INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup image

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.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Pasta Chicken

Time 30m

Yield 2

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 13 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 477.3 mg, Sugar 2.3 g