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Instant Pot Chicken Wing Ramen
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Transform leftover wings into delicious Instant Pot chicken wing ramen with a jammy egg. Perfect for any occasion - game day, midnight snack, or late-night indulgence!
Ingredients:
  • 1 to 1 1/2 pounds (about 4 to 6 cups) leftover cooked chicken wings
  • 4 cups low-sodium chicken stock
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin rice wine vinegar
  • 1/2 teaspoon sugar
  • 2 to 4 large eggs
  • 1 (7.1 ounce) package fresh egg noodles, or 2 packages instant ramen, seasoning packets discarded
  • 2 scallions, thinly sliced
Instructions:
  • Separate the meat and skin from the cooked wings, setting the meat aside. In the Instant Pot insert, combine the skin, bones, chicken stock, and water. Seal the lid, set the pressure release valve to seal, and cook on Manual/Pressure at high pressure for 30 minutes.
  • Use the quick-release valve to release the pressure by either nudging it open with a spoon handle or pressing a button on your pressure cooker. Be cautious as a burst of steam will quickly release. Once safe, unlock the lid and remove the bones and skin using a skimmer or slotted spoon. Discard the solids, and if necessary, skim off any excess fat using a large metal spoon. A small amount of grease is acceptable.
  • Enhance the stock and prepare the eggs: Incorporate soy sauce, mirin, and sugar into the pot. To cook the eggs, there are two options available. You can place the whole eggs (including the shell) into the stock, seal the lid, ensure the pressure release valve is set to seal, and pressure cook on Manual/Pressure at high pressure for 2 minutes. Alternatively, create jammy eggs on the stovetop while the stock simmers by steaming the eggs for 10 minutes.
  • Create an ice bath by filling a small bowl with ice water. Once the Instant Pot beeps, quick-release the pressure and use a skimmer or slotted spoon to transfer the eggs to the ice water to cool quickly.
  • Introduce the noodles and meat: Combine the noodles and reserved meat in the Instant Pot without the lid. Switch to the sauté setting and cook for 2 minutes, or until the noodles are tender. While the ramen is cooking, peel the eggs and set them aside.
  • Taste the broth and adjust seasonings with salt or soy sauce to your preference. Divide the broth, meat, and noodles between bowls. Add halved eggs into each bowl to warm through. Top with scallions and serve.

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