Flavorful Gluten-Free Instant Pot Bacon Ramen: Your Easy Weeknight Meal Solution

Imagine a steaming bowl of ramen, rich with savory broth, tender chicken, vibrant vegetables, and perfectly cooked noodles. Now, imagine it’s entirely gluten-free and ready in under 30 minutes, even if you’re using frozen chicken! This isn’t your college-era instant noodle pack; this is the adult, gourmet version of gluten-free ramen, elevated by a surprisingly delicious bacon broth. Forget bland broths and limited options – this recipe redefines homemade ramen, making it accessible, healthy, and incredibly flavorful for any night of the week.

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Why Gluten-Free Ramen is a Kitchen Essential for Many

For many households, including my own, dietary restrictions aren’t just a preference; they’re a necessity. With my son managing a wheat allergy, my husband navigating a gluten intolerance, and close friends living with Celiac disease, our kitchen operates on a strict gluten-free diet. This commitment means that every meal I prepare must be safe and enjoyable for everyone at the table. In the colder months, especially, the craving for a warm, comforting bowl of ramen becomes almost overwhelming. To say that we need a fantastic gluten-free ramen soup recipe is truly an understatement.

Growing up, ramen was a staple – a quick, satisfying meal. But with gluten restrictions, many iconic Asian dishes, including traditional ramen, become off-limits. It’s heartbreaking to think of my son missing out on these culinary experiences. This is why I’ve dedicated myself to recreating beloved dishes, ensuring he, and anyone else with similar dietary needs, can enjoy them without worry. This gluten-free ramen isn’t just a meal; it’s a bridge to cherished flavors and shared culinary joy, proving that allergies don’t have to mean missing out.

The Irresistible Allure of This Gluten-Free Bacon Ramen Recipe

Having authored an entire cookbook filled with 60 gluten-free and allergy-friendly Instant Pot recipes, I thought I had explored every possible avenue for delicious, convenient meals. However, this divine bowl of bacon ramen emerged as a culinary revelation only after my book went to print. Consider this recipe my special gift to you, a token of appreciation for visiting my site!

The first time I tasted this ramen, it was nothing short of a dream. The depth of flavor, the richness of the broth – it was so profoundly good that I immediately had to share the discovery with my friends, practically shouting, “YOU HAVE TO MAKE THIS!” The secret lies in the incredibly flavorful broth, made possible by the smoky, savory essence of bacon. It’s a broth that is rich, deep, and utterly satisfying, elevating every slurp. And for a truly hearty and complete meal, serving it alongside some Instant Pot lemon rice takes the experience to another level.

This wonderful creation masterfully combines traditional Asian flavorings with the aromatic base of sautéed ginger, earthy mushrooms, and the star ingredient – bacon. This medley creates an umami-rich broth that you’ll want to savor spoonful after spoonful, long after the noodles and veggies are gone. It’s a testament to how simple, quality ingredients can transform a dish.

Compared to those packaged ramen options (which are off-limits anyway due to wheat flour), this homemade version is a world apart. It’s not only healthier – yes, it has bacon, but did you see the generous amount of fresh spinach and other veggies? – but also surprisingly easy to prepare. Thanks to the Instant Pot, you’ll be amazed at how quickly it comes together, often requiring only one main dirty dish (unless you count the cutting board, of course!).

Despite its elegant appearance, adorned with an array of fresh garnishes, this gluten-free ramen recipe is deceptively simple. With a total cook time of just 27 minutes (or even less if you use thawed chicken!), you can enjoy this lip-smacking bowl of noodles and flavorful broth even on the busiest weeknights. It’s a luxurious, healthy, and convenient meal that truly delivers on taste and satisfaction.

Utilizing Chicken: Fresh, Frozen, or Leftover?

One of the greatest advantages of this Instant Pot ramen recipe is its incredible flexibility when it comes to chicken. Yes, you absolutely can use leftover chicken or even a store-bought rotisserie chicken! This savvy substitution significantly reduces the cooking time. If you opt for pre-cooked shredded chicken, simply add it to the pot, and adjust the Instant Pot cook time down to a mere 3 minutes. At this point, you’re essentially just allowing the flavors to meld beautifully, as the chicken is already fully cooked and tender. This is a perfect hack for truly busy evenings!

While chicken is typically considered a core ingredient, its omission is also an option. My growing boys certainly appreciate the extra protein, which is why we often include both chicken and bacon. However, with the rich bacon broth and an abundance of vegetables already in the dish, if you prefer or need to, you can easily leave out the chicken without sacrificing flavor or substance. Furthermore, feel free to experiment with different cuts of chicken; boneless, skinless chicken thighs can be used in place of breasts for an even more succulent texture and deeper flavor.

Choosing the Perfect Mushrooms for Your Ramen

When it comes to mushrooms, personal preference and accessibility often guide the choice. In my small town, and adhering to a budget-friendly approach, I typically use what are simply labeled as “white mushrooms” from my local grocery store. While I adore their earthy flavor, my children are not always their biggest fans. If mushrooms aren’t a favorite in your household, feel completely free to omit them – the broth is flavorful enough to shine on its own!

However, for the mushroom enthusiasts among us, this recipe offers a fantastic canvas for experimentation. Don’t hesitate to use your preferred varieties to enhance the dish’s complexity. Baby bella (cremini) mushrooms offer a richer, more robust flavor. Shiitake mushrooms introduce a distinct umami note and a wonderfully chewy texture. Even shirataki mushrooms, which are almost calorie-free and have a unique texture, could be an interesting addition for those seeking an alternative. Go wild with your fungi choices and tailor the ramen to your taste!

Can This Ramen Be Made Without an Instant Pot? Absolutely!

While my preferred method for this delightful gluten-free ramen is undoubtedly the Instant Pot – primarily for its unmatched convenience, especially the ability to cook frozen chicken on those “forgot-to-thaw” days – this recipe is versatile enough to be adapted for other cooking methods. You can certainly prepare this delicious ramen on the stovetop, though I would strongly recommend using thawed chicken for best results with this method. To cook on the stovetop, simply follow all the initial directions for sautéing the bacon, ginger, and mushrooms. Then, add the broth and other liquid ingredients along with the chicken, bringing the mixture to a simmer. Continue to simmer until the chicken is thoroughly cooked through, tender, and easily shredded. This will ensure your chicken is perfectly prepared before you add the noodles and garnishes.

Alternatively, for a more hands-off approach, you could even make this ramen in a slow cooker. The process will involve a couple of preliminary steps on the stovetop to build the foundational flavors. First, crisp the bacon in a skillet on your stovetop, then remove the bacon bits and set them aside for garnish. Next, sauté the mushrooms in the rendered bacon grease. Once browned, transfer the sautéed mushrooms, along with the minced ginger, chicken broth, gluten-free soy sauce, rice vinegar, red curry paste, sesame oil, and chicken, into your slow cooker. Cook on low for 6-8 hours, or until the chicken is incredibly tender and easily shredded. After slow cooking, you’ll then follow the remaining directions for adding the gluten-free noodles, fresh vegetables, and your desired garnishes right before serving. Each method yields a delicious bowl of ramen, allowing you to choose the cooking style that best fits your schedule and preferences.

Achieving Perfectly Soft Gluten-Free Noodles

The key to outstanding ramen lies not just in the broth, but also in the noodles. I highly recommend a specific brand: Lotus Foods Millet and Brown Rice Ramen. These are the noodles I use most frequently, and they are prominently featured in the recipe photos. What makes them exceptional is their delicate nature; they don’t require pre-boiling. Simply allowing them to sit and steep in the hot broth after the chicken has cooked is enough to soften them to perfection. I also find that gently agitating them and helping them to break apart ensures the hot liquid fully penetrates each noodle square, resulting in an even texture.

If you choose to use a different brand or type of gluten-free noodle, you may need to adjust the cooking method slightly. Some varieties might require boiling separately beforehand, or they might need a longer softening period in the hot broth to reach the desired tenderness. Always consult the package directions for specific clues and recommendations for the best results. Don’t be afraid to experiment to find your favorite gluten-free noodle option!

Essential Ingredients for Your Gluten-Free Instant Pot Bacon Ramen

Gathering the right ingredients is the first step to creating this incredible gluten-free ramen. Here’s a comprehensive list of everything you’ll need to prepare these flavorful noodles:

Bacon: The foundation of our unique, savory broth.
Fresh ginger: Adds a bright, zesty aroma and flavor.
Mushrooms: Earthy notes that complement the broth beautifully.
Chicken broth base (or chicken bouillon powder): A convenient way to build a rich broth; alternatively, use 5 cups of pre-made chicken broth or stock.
Water: To combine with broth base, or as part of the overall liquid.
Gluten-free soy sauce: Essential for that classic umami depth. (For soy allergies, opt for coconut aminos).
Rice vinegar: Adds a subtle tang and balances the flavors.
Red curry paste: Provides a gentle warmth and complex spice.
Sesame oil: Aromatic finishing touch (if you have a sesame allergy, olive oil can be used).
Gluten-free ramen noodles: The star of the bowl, choose your favorite variety.
Baby spinach or baby bok choy: Fresh greens for color, texture, and nutrients.
Carrots: Adds sweetness and a slight crunch.
Chicken: Your choice of breasts or thighs, fresh or frozen.
Optional toppings: Sesame seeds, thinly sliced green onions, chili flakes or fresh chilies, fresh cilantro, or a perfectly soft-boiled egg for extra richness.

Does Gluten-Free Soy Sauce Differ in Taste from Regular Soy Sauce?

As someone who can consume gluten but consistently cooks gluten-free meals for my family, I often find myself tasting both “regular” and gluten-free versions of ingredients to ensure my recipes are spot-on. When it comes to soy sauce, I can confidently say that I do not discern a significant difference in taste between gluten-free soy sauces and their traditional counterparts. Both offer that characteristic savory, umami-rich flavor that is so vital in Asian cuisine. The primary difference I’ve noted is that gluten-free varieties typically come with a higher price tag. This minor cost difference is well worth it, though, for the peace of mind and inclusivity it offers to those with gluten sensitivities or allergies, ensuring everyone can enjoy the deep, complex flavors this ramen brings.

Selecting Your Gluten-Free Chicken Bouillon

For years, my go-to for a robust chicken broth has been Orrington Farms chicken broth base. This product is a fantastic, gluten-free solution that simplifies meal preparation. All you need to do is add water – two teaspoons of the base combined with one cup of water yields one cup of flavorful broth. It’s incredibly convenient and much lighter to transport from the grocery store than bulky cartons of chicken stock, saving space in your pantry as well. If you prefer to use pre-made chicken stock or broth, simply omit the broth base and use 5 cups of your chosen liquid directly. For those using bouillon cubes, the general rule is one cube per cup of water, but always double-check your specific package directions to ensure accuracy and the best possible flavor for your ramen.

Discovering the Best Gluten-Free Noodles for Ramen

The quest for the perfect gluten-free noodle in ramen can be a delightful journey of experimentation. I’ve personally tried various options, including pure rice noodles and a combination of millet and rice. The Lotus Foods millet and brown rice combo noodles are my current favorite and are the ones you see beautifully pictured in this post. While they might not maintain the exact curly springiness of traditional wheat ramen noodles, they offer a remarkably close and satisfying substitute in terms of texture and chew. In a pinch, I’ve even resorted to using gluten-free spaghetti noodles, which work surprisingly well!

If you opt for strictly rice noodles, be mindful that they tend to absorb more of the broth. You might want to start with a slightly smaller quantity and adjust as you go, especially if you, like me, enjoy a ramen with plenty of slurpable, flavorful liquid. But don’t fret if you accidentally add too many noodles; the bacon-infused broth is so incredibly rich that you can simply add a bit of extra water to achieve your desired consistency without diluting the taste.

For those seeking a grain-free option, vegetable noodles like sweet potato or zucchini spirals would also be fantastic. Really, any gluten-free noodle that you enjoy will work wonderfully in this recipe. While I’m not a huge fan of soba noodles, I imagine they would also be a viable option here. The toppings and the exceptional broth are so fantastic that they provide a versatile foundation for various noodle choices. Living in a small town in Idaho, I don’t have access to an Asian Market or a Whole Foods (a sad reality, I know!), so my primary sources for these specialty noodles are my local Natural Grocer or online retailers like Amazon. This just goes to show that delicious, authentic-tasting gluten-free ramen is achievable no matter where you live!

Enjoy Your Homemade Gluten-Free Ramen!

I truly hope this delicious, allergy-friendly Asian dish becomes a cherished addition to your family’s meal rotation. It stands apart from many other recipes we typically prepare, and I genuinely look forward to enjoying it every single time. The rich flavors, combined with the ease of preparation, make it a standout.

For families with younger, pickier eaters, remember that this recipe is incredibly adaptable. Feel free to omit or swap out some of the vegetables or garnishes to suit their preferences. The core flavors of the broth and noodles are so robust that the dish will still be a hit.

For a comprehensive visual guide, be sure to watch the quick recipe video. It demonstrates how to prepare this gluten-free ramen recipe from start to finish, ensuring you achieve perfect results every time.

Craving More Gluten-Free Asian Recipes?

Having lived in China for a semester, I developed a deep love for Asian-American cuisine. However, with my son’s extensive allergies – including wheat, egg, dairy, peanut, and tree nut – ordering takeout is simply not a safe or feasible option for our family. This challenge has inspired me to recreate many of our favorite dishes at home, ensuring they are not only allergy-friendly but also incredibly delicious. I’m confident you’ll love these recipes as much as we do:

Gluten Free Asian Quinoa Meatballs
Gluten Free Black Pepper Chicken and Green Beans
Gluten Free Lo Mein (meat-free too!)
Gluten Free Chicken Teriyaki & Vegetable Stir Fry
Gluten Free Ham Fried Rice
Gluten Free Moo Goo Gai Pan

Remember, my entire site is dedicated to gluten-free cooking, so be sure to explore the full recipe index for a wide array of inspiring ideas tailored to various dietary needs!

Gluten-free Instant Pot Bacon Ramen Noodles

Yield:
5 servings

Prep Time:
3 minutes

Cook Time:
27 minutes

Total Time:
30 minutes

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

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