Easy Instant Pot Ramen – Roots and Rest

Hey there! I wanted to jump on here to post my favorite ramen recipe!! When I shared this on my Instagram stories I had so many requests for the recipe! So of course, I had to share it with you guys! I hope you enjoy it as much as I do. As usual, I make my recipes pretty allergy-friendly but feel free to swap things out and mix things up. There’s no shame in that!

Here are the sauces and curry paste that I use for the ramen! I like using coconut aminos instead of soy sauce because it doesn’t cause inflammation. Especially if you have an auto-immune disease or a systemic inflammatory disease (like Endo or PCOS) avoiding things that cause extra inflammation is important!

My favorite toppings to put on the Ramen! Green onions, carrots, cilantro, eggs, peanuts, and a bit of lime. If you have any additional favorite toppings you’ll have to let me know in the comments below. I like seeing how creative other people are!

Here is the final dish. If you end up trying it out, you’ll have to send me a picture!

INGREDIENTS:

2 strips bacon, chopped into small pieces
1-inch fresh ginger, minced or 1/4 teaspoon powdered ginger
2-3 chicken breasts depending upon the size
8 ounces fresh cremini mushrooms, sliced
3 cups of fresh baby spinach (organic if possible)
4 squares of brown rice ramen or ramen of your choice
2 cups of water
4 cups chicken broth
2 TB coconut aminos or tamari
1/4 cup rice vinegar
2 TB red curry paste
2 TB toasted sesame oil
For serving: boiled eggs, carrots, green onion, cilantro, and peanuts

DIRECTIONS:

1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Next, stir in the ginger and cook for another minute.

2. Next, add in the chicken broth (4 cups), water (2 cups), coconut aminos (2 TB), rice vinegar (1/4 cup), curry paste (2 TB), sesame oil (2 TB), and stir to combine.

3. Next, add in the chicken and mushrooms. Cover and cook on high pressure for 20 minutes. While the base of the ramen is cooking, boil your eggs and cut up the toppings.

4. Once the 20 minutes is up, use the natural or quick release function. Pull out the chicken and shred it, it should fall apart pretty easily. Set the Instant pot to sauté and then add in the noodles. Let the noodles cook for 5-7 minutes (you may need to use a fork to pull apart the noodles as they cook).

5. Lastly, stir in the spinach. Let it cook until the spinach is wilted. Ladle the ramen into bowls and top with eggs, carrots, cilantro and green onion, and peanuts. Enjoy!

I hope you enjoy it! I always welcome feedback so let me know how you like it. 🙂 As always, thanks for stopping by! Have a great weekend.