Instant Pot Ramen
Skip takeout and make Instant Pot Ramen at home with tender pork, rich broth, and customizable toppings.
Servings: 4 servings
Equipment
- stirriing utensil
- medium pot
- colander
Ingredients
- 1 tablespoon avocado oil
- 1½-2 pounds boneless pork shoulder room temperature and cut in half
- 4 teaspoons minced garlic
- 2 teaspoons ground ginger
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 4 cups miso broth
- 1 teaspoon sesame oil
- 1 package ramen noodles (8 oz.)
- 4 soft-boiled eggs halved
- 1 cup bean sprouts
- 4 large green onions chopped
- 1 sheet nori cut into 4 pieces
Instructions
- Set the Instant Pot to Sauté. Add the avocado oil and heat for 1-2 minutes.1 tablespoon avocado oil
- Add the pork, garlic, and ginger. Brown the pork on all sides, about 2 minutes per side.1½-2 pounds boneless pork shoulder, 4 teaspoons minced garlic, 2 teaspoons ground ginger
- Stir in the soy sauce, mirin, and rice vinegar. Cook for 1 minute, scraping up any browned bits from the bottom of the pot.2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons rice vinegar
- Add the miso broth and sesame oil. Stir well.4 cups miso broth, 1 teaspoon sesame oil
- Secure the lid and set the Instant Pot to Pressure Cook on High for 20-30 minutes, depending on the size of the pork pieces.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release. The pork should be tender and reach an internal temperature of at least 145°F.
- While the pork cooks, prepare the ramen noodles according to package directions until al dente. Drain well.1 package ramen noodles
- Divide the cooked noodles among 4 large bowls.
- Remove the pork from the broth and slice thinly. Place 1-2 slices in each bowl.
- Stir the broth and ladle it over the noodles and pork.
- Top each bowl with a halved soft-boiled egg, ¼ cup bean sprouts, chopped green onion, and a piece of nori. Serve immediately.4 soft-boiled eggs, 1 cup bean sprouts, 4 large green onions, 1 sheet nori
Notes
🥡 STORAGE
- Store broth, pork, noodles, and toppings separately whenever possible.
- Refrigerate leftovers in airtight containers for up to 4 days.
- Keep fresh toppings separate until ready to serve.
♨️ REHEATING
- Reheat broth on the stovetop over medium heat until hot.
- Microwave individual portions in 30-second intervals until warmed through.
- Add extra broth or water if the noodles have absorbed too much liquid.
- Warm pork separately if desired.
❄️ FREEZING
- Freeze broth and pork together for up to 3 months.
- Do not freeze noodles, eggs, bean sprouts, or nori.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Brown the pork thoroughly before pressure cooking.
- Scrape the bottom of the pot well after sautéing.
- Cook noodles only until al dente.
- Add toppings immediately before serving.
- Taste and adjust seasoning before serving.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Cook on low for 6-8 hours or high for 3-4 hours.
- Dutch oven: Simmer, covered, for 2-3 hours, until the pork is tender.
- Stovetop: Simmer gently in a large stockpot for 2-3 hours.
♻️ LEFTOVERS
- Use leftover pork in fried rice or rice bowls.
- Turn extra broth into another noodle soup.
- Create new ramen bowls using different toppings.
📝 NOTES
- Traditional ramen is highly customizable, so feel free to experiment with toppings.
- The broth develops even more flavor after resting overnight.
- Assemble bowls immediately before serving for the best texture.
Nutrition
Calories: 420kcal | Carbohydrates: 26g | Protein: 41g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 232mg | Sodium: 1202mg | Potassium: 885mg | Fiber: 2g | Sugar: 5g | Vitamin A: 528IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 4mg
