Best Ramen Bowl


  • 4 eggs
  • 2 tbsp soy sauce
  • 2 tbsp rice wine
  • 1/3 cup Water
  • 1 tbsp toasted sesame oil
  • 1 onion
  • 4 oz shiitake mushrooms
  • 4 cloves garlic
  • 1 tbsp grated ginger root
  • 4 cups low-sodium chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 lb boneless
  • 14 oz fresh ramen
  • 1 cup spinach leaves
  • Soy sauce eggs
  • sesame seeds
  • Lime wedges
  • chopped cilantro
  • Add one cup of water to the pot, followed by the steam rack. Place 4 eggs on the rack, then secure the lid, making sure the vent is closed.
  • Use the Pressure Cook or Manual and +/- keys to set the Instant Pot for 3 minutes for very soft eggs or up to 5 minutes for firmer eggs. When the time is up, quick-release the pressure.
  • Remove the eggs to a bowl filled with ice water for 5 minutes, then gently peel.
  • Mix soy sauce, rice wine and water in a 1 quart plastic bag. Put eggs in bag and seal, removing as much air as possible so eggs are covered with sauce. Allow to marinate 1 hour (or up to overnight in the refrigerator).
  • Remove rack and discard cooking water.
  • Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When oil gets hot add quartered onion to the pot and allow to cook, undisturbed, for 5-6 minutes until lightly charred.
  • Add mushrooms and cook and stir for 2 minutes. Add garlic and ginger and cook for an additional 1 minute.
  • Add warmed broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add remaining Pot Mixture ingredients and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and shred.
  • Add noodles to the broth mixture and cook according to package directions.
  • Add spinach and shredded chicken. Serve immediately with toppings of your choice.
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