Instant Pot Ramen
...because slow cookers and stove tops are for bitches.
Looked for instant pot inspo, found it from Tieghan Gerard. Didn't love her recipe, changed it and made it better with a pre made ramen broth which is actually pretty decent.
I get my ramen from HMART but there are some other types out there that are really good. This one can be found on amazon, at Whole Foods and Costco. It tastes just like regular ramen but it's GF.
These are pretty good.
And I use these when I'm in a pinch and don't have time to order noodles or go to an out of the way store, (see above).
Instant Pot Chicken Ramen w/ Vegetables
serves 2 with leftovers or 4 comfortably
ingredients:
2 to 4 Squares Ramen (approx 1 square per person)
4 strips thick cut bacon, chopped
3 tbsp soy sauce
1 inch (1/2 tbsp) fresh ginger, peeled
2 tablespoons Thai red curry paste
1 to 2 tbsp chili paste (use amount depending on your heat preference
4 cups Organic Ramen Broth (found in Whole Foods, Target, Amazon)
2 cups chicken broth
1/4 cup rice vinegar
1/2 cup dried porcini mushrooms
1 cup shiitake mushrooms, sliced
8 oz crimini mushrooms, stems removed, cleaned of dirt
3 tbsp sesame oil
2 large chicken breast (1/2-3/4 lb approx)
3 cups fresh baby spinach
1/2 cup cilantro leaves, picked
2 to 4 soft boiled eggs, cooked and peeled (approx 1 per person, recipe below)
fresh sliced jalapeños or red chiles, cilantro, julienned carrots for serving
1. Turn instant pot to sauté, and cook the bacon like you would on the stove top over medium heat, stirring frequently. Drain on paper towel and set aside.
2. Using a microplane, grate ginger into hot bacon fat, or slice extremely thinly if it's easier. Stir in chili paste and curry paste and cook one minute.
3. To the pot, add in ramen broth, chicken broth, soy sauce, rice vinegar, all mushrooms, and sesame oil. Stir.
4. Add in chicken breast and bacon. Cover and lock the lid to the pot and use Pressure setting. Set it to HIGH and cook for 20 min. Use the quick release, and let pressure discharge.
5. Set the pot pack to medium sauté and remove chicken. Shred and add back to pot. Stir in the spinach and a handful of the cilantro leaves. At this point if you are going to feed 4 people I would stir the ramen right into the pot and cook for approx 5 minutes until the ramen is tender. If you are not going to eat all of this soup at once I would suggest just boiling the noodles in a separate pot while the instant pot does its thing or you will have mushy noodles if you try to eat it as leftovers.
6. Spoon everything into bowls, top with whatever hot pepper you sliced up for garnish, more cilantro leaves, and carrots. Slice egg and add it to the bowl. Serve.
Soft Boiled Eggs
2-6 large eggs
1. Bring a small pot of water ( 2 QT for 2 eggs) or a medium pot water (4 QT for 4-6 eggs) to a rolling boil. Carefully place eggs into water, careful not to crack them, you can use a ladle or a deep spoon if it's easier for you. Be sure the water continues to boil through the entire process.
2. Set a timer for 6 MINUTES. When timer goes off, remove from heat, and immediately plunge eggs into an ice bath. If you don't have ice just carefully pour the hot water into the sink while simultaneously running the coldest water you can from the faucet over the eggs in the pot. You just basically want to stop the eggs from cooking any further.
3. Peel immediately, these can be made ahead and stored in the fridge for up to 7 days. Just be sure to still peel them as soon as they are done.