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--- pressure_cooker_ramen [2026/01/14 02:19] – created jonah
+++ pressure_cooker_ramen [2026/01/14 02:22] (current) – jonah
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 Pressure Cooker Miso Chicken Ramen With Bok Choy
-From the NYT https://cooking.nytimes.com/recipes/1020134-pressure-cooker-miso-chicken-ramen-with-bok-choy
+Based on the NYT https://cooking.nytimes.com/recipes/1020134-pressure-cooker-miso-chicken-ramen-with-bok-choy
 Total Time: 1 hour 15 minutes
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 Heat some oil in the pressure cooker, and sautee the garlic and ginger gently until the garlic is fragrant, but don't burn it!
-If using chicken thighs, put the chicken thighs in a 6- to 8-quart pressure cooker.  Add the scallions, mushrooms (if using), and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.
+If using raw chicken thighs, put the chicken thighs in a 6- to 8-quart pressure cooker.  Add the scallions, mushrooms (if using), and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.
 Step 2