Instant Pot Sesame Soy Chicken Ramen with Olives & Shitake Mushrooms

Ingredients

• 4 boneless skinless chicken breasts — seasoned with salt & pepper (about 1lb)

• 2 tablespoons olive oil

• ½ cup of the Sesame Soy Olive marinade/liquid from the jar of olives

• 3 tablespoons soy sauce

• 8 cups chicken broth – divided ½ cup

• 1 oz dried shitake mushrooms

• 2 Tablespoons ginger – minced

• 4 cloves of garlic – minced

• 2 Tablespoons Mirin

• 12 ounces of fresh or dry Ramen noodles

Garnishes

• ½ cup Lindsay Sesame Soy Olives - sliced

• 2 eggs

• 2 baby bok choy – cut in half vertically

• 1 green onion – sliced on the diagonal

• ¼ cup carrots-julienne

• ¼ cup red bell pepper - julienne

• 1 Tablespoon black sesame seeds

Cooking Directions

1. Heat the Instant Pot with olive oil on sauté/manuel to medium. Brown the chicken breasts 3 minutes per side. Add Sesame Soy Olive marinade, soy sauce, and ½ cup of broth and the shiitake mushrooms. Close the Instant Pot and cook on High for 5 minutes. Release steam as soon as the cooking time is up and remove the breasts and shiitake mushrooms, set them aside to cool.

2. While the chicken is cooking bring a medium sauce pan filled with water to a boil. Lower the eggs into the pot and simmer 6 minutes for a slightly runny yoke and 8 minutes for a firmer yoke. Drop the baby bok choy into the boiling water with the eggs for the last 3 minutes of cooking. Remove bok choy & eggs and plunge them into ice water for 10 minutes. Use the boiling water to cook the ramen noodles according to manufacturers directions.

3. Set the Instant Pot to sauté/manuel on medium heat. To the cooking liquid add ginger, garlic, mirin and remaining chicken broth. Simmer for 10 minutes. Taste for seasoning.

4. Divide the noodles into 4 bowls. Ladle broth over the noodles. Slice the chicken and shiitake mushrooms and arrange on top of noodles along with ½ of a soft boiled egg, Sesame Soy olives and remaining garnishes. Sprinkle black sesame seeds. Serve & Enjoy!