Instant Pot Thai Peanut Chicken Ramen

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This Thai peanut chicken ramen is made in under an hour entirely in the instant pot and is amazing loaded up with all your favorite ramen toppings!

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 373kcal

6 cups chicken broth
4 tablespoons red curry paste
1/4 cup creamy peanut butter
1/4 cup low-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce (optional)
1 tablespoon light brown sugar
1 tablespoon grated fresh ginger
3 medium cloves garlic, minced
1 lb boneless skinless chicken breasts (about 2 medium breasts)
8 oz button mushrooms, diced into 1/4-in pieces
1 large sweet pepper, diced into 1/2-in cubes
1 cup matchstick carrots
2 cups firmly-packed baby spinach or kale
6 oz instant ramen noodles (two packages - discard the spice packets)
Salt and pepper to taste
Optional ramen toppings: soft-boiled eggs, sliced scallion, fresh cilantro, chopped peanuts, lime wedges, sesame oil, and sweet chili sauce

Add chicken broth, curry paste, peanut butter, soy sauce, fish sauce, oyster sauce, brown sugar, garlic, and ginger to a 4-qt instant pot. Whisk well until combined, then add chicken, mushrooms, sweet pepper, and carrots.
Lock lid into place on instant pot and close steam vent. Cook on high pressure 8 minutes, then quick-release steam.
Remove lid and use a tongs to remove chicken breasts and place on a cutting board. Add spinach and ramen noodles to instant pot and stir well until submerged in liquid. Place lid back on instant pot and allow to sit for 2 minutes for noodles to cook.
Meanwhile, use two forks to shred chicken. Remove lid from instant pot and stir chicken into ramen. Season ramen with salt and pepper to taste if needed.
Ladle ramen into serving bowls and top with suggested ramen toppings if desired. Enjoy!

Storing Instructions

Store ramen in refrigerator up to 6 days.