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5 from 3 votes

Instant Pot Healthy Chicken and Spinach Ramen Noodle Bowl

With quality and delicious ingredients, this homemade ramen bowl a nutritious meal for your family.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Asian
Keyword: dairy-free, High Protein, Instant Pot, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 275kcal
Author: Chef Nichole


  • 1 tablespoon ginger fresh, minced
  • 2 garlic cloves minced
  • 4 cups chicken broth low-sodium
  • 2 tablespoons soy sauce low-sodium
  • 1/4 cup rice vinegar
  • 1 teaspoon curry powder
  • 8 to 12 ounces boneless and skinless chicken breasts diced into 1 inch cubes
  • 1 cup mushrooms fresh, sliced
  • 1 tablespoon sesame oil
  • 1 ramen noodle pack seasoning packet discarded
  • 3 cups baby spinach fresh
  • 1/4 cup carrots shredded
  • 1/4 cup green onions chopped
  • 1 jalapeno pepper sliced into thin rings
  • 2 tablespoons cilantro fresh, chopped


  • Set the Instant Pot to the manual setting. Stir together the ginger, garlic, chicken broth, soy sauce, vinegar, curry powder, chicken, mushrooms, and sesame oil. Set the pressure to high and the timer to 10 minutes. Place the lid on the pot and make sure the valve is sealed. Once the 10 minutes is up, manually release the steam and remove the lid.
  • Stir in the ramen noodles and spinach. Set the lid on the pot and let sit in the hot broth for about 5 to 8 minutes or until the noodles are soft and spinach his wilted. Ladle into serving bowls.
  • Top each bowl with the carrots, green onions, jalapeno, and cilantro. Serve hot.


Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 20g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 780mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5