Instant Pot Chicken and Spinach Ramen

With the beginning of 2018, I'm sure we all have some resolutions. Perhaps eating healthy, or expanding your palate are on your list of things to work on.

For sure, both of those are on my list. Personally, I don't really enjoy things that I'm not used to or is out of my comfort zone. To try this recipe was a huge leap for me and made me fall in love with a dish that was different and exciting to make!

And honestly, I absolutely DESPISE spinach, but I decided to give it a try anyway, and on top of that when I was picking up the ingredients at the grocery store I made the mistake of getting the box that had spinach AND kale! Double trouble! But not to fret, if you hate leafy greens like I do, it tastes REALLY good in this recipe and seriously changes my views on these power foods.

Here's a picture of all the tasty magic-ness.

Also, as a senior in high school, I'll be going to college soon and it's imperative for me to start eating healthier foods and learning how to cook decent meals by myself. You can't (or, should I say, I won't) be able to survive just eating instant pot ramen noodles everyday!

Plus, the instant pot makes it sooo much better! You can make these incredible meals, incredibly easy, and with minimal cleaning to do. Also, it seems to make food taste better?? If you don't already have one of these babies, I DEFINITELY recommend investing some money in buying one.

Here are the ingredients to this deliciousness!

Instant Pot Chicken + Spinach Ramen (YIELDS 5-6 SERVINGS)
——————————————————

INGREDIENTS

1 inch fresh ginger, grated
4 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
1/4 cup rice vinegar
2 tablespoons Thai red curry paste
1 1/2 pound boneless, skinless chicken breast
2 ounces porcini mushrooms (white mushrooms), sliced
10 ounces fresh cremini mushrooms, sliced
2 tablespoons toasted sesame oil
2 pack ramen noodles (I just used the instant ramen noodle packs by Maruchan)
5 cups fresh baby spinach (and kale, if desired!)
4 hard boiled eggs, for serving (for this, just make enough eggs for whoever wants them in their ramen)
Shredded carrots, green onions, chilies and cilantro, for serving

RECIPE

1. Set the Instant pot to sauté. Add in the ginger and cook for one minute.

    2. Add in the chicken broth, 2 cups of water, soy sauce, rice vinegar, curry paste, and stir to combine. Add the chicken, porcini mushrooms, cremini mushrooms, and toasted sesame oil. Cover and cook on high pressure for 20 minutes. 

3. Once it’s done cooking, release the pressure by carefully angling the natural release knob to the side. This process takes a little bit of time, and make sure you’re releasing the pressure at a pace where no water droplets are spewing out of the knob. To make sure the chicken is cooked, you can take out a piece and try to shred it. It should fall apart pretty easily! Once again, set the Instant pot to sauté. Stir in the ramen noodles, spinach, and cilantro. Let it sit for a few minutes, or until the noodles are soft. 

4. Carefully ladle the soup into bowls and top with egg halves and your desired toppings. Mmm, perfecto!

This is a nice, healthy meal absolutely essential to anyone's life if they're looking for something easy to make and tasting great. The spiciness of this ramen is amazing on a cold wintery day, and literally soothes the soul! I hope you give this recipe a try, and I hope you love it as much as I do!