Creamy Garlic Chicken Ramen: A Pressure Cooker Delight
This creamy garlic chicken ramen comes together effortlessly, offering a rich and savory broth that's thick and cozy.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 500 grams chicken breast sliced into thin strips
- 30 grams olive oil roughly 2 tablespoons
- 15 grams garlic about 4 cloves, minced
- 960 grams chicken broth unsalted
- 60 grams soy sauce low-sodium
- 240 grams heavy cream or full-fat coconut milk makes it creamy
- 180 grams ramen noodles 2 packets, remove seasoning
- 15 grams green onions chopped for garnish
- Salt to taste
- Black pepper for a kick
Instructions
Instructions
- Heat olive oil in your pressure cooker pot on medium heat until shimmering.
- Sauté minced garlic for 1 minute until fragrant.
- Add chicken breast, cook until browned and cooked through, about 5 to 7 minutes.
- Pour in chicken broth and soy sauce, bring to a simmer.
- Once simmering, add heavy cream or coconut milk, simmer for 10 minutes.
- Add ramen noodles and cook until tender, following package instructions.
- Season with salt and black pepper to taste.
- Turn off heat, garnish with green onions, and serve hot.
Notes
For a vegetarian version, use vegetable broth and replace chicken with mushrooms or tofu. Adjust seasonings to your taste preference.