Ramen lovers, rejoice, because this Instant Pot ramen takes a humble, slurp-worthy classic to a whole new level with almost no effort. Imagine a bowl of steaming, savory noodles swimming in a rich, umami-packed broth, ready in a fraction of the usual time. It is comforting, deeply satisfying, and perfect for chilly nights, busy weeknights, or any moment you crave that cozy richness in every bite.
If you always assumed restaurant-quality ramen was out of reach at home, this recipe will change your mind. The Instant Pot does the heavy lifting, coaxing big flavor from simple ingredients like miso, soy sauce, garlic, and ginger while keeping the whole process wonderfully hands-off. One taste and this just might become your new weeknight obsession.
Why You’ll Love This Recipe
This ramen is ready in just thirty minutes, yet it tastes like it simmered for hours. The pressure cooker builds a deep, savory broth quickly, giving you all the soul-warming comfort of a long-cooked bowl without the wait. It is the ultimate answer to a weeknight craving.
It is also endlessly customizable, which is half the fun. Swap in your favorite proteins, pile on whatever vegetables you love, and finish with the toppings that make you happy. Whether you like it loaded with soft-boiled eggs and nori or kept simple with green onions, this recipe bends to your tastes.
On top of all that, it is a budget-friendly way to enjoy ramen without leaving the house. With a handful of pantry staples and one appliance, you can serve up comfort food at its finest, straight from your Instant Pot.
Ingredients
The broth begins with one tablespoon of neutral oil for searing, plus two minced garlic cloves and one tablespoon of grated ginger. These aromatics are the flavor foundation, so fresh is best, though jarred will do in a pinch. Four cups of chicken broth form the body of the soup; reach for low-sodium if you like to control the salt level yourself.
For protein, you will use two chicken thighs, which stay juicy and shred beautifully after pressure cooking. Two tablespoons of soy sauce add depth and saltiness, while one tablespoon of miso paste delivers that signature ramen richness. White or yellow miso both work well here, and you can use tamari in place of soy sauce for a gluten-free option.
Finally, you will need four ounces of dried ramen noodles, cooked right in the flavorful broth for maximum taste. Set out your favorite toppings to finish, such as soft-boiled eggs, sliced green onions, nori, and sesame seeds. These add color, texture, and that authentic ramen-shop feel.
Step-by-Step Instructions
Set your Instant Pot to saute mode and add a splash of oil. Once it is hot, add the garlic and ginger and saute until fragrant, about one to two minutes. This quick step wakes up the aromatics and lays down the first layer of flavor for your broth.
Place the chicken thighs into the pot and sear them for two to three minutes on each side until lightly browned. You are not cooking them through here, just developing color and flavor on the surface. That little bit of browning makes a noticeable difference in the finished broth.
Pour in the chicken broth, soy sauce, and miso paste, then stir until the miso dissolves completely into the liquid. Close the lid, set the valve to sealing, and cook on high pressure for ten minutes. When the timer beeps, allow a natural release for five minutes before carefully quick-releasing the remaining pressure.
Remove the chicken thighs and shred them using two forks, then return the shredded meat to the pot. This is when the broth really comes together, rich and savory and ready for noodles. Give everything a good stir to distribute the chicken evenly.
Switch the Instant Pot back to saute mode and add the dried noodles directly into the simmering broth. Cook them for three to four minutes, stirring occasionally to prevent sticking, until they are tender. Ladle the ramen into bowls and top with soft-boiled eggs, green onions, nori, sesame seeds, or whatever you love best.
Tips for the Best Instant Pot Ramen
Do not skip the garlic and ginger, because they add incredible depth to the broth that you simply cannot fake. For an extra flavor boost, try stirring in a dash of fish sauce or a drizzle of toasted sesame oil at the end; it is a genuine game changer. If you like heat, a spoonful of chili paste or a swirl of Sriracha brings welcome warmth.
Let everyone customize their own toppings at the table, since that interactive element is part of what makes ramen so fun to serve. Cook the noodles just until tender so they keep a pleasant chew, and add them close to serving time so they do not turn soft. If you love comforting noodle soups, our authentic Vietnamese pho is another bowl worth mastering.
This recipe stores well when you keep the components separate. Refrigerate the broth and noodles apart from each other for up to three days so the noodles stay springy. For another bold, one-pot meal made in the same appliance, our easy Instant Pot gumbo is a delicious next stop.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I make this ahead of time?
Yes. The broth can be made a day in advance and stored in the refrigerator. Simply reheat it and add freshly cooked noodles when you are ready to serve for the best texture.
What is the best way to store leftovers?
Store the broth and noodles separately to keep the noodles from getting soggy. Both will keep in the refrigerator for up to three days.
Can I freeze the broth?
Absolutely. The broth freezes beautifully, so just defrost and heat it, then add fresh noodles when serving. Avoid freezing cooked noodles, as their texture suffers.
Can I make it vegetarian?
Yes. Skip the chicken and use a good vegetable broth, then add tofu or mushrooms for protein. The miso and aromatics still deliver that classic ramen flavor.
What noodles work best?
Fresh or dried ramen noodles are ideal for their springy texture, but in a pinch a thin noodle like spaghetti can work. Cook them right in the broth so they soak up all that savory flavor.
I cannot wait for you to slurp your way through a bowl of this cozy homemade ramen. For more ways to nourish yourself between comfort-food nights, browse these healthy eating ideas, and when your ramen is steaming and ready, snap a photo and tag @thekitchensaid on Instagram. Happy cooking!
Cozy Homemade Instant Pot Ramen
Japanese · Soup
Comforting Instant Pot ramen with a rich miso-chicken broth, shredded chicken, and springy noodles—ready in 30 minutes.
Ingredients
- 1 tablespoon neutral oil
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 4 cups chicken broth
- 2 chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 4 oz dried ramen noodles
- Your favorite toppings (soft-boiled eggs, green onions, nori, sesame seeds)
Instructions
- Set the Instant Pot to saute, heat oil, and saute the garlic and ginger 1-2 minutes.
- Sear the chicken thighs on both sides in the pot.
- Add chicken broth, soy sauce, and miso paste, stirring until the miso dissolves.
- Pressure cook on high 10 minutes, natural release 5 minutes, then quick release.
- Shred the chicken and return it to the pot, then saute the noodles 3-4 minutes in the broth.
- Serve hot with your favorite toppings.
Nutrition: 410 calories
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