Instant Pot Ramen Recipe hits that cozy, slurpable sweet spot with a rich, savory broth, springy noodles, and all the toppings you can pile into a bowl. It works perfectly for busy weeknights, college kids with an Instant Pot, or anyone who wants restaurant-style ramen in about 30 minutes. I tested this on a rainy Tuesday, ate two bowls, and texted my sister a photo just to brag a little.
Why Make This Instant Pot Ramen Recipe at Home
Homemade Instant Pot ramen tastes deeper and cleaner than most takeout versions, and you control the salt, spice, and toppings. You skip mystery flavor packets and build flavor with real garlic, ginger, and broth in one pot.
You also save money and time, since the pressure cooker handles the long-simmer flavor in a fraction of the usual stovetop time. Kids, roommates, and picky partners can customize their own bowls, which turns dinner into a fun noodle bar situation.
“This Instant Pot Ramen Recipe tastes like a cozy noodle shop at home, with rich broth and bouncy noodles that come together shockingly fast. ★★★★★”
Ingredients You Need
Here is everything you need for a flavorful, weeknight-friendly Instant Pot Ramen Recipe. I include pantry shortcuts and easy swaps so you can use what you already have.
Broth base
- 1 tablespoon neutral oil (avocado, canola, or vegetable)
- 1 small yellow onion, thinly sliced
- 2 medium carrots, thinly sliced into coins or matchsticks
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 2 tablespoons soy sauce (use low sodium if you prefer)
- 1 tablespoon toasted sesame oil
- 1 to 2 tablespoons chili garlic sauce or sriracha (adjust to your heat level)
- 1 tablespoon white or yellow miso paste
- 6 cups low sodium chicken broth or vegetable broth
- Use chicken broth for a richer flavor.
- Use vegetable broth for a vegetarian Instant Pot ramen.
- 1 tablespoon rice vinegar or apple cider vinegar
Protein options
Pick one or mix and match.
- 2 boneless skinless chicken thighs, sliced into thin strips
- Use chicken breast if you prefer leaner meat, but thighs stay juicier.
- Or 8 ounces extra firm tofu, pressed and cubed
- Or 8 ounces thinly sliced mushrooms (shiitake, cremini, or button) for a veggie version
- Optional: 2 soft boiled eggs per person, peeled and halved (cook separately on the stovetop or in the Instant Pot before you start the ramen)
Noodles and veggies
- 3 to 4 packs dried ramen noodles, discard the seasoning packets
- Use classic cheap ramen bricks, or use fresh ramen if your store carries it.
- Use gluten free rice ramen if you avoid gluten.
- 1 cup sliced mushrooms (if not using as your main protein)
- 1 cup shredded green cabbage or coleslaw mix from a bag
- 1 cup baby spinach or chopped bok choy
- 2 green onions, thinly sliced
Toppings
Mix and match your favorites.
- Extra sliced green onions
- Corn kernels (frozen or canned and drained)
- Nori strips or roasted seaweed snack strips
- Sesame seeds
- Chili oil or extra sriracha
- Lime wedges
- Extra soy sauce to taste
Equipment
- 6 or 8 quart Instant Pot or other electric pressure cooker
- Cutting board and sharp knife
- Small bowl and whisk or fork for miso mixture
- Tongs or ladle for serving
Tips & Mistakes
- Use low sodium broth so you control the final salt level with soy sauce.
- Slice chicken or tofu into thin pieces so they cook quickly and stay tender.
- Sauté the aromatics until they smell strong and fragrant to build flavor right at the start.
- Add miso after pressure cooking so it keeps its flavor and does not taste flat.
- Do not cook the noodles under pressure or they turn mushy and sad.
- Break the ramen bricks in half so they fit easily and cook evenly.
- Taste the broth before adding noodles and adjust soy sauce, vinegar, and chili sauce.
- Add delicate greens like spinach at the very end so they stay bright and not slimy.
- Serve toppings on the side so everyone builds their own perfect bowl.
- Cool leftovers before you refrigerate them so the noodles do not soak up every drop of broth.
How to Make Instant Pot Ramen Recipe
Step 1: Sauté veggies and aromatics
Set the Instant Pot to Sauté and let it heat up, then add the neutral oil. Add onions and carrots and cook, stirring often, until they soften and start to turn golden at the edges, about 6 to 8 minutes. Stir in garlic and ginger and cook 1 to 2 minutes until they smell strong and fragrant. Season lightly with salt.
Step 2: Build the broth
Add soy sauce, toasted sesame oil, and chili garlic sauce or sriracha to the pot and stir. Pour in the broth and rice vinegar and scrape up any browned bits from the bottom so nothing sticks. In a small bowl, whisk the miso paste with a ladle of warm broth from the pot until smooth, then set it aside for later. This step keeps the miso from clumping.
Step 3: Add protein and pressure cook
Add sliced chicken or tofu and any mushrooms you use to the pot and stir. Cancel Sauté, lock the lid, and set the Instant Pot to Manual or Pressure Cook on high pressure for 5 minutes. Make sure the valve stays in the sealing position. When the timer ends, use a quick release and carefully open the lid once the pin drops.
Step 4: Finish the broth with miso and veggies
Turn Sauté back on and keep the broth at a gentle simmer. Stir in the miso mixture you set aside and taste the broth. Adjust with more soy sauce for salt, more chili sauce for heat, or a splash more vinegar for brightness. Add cabbage and simmer 2 to 3 minutes until it softens slightly.
Step 5: Cook the ramen noodles
Add the ramen noodles directly to the simmering broth. Use tongs to press them under the liquid and gently separate them as they soften. Cook 2 to 3 minutes until the noodles turn tender but still springy. Stir in spinach or bok choy and green onions and cook 1 more minute until the greens wilt.
Step 6: Build your bowls
Turn off the Instant Pot so the noodles do not overcook. Ladle broth, noodles, and veggies into bowls, making sure each bowl gets a good mix of everything. Top with chicken or tofu pieces. Add soft boiled egg halves, corn, extra green onions, sesame seeds, nori strips, and a drizzle of chili oil if you like heat.
Variations I've Tried
Spicy miso ramen: Increase the chili garlic sauce to 3 tablespoons and use an extra tablespoon of miso for a deeper, richer broth. Add a spoonful of chili crisp on top for that crunchy heat.
Coconut curry ramen: Swap 2 cups of the broth with canned coconut milk and stir in 1 to 2 tablespoons red curry paste when you sauté the aromatics. This version tastes creamy and slightly sweet and works great with tofu and mushrooms.
Veggie-packed ramen: Skip meat and double the mushrooms, carrots, and greens. Add edamame and corn as toppings and use vegetable broth for a fully vegetarian Instant Pot ramen recipe.
Kid-friendly mild ramen: Cut the chili sauce way down or skip it in the pot. Serve chili oil or sriracha on the side so spice lovers can add heat at the table.
How to Serve Instant Pot Ramen Recipe
Serve Instant Pot Ramen Recipe piping hot in wide bowls so the toppings sit nicely on top. Set out a topping bar with green onions, corn, sesame seeds, nori strips, lime wedges, and chili oil so everyone customizes their own bowl. Offer chopsticks and a spoon, or just a fork if your crew still works on their chopstick skills. Pair it with simple sides like cucumber salad, steamed edamame, or sliced fruit for a full but easy meal.
How to store
- Store leftovers in the fridge in airtight containers for up to 3 days; keep noodles and broth in separate containers if possible so the noodles stay firm.
- Freeze just the broth and protein without noodles for up to 2 months, then add fresh noodles when you reheat.
- Reheat on the stovetop over medium heat until hot, then add leftover noodles at the end so they warm through without turning mushy.
- Add a splash of water or broth while reheating if the soup thickened in the fridge.