Instant Pot Easy Chicken Ramen



This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker!

Ingredients
1 tablespoon sesame oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
4 ounces shiitake mushrooms, stems removed and sliced
½ - ¾ pounds baby bok choy,  both white and green parts diced
1 pound boneless, skinless chicken thighs
4 cups low sodium chicken broth
1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
Additional toppings (optional)

Ramen egg (RECIPE HERE)
sliced green onion
cilantro
chili garlic sauce
sesame seeds
lime wedges

Instructions
To prepare the noodles

If using fresh noodles:
Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
(If using another type of noodle, follow package instructions)
To prepare soup

Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes.  It will take about 10 minutes to come to pressure.  After cooking, use the quick release to release pressure.  Open pot and stir in bok choy.  Allow bok choy to cook in the hot soup for 2-3 minutes.
Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.

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