Introduction
If you’re craving a warm and comforting bowl of soup that is both delicious and gluten-free, look no further than this gluten free Asian chicken ramen soup in the Instant Pot! This recipe combines the rich flavors of traditional ramen with the convenience of modern cooking. With tender chicken, savory broth, and perfectly cooked gluten-free noodles, this dish will surely become a family favorite.
Whether you’re looking for a quick weeknight dinner or a cozy meal on a chilly weekend, this Instant Pot ramen soup is the perfect solution. The pressure cooker allows the flavors to meld beautifully in a fraction of the time it takes to make traditional ramen. Let’s dive into how you can prepare this delectable dish with ease!
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons soy sauce (gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 cups gluten-free ramen noodles
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach
- 2 green onions, sliced
- 1 carrot, julienned
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Red pepper flakes (optional)
Instructions
- Start by turning on your Instant Pot and selecting the “Sauté” mode. Add sesame oil, then sauté the minced garlic and ginger for about 1 minute until fragrant.
- Add the chicken thighs to the pot, browning them slightly on both sides for about 3-4 minutes.
- Pour in the chicken broth and water, then stir in the soy sauce. Ensure the chicken is submerged in the liquid.
- Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to venting to release any remaining steam.
- Remove the chicken thighs and shred them using two forks. Return the shredded chicken back to the pot.
- Add the sliced shiitake mushrooms, julienned carrots, and gluten-free ramen noodles to the soup. Stir well.
- Close the lid again and cook on high pressure for an additional 3 minutes.
- Once the cooking time is complete, perform a quick release of the pressure. Open the lid and stir in the baby spinach until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with sliced green onions and fresh cilantro if desired.
- If you like a bit of heat, sprinkle red pepper flakes on top before serving.
Why Choose Gluten Free Ramen?
Gluten-free ramen noodles are a fantastic alternative to traditional wheat noodles, allowing those with gluten sensitivities to enjoy a classic dish without compromise. Made from rice, buckwheat, or other gluten-free grains, these noodles provide a similar texture and flavor profile, ensuring that your ramen experience remains authentic and satisfying.
Additionally, preparing this gluten free Asian chicken ramen soup in the Instant Pot not only saves time but also enhances the flavors. The pressure cooking method ensures that every ingredient infuses into the broth, creating a rich and hearty soup that warms you from the inside out.
Variations and Additions
While this recipe is delicious as is, feel free to customize it to suit your taste preferences. Here are a few ideas for variations:
- Add more vegetables: Consider adding bell peppers, bok choy, or snap peas for extra crunch and nutrition.
- Protein swaps: If chicken isn’t your thing, try using tofu for a vegetarian option or beef for a heartier version.
- Spice it up: If you enjoy spicy food, add sliced jalapeños or a splash of sriracha to the broth.
- Herb infusions: Experiment with different herbs like basil or mint to add a unique twist to your ramen soup.
Storing and Reheating
This gluten free Asian chicken ramen soup is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, you may want to add a little extra broth or water as the noodles can absorb liquid over time.
To reheat, simply warm it on the stove over medium heat until heated through, or use the microwave in short intervals, stirring occasionally.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes, this ramen soup can be made ahead of time and stored in the refrigerator. Just be mindful that the noodles may soften as they sit in the broth.
2. What can I use instead of chicken broth?
You can substitute vegetable broth for a vegetarian version or even use homemade broth if you have it on hand.
3. Are there gluten-free options for ramen noodles?
Yes, many brands offer gluten-free ramen noodles made from rice or other gluten-free grains. Always check the labels to ensure they meet your dietary needs.
4. How can I make this recipe spicier?
To add heat, incorporate red pepper flakes, sriracha, or fresh chili peppers to your soup. Adjust the quantity based on your spice preference.
Conclusion
This gluten free Asian chicken ramen soup in the Instant Pot is not only easy to prepare but also delivers on flavor and comfort. Perfect for any occasion, this dish is sure to impress your family and friends. With its wholesome ingredients and customizable options, you’ll never run out of ways to enjoy this delightful soup. So grab your Instant Pot, gather your ingredients, and get ready to indulge in a bowl of deliciousness that warms your heart and satisfies your cravings. Enjoy!
