Instant Pot Ramen Bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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.
In Instant Pot, saute fresh mushrooms in oil and butter for 3-5 minutes.
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.
Remove the lid and switch the pot to the sauté function.
If using Boy Choy: Add thinly chopped stems to ramen soup and cook for 5 minutes.
Add your Chinese ramen noodles and cook for 5 minutes.
If using Boy Choy, Add the chopped leaves at the same time as noodles.
If using Spinach: Add chopped spinach at the same time as noodles.
Add toppings as desired.