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
