Name: Instant Pot Chicken Wing Ramen Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1½ lbs chicken wings; 4 cups chicken stock; 1 cup water; 2 tbsp soy sauce; 2 tbsp mirin rice wine vinegar; ½ tsp sugar; 4 large eggs; 7.1 oz fresh egg noodles; 2 Scallions

Delve into a comforting bowl of Instant Pot chicken wing ramen, where tender chicken mingles with flavorful broth, fresh noodles, and perfectly cooked eggs. This recipe is an ideal fusion of convenience and taste, bringing the warmth and complexity of traditional ramen to your table with ease.

Photos of Instant Pot Chicken Wing Ramen Recipe

If you're unfamiliar with mirin rice wine vinegar, it's a sweet, tangy rice wine essential in Japanese cuisine, adding depth to the broth. Fresh egg noodles are different from dried ones, providing a chewier texture. Ensure you get these specialty ingredients for an authentic ramen experience.

Ingredients for Instant Pot Chicken Wing Ramen

Chicken wings: Provides the essential meat and skin for the broth.

Chicken stock: Forms the base of the rich ramen broth.

Water: Dilutes the broth to the right consistency.

Soy sauce: Adds a savory umami flavor.

Mirin rice wine vinegar: Imparts a sweet and tangy note.

Sugar: Balances the flavors with a hint of sweetness.

Eggs: Soft-boiled eggs that enrich the ramen with their creamy yolks.

Fresh egg noodles: Brings chewiness and texture to the dish.

Scallions: Garnishes the ramen with a fresh, onion-like taste.

One reader, Al Escobar says:

This instant pot chicken wing ramen recipe is a game-changer! The broth is rich and flavorful, and the chicken wings add a delicious depth. Quick and easy to make, it’s perfect for a cozy night in. The eggs and scallions are the perfect finishing touch. Highly recommend!

Al Escobar

Techniques Required for Instant Pot Chicken Wing Ramen

How to pick the meat and skin from chicken wings: Use your hands or a small knife to carefully separate the meat and skin from the bones of the cooked chicken wings. Set the meat aside for later use.

How to use an Instant Pot: Familiarize yourself with the Instant Pot functions, such as locking the lid, setting the pressure release valve to seal, and selecting manual/pressure cooking settings.

How to release pressure from an Instant Pot: Use the quick-release valve to release the pressure quickly after cooking. Be cautious of the steam.

How to skim fat from broth: Use a large metal cooking spoon to remove excess grease from the surface of the broth. A little grease is acceptable, but too much can make the broth overly oily.

How to prepare an ice water bath: Fill a small bowl with ice and water to create an ice water bath. This will be used to cool the eggs quickly after cooking.

How to cook eggs in an Instant Pot: Place whole eggs (with shells) into the stock, lock the lid, and set the pressure release valve to seal. Cook on manual/pressure at high pressure for 2 minutes.

How to peel eggs: After cooking and cooling the eggs in an ice water bath, gently tap the eggs on a hard surface to crack the shells. Peel the shells off carefully.

How to use the sauté setting on an Instant Pot: Switch the Instant Pot to the sauté setting to cook the noodles and meat for a few minutes until the noodles are cooked through.

How to taste and season broth: Taste the broth and adjust the seasoning with salt or soy sauce as needed, depending on the flavor of the leftover wings.

How to halve eggs: Use a sharp knife to cut the peeled eggs in half lengthwise before adding them to the ramen bowls.

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

Serves:

Ingredients

1½lbschicken 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

Instructions

Pick the meat and skin from the cooked wing bones. Set the meat aside.
In the Instant Pot insert, add the skin, bones, chicken stock, and water.
Lock the lid, and make sure the pressure release valve is set to seal.
Select Cook on Manual/Pressure at High pressure for 30 minutes.
Release the pressure by using the quick-release valve. Unlock the lid.
Use a skimmer or slotted spoon to remove the bones and skin from the stock.
Discard the solids.
If the broth is especially greasy, skim the fat off with a large metal cooking spoon, but a little grease is fine.
Add the soy sauce, mirin, and sugar to the pot.
At this stage, the eggs can be cooked in 1 of 2 ways.
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.
Cook on Manual/Pressure at High pressure for 2 minutes.
As the eggs cook, prepare an ice water bath in a small bowl.
When the Instant Pot beeps, release the pressure using the quick-release valve.
Use a skimmer or slotted spoon to lift the eggs from the pot.
Plunge them into the ice water. (They’ll be a tad greasy, but they’ll be peeled soon anyway.)
Add the noodles and reserved meat to the Instant Pot.
Leave the lid off, switch to the Sauté setting, and cook for 2 minutes, or until the noodles are cooked through.
As the ramen cooks, peel the eggs. Set aside.
Taste the broth. It may need more salt or soy sauce, depending on how seasoned the leftover wings were.
Season as needed.
Divide the broth, meat, and noodles between bowls.
Halve the eggs and nestle the halves in the broth. They should warm from the heat of the broth.
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.

Nutrition

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

Helpful Technique Tip for Instant Pot Chicken Wing Ramen

For a richer and more flavorful broth, roast the chicken wings in the oven at 400°F for about 20 minutes before adding them to the instant pot. This will caramelize the skin and deepen the flavor of your ramen.

Time-Saving Tips for Making Instant Pot Chicken Wing Ramen

Use pre-cooked chicken wings: Save time by using pre-cooked chicken wings from the store. This eliminates the need to cook and pick the meat from the bones.

Instant ramen noodles: Substitute fresh egg noodles with instant ramen noodles. They cook faster and are readily available.

Pre-made broth: Use pre-made chicken broth instead of making it from scratch. This cuts down on the cooking time significantly.

Quick-cook eggs: Boil the eggs separately on the stovetop while the broth is cooking in the Instant Pot. This allows you to multitask efficiently.

Substitute Ingredients For Instant Pot Chicken Wing Ramen Recipe

chicken wings - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile, making them a suitable replacement.
chicken stock - Substitute with vegetable stock: Vegetable stock provides a similar depth of flavor and is a good option for vegetarians.
water - Substitute with unsalted chicken broth: Unsalted chicken broth adds more flavor compared to plain water.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.
mirin rice wine vinegar - Substitute with dry sherry: Dry sherry provides a similar sweetness and acidity.
sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile.
eggs - Substitute with tofu: Tofu can be used as a protein-rich alternative for those avoiding eggs.
fresh egg noodles - Substitute with rice noodles: Rice noodles are a gluten-free option that works well in ramen dishes.
scallions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

Presenting Your Instant Pot Chicken Wing Ramen

Use a deep, elegant bowl: Select a deep, minimalist bowl to showcase the ramen and its vibrant ingredients. The depth will help contain the broth and keep the presentation clean.
Arrange the noodles neatly: Place the fresh egg noodles in the center of the bowl in a neat, circular mound. This will create a focal point and make the dish visually appealing.
Layer the chicken meat artfully: Arrange the chicken meat around the noodles in a fan-like pattern. This not only looks beautiful but also ensures that each bite has a bit of chicken.
Pour the broth carefully: Gently ladle the broth around the noodles and chicken, ensuring it doesn't disturb the arrangement. The clear, rich chicken stock should be visible and inviting.
Add the eggs with precision: Slice the eggs in half and place them yolk-side up on top of the noodles. The vibrant yellow yolk should be prominently displayed.
Garnish with scallions: Finely slice the scallions and sprinkle them over the dish. The green color adds a fresh contrast to the rich tones of the broth and chicken.
Finish with a touch of oil: Drizzle a few drops of sesame oil or chili oil around the broth for an extra layer of flavor and a glossy finish.
Serve with precision: Ensure that the bowl is clean and free of drips. Serve the dish immediately to maintain the perfect temperature and texture of the ramen.

Essential Tools for Making Instant Pot Chicken Wing Ramen

Instant Pot: A multi-functional pressure cooker used to cook the broth and eggs quickly and efficiently.
Skimmer or slotted spoon: Used to remove bones, skin, and eggs from the broth.
Large metal cooking spoon: Useful for skimming fat off the top of the broth.
Small bowl: Needed to prepare an ice water bath for cooling the eggs.
Knife: For halving the cooked eggs before serving.
Cutting board: Provides a surface for cutting and preparing ingredients like scallions.
Measuring cups: Used to measure out the chicken stock, water, and other liquid ingredients.
Measuring spoons: For accurately measuring soy sauce, mirin, and sugar.
Tongs: Handy for picking up and handling hot ingredients.
Serving bowls: For dividing and serving the finished ramen.
Chopsticks or fork: For eating the ramen.

Storing and Freezing Instant Pot Chicken Wing Ramen

Let the ramen cool completely before storing or freezing.
To store in the refrigerator, transfer the ramen to an airtight container and keep it in the fridge for up to 3-4 days.
When ready to eat, reheat the ramen in a pot on the stove over medium heat until it's heated through. You may need to add a little extra chicken stock or water to loosen the broth.
For longer storage, you can freeze the ramen:
- Divide the ramen into individual portions in freezer-safe containers or bags.
- If using containers, leave some space at the top for expansion during freezing.
- If using freezer bags, remove as much air as possible before sealing.
- Label the containers or bags with the date and contents.
- Freeze the ramen for up to 2-3 months.
To reheat frozen ramen, transfer it to the refrigerator to thaw overnight.
Once thawed, reheat the ramen in a pot on the stove over medium heat until it's heated through. You may need to add a little extra chicken stock or water to loosen the broth.
Note: The noodles may become slightly softer after freezing and reheating, but the flavor of the ramen will still be delicious.

How To Reheat Leftover Chicken Wing Ramen

Reheat the broth in a pot on the stove over medium heat until it comes to a simmer. This will help to revive the flavors and ensure that the broth is hot enough to warm up the other ingredients.
If you have stored the noodles separately, add them to the simmering broth and cook for a minute or two until they are heated through. If the noodles were stored with the broth, they may become slightly overcooked when reheated, but they will still be delicious.
Add the chicken meat to the pot and stir gently until it is warmed through. Be careful not to overcook the meat, as it may become tough.
If you have any leftover eggs, you can slice them in half and add them to the pot as well. The heat from the broth will warm them up quickly.
Taste the broth and adjust the seasoning if needed. You may want to add a splash of soy sauce or a pinch of salt to brighten up the flavors.
If the broth seems too thick, you can thin it out with a little water or chicken stock. If it seems too thin, let it simmer for a few minutes to reduce and concentrate the flavors.
Ladle the hot ramen into bowls and garnish with sliced scallions or other fresh herbs. You can also add a drizzle of sesame oil or chili oil for extra flavor and aroma.
If you prefer a crispy texture, you can reheat the chicken skin separately in a skillet over medium-high heat until it is crisp and golden brown. Crumble the crispy skin over the top of each bowl of ramen for a delicious crunch.

Interesting Fact About Instant Pot Chicken Wing Ramen

A unique aspect of this instant pot chicken wing ramen recipe is that it utilizes the chicken skin and bones to create a rich and flavorful broth. This method not only maximizes the use of the chicken wings, but also enhances the depth of flavor in the ramen.

Is Making Instant Pot Chicken Wing Ramen Cost-Effective?

This instant pot chicken wing ramen recipe is quite cost-effective for a household. The main ingredients like chicken wings, chicken stock, and fresh egg noodles are relatively affordable. The use of soy sauce and mirin adds depth without breaking the bank. For a household of 4, the approximate cost is around $15-$20 USD. Overall Verdict: 8/10.

Is This Ramen Recipe Healthy or Unhealthy?

This instant pot chicken wing ramen recipe has both healthy and unhealthy aspects. On the positive side:

Chicken wings provide a good source of protein
The broth is made from chicken stock, which can be nutrient-rich
Eggs are a nutritious addition, offering protein and various vitamins and minerals
Scallions add a pop of color and a hint of vegetables

However, there are some less healthy elements:

The chicken skin and fat from the wings can make the broth quite greasy
Soy sauce and mirin contribute to a high sodium content
The recipe lacks a significant amount of vegetables, which are essential for a balanced meal
Depending on the type of noodles used, they may be high in refined carbohydrates

To make this recipe healthier, consider the following tweaks:

Remove the chicken skin before cooking to reduce the fat content
Opt for low-sodium soy sauce or use less of it to control salt intake
Add more vegetables to the broth, such as carrots, bok choy, or mushrooms, to increase fiber and nutrient density
Choose whole grain or vegetable-based noodles instead of refined egg noodles for a more wholesome option
Reduce the number of egg yolks used to limit cholesterol, or use just egg whites for a leaner protein boost

By making these adjustments, you can transform this tasty ramen dish into a more balanced and nourishing meal that still satisfies your cravings for comfort food.

Editor's Opinion on This Instant Pot Ramen Recipe

This instant pot chicken wing ramen recipe is a delightful fusion of convenience and flavor. The use of chicken wings adds a rich, savory depth to the broth, while the soy sauce and mirin provide a balanced umami profile. Cooking the eggs in the broth is a clever touch, ensuring they absorb the flavors. Fresh egg noodles elevate the dish, making it hearty and satisfying. The process is straightforward, yet the result is a complex, comforting bowl of ramen. Garnishing with scallions adds a fresh, vibrant finish. Overall, it's a well-rounded, delicious recipe perfect for a quick yet gourmet meal.

Enhance Your Instant Pot Chicken Wing Ramen Recipe with These Unique Side Dishes:

Crispy Tempura Vegetables: Imagine a delightful crunch accompanying your instant pot chicken wing ramen. Crispy tempura vegetables offer a perfect contrast with their light, airy batter and the fresh taste of vegetables. The combination of textures will elevate your meal to a new level of satisfaction.

Spicy Kimchi: Add a burst of flavor and a touch of heat with spicy kimchi. This fermented cabbage dish brings a tangy, spicy kick that complements the savory richness of the ramen broth. It's a match made in culinary heaven that will leave your taste buds dancing.

Steamed Pork Buns: For a heartier side, consider steamed pork buns. These fluffy, pillowy buns filled with savory pork are a delightful addition to your ramen meal. The soft texture and rich filling provide a satisfying contrast to the broth and noodles.

Seaweed Salad: Bring a touch of the ocean to your table with a refreshing seaweed salad. The crisp, slightly salty seaweed paired with a light sesame dressing offers a refreshing counterpoint to the warm, comforting ramen. It's a light and healthy side that enhances the overall dining experience.

Mango Mochi: End your meal on a sweet note with mango mochi. These chewy rice cakes filled with sweet, juicy mango provide a delightful contrast to the savory ramen. The tropical flavor and unique texture make for a memorable finish to your meal.

Similar Recipes to Instant Pot Chicken Wing Ramen

Spicy Miso Ramen: Dive into a bowl of spicy miso ramen that packs a punch with its rich, umami broth and tender noodles. Topped with a soft-boiled egg, scallions, and a sprinkle of sesame seeds, this dish is a flavor explosion waiting to happen.

Teriyaki Chicken Ramen: Experience the sweet and savory delight of teriyaki chicken ramen. Juicy chicken thighs marinated in teriyaki sauce are paired with ramen noodles and a rich chicken broth, garnished with bok choy and carrots for a satisfying meal.

Pork Belly Ramen: Indulge in the decadence of pork belly ramen. Slow-cooked pork belly melts in your mouth, complemented by a deeply flavorful broth and chewy noodles. Top it off with nori, bamboo shoots, and a perfectly cooked egg.

Vegetarian Ramen: Savor the wholesome goodness of vegetarian ramen. This broth is infused with miso and soy sauce, and brimming with fresh vegetables like mushrooms, spinach, and corn. A soft-boiled egg and a sprinkle of sesame seeds complete this nourishing bowl.

Shrimp Tempura Ramen: Treat yourself to the crispy and succulent shrimp tempura ramen. Golden-fried shrimp tempura sits atop a bed of ramen noodles in a light yet flavorful broth. Garnished with scallions and a dash of chili oil, this dish is a delightful fusion of textures and flavors.

Perfect Appetizers and Desserts for Instant Pot Chicken Wing Ramen

Appetizers:

Stuffed Mushrooms: Elevate your meal with these delectable Stuffed Mushrooms. Imagine plump mushroom caps filled with a savory mixture of cream cheese, garlic, and herbs. The creamy filling is perfectly balanced with the earthy flavor of the mushrooms, creating a harmonious bite. A sprinkle of Parmesan cheese on top adds a delightful crunch and a touch of umami. These bite-sized delights are baked to golden perfection, making them an irresistible start to any meal.

Shrimp Cocktail: Kick off your dining experience with a classic Shrimp Cocktail. Succulent shrimp are poached to tender perfection and served chilled, accompanied by a zesty cocktail sauce. The sauce, a blend of ketchup, horseradish, and a hint of lemon juice, provides a spicy and tangy contrast to the sweet, briny shrimp. Garnish with a wedge of lemon and a sprig of parsley for a touch of elegance. This timeless appetizer is sure to impress and whet your guests' appetites.

Desserts:

Chocolate Lava Cake: Imagine a warm, molten chocolate center enveloped by a tender, cake exterior. This dessert is a symphony of textures and flavors, perfect for those who crave a rich, decadent treat. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolatey goodness. A sprinkle of powdered sugar or a few fresh berries can add a touch of elegance and a burst of freshness.

Lemon Meringue Pie: This classic dessert features a tangy lemon curd filling nestled in a buttery, flaky crust. The crowning glory is a cloud of toasted meringue, which adds a light, airy contrast to the rich, zesty filling. Each bite is a delightful balance of sweet and tart, with a satisfying crunch from the crust. Garnish with a few lemon zest curls or a sprinkle of crushed graham crackers for an extra layer of flavor and texture.

Why trust this Instant Pot Chicken Wing Ramen Recipe:

This instant pot chicken wing ramen recipe is a must-try for any ramen lover. The chicken wings add a rich, savory depth to the broth, while the soy sauce and mirin provide a perfect balance of umami and sweetness. Cooking the eggs in the broth ensures they absorb all the delicious flavors. Plus, using an instant pot makes this recipe quick and easy, perfect for busy weeknights. Trust this recipe for a comforting, restaurant-quality ramen at home.

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!

FAQ:

How do I make sure the eggs are perfectly cooked?

I find that cooking the eggs in the Instant Pot for 2 minutes at high pressure, followed by a quick release and an ice water bath, gives them a nice soft-boiled texture. If you prefer them a bit firmer, you can leave them in the ice water bath for a bit longer.

Can I use dried noodles instead of fresh egg noodles?

Absolutely! If you’re using dried noodles, just follow the package instructions for cooking time. You might need to adjust the sauté time in the Instant Pot accordingly.

What if I don’t have mirin rice wine vinegar?

No worries! You can substitute mirin with a mix of rice vinegar and a bit of sugar. For this recipe, use 2 tablespoons of rice vinegar and add an extra ½ teaspoon of sugar.

How can I make the broth less greasy?

If the broth is too greasy for your liking, you can skim off the fat with a large metal spoon. Just be careful not to remove too much, as a little bit of grease adds to the flavor and richness of the ramen.

Can I add other toppings to the ramen?

Of course! Feel free to get creative with your toppings. Some great additions include sliced mushrooms, corn, bamboo shoots, or even a sprinkle of sesame seeds. Customize it to your taste!