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Chicken Ramen Instant Pot {Gluten Free | Dairy Free}

Chicken Ramen Instant Pot

Chicken Ramen Instant Pot {Gluten Free | Dairy Free}

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I absolutely adore chicken ramen in the instant pot! It’s the perfect “soup” for a chilly fall day or just for a busy weeknight. The Instant Pot keeps this meal simple! While you can cook noodles in the Instant Pot, I still prefer to cook noodles separately on the stove, so they don’t overcook! *I’m a perfectionist!

This is also the P E R F E C T meal for when you or someone in your family isn’t feeling well. Load them up on good quality bone broth, comfort noodles, protein, and easy to digest foods! Like many other recipes we have, it’s #glutenfree and #dairyfree. So all of the flavor, none of the junk!

Some recommendations for this Chicken Ramen

  • Feel free to sub the bok choy for spinach or kale.
  • Use homemade bone broth.
  • This recipe is super easy to double and triple for a bigger batch.
  • I use brown rice noodles from Lotus Foods!
  • Favorite coconut aminos that I use is from Big Tree Farms

If you make this recipe, tag us on Instagram and Facebook @nuvitruwellness, so we can see your beautiful creation! P.S. If you are looking for my Asian flavor, head over to our Quick Beef Asian Bowl! It’s another weeknight easy meal.

Chicken Ramen Instant Pot

Chicken Ramen Instant Pot

Prep Time15 minutes
Cook Time25 minutes
Course: Main Dish
Cuisine: Chinese
Servings: 4 People


  • 1 Tbsp Avocado Oil
  • 3-4 Chicken Breasts
  • 4 1/2 Cups Bone Broth
  • 2 Limes (Juice)
  • 4 Tbsp Coconut Aminos
  • 2 Tsp Fish Oil
  • 1 Bok Choy, Medium Chopped
  • Salt and Pepper To Taste
  • 1/4 Cup Green Onions Chopped
  • 4 Hardboiled Eggs
  • Sesame Seeds Optional, Topping
  • Toasted Sesame Oil Optional, Topping
  • 4 Packets Brown Rice Ramen Noodles


  • Chop the chicken breast into small pieces.
  • Put Instant Pot on sautée mode and place avocado oil in the IP and the chicken breast.
  • Stir the chicken breast and let it brown on all sides.
  • Turn off the Instant Pot when the chicken browned. Add the rest of the ingredients in the instant pot, except green onions, eggs, sesame seeds, and sesame oil.
  • Cook on high pressure for 25 minutes.
  • While the soup is cooking, on the stove boil a pot of water and cook ramen noodles separately. Follow directions on package.
  • Vent the Instant Pot when it's finished.
  • To make the bowl, put the cooked ramen noodles in the bowl, fill it with the soup that is inside the Instant Pot, and use toppings of the hardboiled eggs, green onions, sesame seeds, and toasted sesame oil. Enjoy!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).