Instant Pot Chicken and Spinach Ramen

4.43 from 477 votes

Make this on nights when you want something cozy like ramen, but need something healthier too!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Key Ingredient: acorn squash, chicken, mushrooms, ramen

Servings:

Calories: 548kcal

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

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!

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.

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.

Calories: 548kcal