Cozy Homemade Instant Pot Ramen

Ramen lovers, rejoice! Today, we’re taking this humble, slurp-worthy dish to a whole new level by using an Instant Pot. Who doesn’t love a bowl of steaming, flavorful ramen that’s not only comforting but also incredibly easy to make at home? This recipe is perfect for chilly nights, busy weeknights, or when you’re simply craving that umami richness in every bite.

If you thought restaurant-quality ramen was out of reach, think again—this Instant Pot ramen will become your new weeknight obsession!

Why You’ll Love This Recipe

• Ready in just 30 minutes, but tastes like it simmered all day.
• Customizable with your favorite proteins, veggies, and toppings.
• A budget-friendly way to enjoy ramen without leaving your house.
• Comfort food at its finest, right from your Instant Pot.

Ingredients Breakdown

• Chicken Broth: The base of our soup. Use low-sodium if you prefer to control the salt level.
• Pork or Chicken: Adds that deliciously meaty richness. I like using chicken thighs for their juicy flavor.
• Garlic and Ginger: Aromatic essentials. Fresh is best, but you can use jarred if it’s all you have.
• Soy Sauce: Adds depth and saltiness. Use tamari for a gluten-free option.
• Miso Paste: The secret to that classic ramen flavor. White or yellow miso works well here.
• Dried Noodles: Opt for ramen noodles if possible, but spaghetti or another thin noodle can work in a pinch.

Pro Tips:

If you can, try adding a dash of fish sauce or sesame oil for extra flavor. Trust me—it’s a game changer!

Step-by-Step Instructions

Follow these easy steps, and you’ll have a steaming bowl of ramen in no time:

1. Set your Instant Pot to sauté mode. Add a splash of oil, followed by the garlic and ginger. Sauté until fragrant, about 1-2 minutes.
2. Place the chicken thighs (or pork) into the Instant Pot. Sear for 2-3 minutes on each side until lightly browned.
3. Pour in the chicken broth, soy sauce, and a tablespoon of miso paste. Stir until the miso dissolves completely.
4. Close the lid of the Instant Pot and set it to high pressure for 10 minutes.
5. Once the timer beeps, allow a natural release for 5 minutes, then quick release the remaining pressure.
6. Carefully remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot.
7. Switch the Instant Pot back to sauté mode. Add the noodles and cook them directly in the broth for 3-4 minutes, or until tender. Stir occasionally to prevent sticking.
8. Ladle the ramen into bowls and top with your favorite toppings like soft-boiled eggs, green onions, nori, or sesame seeds.

Chef’s Tips and Tricks

• Don’t skip the ginger and garlic—they add incredible depth to the broth.
• If you prefer your ramen extra spicy, stir in a spoonful of chili paste or some Sriracha.
• Let everyone customize their toppings at the table—it’s half the fun!

Recipe Variations and Serving Suggestions

This ramen is like a blank canvas—get creative with it!

• Vegetarian: Skip the meat and use vegetable broth. Add tofu or mushrooms for protein.
• Spicy Miso Ramen: Stir in chili oil or red pepper flakes for some heat.
• Serve With: A side of gyoza, a crisp cucumber salad, or a refreshing iced green tea.

FAQs

Can I make this ahead of time?

Yes! The broth can be made a day in advance and stored in the fridge. Just reheat and add noodles when you’re ready to serve.

What’s the best way to store leftovers?

Store the broth and noodles separately to prevent the noodles from getting soggy. Both will keep in the fridge for up to 3 days.

Can I freeze the broth?

Absolutely! The broth freezes beautifully. Just defrost and heat, then add fresh noodles when serving.

Instant Pot Ramen Recipe Card

I can’t wait for you to try this! Let me know in the comments how it turned out, or tag your ramen creation on social media with #TheKitchensAid. Happy cooking!