Instant Pot Homemade Ramen
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Turn the instant pot on to sauté mode. Add 4 tablespoons butter.
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When the butter is melted add 3 cubes frozen ginger and 3 cubes frozen garlic.
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Add 5 ounces sliced shitaki mushrooms and sauté for 2 minutes.
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Add 2 cups thinly sliced carrots.
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Then add 2 cartons ramen broth.
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Add 1 tablespoon sesame oil and 1 tablespoon soy sauce. Stir to combine.
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Add a rack and then a steamer basket. Add 4 eggs on top of the steamer basket.
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Secure the lid and move the valve to sealing.
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Turn the instant pot on to manual high pressure and set for 4 minutes.
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Manually release pressure when ready. Carefully remove the eggs, steamer basket and rack.
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Then turn the instant pot on to sauté mode again.
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Add 2 cups boc choy.
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Add 1 package Chinese ramen noodles or 2 packets top ramen noodles (without the packet). Simmer for 5 minutes.
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Serve the ramen with sliced rotisserie chicken, eggs, green onion and gochujang sauce.
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