How To Make Homemade Instant Pot Ramen
With a bowl full of veggies, this instant pot ramen is made flavorful with savory miso paste, sweet mirin, and creamy coconut milk for a delicious bite.
Ingredients
- 4 eggs*, soft-boiled and peeled
- 1 cup sweet yellow onion, sliced
- 8 oz shiitake mushrooms
- 1 cup Napa cabbage, thinly sliced
- 3 green onions
- 4 garlic cloves
- 2 large carrots
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 cup water
- 1 tbsp miso paste, divided
- 1 tbsp mirin
- 1 tbsp soy sauce
- ¼ cup coconut milk
- 2 cups spinach leaves
- 8 oz dry ramen noodles
- sesame seeds, for garnish
- nori sheets, for garnish
Instructions
-
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 sesame oil and olive oil. Add the onion and cook for 4 minutes until lightly browned on the edges.
-
Add the garlic and cook for 30 seconds until 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.
-
Press the Pressure Cook button, making sure the High Pressure setting is selected, and set the time to 3 minutes. Note that it takes about 10 minutes for the pot to preheat and come up to pressure before it starts cooking.
-
Vent the remaining steam from the Instant Pot by moving the pressure release handle to Venting, covering hand with a towel or hot pad. Open the pressure cooker lid.
-
Turn on Saute mode to Low. Add the noodles and cook for about 3 minutes until tender.
-
Stir in the coconut milk, green onions, cabbage, spinach and cook for 1 minute more. Taste and add about 1 tablespoon more miso paste to taste.
-
To serve, place the noodles into 4 bowls. Top with broth, tofu, peeled soft boiled eggs, and vegetables. Garnish with a splash of soy sauce if desired.
-
Serve and enjoy.
Recipe Notes
*Check out Soft Boiled Eggs Recipe to make authentic Japanese ramen eggs.
Nutrition
- Sugar: 10g
- :
- Calcium: 120mg
- Calories: 483kcal
- Carbohydrates: 55g
- Cholesterol: 164mg
- Fat: 24g
- Fiber: 4g
- Iron: 5mg
- Potassium: 794mg
- Protein: 16g
- Saturated Fat: 9g
- Sodium: 2651mg
- Trans Fat: 1g
- Vitamin A: 8320IU
- Vitamin C: 16mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!