Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl
The ultimate comfort food, this Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl delivers a delicious and nourishing experience with every slurp. Tender chicken, fresh spinach, and savory broth come together in a satisfying meal that’s perfect for busy weeknights. You’ll crave it again and again!
Equipment
- Cutting Board
- Wooden Spoon
- Chef's Knife
- Instant Pot
Ingredients
- 1 tablespoon ginger fresh, minced
- 2 cloves garlic minced
- 4 cups chicken broth low-sodium
- 2 tablespoons soy sauce low-sodium
- 1/4 cup rice vinegar
- 1 teaspoon curry powder
- 8 to 12 ounces boneless and skinless chicken breasts diced into 1 inch cubes
- 1 cup mushrooms fresh, sliced
- 1 tablespoon sesame oil
- 1 pack ramen noodle pack seasoning packet discarded
- 3 cups baby spinach fresh
- 1/4 cup carrots shredded
- 1/4 cup green onions chopped
- 1 pepper jalapeno sliced into thin rings
- 2 tablespoons cilantro fresh, chopped
Instructions
- Set the Instant Pot to the manual setting.
- Stir together the ginger, garlic, chicken broth, soy sauce, rice vinegar, curry powder, chicken, mushrooms, and sesame oil.
- Set the pressure to high and the timer to 10 minutes.
- Place the lid on the pot and make sure the valve is sealed.
- Once the 10 minutes is up, manually release the steam and remove the lid.
- Stir in the ramen noodles and spinach.
- Set the lid on the pot and let sit in the hot broth for about 5 to 8 minutes or until the noodles are soft and spinach has wilted.
- Ladle into serving bowls.
- Top each bowl with the carrots, green onions, jalapeno, and cilantro.
- Serve hot.
Notes
No extra tips available.