This dish contains the following allergens: Eggs, Soybeans, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Utensils
Large Bowl
Slotted Spoon
Small Bowl
Step 1
Place the chicken, ginger, garlic, onion, 1/4 cup soy sauce, and water in the pot. Stir to combine. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 2
Select PRESSURE and set to HIGH. Set time to 22 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Remove the chicken and set in a large bowl to cool. Use a strainer or slotted spoon to remove the garlic, onion, and ginger and discard.
Step 5
Once the chicken is cool enough to handle, remove skin and shred the meat off the bones. Discard the bones.
Step 6
In a small bowl, stir together 2 tablespoons soy sauce and sugar. Combine mixture with the shredded meat, then store meat in a bowl wrapped with plastic or other airtight vessel to keep warm.
Step 7
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Bring liquid to a boil. Add the Dijon and whisk vigorously to emulsify the broth. Press the START/STOP button to cancel SEAR/SAUTÉ.
Step 8
Place noodles into individual bowls. Divide the hot broth among the bowls and cover each bowl with plastic wrap for 3 to 4 minutes, in order to soften noodles.
Step 9
Once noodles are softened, remove the plastic and add meat and toppings before serving.
Place the chicken, ginger, garlic, onion, 1/4 cup soy sauce, and water in the pot. Stir to combine. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 2 of 9
Select PRESSURE and set to HIGH. Set time to 22 minutes. Select START/STOP to begin.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 3 of 9
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 4 of 9
Remove the chicken and set in a large bowl to cool. Use a strainer or slotted spoon to remove the garlic, onion, and ginger and discard.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 5 of 9
Once the chicken is cool enough to handle, remove skin and shred the meat off the bones. Discard the bones.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 6 of 9
In a small bowl, stir together 2 tablespoons soy sauce and sugar. Combine mixture with the shredded meat, then store meat in a bowl wrapped with plastic or other airtight vessel to keep warm.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 7 of 9
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Bring liquid to a boil. Add the Dijon and whisk vigorously to emulsify the broth. Press the START/STOP button to cancel SEAR/SAUTÉ.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 8 of 9
Place noodles into individual bowls. Divide the hot broth among the bowls and cover each bowl with plastic wrap for 3 to 4 minutes, in order to soften noodles.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
5 cups
water
1/4 cup
Dijon mustard
1 tablespoon
granulated sugar
4 packages (3 ounces each)
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
Step 9 of 9
Once noodles are softened, remove the plastic and add meat and toppings before serving.
907g - 1361g
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
4
cloves garlic, peeled, smashed
1/2
yellow onion, peeled
1/4 cup plus 2 tablespoons
soy sauce, divided
1185g
water
60g
Dijon mustard
1 tablespoon
granulated sugar
4 packages
instant ramen noodles
Toppings
Fresh scallions, thinly sliced
Soft boiled eggs
Nori sheets
Corn
Bamboo shoots
Cooked veggies
Citrus zest
2-3 pounds
bone-in, skin-on chicken thighs
1-inch piece
fresh ginger, peeled, cut in quarters
