This Instant Pot Ramen Noodles soup is a healthier, gluten-free version of everyone’s favorite dorm room dinner! We make this easy ramen recipe weekly now!
This post was originally published on Feb 12, 2018, but I’m republishing to add a fun new video and more tips!
Confession # 140 – Even after years of clean eating, I still crave ramen noodles like nobody’s business. I can’t even look at the package without wanting to grab a hot pot and boil up some noodles!
So when one of my amazing readers shared these organic, gluten free brown rice ramen noodles
with me, I kind of died a little and immediately ordered some.
Is this Ramen Recipe Gluten-free?
Yes! Because of the gluten-free ramen noodles and the coconut aminos, this is a gluten free ramen recipe! I seriously have THE greatest readers in the history of the internet. Thanks to Stacey G., we now have this easy ramen recipe every Friday for three weeks now and my husband and son are in total heaven with this recipe. My daughter ate the noodles plain, as her pickiness is out of control right now and I honestly have no idea where she comes from sometimes and I’m trying my hardest to be patient.
Anyway.
Where do I buy Gluten Free Ramen Noodles?
I originally used these King Soba Noodles which I have only found on amazon. Now, I use the Lotus Foods Brand of Brown Rice Ramen because I can easily find it at Costco, Wegmans, Giant, and other food stores. You also get the Lotus Foods Ramen on Amazon!
What ingredients do I need for Instant Pot Ramen
This was such an easy ramen recipe…and quick using the Instant Pot.
I used bone-in chicken thighs, along with fresh ginger and garlic to make the broth taste like that delicious, yet full-of-chemicals-flavor-packet of my youth, and my husband told me I nailed it!
Can I sub boneless chicken breast or thighs for this ramen recipe?
Yes, you can If you want to use a boneless chicken that is fine, but your broth might not have as much depth of flavor (It will still be hella delish, don’t worry). I would use all broth and omit the water! Also, you can change the time to 15 minutes instead of 30!
And to add some veggies, I chopped up some baby bok choy, which is becoming one of my new favorite greens. You could easily sub kale, but the bok choy has such a mild flavor, I think you should try it! And you could put up to two cups in the soup, but if you aren’t sure, start with one cup.
I also used matchstick carrots and some scallions for garnish. You could easily add bell peppers, mushroom, or any other veggie you want to try out!
How to Make Instant Pot Ramen Noodles
The recipe itself is in the recipe card, but to make it even more simple for you, I made a video showing this easy ramen recipe! Be sure to check it out! My daughter can even make this one, now, although she is working her way up to adding the veggies like I mentioned. The veggies and noodles cook in the hot broth afterwards, so you can really fix it to your liking!
I love adding a little chili paste on mine and even some extra ginger – I can never have enough ginger!
How to Make a Ramen Eggs
And you can easily make soft boiled eggs right in your IP if you want them! Just cook for 3 minutes on low pressure, and then do a quick release and place directly into an ice bath. Here’s a great Instant Pot Soft Boiled Egg Tutorial with step by step instructions!
Looking for More Ramen Recipes? Check out these posts:
Healthy Chicken Ramen Noodle Stir Fry – one of my favorite weeknight meals
Ramen Noodle Salad – a healthier version of a potluck favorite!
I also love using gluten-free ramen noodles as a side dish for my Asian Chicken Meatballs [21 Day Fix | Gluten-free | Dairy-free], Instant Pot Asian Pork Tenderloin (21 Day Fix),and 21 Day Fix Instant Pot Asian Chicken.
Also, this Birria Ramen looks incredible!
I hope you LOVE this Easy Ramen Recipe as much as we do. As always, let me know what you think. It makes me so happy to hear from you!
Instant Pot Ramen Noodles
Ingredients
- 2 teaspoons sesame oil
- 2 tablespoons grated or finely chopped ginger
- 1 1/2 tablespoons minced garlic
- 4 cups stock I used chicken, but vegetable would also work
- 3 1/2 cups water
- 1 1/4 lb skinless bone-in chicken thighs (you can sub boneless)
- 1/3 cup coconut aminos
- 2 ramen noodle cakes
- 1-2 cups finely chopped baby bok choy greens or finely chopped baby kale
- 1-2 cups shredded carrots
- Himalayan or sea salt
- 1/4 cup chopped scallions or chives for optional garnish
- Fresh chili paste or sub sriracha
- 2 soft boiled eggs for garnish
Instructions
Instant Pot:
- Set Instant Pot to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, being careful not to burn the garlic. Add in chicken, stock, water, and coconut aminos. Lock lid and press the "soup" setting or manual/pressure cook for 30 minutes.
- After cook time is through, remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!
- Add ramen noodle cakes into the IP and place cover on the pot. The noodles should cook in the steam in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.
- Next add the greens and the carrots to the pot. If your broth isn't hot enough for them to steam in, turn your pot to sauté and stir your veggies as they soften or cook on manual for zero minutes.
- When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want - I love to add more, but I am crazy for ginger.
- Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)
Stovetop:
- In a large dutch oven or pot, sauté sesame oil over medium low heat. Stir in garlic and ginger and sauté for a minute until fragrant, being careful not to burn the garlic. Add in chicken, stock, carrots, water, and coconut aminos. Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender enough to fall off the bone.
- Remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!
- Add ramen noodle cakes into the broil and turn heat back up. The noodles should cook in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.
- Next add the greens to the pot and stir until they wilt.
- When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want - I love to add more, but I am crazy for ginger.
- Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)
Theresa says
This is SOOOO good! The kids loved it, the husband loved it and I loved it! Don’t skip making the eggs and if you like spicy, put a glob of chili garlic sauce in your bowl first! *drool*
Nancylynn says
You are the queen of yummy additions!
Pam says
Love this recipe it is so good & my kids love it! Are the nutrition facts for one serving or the whole thing?
Nancylynn says
Thank you, Pam! The nutrition facts are for 1 serving – but I just updated them to be more accurate so hopefully that’s helpful!
apkmodguru says
Your noodles recipe is very amazing, thank you for this.
Nancylynn says
Thank you!
Amy McCracken says
Love this recipe! So good for a cold night.
Nancylynn says
Thanks, Amy!
Karyn says
How long to cook broth if I doubled recipe and didn’t use any chicken?
Nancylynn says
I would do 15 minutes to ensure the veggies are cooked!
Tracey says
This has become a weekly staple in my house this winter. ❄️ So easy & absolutely delicious!
Nancylynn says
Thank you for your comment, Tracey!
Lula says
I made this last night on my stovetop bc I don’t have an instapot. I used bone in chicken thighs and it was excellent. I did add a bit more ginger and garlic as others mentioned (personal taste) and I used spinach as my green bc that is what I had in my fridge. The only thing was that there wasn’t enough broth for 4 bowls, so I did end up adding 16 oz of bone broth (That’s what i had in the pantry) towards the end. I am wondering if it is bc I did it on the stove?
Either way, the entire family really enjoyed it.
Drizzle some Sriracha on before serving and it was delicious!
Nancylynn says
These are great tips! Thank you! And thank you for taking the time to rate the recipe – it really helps other readers!
Lulu says
I cannot wait to make this! Due to winter storms, my grocery stores are out of all chicken except legs. I do have plenty of shrimp in my freezer. Do you think I can make this with shrimp as my protein or do you think it wont work with flavoring the broth?
Thank you!
Nancylynn says
Sure! I suggest reducing the water by half. Otherwise, cook recipe as-is (except for chicken) then put the thawed shrimp into the soup at the end, after the cook time is up and you have released the pressure. After placing the shrimp in, press saute and place the lid on top. Once the shrimp are opaque they should be done cooking! Let us know if you try it!
Debbie says
HI Nancy
Quick question. I don’t eat sausage, or pork what do you suggest for substitutions? how would I do the measurements?
Nancylynn says
This recipe doesn’t contain sausage or pork, only chicken thighs!
Megan says
How would you make this vegetarian or pescatarian? Using veggie broth, but what would you use instead of chicken thighs or breast?
Nancylynn says
I think shrimp would be yummy!
Sara Goel says
Could you substitute the noodles with space spaghetti squash noodles? How would you recommend adjusting the recipe to use them! Just looking for a less carb option if possible! Thank you 🙏🏾
Nancylynn says
It’s super yummy with zoodles! Haven’t tried spaghetti squash, but zucchini noodles would work out great! You can put them in raw and they will steam right in the hot broth. Let us know what you think!
Kristin says
This was so good! I have been obsessed with your site the last 21 days as I worked through the 21 day fix workouts. My Son and Husband loved this soup too!
Alice says
Easy and yummy!!!!
Jennifer says
This dish was amazing and beats traditional ramen noodles out of the park! Even my 18 month old son ate it and kept wanting more! Thanks! Perfect for a cold night
Nancylynn says
I am so thrilled to hear it – my kids actually like this one, too! Thanks for taking the time to rate and review!
Gemma says
This looks so delicious! Noodles are my favourite, I’d eat them daily if I could 🙂
Joe says
I made this for my wife and 2 teenage girls and they all loved it. I’m already adding to the rotation! I like how its super flavorful, but not overly salty. Thanks for posting.
Nancylynn says
Sorry for the delay, but this makes me so happy! So glad you guys enjoyed it!
Christina says
Hi! Did you quick release after the chicken was done cooking for 30 min or natural release? Very excited to try this recipe! Thanks!
Nancylynn says
Hi! I do a quick release!
Stephenie Wolfinbarger says
I made this soup and it was GREAT! I added mushrooms and probably more veggies than called for, but I didn’t do a good job measuring. I couldn’t find the brown rice ramen noodles at my grocery so I used a thin brown rice Asian noodle, the noodles worked, but I ordered some ramen from Amazon and cannot wait to try it with those next time!
Nancylynn says
I am so happy to hear this, Stephanie!! We love it so much, too!!
Tanya says
Can you use soba noodles instead of ramen?
Nancylynn says
I’ve never tried that
Cailin says
Thank you so much for this recipe – really delicious and it made me feel less guilty when I had a midnight ramen craving! The noodles I used did come with miso packets – I used one of the two and if anyone wants that traditional flavor, I recommend.
Nancylynn says
I’m so glad you enjoyed this!
Elyssa says
By far one of the best dishes I have made! This was absolutely amazing. Thank you!!!
N. Snodgrass says
Fantastic recipe! I used cornish hen instead of chicken and it was so full of flavor, tou couldn’t drink the juice 😂😂 this is 100% a keeper!
Nancylynn says
That’s awesome!!!
Daniela says
This recipe sounds delish! I cannot wait to try it! I was just wondering if I could sub in chicken tenderloins or chicken breast instead of thighs? If I use tenders I’m sure the cook time would change, what are your thoughts?
Thanks!
Nancylynn says
Yes – you definitely can! I would then cook this for 15 minutes!
Michelle Harris says
Trying this recipe today. Question though. I am using chicken tenders as well. When I make tenders to shred for recipes I just throw them in there with a cup of liquid and 2 minutes is plenty to cook it. I’ve thought about trying it for 1 minute. Do you think I could do that with this recipe? Would the temp of the almost 7 cups of liquid be ok for that short period of time? I just don’t want to over-cook the chicken. Thanks! Can’t wait to try this!
Michelle Harris says
Just wanted to update that this recipe turned about amazing! Totally ignoring that comment below. Can’t make everyone happy all the time. I did the chicken for 2 minutes and it worked out just fine. Adding this to my binder of recipes!
Katherine Neely says
Wow! This was so good! My whole family loved it! And the fact that it works with the 21 Day Fix plan is awesome for me!
Nancylynn says
That makes me SO happy!
Donnetta Jaye says
Hi!
Do you use store bought chicken stock or do you make your own?
Thanks!
Nancylynn says
I usually buy it!
Kara says
HI!
Do you think you could use angel hair or thin spaghetti? And how much? THANKS!
kate tildes says
“Add ramen noodle cakes into the IP and place cover on the pot. The noodles should cook in the steam in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.”
What the heck is the “yellow container”?
Also, are you adding noodles INTO the broth in the IP??
Nancylynn says
Yes – add them to the broth in the instant pot. A yellow container is part of the 21 day Fix program – you can use 1/2 cup to measure out your portion. Or add however much you like!
Ben says
I just finished making this and my daughter and I almost finished it up ourselves! As ginger lovers I doubled the ginger (not exactly on purpose) but followed the rest of the recipe and it was absolutely delicious! My daughter is a bit pickier than I am and she told me three times how much she loved this ramen. I will most definitely be making it again and again and again!
Nancylynn says
This makes me so darn happy! Thank you for taking the time to comment and rate this recipe, Ben!
Christine says
Oh my goodness, this recipe is delicious! I’m like you, I crave ramen all the time, but especially when I have a cold. This really hit the spot. Next time I might try low sodium stock or broth because the sodium seemed a little high, but it was delicious!!
Nancylynn says
I am so happy, Christine! Yes- a low sodium broth or stock would be perfect!
Melissa Dymond says
Nancy, can I use frozen chicken? Will cook time change?
Nancylynn says
Yes! And I would keep the time the same :).
LINDSEY B says
I am allergic to carrots. Are there any other veggies you would recommend adding?
Nancylynn says
Mushrooms would be wonderful!
Andrea says
My husband always thanks me for dinner, but I can probably count on one hand the number of times he has said he liked a dinner I made. He prefers food that clogs his arteries and I cook healthy! When I made this he actually used the words, “This is good. I like it.” This will be added to my list of things to make again!
Nancylynn says
Ahhh!! That is SO wonderful! And he is a lucky guy, Andrea! Keep up the amazing work!
MaryJo says
Thank you so much Nancylynn… going to make this today, so excited!! Love my ramen noodles ❤
Nancylynn says
Awesome! Real quick – the match stick carrots can be added at the end if you want them crunchy! I was so torn about where to put them in the directions!
MaryJo says
Just wondering if you made a stovetop version yet.. purchased the noodles and the coconut aminos so can’t wait to make… love ramen noodles
Nancylynn says
Hi!! Yes – it’s all set for you now!! Enjoy 🙂
Jennifer says
Nancylynn, thank you so much for sharing part of your beautiful and inspiring life! I pray that his school and peers continue to be a great fit. Keep on doing what your doing, Momma, because it sounds like your doing it right!
I made your Ramen Noodle recipe tonight and I just wanted to make sure I gave you a big Thank You! It was absolutely delicious!!
Nancylynn says
Thank you for your kind words, Jennifer…they really mean so much! And I am thrilled to hear the Ramen was a hit! That’s just awesome! <3
MONICA C says
No luck finding coconut aminos but found liquid aminos would that work?
Nancylynn says
Yes!
cindy witkow says
First time I found coconut aminos was at Thrive.com the online market. The membership is totally worth it and it feeds hungry people too. I always spend the $49 needed for free shipping and just wait until I need stuff. A lot of healthier and more organic options there. Also, a ton of gluten free yummies.
Amanda says
Amazon also has them!
Cathy Fitzpatrick says
Could I use soya sauce in place of the aminos?
Nancylynn says
Yes, low sodium soy sauce will work in place of coconut aminos!
Ckaralee says
Your recipe is perfect for this IP newbie and ramen lover. In fact, I wanted to give it a try tonight and found your website first. I love the way the Instant Pot under pressure locks in the flavors, and I can add less salt or no salt an it tastes great.
I’m glad you found a more healthy ramen you and your family could enjoy.
I’ve also spiralized (angel hair setting, peeled) a large russet potato and cooked those noodles just enough to eliminate the raw taste, in leftover spicy ramen broth. Very good, slightly crunchy, and I would do that again.
Another gluten free Asian noodle that I adore is the 100% buckwheat noodle. It is wonderful in a cold broth with a few drops of mustard oil. It has a great texture and taste and is very refreshing on hot summer days. Koreans call it Nang Myeon.
Nancylynn says
Thank you SO much for this note! You made my day! I will definitely look for the buckwheat noodle…do you know where I can find it?
Laura says
Does the 1 red per serving include the egg?
Nancylynn says
It does not.
Rachel says
Do you have a suggestion for making it without an instant pot?
Nancylynn says
I’ll work on this asap and post the directions – it will be super easy.
Amanda Naderer says
I would love the options without IP too!! THANK THANK THANK YOU!
Nancylynn says
Ok – I promise to get to this ASAP!
Brooke says
OMG, you made my day! I love love love Ramen and am so happy that you created this recipe. Can’t wait to try. Thanks!!
Nancylynn says
I hope you love it, Brooke! <3
Cindy Witkow says
the ramen that you buy, it has 4 ramen cakes per package. does each serving get 1 ramen cake or is it one package per person?
Nancylynn says
Each serving gets 1/2 of a cake…I measured in my yellow after it was cooked.
Courtney says
This recipe looks amazing! Just wondering if I meal prep it for lunch at work should I keep the noodles separate from the broth or should it be ok once everything is cool? You have the best recipes… Your website is probably the only way I’ve gotten through round 1 of 21 day fix, and plan to continue as long as possible!!! Please don’t ever stop!
Nancylynn says
Thank you, Courtney!! This made my morning!! I think you could do either, but I am super sensitive to mushy noodles, so I would keep them separate – maybe portioned in ziplocks? Or you could try it once with the noodles all together and see what you think, because it could be just me!