instant pot ramen

These Instant Pot Ramen Bowls feature a delicious and flavorful broth infused with garlic, ginger, onion, and mushrooms. This one-pot recipe is a tasty way to jazz up ramen!

Instant Pot Ramen Bowls

low-sodium vegetable broth or stock

mushrooms

onion

TBSP ginger

garlic,

soy sauce

TBSP rice vinegar

ramen noodles ((see notes))

jalapeño,

edamame ((cooked + shelled))

green onion (and/or fresh cilantro)

2-4 tsp spicy chili sauce

sesame seeds

see post for more mix-and-match topping ideas

Sodium is always a super personal matter and also depends greatly on the type of soy sauce and broth used. Feel free to customize this to taste, as you can always add less soy sauce to begin with and add more later if desired. For a spicy ramen bowl, feel free to swirl some chili sauce into the broth as well!

Add all ingredients except for noodles and toppings to your Instant Pot. Seal the lid and vent and set to 5 minutes HIGH PRESSURE on manual.&nbsp;

It'll take about 10-12 minutes to come to pressure and 5 minutes active cooking time. When the Instant Pot beeps, quick release the pressure by flipping the valve from sealing to venting. Steer clear of the steam as it should shoot out pretty fast! Once the pressure has released the lid will unlock.

Remove the lid and switch the pot to the sauté function. Add your ramen noodles and cook for approx. 3-4 minutes or cook according to package instructions. Once the noodles are tender you're good to go. Stir the ramen into the broth and divide into two large bowls. Pile high with toppings and add any additional seasoning to taste. Enjoy!

This Instant Pot Ramen is delicious, with chicken, eggs and vegetables in a hearty chicken soup. Spice up the ramen noodles with hot oil for an extra kick. 

Instant Pot Ramen Recipe

lb. chicken tenders or chicken breasts

salt

black pepper

vegetable oil

chicken broth

water

eggs

ramen noodles, discard the seasonings

oz bok choy

black and white sesame, optional

chili oil (S&B La-Yu Chili Oil)

Season the chicken with salt and ground black...

Season the chicken with salt and ground black pepper on both sides of the chicken.

Turn on the Saute mode on the Instant...

Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated and hot, add the oil. Pan sear the chicken until both sides turn brown.

Add the chicken broth, water, and the white...

Add the chicken broth, water, and the white parts of the scallions. Cover the pot and select Manual and set to High pressure for 10 minutes.

Meanwhile, make the ramen eggs. In a small...

Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. Slice the eggs into halves. Set aside.

When the Instant Pot beeps, turn to Quick...

When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Discard the white parts of the scallions and scoop out the chicken. Let cool and shred the chicken using two forks.

Turn to Saute mode and as soon as...

Turn to Saute mode and as soon as the soup boils, add the chicken and ramen noodles.  Make sure you push the ramen noodles down so they submerge in the soup.

As soon as the ramen noodles becomes soft...

As soon as the ramen noodles becomes soft (no longer in a block), add the bok choy and soy sauce. Stir the ramen around. Cancel Saute mode and remove the pot. DO NOT OVERCOOK the ramen as the noodles will continue to cook even after you remove the pot.

Divide the ramen noodles into four bowls. Top...

Divide the ramen noodles into four bowls. Top with ramen eggs, chopped scallions, sesame seeds (if using), and dashes of chili oil. Serve the ramen immediately, do not keep in the pot as they will turn soggy.

Instant Pot ramen? You bet. You can use a pressure cooker to make steaming bowls of umami-packed noodles! It's total comfort food.

Instant Pot Ramen

eggs*

sweet yellow onion, sliced

baby bella (cremini) mushrooms

Napa cabbage, thinly sliced

green onions

garlic

carrots

sesame oil

olive oil

cups vegetable broth

mirin

coconut milk

spinach leaves

dry ramen noodles

Sesame seeds,

Make the eggs:*

Go to Soft Boiled Eggs or Instant Pot Soft Boiled Eggs.

Prep the veggies

 Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.

Turn on Saute mode (on Medium)

and heat 1 tablespoon sesame oil and 1 tablespoon olive oil. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic 30 seconds just browned, stirring constantly. Add the vegetable broth and water, and turn off Saute mode.

Stir in the mushrooms and carrots, miso paste and mirin. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 3 minutes

Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release

Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.

Turn on Saute mode to Low

Add the noodles and cook until tender, about 3 minutes. (Or if you&#8217;re planning to have leftovers or are making in advance for meal prep, cook the noodles on the stovetop according to the package instructions. If you&#8217;re planning to serve the ramen right away, you can cook the noodles in the pressure cooker: they just soak up a lot of the broth as they sit. )

Stir in remaining ingredients

Stir in the coconut milk, green onions, cabbage, spinach and cook 1 minute more. Taste and add about 1 tablespoon more miso paste to taste.

Serve

To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Garnish with a splash of soy sauce if desired. Don&#8217;t allow the noodles to sit in the broth for long, or they will soak it all up! Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).

Easy and delicious ramen noodle soup recipe! Chewy ramen noodles combined with shredded chicken, egg, green onions, and a flavorful homemade broth. It&#x27;s the perfect comfort food!

Instant Pot Chicken Ramen

lbs bone-in skin-on chicken thighs (~4 chicken thighs)

~1 inch ginger root

tbsp Mirin (Japanese rice seasoning wine)

tbsp sesame oil

pepper

packets ramen noodles (discard flavor packets)

Prep ingredients: clean and remove skin from ginger root; cut and save the white part of the green onions, and cut into small pieces the green part of the green onions; sprinkle salt and pepper on both sides of chicken thighs.

Set Instant Pot to &#x27;saute&#x27; setting. Sear chicken thighs on one side (sear skin-on side first - doing this will produce some oil at the bottom of the pot and no additional oil is needed), flip and sear the other side. Make sure chicken thighs are not stacked on top of each other. You want to brown each piece on both sides, but no need to fully cook chicken. If needed cook in two batches.

Add chicken stock and water to Instant Pot. Then add garlic, the white part of the green onions, ginger root, Mirin, soy sauce and sesame oil.

Close lid. Set Instant Pot to cook on High Pressure for 20 minutes. Make sure to give it time as it takes a while for the Instant Pot to build and release pressure.

While waiting for broth to cook, add water to a separate small pot and boil water on the stove. After it comes to a boil, gently lower eggs into boiling water and cook for 7 minutes for jammy eggs. (Cook for 9-10 minutes for hard boiled eggs). Remove eggs, rinse in cold water, and peel. Cut eggs into half.

Once the broth is cooked, remove chicken thighs and shred chicken. Discard skin and bones.

Taste broth. If it is too salty, add hot water to diute it. Keep in mind that ramen broth tends to be thick and super flavorful.

Bring Instant Pot back to a boil under the saute setting, and cook ramen noodles in the broth for 2-3 minutes, or until soft.

Assemble ramen noodles, broth, shredded chicken, chopped green onions (the green part that is cut into small pieces in Step 1) and egg in bowls. Serve and enjoy!

Quick, easy, veggie packed weeknight dinner that even the pickiest of eaters love!

Instant Pot Ramen Stir Fry

pkg Ramen noodles (discard the packet inside)

frozen stir fry veggies

tsp minced garlic (dried)

tsp minced onion (dried)

tsp sesame oil

salt and pepper (to taste)

Put the water in the bottom of the Instant Pot. Put the ramen noodles and veggies into the Instant Pot. Turn the Ramen over so both sides are wet. Cook on HIGH pressure for 0 (not a typo! :) ) minutes. Quick release.

If the veggies let off a lot of liquid while cooking, you can drain some of the liquid. You will want about 1/4 cup of liquid and then add the sesame oil and soy sauce to the pot and stir to combine. Season with salt and pepper to your liking.&nbsp;

The veggies do get very soft cooking under pressure, even for 0! If you like yours more crispy, I would cook the ramen first, and then toss the frozen veggies in the Instant Pot. Then saute everything until the veggies are cooked to your liking.

lb. (0.4 kg) chicken tenders or chicken breasts

(226 g) bok choy

Turn to Saute mode and as soon as the soup boils, add the chicken and ramen noodles. Make sure you push the ramen noodles down so they submerge in the soup.

https://mediavine-res.cloudinary.com/video/upload/p9opmtcceewmvvpv2c9r.mp4

This Instant Pot Ramen is delicious, with tender chicken, gooey ramen eggs and vegetables in a hearty chicken soup. Spice up the ramen noodles with chili oil for an extra kick. This is comfort food in a jiffy and takes only 15 mins in the pressure cooker.

An easy recipe for Vegan Ramen Noodles made with a delicious broth and vegetables. Make it in the Instant Pot or on the stovetop, it comes together in just 15 minutes!

Instant Pot Ramen with Vegetables

Noodles

Sesame Oil

Garlic (finely chopped)

inch Ginger (finely chopped)

Scallions (chopped)

Yellow Onion (chopped)

Cabbage (chopped)

Carrots (diced)

Grams Mushrooms (sliced)

Vegetable Stock (or use

Rice vinegar

Brown Sugar

Sriracha (adjust as per your spice tolerance)

Bok Choy (rinsed, cut lengthwise)

Set the Instant Pot to Saute mode. Add sesame oil and let it heat up. Add the chopped garlic, ginger, onion, and scallions and saute for 3 minutes.

Then add the chopped veggies - I have used mushrooms, cabbage, and carrots here. Saute for another 2-3 minutes.

Turn off the Instant Pot, add the veggie broth, brown sugar, soy sauce, and sriracha.

Add the ramen noodles (discard the ramen seasoning). Then add the rice vinegar and give it a mix.

Seal the Instant Pot and set the pressure-cooking cycle to 3 minutes. After the cooking cycle is complete, immediately quick-release pressure and let the valve drop down.

Once the pressure has released, and the valve has dropped, add in the bok choy and give it a mix. The bok choy needs just a few minutes in the hot ramen to be cooked.

Instant Pot Ramen with Vegetables is now ready. Serve it with a garnish of chili oil and sesame seeds.

https://embed.mediavine.com/videos/kz9v5dxtpkrgdog2y1yw

How to make the quickest and easiest one-pot ramen with vegetables in the Instant Pot or on the stovetop.

Ramen with vegetables

Pair your bowl of ramen with these 20 side dishes. Have a new taste with every bite and enjoy your meal to the fullest.

What To Serve With Ramen

ramen

Make the best ramen at home.

Make a side dish from the list above. You can serve ramen with kimchi, chicken dumplings, teriyaki chicken, tofu, fried rice, shrimp fried rice, Ling Ling potstickers and bok choy. Ramen also tastes good with spicy cucumber salad, Japanese potato salad, grilled fish, chicken tempura, pickled vegetables and stir-fried vegetables.

Serve together and enjoy a wonderful meal :)

I’m so sorry, but this just didn’t do it for me. I love your other recipes, but this lacked the complexity of flavor of good ramen noodle soup and I found the soy sauce and vinegar overpowered everything else. Throwing other toppings in at the end didn’t really change that. I almost tossed it out, but the recipe made so little, decided we could power through it and we ate as a side. Although, I was happy to make use of my instant pot and enjoyed the simplicity of the recipe.

OMG, you made my day! I love love love Ramen and am so happy that you created this recipe. Can’t wait to try. Thanks!!

This was delish!! For toppings I added air-fried tofu cubes, edamame, cilantro, green onions, jalapenos, limes, and sriracha. The broth was so flavorful. All 3 of us loved it.

Fantastic as is!  Just made it after a long day at work. Super easy, fast and healthy.  I used gluten free rice noodles.

So tasty! Great meal for weeknight dinners

My husband LOVES ramen and of course I feel way better about serving up this homemade version as opposed to the microwaved variety. Everyone loved these and they will continue to be on our meal plan I'm sure for a long time!

What a simple and tasty recipe! The proportions were and cook time was perfect! The only thing that I'd change is the amount of soy sauce I used. Combining that and the veggie broth can be too salty, but otherwise, it was delicious!

Made this for dinner tonight! So good!! My husband loved it. I added some baked crunchy sesame, lime chili Garlic tofu to our bowls at the end. It was perfect. Thanks for the recipe. A repeat for sure!

I made this dish tonight for my son and I and we both loved it. It is a simple dish, quick to make and full of flavor. I'll be making it again one day but for now we do have leftovers.

Yay!  This looks fantastic!  The IP is so good for broths like this.

Top 13 instant pot ramen recipes from across the web

The most viewed instant pot ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Ramen Bowls

Instant Pot Ramen Recipe

Instant Pot Ramen

Instant Pot Chicken Ramen

Instant Pot Ramen Stir Fry

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen with Vegetables

What To Serve With Ramen

Instant Pot Ramen Bowls

Top 13 instant pot ramen recipes from across the web

The most viewed instant pot ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Ramen Bowls

Instant Pot Ramen Recipe

Instant Pot Ramen

Instant Pot Chicken Ramen

Instant Pot Ramen Stir Fry

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen Recipe

Instant Pot Ramen with Vegetables

What To Serve With Ramen

Instant Pot Ramen Bowls

The most viewed instant pot ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine