This Instant Pot Ramen is a simple and easy dump-and-go recipe you can make in only 10 minutes!
All that is required is to throw in the entirety of the ingredients, set it, and let the Instant Pot do all the work for you.
Why This Recipe Works
I love this Instant Pot Ramen recipe because it’s a warm hearty soup that feels like a comfort food, but it’s actually filled with healthy stuff. Fresh ginger, garlic, and mushrooms provide a ton of antioxidants and other nutritional benefits. They also unite to create that rich and delectable umami taste that keeps you coming back for more.
Instant Pot Ramen Recipe Video
Mushrooms – use any type of mushroom you like, or a combination! Some of my favorites are white mushrooms, cremini, and shiitake.
Ginger – fresh ginger adds a lot of flavor and aroma, but you can use 1 tsp. of dried ginger as a substitute if you need.
Chicken stock – if you want to make a vegetarian version of this recipe, you can use vegetable stock instead.
Soy sauce – I prefer low-sodium soy sauce. Try substituting tamari and using gluten free noodles to keep this recipe gluten free!
Coconut milk – use canned, full-fat coconut milk for best results.
Vinegar – you can use rice wine vinegar, white distilled vinegar, or white wine vinegar in this recipe.
Red curry paste – this super flavor-packed ingredient usually contains a combination of red chili peppers, lemongrass, ginger, garlic, spices, and often shrimp paste or fish sauce. Check the ingredients if you are concerned about it containing seafood.
Chicken – the chicken is optional. You can leave it out or replace it with another protein, if you prefer.
Ramen noodles – make sure you buy unseasoned ramen noodles for this! Fresh or dried noodles both work.
How to Make Instant Pot Ramen
First, gather your ingredients.
Take your Instant Pot and add chicken stock.
Then, add some soy sauce.
Now add some coconut milk…
…and some white vinegar.
To make our Ramen more hearty, let’s add some mushrooms.
Then add minced ginger into the pot.
Next, add the chopped green onions.
Now add a tablespoon of red curry paste.
Add a half chicken breast and some eggs to make your Ramen more hearty and meaty!
Cover the pot and set it to High Pressure for 6 minutes.
Then do a Quick Release, and then add the noodles.
After some time to let it heat, take the chicken and eggs out. Slice the chicken.
Then, peel the eggs, and cut them in half.
Dish out the noodles in a pot.
Finally, top each bowl with broth, then eggs, chicken, and other toppings, and it’s all set. Serve warm 🙂
- This recipe is so easy to customize with toppings or additional vegetables! A common addition is bok choy. Add a handful to the pot and cook until just wilted.
- Try customizing your ramen with some of these ingredients, too: tofu, diced pork, carrots, bell pepper, and mung bean sprouts.
- If you wish to make your ramen a little spicy, add in some red pepper flakes, sliced jalapeños, or sriracha sauce as you desire.
How to Serve Ramen
For a healthy supper and a simple weeknight supper you can eat this recipe as is, a simple and complete one-pot meal. Top your ramen with hard-boiled eggs, sliced spring onions, or sesame seeds.
If you want, you can add extra veggies like Instant Pot Kale on top for added nutritional value, or you can serve them on the side.
Instant Pot Soup Recipes
If you’re looking for more soup recipes that you can make in your pressure cooker, try these Corrie Cooks favorites:
FAQ About Ramen
What is Ramen?
Ramen is a Japanese noodle soup. It’s often served with a variety of toppings like delicate chicken, gooey eggs, and vegetables. It’s a whole hearty quick meal in soup form.
Can I boil eggs separately?
Yes you can. For me, I like to do it all in one go to make things easier and quicker, but the choice is up to you.
How should I store it?
It’s best to store the ramen noodles separate from the broth in airtight containers inside the fridge. If stored this way, your Instant Pot Ramen soup will be fine for up to 4-5 days.
Can I make it ahead of time?
Yes – you can cook this Instant Pot Ramen recipe up to 3 days ahead of time.
- 2 green onions chopped
- 1 cup mushrooms sliced
- 1 tbsp fresh ginger minced
- 3 cup chicken stock
- 1/4 cup soy sauce
- 1 cup coconut milk
- 1 tbsp white vinegar
- 1 tsp garlic powder
- 2 tbsp red curry paste
- 1/2 chicken breast
- 2 eggs
- 1 pack noodles
- Add chicken stock to the Instant Pot.
- Add soy sauce, coconut milk, white vinegar, and mix well.
- Add mushrooms, green onions, ginger, curry paste, and garlic powder,
- Add chicken breast and eggs on top and close the lid.
- Cook on high pressure for 6 minutes.
- When cooking time is complete, do a quick pressure release.
- Take out the chicken, cut into pieces and place aside.
- Take out the eggs, peel them and place aside.
- Add noodles and stir for 2 minutes.
- Serve and enjoy 🙂