Jazz up your instant ramen noodles with this easy Instant Pot recipe!

Take your instant ramen noodle soup to the next level with this simple and flavorful Instant Pot recipe. Packed with vegetables, protein, and spices, this jazzed-up version will satisfy your taste buds and keep you warm during those chilly nights. Plus, it's ready in no time thanks to the Instant Pot. Give this recipe a try and elevate your ramen game!

Ingredients

• 2 packets of instant ramen noodles
• 4 cups of chicken or vegetable broth
• 1 cup of sliced mushrooms
• 1 cup of chopped bok choy
• 1/2 cup of sliced carrots
• 1/2 cup of sliced bell peppers
• 1/2 cup of frozen corn
• 1/2 cup of cooked chicken or tofu
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of sriracha sauce
• 2 green onions, sliced
• Sesame seeds for garnish

Directions

1. Set your Instant Pot to sauté mode and add the sesame oil.
2. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about a minute until fragrant.
3. Add the sliced mushrooms, bok choy, carrots, bell peppers, and corn to the Instant Pot. Sauté for another 2-3 minutes until the vegetables start to soften.
4. Add the chicken or vegetable broth, soy sauce, sriracha sauce, and the flavor packets from the instant ramen noodles. Stir well to combine.
5. Break the instant ramen noodles into smaller pieces and add them to the pot. Make sure they are submerged in the broth.
6. Cancel the sauté mode and close the Instant Pot lid. Set the pressure valve to sealing.
7. Cook on high pressure for 3 minutes. Once the cooking time is up, do a quick release of the pressure by carefully turning the pressure valve to venting.
8. Open the Instant Pot and give the soup a good stir. Taste and adjust the seasoning if needed.
9. Add the cooked chicken or tofu to the soup and stir to combine.
10. Serve the jazzed-up instant ramen noodle soup hot, garnished with sliced green onions and sprinkle of sesame seeds.

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