Description
I’ve loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into “to go” containers for weekday lunches.
Ingredients
- 6 cups water
- 2 (3 ounce) packages chicken-flavored ramen noodles with seasoning packets
- ½ cup chopped fresh asparagus
- ½ cup chopped cooked chicken
- ¼ cup frozen peas
- 6 baby carrots, finely chopped
- 4 mushrooms, sliced
- 1 tablespoon sesame oil
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 tablespoon chopped scallions (Optional)
Instructions
- Combine water
- ramen
- seasoning packets
- asparagus
- cooked chicken
- frozen peas
- carrots
- mushrooms
- sesame oil
- and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 3 minutes. Unlock and remove the lid.
- Ladle into bowls and top with chopped scallions.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 2