These Instant Pot ramen noodles are my new obsession! They are SO EASY to make, healthier than the packaged version, and make an excellent afternoon or late night snack! Add some cooked chicken, steak, or pork to make it a full meal.
- 1 ramen “cake”
- 1 1/2 cup chicken stock
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp dried minced onion
- 1 tsp granulated garlic
- 1/2 tsp ground ginger
- 1 thinly sliced mushroom
- Optional: chopped green onion
- Pour the stock in the Instant Pot. Place in the ramen cake. Add the remaining ingredients on top of the ramen. Place the lid on your Instant Pot, turn the valve to sealing, and set the cook time to 1 minute on high pressure.
- When the cook time is complete, quick release the pressure. Carefully remove the lid, the toss the ramen noodles with a fork to loosen them and mix them together with the broth.
- Pour the ramen soup into a bowl and enjoy. (Optional: top with chopped green onion).
This recipe is so easy to make! Just be sure you are nearby when the cook time is complete because you need to release the pressure immediately to avoid overcooking the noodles.
You can easily double or triple the recipe to have more servings. Double or triple the ingredients, the cook time will remain the same.