Gluten-Free Chicken Ramen

Made with simple whole-food ingredients, this easy gluten-free chicken ramen is a cozy, family-friendly dinner you can make in about 30 minutes using an Instant Pot, or prepare ahead and relax with the slow cooker. It’s naturally dairy-free, nut-free, and egg-free, packed with tender shredded chicken, crisp vegetables, and a savory broth built from a homemade gluten‑free ramen seasoning.

Why You’ll Love This Recipe

Gluten-free and allergy-friendly – No wheat, dairy, nuts, or eggs, so it works well for many dietary needs.
Quick and convenient – Ready in roughly 30 minutes with the Instant Pot or hands-off in the slow cooker.
Flavorful and nourishing – A rich broth, tender shredded chicken, and plenty of vegetables make a balanced bowl.
Customizable – Swap vegetables, adjust seasoning, or add toppings to suit your family’s tastes.

Ingredients

1 teaspoon olive oil
1 tablespoon fresh minced garlic
1.5 pounds boneless skinless chicken breast (cut into chunks for faster cooking in the Instant Pot; thighs may be substituted)
4 cups chicken broth (use bone broth for extra protein and depth, if desired)
1/2 cup coconut aminos (soy-free, gluten-free alternative to soy sauce)
2 tablespoons coconut sugar (or brown sugar to taste)
4 blocks gluten-free ramen noodles (choose a brand that holds up in soup)
1.5 cups shredded carrots
1 large red bell pepper, thinly sliced or diced
8 ounces snap peas
1 bunch green onions, sliced (use both white and green parts)

Gluten-free Ramen Seasoning

1/4 cup nutritional yeast
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon black pepper

How to Make It

Instant Pot Method (about 30 minutes)

Sauté the garlic: Set the Instant Pot to sauté and cook the minced garlic in olive oil for about 1 minute until fragrant—watch carefully so it doesn’t burn.
Build the soup: Add the chicken pieces, chicken broth, coconut aminos, coconut sugar, and 4 tablespoons of the ramen seasoning. Seal the lid and cook on high pressure for 8 minutes, then quick release the pressure when the timer finishes.
Shred chicken and add noodles & veggies: Remove the chicken and switch the Instant Pot back to sauté. Stir in the gluten-free ramen blocks, shredded carrots, bell pepper, half the green onions, and snap peas. Let them soften for about 5 minutes while you shred the chicken with two forks, a hand mixer, or a stand mixer. Return the shredded chicken to the pot and stir until everything is warmed through.
Garnish and serve: Portion into bowls and top with remaining green onions and any additional toppings you like.

Slow Cooker Method (set-and-forget)

Place chicken broth, garlic, coconut aminos, coconut sugar, 4 tablespoons ramen seasoning, and the chicken in the slow cooker. Cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and tender.
Remove the chicken and turn the slow cooker to high. Add the noodles, carrots, bell pepper, half the green onions, and snap peas. Let the noodles and veggies sit for about 10 minutes, then shred the chicken and return it to the pot once they reach your desired tenderness.
Garnish with the remaining green onions and serve. Store leftovers refrigerated in a sealed container for up to one week or freeze for longer storage.

Tips and Variations

Adjust the seasoning to taste—add more coconut aminos for saltiness or a pinch more coconut sugar for balance.
Swap vegetables to use what you have on hand: mushrooms, baby spinach, bok choy, or zucchini all work well.
For a richer broth, use bone broth instead of regular chicken broth.
If you prefer spice, add red pepper flakes or a drizzle of chili oil when serving.

Make-Ahead & Serving Suggestions

This ramen reheats well—thaw frozen portions overnight in the refrigerator before reheating on the stovetop or in the microwave. Serve bowls with extra sliced green onions, a squeeze of lime, or a side of steamed vegetables for a complete weeknight meal.