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Gluten Free Instant Pot Bacon Ramen Noodles

Gluten Free Instant Pot Bacon Ramen Noodles

INGREDIENTS

INSTRUCTIONS

  1. Hit "saute" on your instant pot and place the chopped bacon inside the instant pot. Cook the bacon until crispy, and remove the bacon to a paper towel lined plate, and leave the remaining grease inside the instant pot.

  2. Add the diced ginger and mushrooms, and stir with a wooden spoon for 1-2 minutes, until the mushrooms are browned.

  3. Turn off the "saute" function. Add in the five cups of broth, soy sauce, rice vinegar, red curry paste, sesame oil and chicken breasts.

  4. Close the lid, move the valve to sealing and use the "manual" button until you reach 15 minutes (for raw chicken) and 27 minutes (for frozen chicken).

  5. Once the timer is done, move the valve to venting to quickly release the pressure.

  6. Open the lid and add in your noodles, carrots and spinach.

  7. While the noodles soften in the hot liquid, remove your chicken and shred. Return the shredded chicken to the pot.

  8. Ladle into bowls, and top with your desired garnishes and crisped bacon that you set aside from step 1.

NOTES

*If you can't do soy, coconut aminos would work well too. Just use it in a 1:1 ratio.

**Notes on the noodles: I link to the noodles I use, and they come in squares (much like regular ramen) which I why I denoted 3 squares. As you'll note above in the post, you can use any gluten-free noodle you like, or even zucchini or sweet potato noodles.

PLEASE NOTE the cooking process may take longer depending on how long it takes for your instant pot to come to pressure and release pressure.

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