pressure.
- Carefully open the lid and add the ramen noodles directly into the pot. Gently press them down into the broth to ensure they are submerged. Add the fresh spinach, shredded carrots, and sliced jalapeno. Stir gently to combine.
- Close the lid again and set the Instant Pot to “Manual” or “Pressure Cook” on high for an additional 2 minutes. Once the time is up, perform a quick release by carefully flipping the valve to “Venting” to release the steam.
- Open the lid and stir the ramen bowl to mix all the components. Taste and adjust seasoning if necessary. Ladle the ramen into serving bowls and garnish with chopped green onions and fresh cilantro. Enjoy your Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl hot!
Notes
- Feel free to substitute chicken with firm tofu or edamame for a vegan option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth to keep the noodles moist.
