Instant Pot Chicken Wing Ramen Recipe

Instant Pot Chicken Wing Ramen Recipe

How To Make Instant Pot Chicken Wing Ramen

Savor a delicious and rich bowl of chicken wing ramen made in an Instant Pot, with chicken stock, soy sauce, mirin vinegar, egg noodles, and eggs.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • lbschicken wings,(about 4 to 6 cups) leftover cooked
  • 4cupschicken stock,low-sodium
  • 1cupwater
  • 2tbspsoy sauce
  • 2tbspmirin rice wine vinegar
  • ½tspsugar
  • 4largeeggs
  • 7.1ozfresh egg noodles,(1 package) or 2 packages instant ramen, seasoning packets discarded
  • 2scallions,thinly sliced


  1. Pick the meat and skin from the cooked wing bones. Set the meat aside.

  2. In the Instant Pot insert, add the skin, bones, chicken stock, and water.

  3. Lock the lid, and make sure the pressure release valve is set to seal.

  4. Select Cook on Manual/Pressure at High pressure for 30 minutes.

  5. Release the pressure by using the quick-release valve. Unlock the lid.

  6. Use a skimmer or slotted spoon to remove the bones and skin from the stock.

  7. Discard the solids.

  8. If the broth is especially greasy, skim the fat off with a large metal cooking spoon, but a little grease is fine.

  9. Add the soy sauce, mirin, and sugar to the pot.

  10. At this stage, the eggs can be cooked in 1 of 2 ways.

  11. One way is to put the whole eggs (shell and all) into the stock. Lock the lid, and make sure the pressure release valve is set to seal.

  12. Cook on Manual/Pressure at High pressure for 2 minutes.

  13. As the eggs cook, prepare an ice water bath in a small bowl.

  14. When the Instant Pot beeps, release the pressure using the quick-release valve.

  15. Use a skimmer or slotted spoon to lift the eggs from the pot.

  16. Plunge them into the ice water. (They’ll be a tad greasy, but they’ll be peeled soon anyway.)

  17. Add the noodles and reserved meat to the Instant Pot.

  18. Leave the lid off, switch to the Sauté setting, and cook for 2 minutes, or until the noodles are cooked through.

  19. As the ramen cooks, peel the eggs. Set aside.

  20. Taste the broth. It may need more salt or soy sauce, depending on how seasoned the leftover wings were.

  21. Season as needed.

  22. Divide the broth, meat, and noodles between bowls.

  23. Halve the eggs and nestle the halves in the broth. They should warm from the heat of the broth.

  24. Garnish with scallions and serve.

Recipe Notes

  • If there are fresh wing tips from breaking down own chicken wings, save them to add to the soup. The 4 cups of wings is a rough guideline—the more added, the better and meatier the ramen will be. If the idea of cooking the eggs in broth isn’t for you, the eggs can be steamed or cooked on the stovetop.
  • As an alternative way of cooking the egg, the jammy eggs can be cooked on the stove as the stock cooks.


  • Calories: 637.72kcal
  • Fat: 31.24g
  • Saturated Fat: 9.41g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 13.96g
  • Polyunsaturated Fat: 6.85g
  • Carbohydrates: 37.85g
  • Fiber: 0.26g
  • Sugar: 4.71g
  • Protein: 48.61g
  • Cholesterol: 418.74mg
  • Sodium: 1013.33mg
  • Calcium: 71.73mg
  • Potassium: 784.81mg
  • Iron: 4.08mg
  • Vitamin A: 108.50µg
  • Vitamin C: 1.89mg
Want to share your experience making this Instant Pot Chicken Wing Ramen Recipe? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!