You catch the smell through the steam vent and suddenly you are starving. It hits you like a warm hug from the kitchen. That mix of coconut and curry teasing your nose just makes your tummy grumble louder.
You spot the rich creamy broth bubbling up inside the pressure cooker. You know it took less time than usual but the depth of flavor is like hours of simmering in a big pot. Kinda blows your mind but you’re not telling anyone because this is your little secret.
The colorful veggies softened just right and that shredded chicken sinking into those tender ramen noodles, it’s all there waiting. You feel the homey comfort wrapping around you as you pull out a bowl. This creamy chicken ramen soup is gonna hit the spot for sure.
Why Your Cooker Beats Every Other Pot
- You don’t have to babysit it for hours. The pressure cooker cooks things faster with less hassle. Discover more pressure cooker tips to make your cooking effortless.
- The sealing ring keeps all that good flavor trapped inside so your broth’s tasting super rich.
- It locks in moisture so veggies and chicken come out tender and juicy every time. Learn about perfect chicken recipes that suit your pressure cooker.
- Natural release or quick release controls let you decide how fast you wanna open her up.
- You get amazing broth depth in a fraction of the time compared to normal pots.
Everything You Need Lined Up
- 1 Tbsp. coconut oil to start your base
- 1 yellow onion, chopped for that sweet flavor layer
- 2 red bell peppers, chopped add color and a bit of peppery taste
- 1 large carrot, sliced thin and cut 2 inches long packs in the crunch
- 2 cloves garlic, minced because garlic’s gotta be in there
- 1 Tbsp. curry powder and 1/2 tsp. cayenne pepper for that kick
- 2 cans coconut milk, shaken well to keep it creamy and smooth
- 3 cups chicken broth that’s Swanson, the base holding it all together
How It All Comes Together Step by Step
Step 1: Heat the coconut oil in your pressure cooker pot over medium heat. Toss in the onions, peppers, and carrots. Let them cook till they soften up good, about 6 to 8 minutes. Toss in the garlic and stir it for a minute till you smell that amazing fragrance filling the air.
Step 2: Sprinkle in the curry powder and cayenne pepper. Add some kosher salt too. Give everything a good stir so the spices coat all the veggies nicely.
Step 3: Pour in the coconut milk and chicken broth. Stir it up real quick and seal the lid tight with the sealing ring in place.
Step 4: Set your pressure cooker to high and cook for about 3 minutes. Use natural release for a few minutes then carefully do a quick release to open it up.
Step 5: Open the lid and stir. Add the ramen noodles right in. They gotta soften and start separating in the broth. This only takes a few minutes, so keep an eye on it.
Step 6: Add your shredded rotisserie chicken and chopped cilantro. Stir gently to mix everything together.
Step 7: Switch your cooker to simmer mode if it has one, or just keep it on low heat. Let it cook until noodles are just right, al dente for that perfect bite.
Step 8: Dish it out into bowls. Garnish with more fresh cilantro and give each bowl a squeeze of lime. You’re ready to dig in!
Smart Shortcuts for Busy Days
- Use leftover rotisserie chicken so you skip shredding raw chicken and save time.
- Grab pre-chopped veggies or frozen mixed peppers and carrot slices for a quicker chop time.
- Skip the slow release and go straight to a quick release if you’re in a real hurry but watch out for hot steam.
- Reserve the ramen seasoning packets for a salad dressing or a spice rub, no need to waste ’em in the soup.
Your First Taste After the Wait
You spoon up the creamy broth and that coconut milk blends with curry so smooth. It’s like the warm hug you smelled earlier but now you get to taste it.
The chicken’s juicy and tender, soaking up all those flavors around it. Each noodle strand holds onto that rich broth so every bite’s a little burst of comfort.
The hint of cayenne wakes your tongue up without overdoing it. The cilantro adds this fresh punch that kinda brightens the whole bowl.
And that fresh squeeze of lime right on top? It’s like your little secret flavor booster making every forkful pop with brightness.
Your Leftover Strategy Guide
Cool down the soup to room temp before you store it. This helps keep the broth tasting fresh and the noodles from getting all mushy.
Pop leftovers in an airtight container in the fridge. They should keep good for 3 to 4 days, perfect for meal prep vibes.
If you wanna freeze some, take out the noodles first. They don’t freeze well and can get gooey when reheated.
When reheating, warm it gently on the stove or microwave but add a splash of broth or water to loosen it back up.
The FAQ Section You Actually Need
- Q: Can I use a different type of noodles?
A: Yeah, just swap in ramen for soba or udon but adjust cook time as needed. - Q: What’s best way to do quick release safely?
A: Use a long tool to lift the pressure valve and keep hands clear of steam jet. - Q: Can I add veggies like spinach or mushrooms?
A: Totally. Add them after pressure cooking during the simmer step to keep ’em fresh. - Q: Why’s the sealing ring important?
A: It keeps the pot airtight so pressure builds up right, which is key for that broth depth. - Q: How do I make this soup less spicy?
A: Cut back on cayenne or leave it out altogether. The curry’s still delicious on its own. - Q: Can I use homemade chicken broth?
A: Absolutely and it’ll boost flavor even more. Just keep your liquid amounts the same.
Creamy Chicken Ramen Soup
Ingredients
Equipment
Method
- Heat coconut oil in pressure cooker over medium heat. Add onions, peppers, and carrots. Cook for 6–8 minutes until softened. Stir in minced garlic for 1 minute.
- Add curry powder, cayenne pepper, and kosher salt. Stir until vegetables are coated evenly.
- Pour in coconut milk and chicken broth. Seal lid and pressure cook on high for 3 minutes. Allow natural release for a few minutes, then quick release.
- Open lid and stir. Add ramen noodles and cook until soft. Stir in shredded chicken and cilantro. Simmer until noodles are al dente. Serve with lime juice and more cilantro.
