Gluten-free ramen swimming in THE most flavorful bacon broth. (Yes, I said bacon broth.) Loaded with veggies, & super easy (even using frozen chicken!) this instant pot bacon ramen noodle comes together in 30 minutes.
While I have an entire cookbook full of 60 allergy-friendly instant pot dishes, I thought I wouldn’t make you wait until it launches in April to give you one of my all-time favorites. And no, this isn’t going to be included in the cookbook. This is an “I love you for coming to my site, here is a free recipe!”
I can’t even describe how dream-like this was the first time I had it. I seriously had to call my girlfriends and be like “YOU HAVE TO MAKE THIS.” It was so good I had to proclaim it to someone other than my children at the time. The broth (thanks to the bacon!) is so rich, so deep and so darn flavorful!
We can’t do beef in my house, (my son is highly allergic) so I really miss rich broths. But, this, THIS wonderful creation thanks to the Asian flavorings paired with sautéed ginger, mushrooms and bacon makes the most wonderful broth that is perfect for sucking out of the bowl after you’ve devoured the noodles and veggies.
I mean, packaged ramen just doesn’t even stand a chance anymore (like we could do it anyways…). This is so much healthier (yes, I know it has bacon–but did you see all the spinach??). And, it’s not hard. Throw the things in the instant pot, and you’re looking at only one dirty dish (unless you count the cutting board).
This looks fancy because of all of the garnishes, but really it’s so simple. The cook time is only 27 minutes meaning you can have this lip smacking bowl of noodles even on weeknights!
NOTES ON NOODLES: I’ve tried rice noodles and a millet and rice combo. If you do strictly rice noodles, you may want to start with less and work your way up, as they will absorb more of the broth, and I like my ramen to have a lot of slurpable liquid. Don’t worry, if you end up adding too much, the broth is so flavorful, you can simply add in some additional broth until it’s the consistency you like.
You could even do veggie noodles (sweet potato, zucchini) if you want the noodles grain free. Really, any gluten-free noodle that you like would be great. Like I said, the toppings and broth are so fantastic, you can play around with the noodles.
I hope that this delicious Asian dish helps your allergy family enjoy something a little different in it’s rotation. It’s definitely not like other things we eat and I look forward to it each and every time.
And, if you have little eaters like I do, you can omit or swap out some of the veggies or garnishes. I know my kids roll their eyes every time they see a mushroom (but that doesn’t stop me!).
Watch the quick recipe video to see how to make the recipe from start to finish, or on my YouTube channel. And while you’re there, please hit subscribe as it’s a newer venture and could use some love!
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Gluten-free Instant Pot Bacon Ramen Noodles
Gluten-free ramen swimming in THE most flavorful bacon broth. (Yes, I said bacon broth.) Loaded with veggies, & super easy (even using frozen chicken!) this instant pot bacon ramen noodle comes together in 30 minutes.
Ingredients
- 1/2 package of bacon, chopped
- 1 inch fresh ginger, minced finely or grated
- 8 ounces fresh mushrooms, sliced
- 5 cups chicken broth (or 5 cups water + 3 Tablespoons broth base)
- 2 Tablespoons gluten-free soy sauce*
- 1/4 cup rice vinegar
- 1 Tablespoon red curry paste
- 1 Tablespoon toasted sesame oil (optional, if no sesame allergy)
- 2 frozen boneless, skinless chicken breasts
- 3 squares of gluten-free noodles** (or about 5 oz.)
- 1 cups fresh baby spinach
- 1 cup peeled carrot
- green onions, chilies and cilantro, for serving
Instructions
- 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.
- Add the diced ginger and mushrooms, and stir with a wooden spoon for 1-2 minutes, until the mushrooms are browned.
- Turn off the "saute" function. Add in the five cups of broth, soy sauce, rice vinegar, red curry paste, sesame oil and chicken breasts.
- 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).
- Once the timer is done, move the valve to venting to quickly release the pressure.
- Open the lid and add in your noodles, carrots and spinach.
- While the noodles soften in the hot liquid, remove your chicken and shred. Return the shredded chicken to the pot.
- 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.
Adapted from: Half Baked Harvest
Looking for more allergy-friendly Asian inspired dishes? Try my other favorites:
Teriyaki Chicken & Veggie Stir Fry
emily
Hi! This looks awesome… do you think that it could be made on a stovetop without an insta pot?
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Hi Emily. I’ve never tried it that way, but don’t see why not. If you try it, please report back.