INSTANT POT RAMEN
Instant Pot ramen? You bet. You can use a pressure cooker to make steaming bowls of umami-packed noodles! It's total comfort food.
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Go to Soft Boiled Eggs or Instant Pot Soft Boiled Eggs.
- Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
- and heat 1 tablespoon sesame oil and 1 tablespoon olive oil. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic 30 seconds just browned, stirring constantly. Add the vegetable broth and water, and turn off Saute mode.
- Stir in the mushrooms and carrots, miso paste and mirin. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the "Sealing" position.
- Press the Pressure Cook button, making sure the "High Pressure" setting is selected, and set the time. Note that it takes about 10 minutes for the pot to "preheat" and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Vent the remaining steam from the Instant Pot by moving the pressure release handle to "Venting", covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Add the noodles and cook until tender, about 3 minutes. (Or if you're planning to have leftovers or are making in advance for meal prep, cook the noodles on the stovetop according to the package instructions. If you're planning to serve the ramen right away, you can cook the noodles in the pressure cooker: they just soak up a lot of the broth as they sit. )
- Stir in the coconut milk, green onions, cabbage, spinach and cook 1 minute more. Taste and add about 1 tablespoon more miso paste to taste.
- To serve, place the noodles into four bowls. Top with the broth, tofu, peeled soft boiled eggs, and vegetables. Garnish with a splash of soy sauce if desired. Don't allow the noodles to sit in the broth for long, or they will soak it all up! Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).
Nutrition Facts : Calories 449 calories, Sugar 9.7 g, Sodium 271.7 mg, Fat 16.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 5.3 g, Protein 18 g, Cholesterol 186 mg
INSTANT POT RAMEN
Steps:
- Add all ingredients to the Instant Pot insert.
- Place the lid on Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure for 0 mins.
- When done, perform a quick pressure release and immediately remove the insert to stop the cooking process.
- Top each serving with diced scallions, sliced peppers, coriander and sesame seeds.
Nutrition Facts : Calories 230 kcal, Carbohydrate 36 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Sodium 2450 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT RAMEN RECIPE
This Instant Pot Ramen is delicious, with chicken, eggs and vegetables in a hearty chicken soup. Spice up the ramen noodles with hot oil for an extra kick.
Provided by Rasa Malaysia
Categories Instant Pot Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Season the chicken with salt and ground black pepper on both sides of the chicken.
- Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated and hot, add the oil. Pan sear the chicken until both sides turn brown.
- Add the chicken broth, water, and the white parts of the scallions. Cover the pot and select Manual and set to High pressure for 10 minutes.
- Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. Slice the eggs into halves. Set aside.
- When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Discard the white parts of the scallions and scoop out the chicken. Let cool and shred the chicken using two forks.
- Turn to Saute mode and as soon as the soup boils, add the chicken and ramen noodles. Make sure you push the ramen noodles down so they submerge in the soup.
- As soon as the ramen noodles becomes soft (no longer in a block), add the bok choy and soy sauce. Stir the ramen around. Cancel Saute mode and remove the pot. DO NOT OVERCOOK the ramen as the noodles will continue to cook even after you remove the pot.
- Divide the ramen noodles into four bowls. Top with ramen eggs, chopped scallions, sesame seeds (if using), and dashes of chili oil. Serve the ramen immediately, do not keep in the pot as they will turn soggy.
Nutrition Facts : Calories 369 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 6 people, Sodium 800 milligrams sodium, Sugar 2 grams sugar
INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP
I've loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into "to go" containers for weekday lunches.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
- Ladle into bowls and top with chopped scallions.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 13 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 477.3 mg, Sugar 2.3 g
INSTANT POT® TONKOTSU RAMEN BROTH
Tonkotsu ramen is a noodle dish where the broth is made from pork bones. The broth is the heart and soul of the dish. Traditionally, the broth takes hours, or up to an entire day to make. But with an Instant Pot®, that time drops. This recipe makes a creamy pork broth that serves as the perfect base to your tonkotsu ramen dish. Flavor the broth however you'd like, but this recipe suggests using soy sauce, miso, and a Japanese fish bouillon (in granules) called "dashi."
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.
- Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot®, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.
- Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.
- Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).
- Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 11 g, Cholesterol 67.2 mg, Fat 36.8 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 879 mg, Sugar 2 g
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INSTANT POT RAMEN | MYRECIPES
From myrecipes.com
Total Time 2 hrs 10 mins
- Add stock, mushrooms, scallions, garlic, and ginger to a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 40 minutes. (It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.)
- When cooking cycle finishes, let the pressure release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker, and press CANCEL. Add kombu and bonito to stock in cooker. Let steep, uncovered, 15 minutes. Pour stock through a fine mesh strainer into a bowl. Reserve mushrooms for serving, and discard remaining solids.
- Return strained stock to cooker, and select SAUTÉ setting. Select HIGH temperature setting, and bring stock to a gentle boil. Stir in tamari and mirin, and add chicken; cook, undisturbed, until a thermometer inserted into thickest portion of meat registers 165°F, 14 to 16 minutes. Remove chicken from stock; let cool slightly, about 5 minutes. Slice diagonally into 1/4-inch-thick pieces.
- Divide cooked noodles evenly among 4 bowls. Spoon stock evenly into bowls; top with chicken, reserved mushrooms, eggs, sesame seeds, and additional chopped scallions.
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