Instant Pot Ramen Noodles – Dump and Go Recipe

This Instant pot Vegetarian Ramen is a simple and easy dump-and-go recipe you can make in only 5 mins! Freshly made and packed with flavors!

MAIN INGREDIENTS

Noodles – 2 pack of Uncooked Ramen Noodles or any type of Instant Noodles (discard the seasoning pack that comes with the noodles)

Vegetables – 1 cup of Broccoli florets and 2 cups of sliced Mushrooms

Sauce – Soy Sauce and Hot sauce (I used Frank’s RedHot sauce)

Broth – 4 cups of low sodium Vegetable Broth or use Better than Bouillon seasoned vegetable base

Toppings – Sweet corn kernels, chopped spring onions, soft-boiled runny egg (for vegan use grilled tofu or seitan)

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

• Rinse mushrooms under running water and slice them into small pieces.
• Chop broccoli into bite size florets.
• Arrange all other ingredients for cooking ramen.

STEP 2 : Dump and Go Ramen Noodles

To the inner pot add sliced mushrooms, broccoli florets, vegetable broth, 2 tablespoon soy sauce, 1 tablespoon hot sauce, 2 pack of ramen noodles (if required, you can also break the noodles and add to the pot).

STEP 3 :

• Close Instant pot with lid, pressure cook at high for 1 minute and followed by a quick pressure release.
• Carefully open the lid.
• Switch on saute mode (high), break the noodles using tong.
• Bring to boil, check for seasoning and remove from heat.

STEP 5 : Serving

Serve ramen noodles in a bowl and topped it with mushroom slices, broccoli florets, chopped spring onions, Sweet corn kernels, and soft boiled egg.

TIPS AND TRICKS

If your instant noodles cooks very fast , then pressure cook for zero minutes and do a quick pressure release.

Vegan – For vegan use grilled tofu or seitan as a replacement for egg.

Choice of Protein – You can choose any type of protein of your choice (like eggs, tofu, chicken)

Substitute: I have used Frank’s RedHot sauce, you can replace with chili sauce.

In the place of vegetable broth, use 1 tbsp of Better than Bouillon seasoned vegetable base (adjust as per your taste) and water.

If you don’t have ramen noodles, use any type of instant noodles for this recipe.

Stovetop Version : Follow the same measurements for Ingredients as in the instant pot recipe. Take a pot add the veggies, broth, sauces and bring them to rolling boil at medium heat. Now add uncooked ramen noodles and cook for 1 minute (no need to cover the pot with lid). Then break up the noodles with tong, give a good stir and cook for another 1 to 2 mins or until noodles are perfectly cooked. Switch off the heat and check for seasoning.
Note: Since we are not covering the pot with lid, liquid content might be reduced so add additional 1 cup, along with 4 cups of vegetable broth.

OUR LATEST FEATURED VIDEO

Instant Pot Ramen Noodles – Dump and Go Recipe

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Asian Courses:Main Dinner

Difficulty:BeginnerPrep time: 2 minutesCook time (includes pressure cooking): 2 minutesRest time: 40 minutesTotal time: 4 minutesServings:2 servingsCalories:300 kcal Best Season:Summer

Description

This Instant pot Ramen is a simple and easy dump-and-go recipe you can make in only 5 mins! Freshly made and packed with flavors!

Ingredients

• 2 cups sliced Mushrooms
• 1 cup Broccoli florets, bite size pieces
• 4 cups Vegetable Broth or Better than Bouillon seasoned vegetable base
• 2 tablespoons Soy sauce
• 1 tablespoon Hot sauce (I used Frank’s RedHot sauce)
• 2 pack of Uncooked Ramen Noodles or any type of Instant Noodles (discard the seasoning pack that comes with the noodles)

Topping:

• Soft boiled egg (for vegan use grilled tofu or seitan)
• Sweet corn kernels (cooked or frozen)
• Chopped Spring Onions

Instructions

 Dump and Go Ramen Noodles

1. To the inner pot add sliced mushrooms, broccoli florets, vegetable broth, 2 tablespoon soy sauce, 1 tablespoon hot sauce, 2 pack of ramen noodles (if required, you can also break the noodles and add to the pot).
2. Close Instant pot with lid, pressure cook at high for 1 minute and followed by a quick pressure release.
3. Carefully open the lid.
4. Switch on saute mode (high), break the noodles using tong.
5. Bring to boil, check for seasoning and remove from heat.

Serving

6. Serve ramen noodles in a bowl and topped it with mushroom slices, broccoli florets, chopped spring onions, Sweet corn kernels, and soft boiled egg.

ASMR Cooking Video

Notes & Tips

• If your instant noodles cooks very fast , then pressure cook for zero minutes and do a quick pressure release.
• Vegan – For vegan use grilled tofu or seitan as a replacement for egg.
• Choice of Protein – You can choose any type of protein of your choice (like eggs, tofu, chicken)
• Substitute: I have used Frank’s RedHot sauce, you can replace with chili sauce.
• In the place of vegetable broth, use 1 tbsp of Better than Bouillon seasoned vegetable base (adjust as per your taste) and water.
• If you don’t have ramen noodles, use any type of instant noodles for this recipe.
• Stovetop Version : Follow the same measurements for Ingredients as in the instant pot recipe. Take a pot add the veggies, broth, sauces and bring them to rolling boil at medium heat. Now add uncooked ramen noodles and cook for 1 minute (no need to cover the pot with lid). Then break up the noodles with tong, give a good stir and cook for another 1 to 2 mins or until noodles are perfectly cooked. Switch off the heat and check for seasoning.
• Note: Since we are not covering the pot with lid, liquid content might be reduced so add additional 1 cup, along with 4 cups of vegetable broth.

Keywords:Instant pot Ramen noodles recipe, Instant pot recipes for beginners, Ramen noodles, Easy noodles recipe, Vegan Ramen noodles, Instant pot dump and go recipes, Instant pot vegetarian recipes