Instant Pot Ramen Noodles

Name: Instant Pot Ramen Noodles
Prep time: 10 min
Cook time: 1 min
Total time: 16 min
Yield: 4 servings
Ingredients: 1 lb uncooked shrimp; 8 oz Uncooked Ramen Noodles; 2.5 cups chicken broth; 3 tbsp soy sauce; 2 tbsp pure sesame oil; 2 tsp ginger; 1 tbsp rice vinegar; 1 tsp garlic; 1 red peppers; 2 leaves bok choy; 2 tbsp hoisin sauce; 4 stalks green onion

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
16 mins
Servings
4 servings
Calories
439 kcal
Course
Main Course, Dinner
Cuisine
Asian-American Fusion

Instant Pot Ramen Noodles

Dominic Levy

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These Ramen Noodles in the Instant Pot are served with peppers, bok choy, and shrimp, and the hoisin sauce and soy sauce give the perfect amount of unique flavor blends. With just a one minute cook time, it’s going to be on your table faster than you know it.

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Ingredients

Servings

1 lb uncooked shrimp peeled and deveined,
8 oz Uncooked Ramen Noodles discard the seasoning packets
2.5 cups chicken broth
3 tbsp soy sauce
2 tbsp pure sesame oil
2 tsp ginger
1 tbsp rice vinegar
1 tsp garlic
1 red peppers thinly sliced
2 leaves bok choy chopped
2 tbsp hoisin sauce
4 stalks green onion chopped

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Instructions

Add everything except the green onions into the Instant Pot liner and cook on HIGH for 1 minute. When the timer reaches 0, perform a Quick Pressure Release.
Add the green onion for garnishment. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
I simply bought 3 of the 3 oz, dried packages of ramen noodles and discarded the seasoning packets. I broke the third ramen block into thirds and roughly estimated the last 2 ounces of noodles.
Use a spoon to peel the skin off of the ginger to expose the flesh underneath. Then chop or crush this ginger very finely before adding it into the pot
Use peeled, deveined shrimp with no tails on. I use medium sized shrimp
If you’re worried about the recipe being too salty for your taste, you can always add a portion of the soy sauce/hoisin at the beginning of cooking and another portion after the pressure has been released. This is how I did it the first time to check and make sure that I enjoyed the taste!
If you don’t have chicken broth, you can always use water. However, I would caution you against this if possible, as I love the flavor that chicken broth adds.
You can also use vegetable broth or beef broth to cook the noodles if you prefer.
You can easily double the recipe if you are serving a large table, or halve the recipe for a smaller group.
Ramen Noodles: I simply bought 3 of the 3 oz, dried packages of ramen noodles and discarded the seasoning packets. I broke the third ramen block into thirds and roughly estimated the last 2 ounces of noodles. Ginger: Use a spoon to peel the skin off of the ginger to expose the flesh underneath. Then chop or crush this ginger very finely before adding it into the pot Shrimp: Use peeled, deveined shrimp with no tails on. I use medium sized shrimp If you’re worried about the recipe being too salty for your taste, you can always add a portion of the soy sauce/hoisin at the beginning of cooking and another portion after the pressure has been released. This is how I did it the first time to check and make sure that I enjoyed the taste! If you don’t have chicken broth, you can always use water. However, I would caution you against this if possible, as I love the flavor that chicken broth adds. You can also use vegetable broth or beef broth to cook the noodles if you prefer. You can easily double the recipe if you are serving a large table, or halve the recipe for a smaller group.
Ramen Noodles: I simply bought 3 of the 3 oz, dried packages of ramen noodles and discarded the seasoning packets. I broke the third ramen block into thirds and roughly estimated the last 2 ounces of noodles.
Ginger: Use a spoon to peel the skin off of the ginger to expose the flesh underneath. Then chop or crush this ginger very finely before adding it into the pot
Shrimp: Use peeled, deveined shrimp with no tails on. I use medium sized shrimp
If you’re worried about the recipe being too salty for your taste, you can always add a portion of the soy sauce/hoisin at the beginning of cooking and another portion after the pressure has been released. This is how I did it the first time to check and make sure that I enjoyed the taste!
If you don’t have chicken broth, you can always use water. However, I would caution you against this if possible, as I love the flavor that chicken broth adds.
You can also use vegetable broth or beef broth to cook the noodles if you prefer.
You can easily double the recipe if you are serving a large table, or halve the recipe for a smaller group.

Nutrition Information

Show Details

Serving 1serving Calories 439kcal (22%) Carbohydrates 45g (15%) Protein 24g (48%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 143mg (48%) Sodium 3225mg (134%) Potassium 506mg (14%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1578IU (32%) Vitamin C 54mg (60%) Calcium 112mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 439 kcal

% Daily Value*

Serving	1serving
Calories	439kcal	22%
Carbohydrates	45g	15%
Protein	24g	48%
Fat	18g	28%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	143mg	48%
Sodium	3225mg	134%
Potassium	506mg	11%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1578IU	32%
Vitamin C	54mg	60%
Calcium	112mg	11%
Iron	4mg	22%