Instant Pot Chicken and Spinach Ramen  

Total Time: 30 mins
Serves: 4

Ingredients

• 2 cups sliced wild or cremini mushrooms 
• 1 tbsp chopped ginger 
• 2 cloves chopped garlic 
• 2-3 tbsp red curry paste 
• 2 cups low sodium chicken broth 
• 1/4 cup coconut aminos or low sodium soy sauce 
• 2 tbsp rice vinegar 
• 2 boneless, skinless chicken breasts 
• 1 oz dried porcini mushrooms 
• 2 tbsp toasted sesame oil 
• 4 squares of brown rice ramen noodles 
• 3 cups of fresh baby spinach 
• Soft boiled eggs, chili crisp sauce, shredded carrots and green onions, for serving 

Instant Pot Version Instructions

1. Set the Instant Pot to saute mode. Stir in the mushrooms and cook for 2 minutes. Then add the ginger, garlic, and red curry paste, cooking for another minute until fragrant.
2. Pour in the chicken broth, 2 cups of water, tamari or soy sauce, rice vinegar, chicken breasts, dried porcini mushrooms, and sesame oil. Cover the Instant Pot and cook on high pressure for 8 minutes.
3. Once cooking is done, quick-release the steam. Switch back to saute mode. Shred the chicken and add the ramen noodles and spinach to the pot. Let the noodles soften for about 5 minutes.
4. Serve the soup in bowls, topping with the optional toppings like soft-boiled eggs, chili crisp, shredded carrots, or green onions.

Crockpot Version Instructions

1. Add the mushrooms, ginger, garlic, and curry paste to the crockpot. Pour in the chicken broth, 2 cups of water, tamari or soy sauce, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. Cover and cook for 4-6 hours on low or 2-3 hours on high.
2. Once the chicken is cooked, shred the chicken and stir in the ramen noodles and spinach. Let the noodles soften for 5 minutes.
3. Serve the soup in bowls, topped with any desired toppings.

Stovetop Version Instructions

1. In a large Dutch oven, add the mushrooms and cook for 2 minutes. Stir in the ginger, garlic, and curry paste, cooking for an additional minute until fragrant.
2. Pour in the chicken broth, 2 cups of water, tamari or soy sauce, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. Cover and cook for 15-20 minutes until the chicken is done.
3. Once the chicken is cooked, shred the chicken and stir in the ramen noodles and spinach. Let the noodles soften for 5 minutes.
4. Serve the soup topped with any additional toppings as desired.

Why we Recommend This Recipe:

1. Rich in Nutrients: The combination of chicken, mushrooms, and spinach provides a well-rounded mix of essential nutrients such as lean protein, fiber, vitamins, and minerals. The recipe includes iron (from spinach) and protein (from chicken and eggs).

2. Healthy Fats: The inclusion of toasted sesame oil adds heart-healthy unsaturated fats.

3. Gut Health: Ingredients like ginger, garlic, and porcini mushrooms have anti-inflammatory and antioxidant properties, which can aid digestion and support the immune system.

4. Whole Grains: Brown rice ramen noodles provide whole grains, which are higher in fiber and help with blood sugar regulation, making this a good choice for individuals looking to maintain a balanced diet.

This recipe is not only delicious but also packed with health benefits, making it ideal for anyone looking to maintain a balanced, nutrient-rich diet.

Recipe provided by Half Baked Harvest.

Nutrition Facts

• Serving: 1
• Calories: 508 kcal
• Carbohydrates: 40g
• Protein: 42g
• Fat: 20g
• Saturated Fat: 5g
• Fiber: 7g

* based off of including 1 soft boiled egg to your serving