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Senin, 26 Agustus 2019

Instant Pot Ramen

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Instant Pot ramen with chicken, ramen eggs and vegetables. So delicious and so easy to make, takes only 10 mins pressure cooking and dinner is done | rasamalaysia.com #instantpot #instantpotrecipes #ramen #dinner

Ingredients
1 lb. chicken tenders or chicken breasts
salt
ground black pepper
1 1/2 tablespoons vegetable oil
4 cups low-sodium chicken broth
2 cups water
4 eggs
3 packages ramen noodles, discard the seasonings
8 oz bok choy, stem removed and sliced into pieces
1 1/2 tablespoons soy sauce or Japanese soup base (add more to taste)
4 stalks scallion, white parts into 2-inch length and green part into rounds
black and white sesame, optional
chili oil (S&B La-Yu Chili Oil)
CLICK HERE FOR CONVERSION TOOL

Instructions
Season the chicken with salt and ground black pepper on both sides of the chicken.

Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated and hot, add the oil. Pan sear the chicken until both sides turn brown.

Add the chicken broth, water, and the white parts of the scallions. Cover the pot and select Manual and set to High pressure for 10 minutes.

Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. Slice the eggs into halves. Set aside.

When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Discard the white parts of the scallions and scoop out the chicken. Let cool and shred the chicken using two forks.

Turn to Saute mode and as soon as the soup boils, add the chicken and ramen noodles.  Make sure you push the ramen noodles down so they submerge in the soup.

Full recipe

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