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Better For You Chicken and Spinach Ramen. Make this on nights when you want something cozy like ramen, but need something healthier too. This homemade ramen is simple and delicious. All made in the instant pot – with crockpot and stove top directions too. Made using wholesome ingredients and the simplest process. This dish is filled with veggies, chicken, and yummy brown rice ramen noodles. Wonderful on cold chilly nights.
I think I make a new ramen recipe every year, it’s my favorite dinner to make at home. Especially once the weather turns cold and the days begin to become shorter.
It’s so warming and comforting!
But the funny thing? There are a handful of recipes I turn to time after time because they’ve become staples in my kitchen. And this ramen is one of those staples! I created this recipe back in 2017 and I still make it to this day!
We just love it. It’s simple and super quick, wholesome, and most important of all, delicious. My mom and I actually crave the soup once the weather turns chilly enough for the first frost.
Originally when I created the recipe, using the Instant pot was all the rage. Do you remember when it was really having its moment?
I don’t use the instant pot as often these days, but I will say it does work nicely for this ramen. That said, I have provided the stove top and crockpot variations as well. As always, I want to make sure we can all enjoy a yummy, healthy, ramen dish like this!
Here the details
Nothing has changed about this recipe except that I’ll now often add honey-roasted squash to each steaming bowl.
Start out by cooking the bacon. Get it all crisped up. The bacon is used for flavor and nothing else. You’ll only need 2 strips, but of course, if you prefer to not use bacon, you can easily omit it.
From here, basically everything goes into the pot. I like to toss in the mushrooms, then fresh ginger and garlic. I then add red curry paste for heat and flavor.
For the liquids – broth, tamari (gluten-free sauce), and rice vinegar. Then mix in the chicken, dried mushrooms (they’ll add so much flavor to the broth), and acorn squash.
The acorn squash is “extra” and totally optional, but ramen is really so much about the toppings, I love them all! And this squash just makes the soup extra special.
The squash cooks in the broth, then pull it out and drizzle each wedge with honey, and place it under the broiler to crisp up. The roasted squash is such a great, sweet addition to a spicy ramen broth.
To finish, shred the chicken, then add the spinach and submerge the noodles into the broth to allow them to cook. It’s so nice not having to boil water for the noodles. For the noodles, I love using Brown Rice and Millet Ramen noodles. You can find them at Whole Foods and in many other grocery stores.
Ladle the soup into bowls, then top with all of your favorite ramen toppings, soft-boiled eggs, green onions, carrots, plus chili crisp sauce. Yum!
This dish is so flavorful and so simple. Thankful for easy dinners like this!
Looking for other soup recipes? Here are a few ideas:
Brie and Cheddar Apple Beer Soup
Slow Cooker Creamy White Bean Noodle Soup
Lighter Creamy Broccoli Cheddar Soup
30 Minute Spicy Miso Chicken Katsu Ramen
Lastly, if you make this Better For You Chicken and Spinach Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Chicken and Spinach Ramen
Servings: 4
Calories Per Serving: 548 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 strips thick cut bacon, chopped
- 2 cups sliced wild or cremini mushrooms
- 1 tablespoon chopped ginger
- 2 cloves garlic, chopped
- 2-4 tablespoons red curry paste
- 4 cups low sodium chicken broth
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 boneless, skinless chicken breasts
- 1 ounce dried porcini mushrooms
- 2 tablespoons toasted sesame oil
- 4 squares brown rice ramen noodles
- 3 cups fresh baby spinach
- soft boiled eggs, chili crisp sauce, shredded carrots, and green onions, for serving
Quick Honey Roasted Squash (optional)
- 1 small acorn squash, cut into 6-8 wedges
- 1 tablespoon honey
Instructions
Instant Pot
- 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook on high pressure for 8 minutes.3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. To finish the squash, heat the broiler to high. Rub the squash with honey and season with salt, pepper, and chili flakes. Broil 2-3 minutes, until crisp. 5. To serve, ladle the soup into bowls and top with roasted squash and any other desired toppings. Enjoy!
Crockpot
- 1. Cook the bacon in a skillet oven set over medium heat until crisp, about 5 minutes. Transfer to the bowl of the crockpot. Stir in the mushrooms, ginger, garlic, and curry paste. 2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 4-6 hours on low or 2-3 hours high.3. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
Stove
- 1. Cook the bacon in a large dutch oven set over medium heat until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 15-20 minutes, until the chicken has cooked. 3. When tender, remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
I made this tonight and it was gorgeous and the flavors were wonderful but boy was it spicy. And I like spicy but wow!
So glad you enjoyed this Christine! I am sorry it was so spicy, my family are big spice people haha! Thank you! xTieghan
Hi! I’ve made this before and the whole family loved it! Making it again tonight but I only have chicken tenders, not breasts. How would you adjust the cooking time? Recipes for tenders in the instant pot are all for only around 3 minutes, but then I imagine it wouldn’t fall apart like I want. 10 minutes?
HI! I would cook 8 minutes! That will be great! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
This soup was very tasty. My son and I enjoyed it 5 stars. My wife and daughter, 4 stars. It went together pretty quickly. The recipe was easy and straight forward. I’m still getting the hang of the Instant Pot.
Thank you Craig! xTieghan
Just bought an instant pot, and made this ramen! So delicious and so easy to make!
Thank you so much Abby! xTieghan
Love this ramen! So easy and delicious! I just had a baby in January and this ramen has been a quick but gourmet meal to keep us warm during the cold winter indoors with a little one. We load in the veggies and let the noodles soften in individual bowls. Then we can save the extra broth and chicken in the fridge and eat it for left overs with fresh noodles. Thank you for posting!
Thank you so much Rebecca! xTieghan
Just made this for my family tonight! It was great! We love your recipes! Thank you!
Thank you so much Laura!
Just wow! I only recently got my instant pot and have been looking for easy recipes. This one was delicious and so so simple to prepare. I made a few subs (chicken thighs, miso broth, no mushroom, and add corn) and it turned out awesome! I love how much you can play around with the ingredients. Definitely will be back for more recipes!
Cheers!
Hi Erica! I am so glad this turned out so amazing for you! Thank you so much!
I’ve been looking to use my instant pot for something besides making goulash and rice, meat and veggies for the dog. This recipe will be a nice addition to my short list.
I hope this turns out amazing for you, Maureen! Thank you!
I made this twice. Wonderful, rich flavors. I added miso and it was awesome. Thanks for the recipe.
Thank you so much! I am so glad you liked this!
Just got done with this and used pork….fantastic! I did the instant pot with slow release. Get a 1.5-2lb pork tenderloin and trim the fat. Brown with a little oil first thing on saute, about 3min a side so no pink showing. Brown the ginder on saute and then follow the same recipe. Pork shreds nicely!
Hi Matthew! I am so glad this turned out so well for you and you enjoyed it! Thank you!
Have you or anyone on here ever tried this or these recipes with Pork? If so please add pork cuts and cooking. I would assume that the pork would cook just like the chicken in the IP?
Hi! I have not tried pork , but I would imagine a tenderloin cut would work well here. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
LOVED this recipe!
Thank you Laura!
What type of curry paste did you use? Red?
I like to use Thai Kitchens Thai Red Curry Paste. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This was delicious and came together fast. The whole family loved it. Great taste and loved that it uses ingredients I usually have in the house. Awesome recipe, Tieghan!
Thank you so much Fibi!
Is it a special type of curry paste? Asking as we done have just curry paste here, it’s usually red curry paste, green curry paste etc.. thanks!
HI! I like to use Thai Kitchens Red Curry Paste. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan