Instant Pot Ramen Recipe

Instant Pot Ramen Recipe hits every craving: rich savory broth, springy noodles, soft jammy eggs, and all the toppings you can pile into a cozy bowl. It works for busy weeknights, college kids with an Instant Pot, or anyone who wants takeout-style ramen in about 30 minutes. I tested this version in my tiny apartment kitchen while my dog judged my slurping skills from the couch.

Why You Should Try This Instant Pot Ramen Recipe

This Instant Pot Ramen Recipe gives you deep, slow-simmered flavor in a fraction of the time. The pressure cooking concentrates the broth so it tastes like it simmered all afternoon.

You can customize every bowl so everyone eats happy. Load it with veggies, keep it simple with noodles and broth, or pile on protein for a hearty dinner.

“This Instant Pot Ramen Recipe tastes like a cozy noodle shop at home and comes together faster than delivery. ★★★★★”

Ingredients You’ll Need

Broth base

• 1 tablespoon neutral oil (canola, avocado, or vegetable)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
  • Use ginger paste from a tube if you want a pantry shortcut.
• 3 green onions, sliced, white and green parts separated
• 4 cups low sodium chicken broth
  • Use vegetable broth for a vegetarian version.
• 2 cups water
• 3 tablespoons low sodium soy sauce
  • Use tamari for gluten free.
• 1 tablespoon rice vinegar
• 1 to 2 tablespoons mirin or a splash of apple juice
  • Mirin adds gentle sweetness; apple juice works in a pinch.
• 1 to 2 tablespoons chili garlic sauce or sriracha, to taste
  • Skip or reduce for kids or spice-sensitive eaters.
• 1 tablespoon toasted sesame oil

Protein options

Pick one or mix a couple.

• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • Chicken thighs stay juicy under pressure.
• Or: 1 pound extra firm tofu, pressed and cubed
  • Use this for a vegetarian Instant Pot Ramen Recipe.
• Or: 8 ounces thinly sliced beef (stir fry cut)
• Optional: 4 to 6 slices cooked bacon or pork belly, chopped for topping

Noodles and veggies

• 3 packs instant ramen noodles, seasoning packets discarded
  • Use any brand; I like classic Maruchan or Nissin for texture.
• 1 cup sliced mushrooms (shiitake, baby bella, or button)
• 1 cup shredded carrots or matchstick carrots
• 1 to 2 cups baby spinach or chopped bok choy
• 1 cup frozen corn kernels
  • No need to thaw; toss them in frozen.

Toppings

Mix and match your favorites.

• 4 soft boiled eggs or jammy eggs, halved
• Extra sliced green onions (green tops)
• Nori strips or seaweed snacks, cut into thin pieces
• Sesame seeds
• Chili oil or extra sriracha
• Lime wedges

Equipment

• 6 quart or 8 quart Instant Pot or other electric pressure cooker
• Cutting board and sharp knife
• Measuring cups and spoons
• Tongs or a slotted spoon
• Ladle and soup bowls

Tips & Tricks

• Sauté the aromatics until fragrant to build flavor before you add the broth.
• Use low sodium broth and soy sauce so the Instant Pot Ramen Recipe does not taste too salty.
• Add the ramen noodles at the end and cook on sauté so they stay springy and not mushy.
• Slice chicken or beef into small pieces so they cook quickly and stay tender.
• Cook eggs separately on the stove or in the Instant Pot before you start the soup to keep the yolks jammy.
• Add leafy greens and corn at the very end so they stay bright and fresh.
• Taste the broth before serving and adjust with soy sauce for salt, vinegar for brightness, or chili sauce for heat.
• Keep toppings on the side so everyone builds their own bowl.

How to Make Instant Pot Ramen Recipe

Sauté the aromatics

1. Turn the Instant Pot to Sauté and let it heat for 1 to 2 minutes.
2. Add the neutral oil, then stir in garlic, ginger, and the white parts of the green onions.
3. Cook 1 to 2 minutes while you stir often until the garlic smells fragrant and the onions soften slightly.

Build the broth

1. Pour in a splash of chicken broth and scrape up any browned bits from the bottom of the pot.
2. Add the rest of the chicken broth and the water.
3. Stir in soy sauce, rice vinegar, mirin or apple juice, chili garlic sauce or sriracha, and toasted sesame oil.
4. Taste a spoonful and adjust seasoning now so the broth starts strong.

Add protein and veggies

1. Add the chicken thighs, tofu, or beef to the pot and stir to coat with broth.
2. Add mushrooms and carrots, then stir again.
3. Make sure everything sits below the liquid line so it cooks evenly.

Pressure cook the broth

1. Cancel Sauté, then lock the lid and set the valve to Sealing.
2. Cook on Manual or Pressure Cook, high pressure, for 7 minutes with chicken or beef, or 4 minutes with tofu.
3. When the timer ends, let the pressure release naturally for 5 minutes, then move the valve to Venting and release the remaining steam.
4. Open the lid and stir the broth so the flavors mix.

Cook the ramen noodles

1. Turn the Instant Pot back to Sauté.
2. Break the ramen noodle bricks in half and drop them into the hot broth.
3. Press them gently under the liquid and stir so they separate.
4. Cook 2 to 3 minutes until the noodles turn tender but still slightly chewy.

Finish with greens and corn

1. Stir in spinach or bok choy and the frozen corn.
2. Cook 1 to 2 minutes on Sauté until the greens wilt and the corn heats through.
3. Turn off the Instant Pot so the noodles do not overcook.
4. Taste the broth one more time and adjust with extra soy sauce, vinegar, or chili sauce if you want.

Assemble and serve

1. Ladle noodles and broth into deep bowls.
2. Top each bowl with half a soft boiled egg, green onion tops, sesame seeds, and nori strips.
3. Add bacon or pork belly pieces if you use them, and drizzle with chili oil or sriracha if you like heat.
4. Serve with lime wedges on the side and slurp while it stays hot.

What to Serve with Instant Pot Ramen Recipe

Instant Pot Ramen Recipe pairs well with simple sides that do not steal the spotlight from the broth. Try a quick cucumber salad with rice vinegar, a pinch of sugar, and sesame seeds for crunch. Steamed edamame with a sprinkle of salt or garlic powder also fits the noodle shop vibe. You can round out the meal with roasted broccoli, a small side of kimchi, or a fruit plate with orange slices and grapes.

Storage Options

• Store leftover Instant Pot Ramen Recipe in the fridge for up to 3 days; keep broth and noodles in separate containers if possible so the noodles stay firmer.
• Freeze only the broth and protein for up to 2 months and add fresh noodles and greens when you reheat.
• Reheat on the stove over medium heat until hot but not boiling, then add noodles and greens just until warm.
• If you use a microwave, heat the broth in short bursts, stir often, and add a splash of water if the noodles soak up too much liquid.