Starting the week off strong with this better for you instant pot chicken and spinach ramen.

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

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Better For You Instant Pot Chicken and Spinach Ramen from Half Baked Harvest on Vimeo.

Do you guys ever have times when things are just crazy with both work and life? I know we all do, but right now things are just so crazy for me. I both love it and semi hate it at the same time, but for the most part I love it, and am so grateful to be busy and doing what I love.

This week is jam-packed with prep for the Half Baked Harvest Cookbook retreat, which starts this Thursday! I am so excited for the event, but have lots to do both before and during the event. I am cooking a huge group dinner for twenty on Saturday night followed by brunch the next morning. All the recipes are coming from the HBH cookbook…and I am cooking everything…can you say YIKES?!? This is my first time really hosting an event like this, so I am pretty nervous. Just crossing my fingers all goes well!

I spent most of Saturday breaking down each day this week literally hour by hour. I HAD to do this. Not only to be able to get things done, but also to calm my anxious thoughts. To help stay organized for Saturday night’s dinner, I created an oven timeline for each recipe. I also made the biggest grocery list ever.

OKAY, it is really big, but my Thanksgiving and Christmas grocery lists may actually be a little bigger.

This week is all about prepping any food that can be prepped, setting tables, and basically just running around doing a million last-minute details. I’m doing my best to document this all on Instagram stories for any of you that might be interested in some behind the scenes action.

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Soooooo…what’s my point in telling you all this (I mean, other than the fact that I really just need to talk all of the above out…stress reliever 101)?

Well for one, when things get crazy I crave the foods that comforted me as a kid (so typical of me), and two, I’ve been in need of dinners that are quick, easy, and painless.

Enter this homemade (healthy) Ramen…and the Instant Pot.

I mentioned in this week’s favorites post that I had recently purchased my first instant pot. After months of hearing people rave about them I finally broke down and bought one. I hesitated for a while because I really just did not want yet another kitchen appliance taking up space in my house, but in the end my curiosity got the best of me and I caved in.

The verdict? At first I was really unsure, and to be honest, the machine scared me a bit. The pressure cooking is NO JOKE and you need to read the directions before you even think of using it…which of course, I did not. Once I read through the directions however, and properly used the machine, I began to see what all the hype was about.

I cooked this ramen in under forty-five minutes using NO stove, NO oven, and just ONE dirty dish, the Instant Pot insert. The chicken was so tender and moist after cooking for just twenty minutes that it literally just fell apart when I went to shred it.

I was blown away.

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Using the Instant Pot is a lot like using a slow cooker, only instead of slow cooking, it’s fast cooking. You just add everything right to the Instant pot, set it to pressure cook for twenty minutes and done.

So simple and easy!

But how does it taste?

Just like ramen should. I mean, obviously, since I’m placing the recipe here on the blog. Plus this recipe is healthified! I used my favorite brown rice ramen noodles (they taste just like the regular ramen), lean chicken, lots of mushrooms, and spinach, and finished off each bowl with some soft-boiled eggs, and raw veggies.

It’s honestly just like real deal ramen, but tastier and healthier. Um, yes please! I can totally be down with this meal pretty much any night of the week. It really does not get better than dinner in under and hour, and with the least mess possible.

And lastly, I want to note, if you don’t own an Instant Pot this recipe can be made both in the slow cooker or on the stove. Just simmer until the chicken is cooked through.

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Better For You Instant Pot Chicken and Spinach Ramen

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories Per Serving: 593 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Stir in the ginger and cook another minute.
    2. Add in the chicken broth, 2 cups of water, soy sauce, rice vinegar, curry paste, and chili paste and stir to combine. Add the chicken, porcini mushrooms, cremini mushrooms, and sesame oil. Cover and cook on high pressure for 20 minutes. 
    3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 
    4. Ladle the soup into bowls and top with eggs and your desired toppings. Enjoy!

Better For You Instant Pot Chicken and Spinach Ramen | halfbakedharvest.com @hbharvest

Monday dinner done right.

ps. does anyone else live for that soft-boiled egg atop a bowl of Ramen? Because it is my favorite.

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Comments

  1. 5 stars
    Made this for lunch today. So easy and excellent. Had to sub a little only because I didn’t have the exact ingredients so I used sriracha and curry power for the chili paste and curry paste. I used a little extra chicken broth to cook the ramen (brown rice ramen, yum!) separately so I could keep the leftovers without noodles getting mushy in there. Great recipe! Thanks!

    1. Hey Annette,
      Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan

  2. We LOVED this! I had a large bag of raw frozen shrimp that we needed to use. I tossed those in for 5 minutes after cooking everything else in the instant pot. Delicious! The kids all enjoyed it as well!
    *used bok choy in place of spinach since it’s what I had 🙂

    1. Hey Alyssa,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan

  3. 5 stars
    Hi! First of all, I am so grateful that I discovered you Tieghan. through Crate & Barrel’s website. The day I discovered your blog, I spent hours copying recipes that appealed to me (I had to add more paper to printer!) Since my favorite food is dumplings and anything Asian, I was hooked from the get-go My first recipe to try was the Chicken and Spinach Ramen which I made in my Instant pot (Thank God I purchased the 8 quart size and was able to double the recipe without exceeding the Maximum fill line…that is how confident I was that my family was going to love this. MY FAMILY ABSOLUTELY LOVED THIS RECIPE – I made it exactly as written and it was as good as a high end restaurant. I even learned a few things like the fact that decent ramen noodles exist and that chili paste is “Sambal Oelek” which I found in my pantry!

    On a personal note…discovering this site/blog has been a bright spot in a very dark year. As if Covid wasn’t enough AND since I’m social-distancing from all my extended family (who already live 1,000 miles and two states away…I recently had a stroke at only 56 years old – talk about life interrupted…but this blog has helped me find happiness and purpose and Tieghan, your recipes and my love of good food are a match made in heaven! I am hooked! I love your “voice” in your writing, and the photographs that make me crave EVERY dish, and all your helpful notes like considering storing the noodles separately so they don’t become soggy…also I am fascinated with your life in Colorado. Thank you for all your hard work!!!!

    1. Hi Allison! I am so happy you found my blog and have been enjoying it! I am so sorry to hear about how this year has been going for you, but I am happy you are healthy and pushing through it! You are so strong!! Thank you so much for commenting, I loved reading this! xTieghan

  4. Made this for dinner last night and it was scrumptious, but I have a few questions. You say to quick release or natural release…which one? They’re different functions and I think waiting for the natural release overcooked the chicken (mine was very stringy). Second, I’m confused by your instructions on the noodles. I went ahead and added three cakes (for three adults) and it left a LOT in the pot, and, as you say, the leftovers have gotten mushy and have absorbed all the broth. Would it be better to cook far less noodles so there are none left over? Cook (and store) them separately?

    It was very good and very easy, so I look forward to your responses so I can make this again SOON!

    1. Hey Brooke,
      Thanks so much for giving the recipe a try. I have tried both quick release and natural release and gotten the same results with each. As for the noodles, I would recommend removing them from the broth and storing separately. Please let me know if you have any other questions! xTieghan

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