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5.0 from 3 votes

Instant Pot Ramen Noodles

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.