Next, add the soy sauce, coconut milk, white vinegar, and mix.
Once mixed, add the sliced mushrooms, diced green onions, ginger, curry paste, and garlic powder.
Add the chicken breast and the eggs and put on the Instant Pot lid.
Cook on high pressure for 6 minutes.
Once the cooking time is complete, do a quick pressure release.
Remove the chicken and slice it. Set it aside.
Remove the eggs, peel them, and cut them in half. Set them aside.
Add the dry noodles into the Instant Pot and stir for 2 minutes.
Serve the noodles in a bowl and add in the chicken, eggs, and toppings!
Video
Notes
This recipe is so easy to customize with toppings or additional vegetables! A common addition is bok choy. Add a handful to the pot and cook until just wilted.
Try customizing your ramen with some of these ingredients, too: tofu, diced pork, carrots, bell pepper, and mung bean sprouts.
If you wish to make your ramen a little spicy, add in some red pepper flakes, sliced jalapeños, or sriracha sauce as you desire.