The Instant Pot is making quick and delicious meals so much easier! Here is one meal idea for Asian ramen noodles that only takes fifteen minutes from start to finish!
One of my lifelong dreams has come true recently.
I AM A SOCCER MOM. But not only a soccer mom, but a soccer mom who is assistant coaching one of her kids teams.
I know, I know. Shoot for the stars a little. It’s true, though. I don’t have many lifelong dreams, but for over ten years I have looked forward with great anticipation to the day my child is signed up for soccer and I get to raise my hand when they ask if anyone wants to help direct the mob.
Coaching has been fun. Sure, I’ve had to hold my toddler through one practice. And I wore my baby through last week’s game. And there are some exercises I need to brush up on if I am going to run around and not need a change of clothes afterwards.
But hey, lifelong dream!
I actually feel like I can hear my mom’s voice echoing in my mind whenever I watch my boys play. Apparently my eldest son has inherited my propensity for falling down while playing soccer. I hated it then, but I am a little more sympathetic to the fact that she used to count how many times I landed on the ground when I was a kid. (That’s why you have cleats!)
I really don’t know if any of my kids will love the sport like I did. What I do know is that my two-year-old dribbles the ball better than her brothers.
You may be thinking, what does all this have to do with ramen noodles???
Well, I’m glad you asked. Because ever since buying the Instant Pot this summer, I am LOVING how much it streamlines meal prep, and am really enjoying adjusting some of our favorite meals to be simplified in the Instant Pot. (Hello meatloaf and mashed potatoes in half the time!).
I have a long list of Instant Pot recipes I am excited to share here, but I’m going to start with Asian Ramen Noodles, because maybe you’re like us– getting home late after an evening practice and needing a quick and easy dinner idea that will feed a hoard of hungry, tired children.
If you have never even heard of an Instant Pot (and I had not before this summer), it is a multi-purpose kitchen appliance that can do a number of jobs. It’s an electric pressure cooker, slow cooker, rice cooker, yogurt maker, and more. It has a sauté feature which is really helpful for boosting flavor, and a really user-friendly control pad.
I use mine DAILY. I don’t think I’ve used an appliance so often since I got my Vitamix. We make oatmeal in it in the morning, I use it to cook beans, side dishes, and meats. I am going to try making broth in it this week since I’ve read that broth in a pressure cooker is richer and more flavorful.
Anyway, this wasn’t supposed to become an ad. I just sincerely like it. A lot.
If you don’t have an Instant Pot or a different pressure cooker, then I will try to make notes on how to adjust a recipe. Some recipes will adjust easily, others not so much. I’ll let you know either way.
In this recipe for Asian Ramen Noodles, a few ingredients make this dish even more convenient. I have been buying natural chicken breasts from Costco, frozen in individual packages, and they have been amazing at being able to take a piece of meat out last minute. Big bags of broccoli florets are also time-savers, as are the organic millet and brown rice ramen noodles I found at Costco recently.
Instant Pot Asian Ramen Noodles
- 2 tsp sesame oil
- 1 chicken breast, butterflied & cut into thin strips
- 1 carrot, peeled and sliced in thin strips
- 1/2 onion, sliced thin
- 1/2 C broccoli, sliced in thin pieces
- 1 tsp granulated garlic
- 1 tsp ginger powder
- 2 pieces dried ramen noodles
- 1 C water
- 2 Tbsp low sodium soy sauce
- 1/2 C peanuts (optional)
1. Turn the Instant Pot onto Sauté. Add 2 tsp sesame oil to the bottom of the pot, then add the chicken, carrots, onions, and broccoli. Add the garlic and ginger, stir to coat, and sauté for 3 minutes, turning the ingredients so that the chicken is completely browned.
2. Transfer the chicken mixture to a bowl so that the Instant Pot is empty. Pour the water and soy sauce into the pot, set the ramen noodles in the water, and then return the chicken mixture to the IP. Place the lid on the IP, close the pressure valve, and set it to cook on high pressure for 1 minute.
3. After 1 minute on high pressure, quick release the pressure. Stir the noodles and serve immediately. Add peanuts and additional soy sauce as desired.
**If you want to make this without a pressure cooker, cook the chicken and vegetables in a sauté pan with the spices and soy sauce until the chicken is cooked through and the vegetables are soft. Cook the ramen according to package directions, drain, and toss together with chicken mixture.