Instant Pot Ramen Recipe that delivers rich broth, springy noodles, and slurp-worthy toppings in about 30 minutes. I build layers of flavor fast with a pressure-cooked broth and a quick sauté finish. You can use pantry staples, a handful of fresh add-ins, and whatever protein you crave. I’ve cooked ramen a hundred different ways, and this version stays in my weeknight rotation for a reason.
Easy Instant Pot Ramen Recipe
I chase big flavor on weeknights, so I lean on this Instant Pot ramen. The pressure cooker pulls deep savor from aromatics, mushrooms, and broth in minutes. I finish with fresh greens, ramen noodles, and jammy eggs for a cozy bowl that tastes like a shop favorite. You can tweak the base to suit spice levels, protein options, and dietary needs without stress.
I keep this recipe flexible, so you never feel boxed in. I swap chicken for tofu, fresh ramen for pantry noodles, and miso or chili paste based on my mood. I also cook the noodles right in the pot to save dishes and time. The result hits that salty, umami-rich sweet spot without an all-day simmer.
Ingredients You’ll Need
I portion this for four generous bowls. You can scale up or down without fuss.
Broth Base
- 1 tablespoon neutral oil or toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced (whites and greens separated)
- 6 ounces shiitake mushrooms, sliced (or cremini)
- 6 cups low-sodium chicken broth (or vegetable broth)
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (optional, but tasty)
- 1 tablespoon chili-garlic sauce or 1 teaspoon gochujang (optional heat)
- 1 tablespoon white or red miso paste (stir in after pressure cooking)
Protein Options (pick one)
- 1 pound boneless, skinless chicken thighs, whole
- 14 ounces extra-firm tofu, pressed and cubed
- 12 ounces peeled shrimp, large (stir in after pressure cooking)
Noodles and Veg
- 10–12 ounces fresh ramen noodles or 4 bricks of dry ramen (discard the seasoning packets)
- 2 cups baby spinach or sliced bok choy
- 1 cup corn kernels (optional)
Toppings
- 4 soft-boiled eggs, halved
- Reserved green onion tops
- Nori strips, chili oil, sesame seeds, lime wedges
How to Make Instant Pot Ramen
- Sauté aromatics. Set the Instant Pot to Sauté on High. Add oil, then the garlic, ginger, green onion whites, and mushrooms, and cook until fragrant and lightly golden, 3–4 minutes.
- Build the broth. Pour in broth, soy sauce, mirin, rice vinegar, and fish sauce if using. Add the chili paste if you want heat, then nestle in whole chicken thighs if using.
- Pressure cook. Lock the lid and set to High Pressure for 7 minutes. Quick-release when the timer ends, then switch back to Sauté.
- Finish the base. Remove the chicken to a board and shred it with forks. Whisk miso with a ladle of hot broth in a small bowl, then stir the slurry into the pot.
- Cook the noodles. Add ramen noodles and simmer on Sauté until just tender and springy, 2–3 minutes for fresh, 3–4 minutes for dry. Stir in spinach or bok choy and corn.
- Bring it together. Return shredded chicken to the pot and heat for 1 minute. Taste and adjust with soy, vinegar, or a splash of chili oil.
- Bowl and top. Ladle into warm bowls and finish with jammy eggs, green onion tops, nori, sesame seeds, and more chili oil.
Jammy egg side note: Boil water on the stovetop, lower in eggs, and cook 6½ minutes. Shock in ice water for 5–10 minutes, then peel.
Variations I’ve Tried
- Miso-forward: Skip chili paste and stir in 2 tablespoons miso at the end. Add a knob of butter for a Hokkaido-style twist.
- Spicy sesame (tori tantan-ish): Stir in 2 tablespoons tahini or Chinese sesame paste and 1–2 teaspoons chili crisp. The broth turns nutty and rich.
- Vegetarian: Use veggie broth, mushrooms, bok choy, and tofu. A dash of kombu dashi powder adds ocean depth.
- Shrimp: Pressure cook the broth without shrimp. Stir in shrimp after the release and simmer 2–3 minutes until pink and firm.
- Gluten-free: Use tamari and rice ramen or gluten-free noodles. Check labels on miso and chili pastes.
- Low-carb: Swap shirataki noodles and boost the greens and mushrooms. Season a touch bolder since shirataki taste mild.
Expert Tips
I keep a “tare” mindset and season smart at the end. I taste the broth and adjust with soy for salt, vinegar for brightness, and chili oil for heat. That approach gives every bowl a clean, punchy finish.
I sauté aromatics until they smell toasty, not raw. That short step gives the broth a roasted backbone. I also stir miso after pressure cooking, since gentle heat keeps the flavor fresh and rounded.
I cook noodles right in the pot for convenience, then serve fast. The noodles keep drinking broth, so I portion bowls before they oversoften. I also warm bowls with hot water so the soup stays hot on the table.
What to Serve with Instant Pot Ramen
I pair ramen with crisp, simple sides that don’t steal the spotlight. Pan-fried gyoza, sesame cucumber salad, or chilled edamame all work. I also set out quick pickles, extra chili oil, and lime wedges for DIY finishing. For drinks, I pour iced green tea, a light lager, or sparkling water with yuzu.
Make-Ahead and Storage
My Instant Pot ramen keeps its punchy broth all week, so I treat it like a meal-prep hero.
Make-Ahead: Pressure cook the broth and protein, then cool and store separately from the cooked noodles. Cook noodles fresh for each serving, or undercook by 1 minute if you plan to reheat later.
To Refrigerate: Store broth, protein, and toppings in airtight containers for up to 4 days. Keep noodles separate to protect their texture.
Freezing: Freeze broth and cooked protein for up to 3 months. Skip freezing noodles and leafy greens, since they turn soft after thawing.
To Reheat: Simmer broth on the stovetop or in the Instant Pot on Sauté. Add noodles and greens and cook until hot and springy, then finish with eggs and toppings.
Instant Pot Ramen Recipe
Ingredients
Instructions
- Set the Instant Pot to sauté mode. Add sesame oil, garlic, and sauté for 1 minute until fragrant.
- Add mushrooms and carrots; cook for 2-3 minutes until slightly tender.
- Pour in the broth and soy sauce. Stir to combine.
- Break the ramen noodles in half and add to the pot.
- Lock the lid and set the Instant Pot to manual (high pressure) for 2 minutes.
- Quick release the pressure. Add spinach leaves and stir until wilted.
- Ladle the ramen into bowls. Top each with a soft-boiled egg, scallions, and sesame seeds if desired.
- Serve hot and enjoy your Instant Pot Ramen.