Instant Pot Homemade Ramen
Get out your ingredients.
Turn the instant pot on to sauté mode. Add 4 tablespoons butter.
1
When the butter is melted add 3 cubes frozen ginger and 3 cubes frozen garlic.
2
Add 5 ounces sliced shitaki mushrooms and sauté for 2 minutes.
3
Add 2 cups thinly sliced carrots.
4
Then add 2 cartons ramen broth.
5
Add 1 tablespoon sesame oil and 1 tablespoon soy sauce. Stir to combine.
6
Add a rack and then a steamer basket. Add 4 eggs on top of the steamer basket.
7
Secure the lid and move the valve to sealing.
8
Turn the instant pot on to manual high pressure and set for 4 minutes.
9
Manually release pressure when ready. Carefully remove the eggs, steamer basket and rack.
10
Then turn the instant pot on to sauté mode again.
11
Add 2 cups boc choy.
12
Add 1 package Chinese ramen noodles or 2 packets top ramen noodles (without the packet). Simmer for 5 minutes.
13
Serve the ramen with sliced rotisserie chicken, eggs, green onion and gochujang sauce.
14
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