Spicy Pork Instant Pot Ramen Recipes

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SPICY PORK INSTANT POT RAMEN



Spicy Pork Instant Pot Ramen image

Provided by Meghan Y.

Number Of Ingredients 21

2 lbs pork shoulder roast or butt
4 cups low sodium chicken broth, plus more of needed
1/2 cup + 3 Tbsp soy sauce
1/4 cup + 2 Tbsp rice vinegar
1/4 cup sake
2 Tbsp fish sauce
1 Tbsp sambal oelek chili paste
Juice of 1 lime
1/2 Tbsp Chinese five spice
1 tsp black pepper
2 tsp sesame oil
1/4 cup dried shitake mushrooms, chopped
1/4 cup + 1 Tbsp brown sugar
2 Tbsp dark soy sauce
4 packs Ramen noodles, seasoning packets discarded
4 soft boiled eggs
Shredded carrots
Sliced jalapeno
Freshly chopped cilantro
Sliced green onion
Sesame seeds

Steps:

  • Add pork to the insert of the Instant Pot. Pour in chicken broth, 1/2 cup soy sauce, rice vinegar, sake, and fish sauce. Stir in sambal oelek, lime juice, Chinese five spice, black pepper, sesame oil, mushrooms, 1 Tbsp brown sugar, and dark soy sauce. Seal the Instant Pot. Set to Manual Pressure and cook on High for 90 minutes. Quick release when finished.
  • Remove pork from the Instant Pot insert. Cover the Instant Pot and set to Warm.
  • Place pork on a cutting board and lightly shred using two forks.
  • Place a large skillet over medium-high heat. Add sesame oil. Once the oil is hot, add pork and spread it out in an even layer. Sprinkle the pork with brown sugar and 3 Tbsp soy sauce. Cook without stirring for 2 minutes. Stir and continue to cook the pork until it starts to crisp, about 5 minutes total. Remove from heat.
  • Add the ramen noodles to the Instant Pot and allow to cook through, about 5 minutes. Stir in half of the pork.
  • Serve the soup immediately in bowls. Top with remaining pork, eggs, carrots, jalapeño slices, cilantro, green onion, and sesame seeds.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®



Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® image

This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 17

2 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon white pepper
2 (1 pound) pork tenderloins, silver skins removed
1 ¾ cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon avocado oil
½ cup no-sugar-added apricot preserves
2 teaspoons sambal oelek, or to taste
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon sesame seeds
1 tablespoon chopped fresh cilantro

Steps:

  • Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
  • Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
  • Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
  • Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
  • Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
  • Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
  • Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
  • Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g

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