Weeknight Pressure Cooker Chicken Ramen

As part of our series on rightovers, @food.kids.love shared her chicken ramen recipe with us. Use leftovers from this recipe to make a Ramen Frittata!

Ingredients

Avocado oil
1 lb. (450 g) boneless, skinless chicken breast, thinly sliced (see cook’s tip)
½ bell pepper, thinly sliced
1–2 garlic cloves, minced
½ onion, thinly sliced
4 cups (1 L) chicken broth
1 square piece dried kombu (see cook's tip)
3 tbsp (45 mL) low-sodium soy sauce
1 tbsp (15 mL) rice wine vinegar
1 tbsp (45 mL) sesame oil
2 tbsp (30 mL) sesame seeds, plus additional for serving
1 tsp (5 mL) oyster sauce
1 cup (250 ml) chopped broccoli
2 pkgs dried ramen noodles
Optional: Finely chopped green onion, cooked corn, dried seaweed

Directions

Drizzle a little avocado oil in the Quick Cooker and heat for 3 minutes on SEAR. Sear the chicken for 2–3 minutes, flipping halfway through. Take out the chicken and set aside.
Toss in the bell pepper, garlic, and onion and sear for 2–3 minutes. Add the broth, kombu, soy sauce, rice wine vinegar, sesame oil, sesame seeds, and oyster sauce.
Place the chicken back into the pot. Cook on POULTRY for 6 minutes. Let the steam naturally release for 10 minutes, then press the steam-release button to manually release the pressure. Press CANCEL and open the lid. Take out the chicken and shred with two forks.
Add the broccoli to the broth, and cook on SEAR for 2–3 minutes. Top with the glass lid. Once the time is up, press CANCEL.
Add in your ramen noodles and the shredded chicken, and let it sit in the broth for 3–4 minutes with the lid on.
Enjoy right away! Add extra toppings like green onion, corn, and seaweed. And don’t forget the extra sesame seeds!