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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.
Love this recipe, easy and delicious. Always make with a hard boiled egg on top!
Hey Hannah,
I am so glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
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!!!!
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
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!
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
Planning on making this recipe this week! Do you know if it would work to double this recipe in the instant pot? We have a family of 6 so I want to make sure we have enough for everyone!
Hey Jenny,
I do not think you will have enough room in the instant pot to double this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this for dinner. Super simple, quick and tasted delicious! Will def make again!! Thank you as usual. My third HBH meal this week!
Thank you Dana!! I am so happy to hear that! xTieghan
How do you peel the soft boiled eggs for your Ramen? Mine end up looking like the spawn of an Alien…
Hey Fiona,
Lol try letting them sit in some cool water for a bit! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious dish! I did not include the bacon, but included everything else! I recently found your blog and have pinned so many recipes to try. Will definitely make this again!
Thank you Morgan! xTieghan
I have made this a few times now and now my family begs for it! I will have to figure out how to post a picture because it is as beautiful as it is delicious! Thank you!
Wow that is so great to hear! Thank you Margaret! xTieghan
Looking forward to making this tonight! Can I use beef broth instead of chicken with this recipe?
Hi Leanne! I am sure that will work fine! I hope you love this! xTieghan
i’ve made this more times than i can count since finding your blog a while back. i’ve tried it with chicken thighs and chicken breasts, kale instead of spinach, toasted sesame oil vs. non-toasted, and more types of ramen noodles than I can remember. the cremini mushrooms are essentially baby portabella mushrooms. i’ve used both full-sized portabellas and the smaller ones with the same effects. this recipe is SO FORGIVING which makes it great for someone like me who buys the ‘manager’s special’ at the store all the time! the ONLY thing that made it taste less-than-stellar was using mushrooms OTHER than porcini for the 2oz of porcini mushrooms. the porcini mushrooms must have something special in them to make it taste the way it does! it is definitely the most expensive thing on this list but it is the one thing that can’t be compromised on for taste!
do you have any recommendations on where to get porcini mushrooms for cheap?
also: i bought both of your cookbooks and use them more than any other cookbooks i have. thank you for all the hard work you put into your recipes!!
Hi Keaton! I am so glad you have been loving this recipe! Thank you so much for trying it! I would try amazon for the least expensive mushrooms! Please let me know if you have any other questions! xTieghan
This was great! I made a couple minor tweaks…subbed chicken broth for homemade turkey broth and diced, cooked turkey I had frozen from Christmas. I added garlic, omitted the mushrooms as my husband is not a fan, but added in 1/2 tsp of umami seasoning from trader Joe’s. Subbed broccoli instead of spinach since I had that on hand. In all, very tasty, a little too spicy for the 6 year old so next time I will save adding the chili paste for after I dish out his portion.
I am really glad this recipe turned out so well for all of you! Thank you so much for trying it Ashley! xTieghan
We love our instant pot and enjoy going out for ramen so this recipe seemed perfect. We followed the recipe exactly and we loved it. Thought it just the right level of spice and the mushrooms were so good. I will add more broth and water next time so it’s a little more soupy. I’ll definitely be making again. Yum!
Thank you so much Kelly! So glad you loved this one! xTieghan
Hi! Can you tell me about the chili crisp sauce listed in the serving instructions? What is this?
Hey there,
Here is my recipe for homemade chili crisp!
Homemade Chili Crisp: In skillet melt together 6 tablespoons butter and 6 chopped garlic cloves. Cook until the butter is browning and the garlic crisps. Remove from the heat. Add 2 tablespoons avocado oil, 2-4 tablespoons chili flakes, 1 tablespoon sesame seeds, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, and season with salt. Keep stored in a glass jar. Please let me know if you have any other questions! xT
This sounds delicious but I’m wary of curry. Could I replace with something else or omit entirely?
Hi Sam, I think you can just omit it from the soup if you don’t like. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
No soft eggs for me… I can’t watch anyone eat them…ewwwww….
I hard boil eggs exclusively…
Your food is so pretty!!!
I am so glad you like this! I hope you try it! xTieghan
Would’ve been great to try but ads pop up every 10-15 sec and some dont responding to attempts to close them.
So sorry about that Britt! Thank you for the feedback! xTieghan