Healthy & Easy Instant Pot Ramen: Your Gluten-Free, 21 Day Fix Approved Comfort Meal
Indulge in a steaming bowl of homemade ramen that’s not only incredibly delicious but also surprisingly healthy and entirely gluten-free! This Instant Pot Ramen Noodles soup transforms the beloved “dorm room dinner” into a wholesome, nutrient-packed meal suitable for any night of the week. Forget those chemical-laden flavor packets; our recipe focuses on fresh ingredients and rich, natural flavors. With the convenience of your Instant Pot, you’ll find yourself making this easy ramen recipe weekly, just like we do!
This guide was originally published on Feb 12, 2018, and has been updated with a brand new video, more expert tips, and enhanced details to perfect your ramen experience!
Confession: Even after years of dedicated clean eating, the nostalgic allure of ramen noodles still holds a special place in my heart. The mere thought of those comforting noodles in a savory broth can trigger an intense craving! For a long time, I thought this beloved dish was off-limits due to gluten and unhealthy ingredients, but a wonderful discovery changed everything.
That breakthrough came when one of my incredible readers introduced me to organic, gluten-free brown rice ramen noodles. It was a game-changer! I immediately ordered some, eager to recreate that cherished flavor without compromise. The result? A healthier, equally satisfying ramen that quickly became a Friday night staple in our home. My husband and son absolutely adore this recipe, and even my notoriously picky daughter enjoys the plain noodles, which is a huge win in itself!
Is This Ramen Recipe Gluten-Free? Absolutely!
Yes, this homemade ramen is proudly gluten-free! The key to this transformation lies in two main components: using gluten-free ramen noodles, typically made from brown rice or other gluten-free grains, and utilizing coconut aminos as a delicious, soy-free, and gluten-free alternative to traditional soy sauce. This combination ensures that everyone, including those with gluten sensitivities or allergies, can enjoy a comforting bowl of ramen without any worries. My family and I have been enjoying this easy ramen recipe every week, and it truly is a testament to the fact that healthy eating doesn’t mean sacrificing flavor or your favorite comfort foods.
Where to Buy Gluten-Free Ramen Noodles?
Finding the right gluten-free ramen noodles is crucial for this recipe. Initially, I used King Soba Noodles, which I primarily found online through Amazon. They offer an excellent brown rice ramen option. However, for more widespread availability and convenience, I’ve since switched to the Lotus Foods Brand of Brown Rice Ramen. These noodles are fantastic and can be easily found at many major grocery stores, including Costco, Wegmans, and Giant. Of course, you can still purchase Lotus Foods Ramen conveniently on Amazon as well. When selecting your noodles, always double-check the ingredient list to ensure they are certified gluten-free, especially if you have severe sensitivities. The texture and flavor of brown rice ramen are wonderfully close to traditional wheat noodles, making them an ideal choice for this recipe.
What Ingredients Do I Need for Instant Pot Ramen?
This Instant Pot ramen recipe stands out for its simplicity and the depth of flavor it achieves with minimal effort. The magic truly happens when quality ingredients meet the efficiency of the Instant Pot. Here’s a closer look at what you’ll need to create this comforting soup:
- Bone-in Chicken Thighs: I prefer using skinless, bone-in chicken thighs for this recipe. The bone adds incredible depth and richness to the broth, creating a more authentic and savory flavor profile. As the chicken cooks, it releases collagen and nutrients, enhancing the broth’s body and taste, reminiscent of traditionally slow-simmered ramen broths.
- Fresh Ginger and Garlic: These aromatic powerhouses are essential for building that signature ramen flavor. Sautéing fresh ginger and garlic at the beginning infuses the oil and then the broth with a warm, spicy, and incredibly fragrant base that perfectly mimics the complex notes found in your favorite ramen.
- Stock and Water: A combination of chicken stock (or vegetable stock for a vegetarian option) and water creates the perfect liquid base.
- Coconut Aminos: Our gluten-free secret weapon! Coconut aminos provide a savory, umami-rich flavor similar to soy sauce, but without the gluten or soy.
- Gluten-Free Ramen Noodle Cakes: As discussed, brown rice ramen noodles are the star for a healthy, gluten-free option.
- Fresh Vegetables: Baby bok choy, matchstick carrots, and scallions are my go-to’s, but the possibilities are endless for customization!
- Seasonings: Himalayan or sea salt to taste, and optional fresh chili paste or sriracha for a kick.
My husband’s reaction after tasting this homemade broth confirmed it – I had successfully captured that nostalgic, irresistible ramen flavor of our youth, but in a much healthier form!
Can I Substitute Boneless Chicken Breast or Thighs for this Ramen Recipe?
Absolutely, you can! While bone-in chicken thighs contribute significantly to the depth of flavor in the broth, using boneless chicken breast or thighs is perfectly fine and can even speed up cooking time. If you opt for boneless chicken, I recommend making a slight adjustment to ensure your broth remains flavorful. Instead of using a mix of stock and water, use **all broth** to compensate for the flavor that the bones would typically add. Additionally, you can reduce the Instant Pot cooking time to **15 minutes** instead of 30, as boneless chicken cooks much faster. The result will still be incredibly delicious, just with a slightly different broth profile.
Adding Fresh Veggies to Your Ramen
Incorporating fresh vegetables is a fantastic way to boost the nutritional value and add texture to your Instant Pot ramen. I often chop up some baby bok choy, which has become a new favorite green of mine. Its mild flavor and tender texture are perfect for soaking up the savory broth. If bok choy isn’t your preference, kale is an excellent substitute, though its flavor is a bit stronger. Don’t be shy about experimenting with quantities; you can add up to two cups of greens to the soup. If you’re unsure, start with one cup and adjust to your liking next time.
Beyond bok choy, matchstick carrots add a touch of sweetness and vibrant color, and scallions provide a fresh, pungent garnish. But don’t stop there! Feel free to customize your ramen with other favorite vegetables. Sliced bell peppers, sautéed mushrooms, spinach, corn, edamame, or even thinly sliced radishes can all make wonderful additions. The beauty of this recipe is its flexibility; you can truly make it your own based on what you have on hand and what you enjoy!
How to Make Instant Pot Ramen Noodles: Step-by-Step
The full, detailed recipe can be found in the recipe card below, but here’s a simplified overview and some tips to make this easy ramen recipe even more straightforward:
- Aromatic Base: Start by sautéing sesame oil, fresh grated ginger, and minced garlic in your Instant Pot. This step is crucial for building the foundational flavors of your broth. Be mindful not to burn the garlic, as it can turn bitter.
- Pressure Cook Chicken and Broth: Add your chicken (bone-in or boneless), stock, water, and coconut aminos to the pot. Seal the lid and use the “soup” or manual/pressure cook setting. The Instant Pot works wonders, extracting maximum flavor from the ingredients in a fraction of the time compared to stovetop simmering.
- Shred Chicken & Prepare Broth: Once cooked, carefully remove the chicken to cool slightly. Skim any excess fat from the broth. You can choose to strain out the ginger and garlic if you prefer a smoother broth, especially for picky eaters, but I love leaving them in for an extra burst of flavor and texture.
- Cook Noodles & Veggies: The beauty of Instant Pot ramen is that the noodles and most of the vegetables cook quickly in the hot broth after the chicken is removed. Simply add your ramen noodle cakes to the simmering broth and cover the pot (no need to repressurize) for a few minutes until they soften. Then, add your greens and carrots, stirring until they are tender-crisp.
- Assemble & Serve: Portion out the cooked noodles into bowls, then ladle the flavorful broth, chicken pieces, and veggies over them. Garnish generously with chopped scallions, a dash of fresh chili paste (or sriracha for an extra kick), and any other toppings you desire. Don’t forget a squeeze of fresh lime for brightness!
I’ve even made a fun video tutorial to guide you through each step, making this recipe accessible for everyone – even my daughter is mastering it (though she’s still warming up to the veggies!). The flexibility to adjust veggies and seasonings at the end means you can truly customize each bowl to perfection. For me, extra ginger and a generous dollop of chili paste are a must!
How to Make Perfect Ramen Eggs (Ajitama)
No bowl of ramen is complete without a perfectly jammy soft-boiled egg. Known as Ajitama in traditional ramen, these eggs add a creamy, rich element that elevates the entire dish. You can easily make these right in your Instant Pot while your broth is simmering:
- Place your eggs on a trivet in the Instant Pot with 1 cup of water.
- Cook on low pressure for exactly 3 minutes.
- Perform a quick release of pressure.
- Immediately transfer the eggs to an ice bath to stop the cooking process and prevent green rings around the yolk. This step is crucial for achieving that perfect soft, custardy yolk.
Peel them gently, slice them in half, and nestle them into your finished ramen bowl. For an even more authentic touch, consider marinating your soft-boiled eggs in a mixture of soy sauce (or coconut aminos for GF), mirin, and water for a few hours or overnight. For a more detailed guide, check out this great Instant Pot Soft Boiled Egg Tutorial with step-by-step instructions!
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Looking for More Ramen Recipes? Check out these posts:
If you’re now hooked on the delicious versatility of ramen (especially the healthy, gluten-free kind!), you’ll love exploring these other fantastic recipes:
- Healthy Chicken Ramen Noodle Stir Fry – This is one of my absolute favorite weeknight meals, packed with flavor and quick to prepare.
- Ramen Noodle Salad – A healthier, lighter version of a classic potluck favorite, perfect for warmer days.
I also frequently use gluten-free ramen noodles as a versatile side dish to complement other Asian-inspired meals, such as my:
- Asian Chicken Meatballs [21 Day Fix | Gluten-free | Dairy-free]
- Instant Pot Asian Pork Tenderloin (21 Day Fix)
- 21 Day Fix Instant Pot Asian Chicken
And for those adventurous palates, this Birria Ramen looks absolutely incredible and is next on my must-try list!
I truly hope you LOVE this Easy Ramen Recipe as much as my family and I do. It brings me so much joy to hear from you, so please don’t hesitate to share your thoughts, photos, and any creative variations you try in the comments below!
Instant Pot Ramen Noodles
Pin Recipe
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 chicken and use all stock, reducing cook time to 15 mins)
- 1/3 cup coconut aminos
- 2 gluten-free 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, for serving
- 2 soft boiled eggs for garnish
Instructions
Instant Pot Method:
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Set your Instant Pot to the “Sauté” function. Once hot, add the sesame oil. Stir in the grated ginger and minced garlic, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.
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Add the chicken thighs, stock, water, and coconut aminos to the pot. Secure the lid and ensure the venting knob is sealed. Press the “Soup” setting or “Manual/Pressure Cook” for 30 minutes (if using bone-in chicken) or 15 minutes (if using boneless chicken).
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Once cooking is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure. Carefully remove the chicken and set aside to cool. Skim any fat from the top of the broth. You can strain out the ginger and garlic if desired for a smoother broth, but they add wonderful flavor if left in.
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While the broth is still hot, add the ramen noodle cakes to the Instant Pot. Place the lid back on (without locking) or simply cover tightly. The noodles will cook and soften in the residual heat and steam in just a few minutes. As soon as the noodles are tender, remove them from the pot and divide into four serving bowls using a 1/2 measuring cup or a yellow container for portioning.
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Next, add the bok choy greens and shredded carrots to the hot broth. If the broth has cooled too much, you can turn the Instant Pot back to “Sauté” mode and stir the vegetables until they are softened to your preference (or cook on Manual/Pressure Cook for 0 minutes if you prefer them very tender).
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Shred the cooled chicken (it should fall right off the bone) and add the pieces back into the pot with the vegetables. Taste the broth and season with Himalayan or sea salt (I usually add about 1/2 tsp) and extra ginger if you’re a ginger enthusiast like me!
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Ladle approximately 1 3/4 cups of the hot soup over each bowl of noodles. Garnish generously with chopped scallions, a dash of fresh chili paste (or sriracha), and a perfectly soft-boiled egg, if desired. Serve immediately and enjoy!
Stovetop Method:
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In a large Dutch oven or pot, heat the sesame oil over medium-low heat. Stir in the minced garlic and grated ginger, sautéing for about a minute until fragrant, taking care not to burn the garlic.
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Add the chicken, stock, carrots, water, and coconut aminos to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for approximately 45 minutes, or until the chicken is fork-tender and easily falls off the bone.
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Remove the chicken and set aside to cool slightly. Skim any excess fat from the top of the broth. You can strain the ginger and garlic from the broth if preferred, especially for very sensitive palates, or leave them in for added flavor.
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Return the broth to a gentle boil. Add the ramen noodle cakes to the boiling broth. The noodles will cook quickly, typically in just a few minutes. As soon as they are soft, remove them from the pot and divide into four serving bowls using a 1/2 measuring cup or yellow container for portion control.
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Add the bok choy greens to the pot and stir until they wilt, which should only take a minute or two in the hot broth.
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Shred the cooled chicken from the bones and add the pieces back into the pot with the wilted greens. Taste the broth and season with Himalayan or sea salt (I use about 1/2 tsp) and additional ginger, if desired.
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Scoop 1 3/4 cups of the flavorful soup over each bowl of noodles. Garnish with fresh scallions, a dash of chili paste or sriracha, and a soft-boiled egg if you wish. Serve piping hot!
Video Guide
Notes
21 Day Fix Containers: Per serving, this recipe breaks down to approximately 1 YELLOW (for noodles), 1 RED (for chicken), 1/2-1 GREEN (depending on the amount of vegetables used), and 1 TSP (for sesame oil).
WW Link for Personal Points: For our Weight Watchers members, calculate your personal points easily by using this direct link: Instant Pot Ramen Noodles
Nutrition Information