Chicken ￼Ramen & Steamed Eggs crockpot pressure cooker x 2
Channel: Pressure Cooked: Simple, Healthy Meals.
Date: 2024-01-27

In this video, I'll show you how to make a tasty and easy chicken ramen recipe using a Crockpot pressure cooker. This ramen is packed with tender chicken, crunchy water chestnuts, and nutritious pak choy. It's a comforting and flavorful meal that's perfect for a cozy night in.

See products used in todays video 

Crockpot Express turbo -  https://amzn.to/4cqAUE0

Crockpot Express - https://amzn.to/493DlcA

Worktop Saver - https://amzn.to/3KXzbcF

Steamer Basket - https://amzn.to/3x4nqxq

Steam Funnel - https://amzn.to/4a4TU9A

Trivet - https://amzn.to/43qWRyt

Measuring Spoons & Cups - https://amzn.to/493SLNV

Spring Onion Cutter - https://amzn.to/498TZYi

Small Glass Bowls - https://amzn.to/3vogydR

Ramen Ingredients

• 600g chicken breasts
• Pinch of Salt & Pepper
• 1/2 tosp Chinese 5 spice
• 4 tsp sesame oil
• 1000ml / 4 cups chicken broth
• 500ml / 2 cups water
• 3 packs of plain ramen noodles
• 4 Pak choy
• 2 tablespoons soy sauce
• 1 cube of frozen ginger (defrosted)
• 1 cube frozen garlic (defrosted)
• 4 springonions

Steamed Egg Ingredients

• 4 Eggs

Steamed egg instructions

1). Place a trivet into the crockpot
2). Add 600ml water
3). Using tongs, place eggs into trivet
4). Cover the pot and select Manual and set to High pressure for 4 minutes
5). Prepare a bowl of cold water to place cooked eggs into, in order to cool.
6). When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully.
7). Using tongs, move eggs into cold water to cool.
8). Prepare a second bowl of cold water for peeled eggs.
9). Once cooled, tap eggs on a flat surface to break shells and peel eggs, placing peeled eggs into a separate bowl of cold water to remove any excess shell and keep fresh.
9). Cut into halves lengthways. and add to ramen when ready.

Ramen instructions

1). Turn on the Saute mode on the Instant Pot. As soon as hot, add the oil. Pan sear the chicken and add chinese 5 spice until both sides turn golden.

2). Add Garlic, Ginger and salt & pepper

3). Switch off sauté mode and pour in chicken stock along with chopped spring onions, pak choy and soy sauce.

4). Cover the pot and select Manual and set to High pressure for 10 minutes or turbo mode for 6 minutes

5). When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully.

6). Turn to Saute mode and as soon as the soup boils, add ramen noodles. Make sure you push the ramen noodles down so they submerge in the soup

7). Add water chestnuts, and occasionally check noodles are cooked, until satisfied they are ready.

8). prepare bowls and serve, with steamed eggs cut into halves lengthways.

Timestamps

00:00 Introduction
00:27 ingredient walk through 
02:19 Steaming the eggs
04:00 Cooking the ramen
09:50 Back to the eggs
12:00 Cutting spring onions
12:39 Ramen noodles
13:57 Slicing the eggs
14:32 Adding the chestnuts
17:30 Serving
19:00 Tasting
21:35 Lets talk sauce
22:25 outro






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#ramen