Instant Pot Chicken Ramen

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

subheading: For the broth:

1 lb. bone in, skin on chicken breast/s

salt and pepper

1 tablespoon toasted sesame oil

½ cup cherry tomatoes

1 tablespoon fresh ginger grated

2 cloves garlic minced

4 cups (1 quart) chicken stock

4 cups (1 quart) mushroom broth or miso ginger broth

3 tablespoons low-sodium soy sauce

1 tablespoon rice wine vinegar

2 packages instant ramen noodles noodles only

subheading: To serve:

soft boiled eggs

roasted cherry tomatoes optional

shredded or cut nori dried seaweed

freshly diced scallions

sesame seeds

furikake

Directions at hipfoodiemom.com

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