Irresistible Gluten-Free Instant Pot Bacon Ramen: Your New Favorite Allergy-Friendly Meal

Forget those college days of plain instant noodles! This is the adult, gourmet version of ramen you’ve been dreaming of – and it’s completely gluten-free. Imagine rich, savory ramen swimming in the most flavorful bacon broth (yes, bacon broth!). Loaded with vibrant veggies and tender chicken, this recipe is incredibly easy to make, even using frozen chicken, which means you can enjoy this culinary masterpiece on busy weeknights. Say hello to a wholesome, delicious, and allergy-friendly ramen experience that’s far beyond anything from a packet.

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Why Gluten-Free Ramen is a Must-Have in Our Kitchen

For many families, traditional ramen is off-limits due to dietary restrictions. In our household, my son has a severe wheat allergy, my husband manages a gluten intolerance, and we often host friends with Celiac disease. This means every meal I prepare must be carefully adapted for a gluten-free diet. To say we desperately needed a fantastic gluten-free ramen soup recipe is an understatement, especially when the cold winter months roll around and we crave comforting, warm bowls of goodness. I truly missed the vibrant flavors of authentic ramen and many other Asian dishes, so it became a personal mission to recreate these iconic meals. My goal is to ensure my son grows up experiencing a wide array of delicious foods, never feeling like he’s missing out on classic favorites.

Developing allergy-friendly recipes has become a passion, transforming traditional dishes into safe and enjoyable options for everyone at our table. This ramen recipe not only fills a significant void but also brings immense joy and satisfaction, proving that dietary restrictions don’t have to mean sacrificing flavor or variety. It’s more than just a meal; it’s about sharing a beloved culinary experience with those you love, without worry.

What Makes This Gluten-Free Bacon Ramen Truly Special

I’ve poured years of effort into creating allergy-friendly recipes, even publishing an entire cookbook filled with 60 gluten-free and allergy-friendly Instant Pot dishes. Yet, this divine bowl of ramen wasn’t discovered until after my book went to print! So, consider this recipe my special “thank you” gift for visiting my site – a free, incredibly delicious creation I just had to share.

The first time I tasted this ramen, it was nothing short of dream-like. I immediately called my girlfriends, exclaiming, “YOU HAVE TO MAKE THIS!” It was so profoundly good that I felt compelled to share it with someone beyond my children at the time. The secret lies in the extraordinarily flavorful broth, crafted from rich, smoky bacon. This isn’t just any broth; it’s deep, complex, and utterly satisfying – truly GOOD with a capital G! The magic happens when traditional Asian flavorings, such as gluten-free soy sauce, rice vinegar, and red curry paste, are harmoniously blended with sautéed fresh ginger, earthy mushrooms, and the savory essence of bacon. This combination creates a broth so exquisite that you’ll want to slurp every last drop from your bowl after devouring the noodles and veggies.

Compared to packaged ramen (which we couldn’t even enjoy anyway, thanks to wheat flour), this homemade version is a revelation. It’s significantly healthier, brimming with fresh ingredients like tender chicken and an abundance of vibrant spinach (yes, despite the bacon, the greens balance it out beautifully!). And the best part? It’s surprisingly simple to prepare. The Instant Pot does most of the heavy lifting, meaning minimal cleanup with just one main pot to wash (unless you count the cutting board!). This gluten-free ramen recipe might look fancy due to all the gorgeous garnishes, but its underlying simplicity makes it accessible for anyone. With a cook time of just 27 minutes (even less if you use thawed chicken!), you can enjoy this lip-smacking bowl of noodles and rich broth even on your busiest weeknights.

Flexible Chicken Options: Fresh, Frozen, or Leftovers

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 pre-cooked rotisserie chicken! Utilizing pre-cooked chicken dramatically cuts down on the Instant Pot cook time; simply shred your chicken and add it in, reducing the pressure cooking duration to a mere 3 minutes. This shorter cook time is just enough for all the incredible flavors to meld beautifully without overcooking the chicken.

While chicken is a fantastic source of protein and adds heartiness to the dish, it’s not strictly essential. If you prefer, or if you’re looking for a lighter meal, you can certainly omit the chicken entirely. With the rich bacon broth and a generous amount of fresh vegetables, this ramen is still wonderfully satisfying. My growing boys, like many, appreciate ample protein, which is why we often include both chicken and bacon. However, feel free to customize it to your family’s preferences. Additionally, don’t feel limited to chicken breasts; tender chicken thighs are an excellent alternative, offering a slightly richer flavor and juicier texture.

Choosing the Right Mushrooms for Your Ramen

When it comes to mushrooms, you have plenty of options, and the choice largely depends on your personal preference and what’s readily available. For my family, I typically opt for simple “white mushrooms” from my local Walmart – they’re affordable and work perfectly well in this recipe. While I personally enjoy mushrooms, my children are not their biggest fans, so I don’t usually splurge on gourmet varieties.

If you or your family members aren’t keen on mushrooms, feel free to omit them entirely; the ramen will still be incredibly flavorful. However, if you’re a mushroom enthusiast, this recipe is a fantastic canvas for experimentation! You could elevate the dish with the earthy notes of baby bella or cremini mushrooms, the rich umami of shiitake mushrooms, or even the unique texture of shirataki mushrooms for a lower-carb option. Don’t hesitate to “go wild” and use whatever mushrooms you love most. Just ensure they are sliced evenly to cook through properly and absorb the delicious broth.

No Instant Pot? No Problem! Stove Top & Slow Cooker Methods

While the Instant Pot is my preferred method for its unparalleled convenience – especially for those days I inevitably forget to thaw chicken – this incredibly flavorful gluten-free ramen can absolutely be made using traditional cooking methods. You won’t miss out on any of the deliciousness!

Stovetop Method:

If you’re using a stovetop, I highly recommend starting with thawed chicken breasts or pre-cooked chicken to ensure even cooking. Follow these steps:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon to a paper towel-lined plate, leaving the delicious bacon grease in the pot.
2. Add the minced ginger and sliced mushrooms to the bacon grease. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms are browned and tender, and the ginger is fragrant.
3. Pour in the chicken broth (or water plus broth base), gluten-free soy sauce, rice vinegar, red curry paste, and sesame oil. Bring the mixture to a simmer.
4. Add the chicken breasts (thawed). Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If using pre-cooked chicken, simmer for only 5-7 minutes to allow flavors to meld.
5. Remove the chicken, shred it, and return it to the pot.
6. Stir in the gluten-free ramen noodles, carrots, and baby spinach (or bok choy). Continue to simmer gently for another 3-5 minutes, or until the noodles have softened to your liking and the spinach has wilted. Agitate the noodles occasionally to ensure they cook evenly.
7. Ladle into bowls and top with crispy bacon and your desired garnishes.

Slow Cooker Method:

For a hands-off approach, the slow cooker is a fantastic option. This method is ideal for allowing the flavors to deepen over several hours. Here’s how:

1. Begin by crisping the chopped bacon in a skillet on the stovetop. Remove the bacon and set aside, reserving the bacon grease.
2. In the same skillet, sauté the sliced mushrooms in the bacon grease until browned.
3. Transfer the sautéed mushrooms to your slow cooker. Add the minced ginger, chicken broth (or water plus broth base), gluten-free soy sauce, rice vinegar, red curry paste, sesame oil, and chicken breasts (thawed or frozen).
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is incredibly tender and easily shredded.
5. Once the chicken is cooked, remove it from the slow cooker and shred. Return the shredded chicken to the pot.
6. Increase the slow cooker temperature to high (if it wasn’t already) or transfer the broth mixture to a large pot on the stovetop over medium heat.
7. Add the gluten-free ramen noodles, carrots, and baby spinach (or bok choy) to the hot broth. Cook for about 5-10 minutes, stirring occasionally, until the noodles are tender and the vegetables are softened. (Timing will depend on your specific noodle type).
8. Serve immediately, garnished with the crispy bacon and any other desired toppings.

Ensuring Perfect Noodle Softness

For this particular recipe, I highly recommend using Lotus Foods Millet and Brown Rice Ramen. I am most familiar with this brand, and it consistently delivers excellent results. These delicate noodles are wonderfully convenient because they don’t require pre-boiling. Simply allowing them to sit in the piping hot broth after the chicken has cooked is usually enough to soften them to perfection. I also find that gently agitating them and helping them to break apart ensures that the hot liquid fully penetrates each noodle square, resulting in an evenly cooked 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 noodles might require a brief pre-boil, while others might just need a longer softening time in the hot broth to fully cook. Always check the package directions for your specific noodles to get the best results. Don’t be afraid to taste-test as you go to achieve your ideal noodle consistency.

Essential Ingredients for Your Gluten-Free Ramen

Gathering the right ingredients is key to creating this exceptionally flavorful gluten-free ramen. Here’s a comprehensive list of what you’ll need for these delicious noodles:

• • Bacon: The star of our rich, savory broth.
  • Fresh ginger: Minced finely or grated for a pungent, aromatic kick.
  • Mushrooms: Sliced; white, cremini, shiitake, or your preferred variety.
  • Chicken broth base (also known as chicken bouillon powder): A convenient way to build flavor.
  • Water: To reconstitute the broth base or complement liquid stock.
  • Gluten-free soy sauce (or coconut aminos if you have a soy allergy): Essential for that authentic umami flavor.
  • Rice vinegar: Adds a subtle tang and brightens the broth.
  • Red curry paste: For a touch of warmth and complex spice.
  • Sesame oil: Toasted, for a nutty aroma (or olive oil if you have a sesame allergy).
  • Gluten-free ramen noodles: See recommendations below for the best options.
  • Baby spinach or baby bok choy: For freshness, color, and added nutrients.
  • Carrots: Peeled and thinly sliced or julienned for sweetness and crunch.
  • Chicken: Boneless, skinless breasts or thighs, fresh or frozen.
  • Optional toppings: Sesame seeds, thinly sliced green onions, chili oil or fresh chiles, fresh cilantro, or a perfectly soft-boiled egg for extra richness.

Does Gluten-Free Soy Sauce Taste Different from Regular Soy Sauce?

As someone who can eat gluten but cooks entirely gluten-free for my son and husband, I frequently sample “regular” versions of ingredients to ensure I maintain my palate and can accurately develop recipes for everyone. In my experience, I honestly do not notice a significant difference in taste between gluten-free soy sauces and their regular counterparts. The flavor profiles are remarkably similar, offering that essential umami and savory depth. The primary difference I’ve observed, and one that’s hard to ignore, is that gluten-free soy sauces tend to be more expensive. However, for the sake of delicious, allergy-safe meals, it’s a worthwhile investment!

My Go-To Gluten-Free Chicken Bouillon

For years, my secret weapon for a rich and convenient chicken broth has been Orrington Farms chicken broth base. It’s reliably gluten-free and incredibly simple to use: just add water! The standard ratio is two teaspoons of base per one cup of water, which perfectly replicates a cup of liquid broth. This method is much lighter and more practical to carry home from the grocery store than bulky boxes of chicken stock, and it takes up less pantry space. If you prefer to use pre-made chicken stock, simply omit the broth base entirely and use 5 cups of your preferred gluten-free chicken broth or stock. Alternatively, if you’re using bouillon cubes, the general rule is one cube per cup of water, but always double-check your specific package directions to ensure the correct concentration and confirm it’s gluten-free.

Choosing the Best Gluten-Free Noodles for Ramen

The noodle choice can truly make or break your ramen experience. I’ve experimented with various options, including plain rice noodles and a millet and rice combination. My absolute favorite, and the one featured in the photos, is the millet and brown rice combo by Lotus Foods. These noodles don’t retain the tight, curly shape of traditional wheat ramen quite as much, but they offer a delightfully satisfying texture that’s a very close and delicious substitute. In a pinch, I’ve even used gluten-free spaghetti noodles, which work surprisingly well!

If you opt for strictly rice noodles, you might want to start with a smaller amount and gradually add more to your preference. Rice noodles tend to absorb more of the broth, and I personally love my ramen to have plenty of “slurpable” liquid. Don’t worry if you accidentally add too many noodles and the broth becomes too thick; the flavor is so robust that you can easily thin it out with a little extra hot water until it reaches your desired consistency. For those looking for a grain-free option, vegetable noodles like sweet potato noodles or zucchini noodles are fantastic alternatives, adding extra nutrients and a unique texture.

Really, any gluten-free noodle you enjoy will likely be a great fit for this recipe. While I’m not a huge fan of soba noodles myself, I imagine they could also work here if that’s your preference. The broth and toppings in this ramen are so exceptional that they truly allow for flexibility with the noodles. Living in a small town in Idaho, without access to an Asian Market or a Whole Foods (sad, I know!), I typically find my preferred noodles at my local Natural Grocer or conveniently order them from Amazon. There may be even more fantastic options available in larger cities or specialty stores.

Savor Every Spoonful!

I sincerely hope this delicious Asian-inspired dish brings a wonderful and unique addition to your allergy-friendly meal rotation. It’s distinctly different from many of our everyday meals, and I genuinely look forward to enjoying it each and every time it’s on the menu. The rich, savory broth and fresh ingredients make it a truly comforting and satisfying experience.

And, if you’re cooking for little eaters like I am, remember that this recipe is incredibly adaptable. Feel free to omit or swap out some of the veggies or garnishes to suit their preferences. The core flavors are so robust that the dish remains fantastic even with minor adjustments. Don’t forget to watch the quick recipe video to see just how simple it is to make this gluten-free ramen recipe from start to finish!

Explore More Gluten-Free Asian Recipes!

My passion for Asian-American food runs deep; I even had the incredible experience of living in China for a semester. However, with my son’s multiple allergies – including wheat, egg, dairy, peanut, and tree nut – getting takeout from most Asian restaurants simply isn’t safe or feasible. This challenge has inspired me to recreate a wide array of my favorite Asian dishes at home, ensuring they are not only delicious but also completely allergy-friendly. I’m confident you’ll love them 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 check out the complete recipe index for a treasure trove of allergy-friendly meal ideas for every occasion!

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 cup fresh baby spinach
• 1 cup peeled carrot
• green onions, chilies and cilantro, for serving

Instructions

1. 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.
2. Add the diced ginger and mushrooms, and stir with a wooden spoon for 1-2 minutes, until the mushrooms are browned.
3. Turn off the “saute” function. Add in the five cups of broth, soy sauce, rice vinegar, red curry paste, sesame oil and chicken breasts.
4. 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).
5. Once the timer is done, move the valve to venting to quickly release the pressure.
6. Open the lid and add in your noodles, carrots and spinach.
7. While the noodles soften in the hot liquid, remove your chicken and shred. Return the shredded chicken to the pot.
8. 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. Coconut aminos offer a similar umami flavor profile to soy sauce but are completely soy-free, making this recipe suitable for those with soy allergies.

**Notes on the noodles: I link to the Lotus Foods Millet and Brown Rice Ramen noodles I use, and they come in squares (much like regular ramen) which is why I denoted 3 squares. As you’ll note above in the post, you can use any gluten-free noodle you like, or even grain-free options like zucchini or sweet potato noodles for a different twist. Adjust cooking time for other noodle types as per package instructions.

PLEASE NOTE: The total cooking process may take longer than the stated 30 minutes, as this does not include the time it takes for your Instant Pot to come to pressure and then naturally or quick release pressure. Plan for an additional 10-15 minutes for these stages.

Adapted from: Half Baked Harvest

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