Lunch / Dinner
Instant Pot Spicy Ramen Bowls with red curry
Incorporating a pan-Asian palette of ingredients, this ramen bowl takes no time at all to cook. But as with stir-fries, it’s all in the ingredient preparation. If you’re spicy-heat sensitive, use less red curry paste and seed the chiles. For the fire eaters, the spicy heat builds with the first few bites and then plateaus.
Instant ramen noodles come in two types. The super-curly type every college student knows are about two-for-$1 and are dried by deep frying (thus they’re high in fat). The slightly more expensive straight noodles are air dried and have less fat.
Test Kitchen Tip
If you’re spicy-heat sensitive, use less red curry paste and seed the chiles. For the fire eaters, the spicy heat builds with the first few bites and then plateaus.
Combine broth, coconut milk, mushrooms, chiles, peanut butter, soy sauce, curry paste, ginger, honey, and garlic in Instant Pot, stir until peanut butter is incorporated.
Add chicken to Pot. Close lid, lock Pot, select “Manual” or “Pressure cook” setting, “High” temperature, and 10 minutes time. Pressure cook chicken mixture until time is up, then quick release and open Pot.
Transfer chicken to a cutting board; when cool enough to handle, shred.
Heat Pot on “Sauté” setting and bring broth mixture to a boil. Return shredded chicken to Pot. Stir in noodles, bok choy, and lime juice; cook until noodles are tender, 3–5 minutes.
Serve soup with peanuts, basil, cilantro, lime wedges, and sesame oil.
% Daily Value*
Total Fat 36g 55%
Saturated Fat 8g 40%
Cholesterol 60mg 20%
Sodium 1602mg 66%
Carbs 47g 15%
*Percent Daily Values are based on a 2,000 calorie diet.