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–+ servings
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5 from 1 vote

Instant Pot Vegetable Ramen

Instant Pot vegetable ramen is a great Asian dinner that is quick to make. How to make ramen in pressure cooker to tender with egg too.
Prep Time10 minutes
Cook Time2 minutes
Course: Appetizer, Entree, Main Course
Cuisine: Chinese, Japanese
Keyword: instant pot, ninja foodi, noodles, pressure cooker, ramen, vegetable, vegetarian
Servings: 3
Author: Justine

Equipment

  • 1 pressure cooker

Ingredients

  • 4 c vegetable broth
  • 1 c water
  • 1 c mushrooms sliced
  • 1 c carrots sliced
  • 1 bok choy chopped into large pieces
  • 1/4 c green onions diced
  • 1 tsp minced garlic
  • 3 tbsp soy sauce
  • 1 tsp ginger ground or minced, optional
  • 2 pkg ramen noodles, seasoning packet removed

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

Serving: 2oz | Calories: 94kcal | Carbohydrates: 17g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2491mg | Potassium: 1009mg | Fiber: 5g | Sugar: 9g | Vitamin A: 20389IU | Vitamin C: 131mg | Calcium: 321mg | Iron: 3mg