Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

Ive loved instant ramen noodles past in the past I was a kid, but as an adult I wanted to incorporate some nutrition into them and after that more flavor. Sure, you can make this in relation to the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all pull off evenly cooked. No more mushy peas and underdone carrots. I next to make a batch and separate it into "to go" containers for weekday lunches.

The ingredient of Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

1. 6 cups water
2. 2 (3 ounce) packages chicken-flavored ramen noodles gone seasoning packets
3. u00bd cup chopped lighthearted asparagus
4. u00bd cup chopped cooked chicken
5. u00bc cup frozen peas
6. 6 each baby carrots, finely chopped
7. 4 medium (blank)s mushrooms, sliced
8. 1 tablespoon sesame oil
9. 1 teaspoon chile-garlic sauce (such as Srirachau00ae)
10. 1 tablespoon chopped scallions

The instruction how to make Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

1. tote up water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). heavy and lock the lid. pick high pressure according to manufacturers instructions; set timer for 0 minutes. consent 10 to 15 minutes for pressure to build.
2. Release pressure on purpose using the quick-release method according to manufacturers instructions, practically 3 minutes. Unlock and cut off surgically remove the lid.
3. Ladle into bowls and height taking into account bearing in mind chopped scallions.

Nutritions of Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

calories: 212.8 calories
carbohydrateContent: 13 g
cholesterolContent: 26.3 mg
fatContent: 12 g
fiberContent: 2.4 g
proteinContent: 13.7 g
saturatedFatContent: 2.3 g
servingSize:
sodiumContent: 477.3 mg
sugarContent: 2.3 g
transFatContent:
unsaturatedFatContent: