We will show you how to cook Instant Pot ramen with vegetables. It is a great Asian dinner that is quick to make. Ramen in pressure cooker or Ninja Foodi comes out tender with bok choy and mushrooms, you can even cook an egg in the broth!
If you haven’t transformed that ehhh package into an amazing bowl of Instant Pot vegetable ramen yet, you must. There is a ton of variation depending on whether you like carrots, celery, chives or broccoli florets. You can even add a soft boiled egg on top for added protein. We’ll show you how to make this easy InstaPot recipe here.
Ninja Foodi Ramen
I don’t know about you but I have cooked and eaten .50 Maruchan ramen packets as long as I was old enough to “cook”. Always made on the stovetop in a pot, or in the microwave, it was now time to use our pressure cooker or Ninja Foodi to boil it faster. With this machine you will use the lid that is not attached.
This is way better though. The pasta and flavor packet are just the beginning to transitioning it into a full on one pot meal. That’s right, you need to add lots of vegetables inside y’all! Not only does it add nutritional value but adds texture and lots of flavor too. And we’re not just using water to cook this time either. Let’s get started.
Ninja Foodi Ramen
With this pot you would use the lid that is not attached, everything else is the same. Now why would I bother with this since it is so dang simple using a pot? Well by the time you sit around and let the water or broth boil to even get started this whole thing will be done! Like veggies tender, pasta ready to slurp, ready to serve. Need I say more??
Can you cook veggies in ramen?
Yes and they turn out with a lot more flavor if you do! You want to choose the firmer ones you do as these thin Asian noodles don’t take long to get tender. Once your carrots, mushrooms and green onions are perfect then you would add your pasta and other veggies like bok choy as those cook quick.
Ok so like I said you have a lot of leeway when it comes to what you add into this baby. We went with traditional Asian vegetables but use your imagination and you could really add a ton. As long as there is room to submerge it you can keep adding. Just note that the larger the slices, or chunks, the firmer they will remain.
How Long to Cook Ramen in Instant Pot
1 minute is all you need to get noodles fork tender. If you want to add vegetables you can do that too. Our favorite choices are sliced pressure cooker carrots, mushrooms, chives, bok choy, or even Asian broccoli.
Chunks of celery or pressure cooker spinach would work, thin radishes maybe too? We love to make tofu nuggets and serve together, that adds a lot of protein too.
How Long to Cook Egg in Ramen
If you want to make a hard boiled egg before serving you’d add an extra 5 minutes or so. So there’s that. Let’s just say 2 minutes not counting the time to build up the pressure. That takes let’s say 6-7 minutes or so.
You can do this in the broth after it is done. You just remove your noodles and veggies and leave on saute function, high so broth is still boiling like an Instant Pot poached egg. Using a metal slotted spoon, crack one cold egg from the fridge into the spoon and submerge immediately. Hold under until it is done to your liking and then lift out and serve on top of pasta dish
OR you can leave the shell on, put on to spoon and cook for exactly 6 minutes, adjusting the heat as necessary to maintain a gentle boil. Carefully remove eggs and place in an ice bath to cool Peel and add one or two into the bowl with your Asian noodles with a drizzle of sesame oil and enjoy together
You can certainly make this whole meal gluten free with amino acids vs. soy sauce. It’s an easy 15 minute Instant Pot recipe everyone in my house seems to love. If you have leftovers you could save them in a container in your fridge and reheat the next day. Just a note that it will continue to soften and the texture will not be as great, but good.
Instant Pot Ramen Recipe
Equipment
Ingredients
- 4 cup vegetable broth
- 1 cup water
- 2 pkg ramen, noodles, seasoning packet removed
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 3 leaves bok choy, chopped into large pieces
- 1/4 cup green onions, diced
- 1 tsp minced garlic
- 3 tbsp soy sauce
- 1 tsp ginger, ground or minced, optional
Instructions
- Place mushrooms, carrots and green onions in the Instant Pot. Add garlic, ginger and soy sauce. Stir in vegetable broth and water.
- Close lid, seal pressure release valve, cook on High Pressure for 1 minute. Once cooking time is complete, quick release the pressure.
- Add bok choy and dry ramen noodles. Turn the Instant Pot to saute function, cook for another 1-2 minutes or until noodles are as tender as you want. Serve with sesame seeds, additional green onions and a soft boiled egg on top, if desired
- * Making a soft boiled egg in the same pot * – Remove your noodles and veggies from the pot, set aside, and then continue to leave your pot on the saute high function with your hot boiling broth. Crack 1 cold egg from fridge on to your slotted spoon, immediately submerge into boiling broth and allow to cook until it is done to your liking. Serve on top of noodle dish.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve noticed when using Ramen packets to make various dishes the instruction always says to not use the seasoning packets ……. Why do you not add them to flavour the soup?