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Vortex Plus - Crispy Boneless Buffalo Wings
Best Ramen Bowl
| By : |
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
4 servings
|
Ingredients
Soy Sauce Eggs (optional):
- 4 eggs
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1/3 cup Water
Pot Mixture:
- 1 tbsp toasted sesame oil
- 1 onion quartered
- 4 oz shiitake mushrooms sliced
- 4 cloves garlic minced
- 1 tbsp grated ginger root
- 4 cups low-sodium chicken broth warmed
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 lb boneless skinless chicken thighs
Finishing:
- 14 oz fresh ramen (
8 ounce dry) or yakisoba noodles - 1 cup spinach leaves cut into thin ribbons
Toppings:
- Soy sauce eggs
- sesame seeds
- Lime wedges
- chopped cilantro
Ingredients
Soy Sauce Eggs (optional):
Pot Mixture:
Finishing:
Toppings:
|
Instructions
For Eggs (optional)
- Add one cup of water to the pot, followed by the steam rack. Place 4 eggs on the rack, then secure the lid, making sure the vent is closed.
- Use the Pressure Cook or Manual and +/- keys to set the Instant Pot for 3 minutes for very soft eggs or up to 5 minutes for firmer eggs. When the time is up, quick-release the pressure.
- Remove the eggs to a bowl filled with ice water for 5 minutes, then gently peel.
- Mix soy sauce, rice wine and water in a
1 quart plastic bag. Put eggs in bag and seal, removing as much air as possible so eggs are covered with sauce. Allow to marinate 1 hour (or up to overnight in the refrigerator). - Remove rack and discard cooking water.
For Ramen Bowl
- Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
- When oil gets hot add quartered onion to the pot and allow to cook, undisturbed, for 5-6 minutes until lightly charred.
- Add mushrooms and cook and stir for 2 minutes. Add garlic and ginger and cook for an additional 1 minute.
- Add warmed broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining Pot Mixture ingredients and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred.
- Add noodles to the broth mixture and cook according to package directions.
- Add spinach and shredded chicken. Serve immediately with toppings of your choice.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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