This gluten-free Ramen-inspired soup comes together easily in your Instant Pot, making it a wonderful, one-dish meal!
What makes this Ramen-inspired soup so special?
While it may differ from some traditional Ramen soups, this Gluten-Free Instant Pot Ramen Soup hits all the right notes.
- Savory broth– sautéed garlic, shallot, mushroom, celery, carrot, and ginger simmer in chicken stock with a touch of Tamari, fish sauce, and Chinese 5-Spice Powder. The result is outstanding.
- Silky noodles– in lieu of the traditional wheat noodles, we use vermicelli rice noodles in this recipe to keep things gluten-free. They cook up quickly and stay silky smooth in the broth even in the days to come.
- Protein– we use chicken breast tenderloins in this recipe. They shred easily after their time in the pressure cooker and their mild flavor complements the delicate layers of the soup. You could use tofu, pork, or beef if you prefer.
- Tasty toppings– jalapeño slices, fresh cilantro, green onions, perfectly hard-boiled egg, and chili flakes take the soup over the top. The recipe is mild, but you can certainly add the chili flakes to the broth beforehand if you like a spicier broth.
How to make this amazing soup:
Don’t be intimidated by the length of the ingredients list. Many of the items are kitchen staples and likely in your refrigerator or pantry already!
We combine the traditional flavors of ginger, garlic, and shallot with the umami rich mushroom, Tamari, and fish sauce for a flavorful hands-off broth.
- 3 cloves garlic
- 1” piece fresh ginger
- 1 shallot
- 1 teaspoon Chinese 5 Spice Powder
- 3 celery stalks
- 3 large carrots
- 2 baby bok choy
- 1 jalapeno, sliced
- 1 bunch fresh cilantro
- 1 Tablespoon Better than Bouillon Chicken base (seriously, this stuff rocks and is always on hand in my refrigerator!)
- 3 Tablespoons Tamari (gluten free soy sauce)
- 2 Tablespoons fish sauce
- 6 cups water
- 1 package rice noodles- we love these noodles
Easy Step-by-Step Instructions
For this recipe, we use our Instant Pot, but a Dutch Oven would also work beautifully without adding additional time or steps. You also could also easily make the soup in a slow-cooker, but it would increase the cooking time.
- Turn your Instant Pot onto the sauté mode.
- Chop the carrots, celery, shallot, garlic, and ginger and sauté for 4-5 minutes until they.begin to brown and caramelize.
- Next, add the water, bouillon, fish sauce, Tamari, chicken, and stir. This recipe is intentionally mild, because only 3/5 of my family likes spicy food:) but if you like spice, add 1/2 teaspoon dried chili flakes to the broth or drop a whole Sichuan chili in the pot.
- Then close the Instant Pot and set the machine to pressure cook for the “chicken” or “soup” setting. It should take about 30 minutes total with preheating and depressurizing.
- Meanwhile, cut the end off the bok choy, rinse the leaves, and chop to desired size pieces. I like to chop the stems into ½” pieces and leave some longer greens to for color contrast and texture in the soup.
- After the pressure cooker signals the end of cooking, remove the lid, and remove the chicken. Shred it in a bowl with two forks and return to the pot.
- Next, stir in the noodles. I used a full pound of noodles and liked the ratio of broth to noodles, but if you would like a more brothy soup, add 1/2 package of the noodles.
- Then turn the Instant Pot back to “sauté” setting and place the bok choy on top of the soup to steam just before serving. Replace the lid and allow the soup to cook for about 5 minutes.
That’s it! Ladle the soup into bowl and garnish with your favorite toppings. We like fresh cilantro, hard-boiled egg, chili flakes, and jalapeño.

Instant Pot Ramen Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This richly flavored soup cooks up quickly in an Instant Pot and makes a beautiful one pot meal! Silky noodles, savory broth, shredded chicken and steamed vegetables make it a delicious, nutritious meal.
Ingredients
3 cloves garlic
1” piece fresh ginger
1 shallot
1 teaspoon Chinese 5 Spice Powder
3 celery stalks
3 large carrots
2 baby bok choy
1 jalapeno, sliced
1 bunch fresh cilantro
1 Tablespoon Better than Bouillon Chicken base
3 Tablespoons Tamari (gluten free soy sauce)
2 Tablespoons fish sauce
6 cups water
1 package rice noodles
Instructions
- Turn your Instant Pot onto the sauté mode.
- Chop the carrots, celery, shallot, garlic, and ginger and saute for 4-5 minutes until beginning to brown.
- Add the water, bouillon, fish sauce,Tamari, chicken, and stir.
- Close the Instant Pot and set to pressure cook for the “chicken” setting. It should take about 30 minutes total with preheating and depressurizing.
- Meanwhile, cut the end off the bok choy, rinse, and chop to desired size pieces. I like to chop the stems into ½” pieces and leave some longer greens.
- After the pressure cooker signals the end of cooking, remove the lid, stir in the noodles.
- Turn the Instant Pot back to “sauté” setting and place the bok choy on top of the soup to steam. Replace the lid and allow to cook for 5 minutes.
- Ladle the soup into bowl and garnish with your favorite toppings.
- Prep Time: 10
- Cook Time: 40