Starting the week off strong with this better for you instant pot chicken and spinach ramen.
Watch the How-To Video:
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.
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.
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
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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- 2 strips thick cut bacon, chopped
- 1 inch fresh ginger, thinly sliced
- 4 cups low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons curry paste
- 1 tablespoon chili paste
- 3/4 pound boneless, skinless chicken breast
- 1 ounce dried porcini mushrooms
- 8 ounces fresh cremini mushrooms, sliced
- 2 tablespoons toasted sesame oil
- 4 squares ramen noodles
- 3 cups fresh baby spinach
- 4 soft or hard boiled eggs, for serving
- shredded carrots, green onions, chilies and cilantro, for serving
- 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!
Monday dinner done right.
ps. does anyone else live for that soft-boiled egg atop a bowl of Ramen? Because it is my favorite.