Recipe

Instant Pot Ramen Bowls

Enjoy healthy and satisfying ramen bowls in a fraction of time with our Instant Pot recipe. Our ramen bowls are fun to customize and oh so flavorful! This quick and easy recipe delivers a flavorful vegetarian broth in a fraction of the time. No pressure cooker? No worries, we have stove-top instructions too.

Serves: 6-8  

Ingredients:

• 6 -8 cups Vegetable Stock
• .5 oz 1 pack Dried Shiitake Mushrooms
• 1/2 cup Fresh Mushrooms, chopped
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
  
• 1 medium Red Onion, thinly sliced onion
• 1-1/2 TBSP Fresh Ginger Root, grated (or Jarred Ginger)
• 6 cloves Fresh Garlic, minced
• 1/3 cup Soy Sauce
• 3 TBSP Rice Vinegar
• 10 ounces uncooked Chinese Noodles (see notes)
• 4 - 6 Eggs
  

Toppings: Choose 4-8

• Fresh Stir Fry Mushrooms
• 1/2 cup Edamame, cooked
• 1/4 cup Green Onion, chopped
• Fresh Cilantro
• Fresh Carrots, sliced or shredded
• Fresh Red Pepper, sliced or diced
• Snap Peas, cooked
• Bok Choy, bottom & tops chopped
• Fresh Spinach, chopped
  
• 1  Fresh Jalapeño, thinly sliced
• Fresh Lime, quartered
• Sriracha Chili Sauce
• Tofu, sliced and sauteed
• Chicken Breast, cooked and sliced or diced
  

 Order Ingredients Online

Instant Pot Instructions:

1. Make soft boiled eggs. Fill pot with water and bring to boil. Add eggs and bring to gentle boil for 6 minutes. Remove and place in ice bath until cool. Remove shells and slice in half.
   
2. In Instant Pot, saute fresh mushrooms in oil and butter for 3-5 minutes.
3. Add broth, dried mushrooms, fresh mushrooms, onion, ginger, garlic, soy sauce, rice vinegar in Instant Pot. Seal the lid and vent and set to 5 minutes HIGH PRESSURE on manual. When the Instant Pot beeps, quick release the pressure by flipping the valve from sealing to venting. Once the pressure has released the lid will unlock.
4. Remove the lid and switch the pot to the sauté function.
5. If using Boy Choy:  Add thinly chopped stems to ramen soup and cook for 5 minutes.
6.  Add your Chinese ramen noodles and cook for 5 minutes.
   
7. If using Boy Choy, Add the chopped leaves at the same time as noodles.
   
8. If using Spinach: Add chopped spinach at the same time as noodles.
9. Add toppings as desired.
   

1. Make soft boiled eggs. Fill pot with water and bring to boil. Add eggs and bring to gentle boil for 6 minutes. Remove and place in ice bath until cool. Remove shells and slice in half.
   
2. In a large pot, saute fresh mushrooms and garlic in oil and butter over medium-high heat for 3-5 minutes.
3. Add broth, soy sauce, rice vinegar, ginger, sliced onions and dried mushrooms, cook 10 minutes over medium heat.
4. If using Boy Choy:  Add thinly chopped stems to ramen soup and cook for 5 minutes.
5.  Add your Chinese ramen noodles and cook for 5 minutes.
   
6. If using Boy Choy, Add the chopped leaves at the same time as noodles.
   
7. If using Spinach: Add chopped spinach at the same time as noodles.
8. Add toppings as desired.

  
Recipe Notes:

If you prefer a lot of broth, use 3 containers of Vegetable Stock for 12 cups.  For the broth, you may use your favorite kind of dried and fresh mushrooms. We used Dried Shiitake mushrooms and Fresh Portabella Mushrooms. Other options include Dried Oyster, Dried Wild Morel, Dried Wood Ear, Fresh Shiitake, Fresh Oyster, and Fresh White. For the broth, you can use red, yellow, or white onion. For the noodles, you can choose from a variety. We used a large pack of Chinese Noodles however you can also choose to purchase 2-3 packs of Rice Ramen,  or 6 packs of Ramen Soup and remove the spice packet.

For the Ramen toppings, we used Fresh Stir Fry Mushrooms for variety but you can use any fresh mushroom of your choice. Customize your Ramen bowls with your favorite flavor combinations.

If you prefer vegetables to be cooked instead of raw, you can add to the broth.  A little crunch and a little extra spice and flavor on top of the Ramen bowl is always delicious. If you prefer added protein, you can include sauteed Tofu or cooked Chicken Breast.