Instant Pot Ramen Noodle Recipe
Ramen noodle bowls are all the rage. And my daughter in law treated us to an amazing ramen noodle bowl feast last time she visited. It was absolutely delicious! We all savored that rich broth, delicate meat, and fresh toppings. The time and dedication it took for her to get out the most amazing ramen noodle bowl I’ve ever tasted was second to none. But here’s the thing… I don’t want to work that hard! (I’m too old for that… lol!) So I’m going with this Instant Pot Ramen Noodle Recipe.
Gone are the days of the 10-cent dried ramen noodle brick with the seasoning packet. Well… not totally gone (great for starving artists and college students). But ramen noodles are big business now. Gourmet ramen noodle bowl restaurants are popping up everywhere. And you can expect to pay anywhere from $10-$15 dollars (yes, that’s dollars, not cents…) or more for a ramen noodle bowl. Yikes!
So it was a delightful treat when my daughter in law made a fabulous restaurant quality ramen noodle bowl for all of us. I was determined to stick to my Keep it Simple. Keep it Tasty. Keep it Easy to Clean. motto and convert it to a quick and easy Instant Pot Ramen Noodle Recipe.
Check out my new How to Be the Boss of Your Instant Pot Course too!
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Flavorful broth, tender meat, and a sprinkling of fresh toppings pulled together in the Instant Pot did the trick! Savory beef in a rich broth topped with fresh cilantro, jalapenos, green onions, and the classic hard-boiled egg... (click here to see how to make perfect Instant Pot Hard Boiled Eggs) now that's a Ramen Noodle Bowl! Oh... and I've got exciting news! My Instant Pot Authorized Cookbook is now available for Order on Amazon! Check it out here!
How to Make the Instant Pot Ramen Noodle Recipe
Sear thinly sliced meat lightly on both sides. Remove from pot. Saute leeks, garlic, ginger, and red pepper flakes. Add broth, water, soy sauce, Worcestershire sauce, and seared meat back to pot and Pressure Cook for 8 minutes. Open lid and turn on saute function to keep broth at a boil. Add noodles and cook according to package directions. When noodles are cooked, transfer noodles to a bowl, add broth, then top with cooked meat. Add fresh toppings such as cilantro, jalapenos, green onions, and a hard-boiled egg as desired.
Check out the Instant Pot Ramen Noodle Recipe on The Spicy Apron Cooking Show!
Now, I'm not going to pretend that this Instant Pot Ramen Noodle Recipe can rival my daughter in law's, but it really is a wonderful, flavorful, rich, satisfying, fresh and quick alternative to her labor-intensive version. And it's a heck of a lot better than paying $15 a bowl at a restaurant!
Yep - it's simple, tasty, and only one pot to clean. Pull this one out when you want something a little different for dinner, or you need something easy to warm you up on a cool evening in your RV at your campsite. (Assuming you bring your Instant Pot Mini with you in your RV like we do!)
If you're looking for more Instant Pot Recipes try these:
If you need to get an Instant Pot Mini for your RV (or home), click here!
Instant Pot Ramen Noodle Recipe
Ingredients
- 1 Pound skirt steak, Thinly sliced against the grain. Can use flank steak, chicken or pork
- 2 teaspoons sesame oil
- 1 Leek, rinsed well. Sliced once lengthwise and into 1/2 inch crosswise pieces
- 2 gloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 1/2 teaspoon Red Pepper Flakes
- 4 cups chicken broth
- 2 cups Water
- 1/2 cup soy sauce
- 2 teaspoons Worcestershire Sauce
- 4 ounces dried Soba Noodles, can use packaged ramen noodles
- Sliced Jalapeno, for topping
- chopped cilantro, for topping
- sliced green onions, for topping
- sliced hard boiled egg, for topping
- sesame seeds, for topping
Instructions
- Turn on saute function of your Instant Pot. When display reads "hot," add sesame oil. Add thinly sliced beef and sear on both sides, approximately 3-4 minutes total. Remove from pot.
- Add leeks, garlic, ginger, and red pepper flakes. Saute until slighly soft, approximately 3 minutes. Add broth, water, soy sauce, Worcestershire sauce, and seared meat back to pot. Stir well. Turn off saute function, secure lid, ensuring the vent is set to sealing, then select Pressure Cook (sometimes called manual). Set timer to 8 minutes.
- When timer goes off, turn the valve to venting to release pressure. When all pressure has been release, remove lid. Press cancel then select the saute function to keep broth at a boil. Add uncooked soba noodles, stir well, and cook noodles according to package directions (anywhere from 3-6 minutes), stirring occasionally to break apart noodles. Turn off saute funciton.
- Lift out noodles and place them divided equally into 4 bowls. Ladle broth on top of noodles, then place beef strips on top of noodles and broth. Top with remaining ingredients.
Cooking the noodles in the broth makes the broth taste awful and it makes it super thick. It ruined the entire dish. My daughter wouldn’t eat and I only ate it because I spent $15 on the steak 🙁 also soba noodles are not ramen noodles. Huge difference. The broth itself tasted amazing until I added the noodles to it :(. So so so disappointed in this recipe. I wish I followed my gut and didn’t add uncooked noodles to it.
I’m sorry this recipe did not work for you. Thank you for trying.
This Taiwanese Meat Noodles Recipe is my ode to those delicious dry noodle bowls I wolfed down during my trip. It’s a warm comforting bowl of noodle goodness!
Yep! Gotta love noodle goodness!! 🙂