Instant Pot Ramen
User Reviews
4.8
Instant Pot Ramen
Description
Instant Pot Ramen combines ramen noodles with a selection of vegetables and a savory broth made from vegetable stock, ginger, garlic, and soy sauce. The recipe uses pressure cooking to quickly infuse flavors and cook the ingredients evenly without overcooking the noodles. Mushrooms and snow peas add both texture and earthiness while green onions provide a mild sharpness as garnish.
The resulting soup offers a balanced texture with tender noodles and lightly cooked vegetables that hold some bite. The broth's flavor is enhanced naturally by the ginger and garlic purees and enriched with soy sauce, giving an umami presence. Versatile in ingredients, this recipe supports additions like tofu, meats, or additional vegetables to suit preferences.
It is practical for a quick yet satisfying meal and can be stored refrigerated for several days. Adjust the broth volume for personal preference on soupiness, and add toppings such as hard-boiled eggs or sesame seeds for variety.
The recipe advises possible substitutions such as low-sodium soy sauce for reduced salt intake and suggests frozen vegetables as convenient alternatives. Storage in airtight containers is recommended for up to 4 days.
Ingredients
- 5 cups vegetable stock 1.25L
- 2 packages ramen noodles without flavoring packets, about 400g
- 2 cups mushrooms 200g, sliced
- ½ cup snow peas cut into quarters, 50g
- 3 green onions (scallions/spring onions), sliced
- 1 teaspoon ginger puree
- 1 teaspoon Garlic puree
- 3 tablespoon soy sauce or to your taste
Instructions
- Add all ingredients to the Instant Pot insert.
- Place the lid on Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure for 0 minutes.
- When done, perform a quick pressure release and immediately remove the insert to stop the cooking process.
- Top each serving with diced scallions, sliced peppers, coriander and sesame seeds.
Notes
- Adjust broth volume to make the ramen soupier if desired by adding extra vegetable stock.
- Substitute or add your preferred vegetables like carrots, bell pepper, radishes, or baby greens.
- Frozen vegetables can be used instead of fresh for convenience and time-saving.
- Optional protein additions include tofu, chicken, or pork for a heartier meal.
- Serve topped with scallions, sliced peppers, coriander, sesame seeds, or a sliced hard-boiled egg.
- Use low-sodium soy sauce or tamari to reduce salt levels if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 2450mg | 102% |
| Potassium | 327mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 24mg | 2% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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