Instant Pot Pressure Cooker Ramen Soup

Step 1

To prepare soft boiled eggs:

Step 2

Place trivet in Instant Pot and add 1/2 cup of water.

Step 3

Place four eggs in Instant Pot, locking lid in place and making sure pressure valve is set to sealing,

Step 4

Using Manual setting, set Instant Pot to High Pressure for 3 minutes.

Step 5

Once 3 minutes is completed and Instant Pot beeps, Quick Release pressure and remove eggs as soon as the pressure pin drops.

Step 6

Place eggs in ice water bath until cooled.

Step 7

To prepare soup:

Step 8

Set Instant Pot to Saute function on normal heat.

Step 9

Heat sesame oil, garlic and ginger, 1-2 minutes.

Step 10

Add sliced mushrooms, followed by water, soy sauce, 2 teaspoon of kosher salt, several turns of freshly ground pepper and chicken to pot.

Step 11

Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.

Step 12

Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.

Step 13

After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.

Step 14

Turn pressure release valve to Quick Release pressure.

Step 15

Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.

Step 16

Remove wole chicken and set aside to shred.

Step 17

Turn Instant Pot back to Saute function and let chicken broth come to a boil.

Step 18

Stir in noddles and let cook for about according to package directions.

Step 19

While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.

Step 20

Once noodles are cooked, stir in chicken meat, carrots and spinach.

Step 21

Adjust salt and pepper to taste.

Step 22

Garnish with soft boiled egg and a sprinkle of sesame seeds.