Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

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.

INGRIDIENT

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)

DIRECTION

Step: 1

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.

Step: 2

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 3 minutes. Unlock and remove the lid.

Step: 3

Ladle into bowls and top with chopped scallions.