Ingredients
Equipment
Method
Step-by-Step Instructions
- In your Instant Pot, set to sauté mode, add the thick cut bacon and cook until crisp, about 5-7 minutes. Toss in the sliced mushrooms, stirring for 2 more minutes until they soften. Add ginger, garlic, and red curry paste, cooking until fragrant—1-2 minutes.
- Pour in the low sodium chicken broth and water, then stir in tamari, rice vinegar, and sesame oil. Place the chicken breasts and dried porcini mushrooms into the pot. Add acorn squash on top. Close the lid, seal the pressure valve, and cook on high pressure for 8 minutes.
- Once cooking is complete, carefully release the steam from the Instant Pot. Remove the acorn squash and set it aside to cool. Shred the chicken into bite-sized pieces and return it to the pot. Add the ramen noodles and fresh spinach, cooking for an additional 5 minutes until the noodles are tender and the spinach wilts.
- Preheat your broiler. Slice the cooked acorn squash and brush it lightly with honey. Place on a baking sheet and broil for 2-3 minutes until caramelized. Keep an eye on it to prevent burning.
- Ladle the ramen into bowls, ensuring a generous portion of chicken, noodles, and broth. Top with roasted acorn squash, soft boiled eggs, and additional toppings for a delightful finish.
Nutrition
Notes
Consider omitting bacon for a lighter version or using turkey bacon. For a richer broth, sauté vegetables until golden before adding liquids. Be mindful of noodle cooking time to avoid them becoming mushy. Adjust curry paste to taste and store leftovers separately to maintain texture.