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Homemade Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl image

Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl

This Ramen Noodle Bowl is a cozy, nutritious meal packed with vibrant flavors and wholesome ingredients!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Ramen Bowl:
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic 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 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

Equipment

  • Instant Pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Serving bowls

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.