Next Post
One Skillet Buffalo Ranch Chicken Enchilada Bake.
This post may contain affiliate links, please see our privacy policy for details.
Better For You Chicken and Spinach Ramen. Make this on nights when you want something cozy like ramen, but need something healthier too. This homemade ramen is simple and delicious. All made in the instant pot – with crockpot and stove top directions too. Made using wholesome ingredients and the simplest process. This dish is filled with veggies, chicken, and yummy brown rice ramen noodles. Wonderful on cold chilly nights.
I think I make a new ramen recipe every year, it’s my favorite dinner to make at home. Especially once the weather turns cold and the days begin to become shorter.
It’s so warming and comforting!
But the funny thing? There are a handful of recipes I turn to time after time because they’ve become staples in my kitchen. And this ramen is one of those staples! I created this recipe back in 2017 and I still make it to this day!
We just love it. It’s simple and super quick, wholesome, and most important of all, delicious. My mom and I actually crave the soup once the weather turns chilly enough for the first frost.
Originally when I created the recipe, using the Instant pot was all the rage. Do you remember when it was really having its moment?
I don’t use the instant pot as often these days, but I will say it does work nicely for this ramen. That said, I have provided the stove top and crockpot variations as well. As always, I want to make sure we can all enjoy a yummy, healthy, ramen dish like this!
Here the details
Nothing has changed about this recipe except that I’ll now often add honey-roasted squash to each steaming bowl.
Start out by cooking the bacon. Get it all crisped up. The bacon is used for flavor and nothing else. You’ll only need 2 strips, but of course, if you prefer to not use bacon, you can easily omit it.
From here, basically everything goes into the pot. I like to toss in the mushrooms, then fresh ginger and garlic. I then add red curry paste for heat and flavor.
For the liquids – broth, tamari (gluten-free sauce), and rice vinegar. Then mix in the chicken, dried mushrooms (they’ll add so much flavor to the broth), and acorn squash.
The acorn squash is “extra” and totally optional, but ramen is really so much about the toppings, I love them all! And this squash just makes the soup extra special.
The squash cooks in the broth, then pull it out and drizzle each wedge with honey, and place it under the broiler to crisp up. The roasted squash is such a great, sweet addition to a spicy ramen broth.
To finish, shred the chicken, then add the spinach and submerge the noodles into the broth to allow them to cook. It’s so nice not having to boil water for the noodles. For the noodles, I love using Brown Rice and Millet Ramen noodles. You can find them at Whole Foods and in many other grocery stores.
Ladle the soup into bowls, then top with all of your favorite ramen toppings, soft-boiled eggs, green onions, carrots, plus chili crisp sauce. Yum!
This dish is so flavorful and so simple. Thankful for easy dinners like this!
Looking for other soup recipes? Here are a few ideas:
Brie and Cheddar Apple Beer Soup
Slow Cooker Creamy White Bean Noodle Soup
Lighter Creamy Broccoli Cheddar Soup
30 Minute Spicy Miso Chicken Katsu Ramen
Lastly, if you make this Better For You Chicken and Spinach Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Chicken and Spinach Ramen
Servings: 4
Calories Per Serving: 548 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 strips thick cut bacon, chopped
- 2 cups sliced wild or cremini mushrooms
- 1 tablespoon chopped ginger
- 2 cloves garlic, chopped
- 2-4 tablespoons red curry paste
- 4 cups low sodium chicken broth
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 boneless, skinless chicken breasts
- 1 ounce dried porcini mushrooms
- 2 tablespoons toasted sesame oil
- 4 squares brown rice ramen noodles
- 3 cups fresh baby spinach
- soft boiled eggs, chili crisp sauce, shredded carrots, and green onions, for serving
Quick Honey Roasted Squash (optional)
- 1 small acorn squash, cut into 6-8 wedges
- 1 tablespoon honey
Instructions
Instant Pot
- 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook on high pressure for 8 minutes.3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. To finish the squash, heat the broiler to high. Rub the squash with honey and season with salt, pepper, and chili flakes. Broil 2-3 minutes, until crisp. 5. To serve, ladle the soup into bowls and top with roasted squash and any other desired toppings. Enjoy!
Crockpot
- 1. Cook the bacon in a skillet oven set over medium heat until crisp, about 5 minutes. Transfer to the bowl of the crockpot. Stir in the mushrooms, ginger, garlic, and curry paste. 2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 4-6 hours on low or 2-3 hours high.3. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
Stove
- 1. Cook the bacon in a large dutch oven set over medium heat until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 15-20 minutes, until the chicken has cooked. 3. When tender, remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
This post was originally published on October 12, 2022
Did you use a regular size Instant pot? How full was the pot when you had all the ingredients in there. I have the Instant Pot mini, and am wondering if I should cut the recipe in half j.i.c.
HI! I used a regular size instant pot, but mine was probably about half full. not sure what size yours is, but I would think it might be ok as it. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I’m so excited to be making this tonight! With an 18 month old son and a baby on the way, I broke down and bought an Instant Pot so I can spend less time on my feet with a toddler under my legs. Your recipes are always so reliable!
Thank you Jennifer! Congrats on your pregnancy, that is so exciting! I hope you enjoy the instant pot and recipes on my blog!
We just got an instant pot – I’m so excited to try this recipe and saw that you posted another one today – can’t wait to try them both.
Quick question: how spicy is this? I like spicy but sadly my husband doesn’t. I was thinking I might leave in the curry paste for flavor but omit the chili paste.
HI! I’d leave the curry paste and omit the chili paste. That should not be spicy at all then. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thank you! I made this without the chili paste and it was delicious – not spicy but still super flavorful!
Thank you Jamie! I am so glad you liked this!
This recipe was Thanksgiving turkey transformative! Yes, I could have served a tasty traditional styled turkey soup but my youngest gets tickled anytime there is Asian food for dinner. Slurping ramen noodles with chopsticks was a total win. I used some homemade turkey stock and thew in the legs and wings that nobody wanted to eat because they were a tad dry. 15 minutes in the instant pot and the meat was tender and falling off the bones. Removed the bones and shredded the meat while the noodles were cooking. Cut back on the spice for the more sensitive palates, letting others add sriracha at the table. Didn’t have dried porcini but didn’t miss them – the broth was so flavorful. This will definitely get made again. Thanks!
I am so happy you loved this dish Stephanie! Thank you and I hope your Thanksgiving was amazing!
This is very delicious! We doubled the recipe, it fit well in my 6qt, used 20 minutes for timing. We will make this again and again.
Great! Thank you Amy!
Just made this, my third instant pot recipe and my oh my is it goooooood! Full on happy ramen food coma over here! I followed the directions here as is the only difference was I put in a half pack of the ramen instead of a full pack and I thought it was plenty. Two hungry people ate 2/3 of the soup and going back to store the leftovers the broth was already getting absorbed a lot by the small amount of left over noodles. I thought if I put the whole pack in there would be no broth left. Also I used mixed dried mushrooms because that’s what I had in the house and they were fine but because of their larger size they didn’t seem to cook enough or get tender in the instant pot and we picked the larger ones out while eating. Next time I would definitely still use them for the depth of flavor but I would break them down into small pieces before adding and hope that would make them more tender in the finished product. Awesome recipe!
Hi Julianna! I am so happy this recipe turned out amazing for you! Thank you so much!
LOVE this recipe! Ugh it’s delicious and quick. Thanks for upping dinner 😉
Perfect! I am really glad you liked this Michelle! Thanks!
That looks super yummy! Can’t wait to try it, thanks for the great recipes!
Thank you Lanie!
Should I substitute olive oil for bacon?
Yes, just use 1-2 tablespoons olive oil. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Made this and LOVED it. I don’t have an instant pot, so I made it with a regular pot. I will be making it again!
I am so happy you loved this Beth! Thank you!!
We have been wanting to use our Instant Pot more. This recipe was so easy and flavorful. Just enough body to the broth without making it too heavy.
I am so glad you liked it! Thank you Josh!
do you know how to tweak this recipe for regular stovetop or, better yet, a slow cooker?
Sure!! Add everything to the slow cooker, BUT leave the noodles and greens out until the last 5-10 minutes. Let me know if you have other questions. Hope you love the this. thanks! 🙂
Making this tonight!! 🙂
Couple questions-
is it OK if the slow cooker cooks on low for up to 8 hours?
how much ramen noodles is this? confused by the one pack.. is it just one square? referring to the kind you link to in amazon 🙂 thanks!
Hi! Yes, the slow cooker for 8 hours is great. I add 1 square of ramen at a time and then add more as needed/by who is eating. Let me know if you have questions and I hope you love recipe! 🙂
Mine’s in the Instant Pot as I type! Step 3… add the basil. Wait. Basil? I didn’t see basil in the ingredients list. Did you mean basil… or cilantro? If basil, regular or Thai? Lemme know.
Thanks! Jen
So sorry! I meant to say cilantro, recipe fixed. I am sure if you used basil that is great!! Hope you loved the soup!
This looks amazing! Can this be made in a slow cooker? And if so would you add everything in the same way or wait till the end to add the noodles? Thanks!
Thanks Steph! Add everything to the slow cooker, BUT leave the noodles and greens out until the last 5-10 minutes. Let me know if you have other questions. Hope you love the this. thanks!