You know those nights when you’re starving, it’s already 8pm, and takeout just isn’t in the cards? That’s when my Instant Pot ramen becomes an absolute lifesaver. I discovered this trick during my busiest work week last month – when even boiling water felt like too much effort. The magic? You get restaurant-worthy broth and perfectly tender noodles in less time than it takes to find your delivery app password!
What makes this Instant Pot ramen so special is how the pressure cooker locks in all those incredible flavors. My secret is sautéing fresh garlic and ginger right in the pot first (trust me, this one minute makes ALL the difference). The best part? It’s completely customizable – throw in whatever veggies you’ve got, top with an egg if you’re feeling fancy, and boom – dinner’s ready before your stomach starts growling again.
Why You’ll Love This Instant Pot Ramen
This isn’t your sad dorm-room ramen – it’s the kind of meal that makes you feel like a kitchen wizard with minimal effort. Here’s why it’s become my go-to:
- Faster than takeout – Ready in 12 minutes flat (yes, I timed it!) from fridge to bowl
- Deep, complex flavors – The pressure cooking makes the broth taste like it simmered for hours
- One-pot cleanup – No multiple pans or colanders to wash afterward (my dishwasher thanks me)
- Endlessly adaptable – Swap veggies, proteins, or spice levels based on what’s in your fridge
When my teenage nephew visited last week, he declared it “better than the ramen shop” – high praise from a kid who lives on instant noodles!
Ingredients for Instant Pot Ramen
Here’s everything you’ll need to make magic happen in your pressure cooker – I promise it’s all simple stuff you probably already have! Pay attention to the prep notes – they make all the difference between good ramen and “holy cow this is amazing” ramen.
- 4 cups chicken or veggie broth – Use the good stuff! Homemade or good quality boxed broth works best
- 2 packs ramen noodles – Toss those seasoning packets (we’re making real food here!)
- 1 tbsp soy sauce – Regular or low-sodium, your choice
- 1 tsp sesame oil – The toasted kind for maximum flavor
- 2 cloves garlic, minced fine – Don’t you dare use jarred!
- 1 inch fresh ginger, grated – Peel it first with a spoon (my favorite kitchen hack)
- 2 soft-boiled eggs – Cook them ahead or while the Instant Pot does its thing
- 1 cup sliced mushrooms – Pack them in tight when measuring
- 2 green onions, chopped – Both white and green parts for color
See? Nothing crazy – just real ingredients that come together in the most magical way. Now let’s cook!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this Instant Pot ramen! Here’s the short list of essentials that make this recipe foolproof:
- 6-quart Instant Pot – The size matters here (my 3-quart just doesn’t fit everything right)
- Good wooden spoon – For that crucial sauté step (plastic might melt, oops!)
- Measuring spoons – Especially for the sesame oil (too much overpowers everything)
That’s seriously it! Though I do love using my microplane for the ginger – makes grating a breeze without losing any knuckle skin.
How to Make Instant Pot Ramen
Okay, this is where the magic happens! I’ve made this Instant Pot ramen so many times I could do it in my sleep, but let me walk you through each step so yours turns out perfect on the first try.
Step 1: Sauté Aromatics
First – and this is non-negotiable – hit that “Sauté” button on your Instant Pot. Once it reads “Hot,” add the sesame oil, then toss in your minced garlic and grated ginger. Now here’s my big tip: stand right there and stir constantly for exactly 1 minute. I know it’s tempting to walk away, but burnt garlic is the worst! You’ll know it’s ready when your whole kitchen smells amazing and the garlic just starts turning golden.
Step 2: Pressure Cook Noodles
Pour in your broth and soy sauce, giving everything a good scrape to get those tasty browned bits off the bottom (that’s flavor gold right there!). Now add your mushrooms and noodles – just break the ramen blocks in half and lay them in criss-cross so they’ll cook evenly. Secure the lid, make sure the valve’s set to “Sealing,” and hit “Manual” or “Pressure Cook” for 2 minutes on High. Yes, just 2 minutes! The Instant Pot will take about 5-7 minutes to come to pressure first. When time’s up, immediately do a quick release – I mean the second that timer beeps, flip that valve to “Venting.” Any longer and your noodles will turn to mush, and nobody wants sad, overcooked ramen!
Step 3: Add Toppings
Carefully open the lid (steam burns are no joke!), give everything a gentle stir, then ladle into bowls. Now for the fun part – toppings! Slide in your soft-boiled eggs (6 minutes in boiling water gets them perfectly jammy), scatter those green onions, and if you’re feeling extra, a drizzle of chili oil. Pro tip: For perfect eggs, start them when you begin cooking – they’ll be ready right when your ramen is!
Tips for Perfect Instant Pot Ramen
Here are my hard-earned secrets for ramen that’ll make you swear off takeout forever!
Watch those noodles like a hawk – The difference between al dente and mushy is literally seconds. If you prefer firmer noodles, reduce pressure cook time to just 1 minute. Remember, they’ll keep cooking a bit in the hot broth!
Broth too salty? Add a splash of water at the end. Too weak? Throw in an extra teaspoon of soy sauce or a dash of fish sauce (my secret weapon!).
Quick release is non-negotiable – I learned this the hard way when my first batch turned to glue. The second that timer beeps, release that pressure or say goodbye to perfect texture!
Instant Pot Ramen Variations
This recipe is like your favorite pair of jeans – it looks great as-is but you can totally dress it up! Here are my favorite ways to mix things up when the mood strikes:
- Protein power – Toss in shredded rotisserie chicken (my lazy go-to) or cubed tofu during the pressure cook. Even frozen shrimp works – just add them with the noodles!
- Spice it up – A spoonful of gochujang makes it Korean-style, or swirl in chili crisp at the end for that tingly heat I crave on rainy days.
- Veggie boost – Throw in baby spinach or frozen edamame after cooking – the residual heat wilts them perfectly without turning mushy.
The beauty? You can make it different every time without messing with that perfect broth base. Dinner boredom solved!
Serving Suggestions
Don’t just plop this Instant Pot ramen in a bowl and call it done – let’s make it pretty! My favorite way is with quick-pickled veggies (just soak sliced radishes and carrots in rice vinegar while the ramen cooks). A sprinkle of sesame seeds adds crunch, and if you’re feeling fancy, nori strips make it look straight from a ramen shop. My kids love theirs with extra green onions and a drizzle of sriracha – the colors make it almost too pretty to eat! Almost.
Storing and Reheating
Okay, confession time – I rarely have leftovers because this Instant Pot ramen disappears so fast! But when I do manage to save some, here’s how I keep it tasting fresh:
Fridge storage: Transfer cooled ramen to an airtight container (broth and noodles together!) within 2 hours. It’ll stay good for about 2 days, though the noodles do soften a bit. Pro tip? Store toppings like eggs and green onions separately to keep their texture perfect.
Reheating: Microwave in 30-second bursts, stirring between each, until steaming hot. Or gently warm on the stove – just don’t let it boil or those noodles will turn to mush. Add a splash of water if the broth reduced too much.
Instant Pot Ramen FAQs
I get asked about this Instant Pot ramen all the time, so here are the answers to the questions that keep popping up in my DMs:
Can I use dry noodles?
Absolutely! While fresh ramen noodles are amazing, regular dried ones work just fine – just adjust the cook time. For those thin packaged noodles, stick with the 2 minutes. But if you’re using thicker dried noodles (like udon), add an extra minute. Test one strand before serving to be sure!
How to reduce sodium?
Easy fixes: Use low-sodium broth (I like the 30% less salt versions) and cut the soy sauce in half. Add extra garlic, ginger, or a splash of rice vinegar to boost flavor without the salt. My secret? A squeeze of fresh lime at the end makes everything pop!
Is freezing possible?
Honestly? I don’t recommend it. The noodles turn mushy when thawed (learned that lesson the hard way). But the broth freezes beautifully! Next time, make double broth and freeze it flat in bags. When cravings hit, thaw it overnight and cook fresh noodles – boom, almost-instant ramen!
Nutritional Information
Just a heads up – these numbers are ballpark estimates since your exact ingredients will vary (especially with add-ons and different broth brands). My nutritionist friend helped me calculate averages based on my usual recipe, but your mileage may differ depending on how heavy-handed you are with those delicious toppings!
Rate This Recipe
Did this Instant Pot ramen save your weeknight like it does mine? I’d love to hear how yours turned out! Tag me with your ramen masterpiece photos – bonus points for creative toppings or kitchen helpers (I swear my cat judges my noodle skills). Your ratings and comments make my day brighter than a perfectly jammy egg yolk!
Print12-Minute Instant Pot Ramen Even Beginners Nail Perfectly
Make delicious ramen quickly using your Instant Pot.
- Prep Time: 5 mins
- Cook Time: 7 mins
- Total Time: 12 mins
- Yield: 2 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
- 4 cups chicken or vegetable broth
- 2 packs ramen noodles (discard seasoning packets)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 soft-boiled eggs
- 1 cup sliced mushrooms
- 2 green onions, chopped
Instructions
- Set Instant Pot to sauté mode. Add sesame oil, garlic, and ginger. Cook for 1 minute.
- Add broth and soy sauce. Stir.
- Add mushrooms and noodles. Close lid.
- Cook on high pressure for 2 minutes.
- Quick release pressure.
- Top with eggs and green onions before serving.
Notes
- Add cooked chicken or tofu for extra protein
- Adjust cooking time for firmer noodles
- Store leftovers in fridge for up to 2 days
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 185mg
