Name: Instant Pot Ramen Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon neutral oil (canola, avocado, or vegetable); 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 3 green onions, sliced, white and green parts separated; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1-2 tablespoons chili garlic sauce or sriracha; 1 tablespoon rice vinegar or apple cider vinegar; 1 tablespoon brown sugar or honey; 4 cups low sodium chicken broth or vegetable broth; 1 cup water; 1 tablespoon white or yellow miso paste; 1 pound boneless skinless chicken thighs, cut into bite-size pieces; 1 pound boneless skinless chicken breast, thinly sliced; 12 ounces extra firm tofu, pressed and cubed; 12 ounces peeled shrimp, thawed if frozen (add at the end, not under pressure); 1 cup sliced mushrooms (shiitake, cremini, or button); 1 cup shredded carrots or matchstick carrots; 1 red bell pepper, thinly sliced; 2 cups baby spinach or chopped bok choy; 1 cup frozen corn or frozen mixed veggies; 2-3 packs instant ramen noodles, seasoning packets discarded; 2 large eggs, soft boiled or jammy; extra sliced green onions; toasted sesame seeds; nori strips or small pieces of seaweed snack sheets; chili oil or extra sriracha; lime wedges; cucumber slices or shredded cabbage

Instant Pot Ramen Recipe hits all the cozy notes: rich broth, springy noodles, jammy eggs, and toppings that taste like your favorite ramen shop but come together in about 30 minutes. It suits busy weeknights, college kids with an Instant Pot, and anyone who craves serious flavor with minimal effort. I tested this version so many times that my family started rating bowls like judges on a cooking show.

Why Choose This Instant Pot Ramen Recipe

This Instant Pot ramen recipe builds deep, savory flavor in a short time, so you skip the all-day simmer. The broth tastes rich, garlicky, and slightly spicy, with noodles that stay bouncy instead of mushy.

You use simple pantry ingredients and a few smart shortcuts, so the recipe fits everyday cooking, not just special occasions. You also cook everything in one pot, which means fewer dishes and more time to slurp in peace.

“This Instant Pot ramen recipe tastes like takeout-level comfort with weeknight-level effort ★★★★★”

Ingredients You’ll Need

Broth base

1 tablespoon neutral oil (canola, avocado, or vegetable)
4 cloves garlic, minced (jarred minced garlic works in a pinch)
1 tablespoon fresh ginger, minced or grated (or 1 teaspoon ginger paste)
3 green onions, sliced, white and green parts separated
2 tablespoons soy sauce (use low sodium if you watch salt)
1 tablespoon toasted sesame oil
1 to 2 tablespoons chili garlic sauce or sriracha, to taste
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon brown sugar or honey
4 cups low sodium chicken broth or vegetable broth
1 cup water
1 tablespoon white or yellow miso paste (optional but adds depth; skip if you do not have it)

Protein options

Pick one or mix and match.

1 pound boneless skinless chicken thighs, cut into bite-size pieces
or 1 pound boneless skinless chicken breast, thinly sliced
or 12 ounces extra firm tofu, pressed and cubed
or 12 ounces peeled shrimp, thawed if frozen (add at the end, not under pressure)

Vegetables and add-ins

Use what you have and what your family eats.

1 cup sliced mushrooms (shiitake, cremini, or button)
1 cup shredded carrots or matchstick carrots
1 red bell pepper, thinly sliced
2 cups baby spinach or chopped bok choy
1 cup frozen corn or frozen mixed veggies
2 to 3 packs instant ramen noodles, seasoning packets discarded
2 large eggs, soft boiled or jammy (optional but highly recommended)

Toppings

Customize each bowl at the table.

Extra sliced green onions
Toasted sesame seeds
Nori strips or small pieces of seaweed snack sheets
Chili oil or extra sriracha
Lime wedges
Cucumber slices or shredded cabbage for crunch

Pantry shortcuts and brand notes

Use any instant ramen brand you like; I often grab the cheap bricks and toss the seasoning packets.
Use Better Than Bouillon or another broth base with water if you run out of boxed broth.
Use pre-minced garlic and ginger paste to save time on busy nights.
Use bagged coleslaw mix as a quick veggie add-in.

Equipment list

6 or 8 quart Instant Pot or other electric pressure cooker
Measuring cups and spoons
Cutting board and sharp knife
Tongs or a ladle
Small saucepan for eggs if you cook them on the stove

Tips & Tricks

Sauté the aromatics until fragrant to build flavor before you add broth.
Slice chicken thin so it cooks quickly and stays tender.
Add ramen noodles at the very end and use the residual heat so they stay springy, not soggy.
Use low sodium broth and adjust salt with soy sauce at the end.
Add delicate veggies like spinach and bok choy after pressure cooking so they stay bright.
Use frozen veggies straight from the freezer; they thaw and heat quickly in the hot broth.
Cook eggs separately to control yolk texture and avoid overcooking.
Taste the broth before serving and adjust with soy sauce for salt, vinegar for brightness, and chili sauce for heat.

How to Make Instant Pot Ramen Recipe

Step 1: Prep ingredients

Chop garlic, ginger, and green onions.
Slice chicken or cube tofu and pat it dry with paper towels.
Slice mushrooms, peppers, and any other veggies you plan to add.

Step 2: Sauté aromatics

Set the Instant Pot to Sauté and let it heat for 1 to 2 minutes.
Add neutral oil, then stir in garlic, ginger, and the white parts of the green onions.
Cook 1 to 2 minutes while you stir, until the mix smells fragrant and the garlic softens.

Step 3: Build the broth

Stir in soy sauce, sesame oil, chili garlic sauce, vinegar, and brown sugar or honey.
Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
Pour in chicken broth and water, then whisk in miso paste if you use it.

Step 4: Add protein and sturdy veggies

Add sliced chicken or tofu to the pot and stir.
Add mushrooms, carrots, and bell pepper or other firm veggies.
Make sure everything sits below the liquid so it cooks evenly.

Step 5: Pressure cook

Cancel Sauté.
Lock the lid and set the valve to Sealing.
Cook on Manual or Pressure Cook, high pressure, for 5 minutes for chicken or tofu.

Step 6: Quick release and adjust

When the timer ends, move the valve to Venting and release pressure carefully.
Open the lid and stir the broth.
Taste and adjust seasoning with more soy sauce, chili sauce, or a splash of vinegar.

Step 7: Cook the ramen noodles

Break the ramen bricks in half and add them to the hot broth.
Press them down gently with tongs so the broth covers them.
Let them sit on Keep Warm or with the pot off for 3 to 4 minutes, stirring once or twice, until they loosen and turn tender but still bouncy.

Step 8: Add delicate veggies

Stir in spinach, bok choy, or other leafy greens.
Add frozen corn or other quick-cooking veggies.
Let everything sit in the hot broth for 2 to 3 minutes until the greens wilt and the veggies heat through.

Step 9: Cook or prep eggs

Soft boil eggs on the stove while the Instant Pot works.
Simmer eggs in gently boiling water for 7 minutes, then move them to an ice bath.
Peel and slice them in half right before serving so the yolks stay jammy.

Step 10: Assemble and serve

Ladle noodles and broth into bowls.
Top each bowl with egg halves, green onions, sesame seeds, and any extra toppings.
Serve hot with chili oil or extra chili sauce on the side for spice lovers.

What to Serve with it?

Serve Instant Pot ramen with a simple cucumber salad, tossed with soy sauce, rice vinegar, and a pinch of sugar. Add steamed edamame with a sprinkle of salt for extra protein and a fun, snacky side. Pair the bowls with roasted or air fried chicken thighs if you want more protein on the table. Finish the meal with fresh fruit like orange slices, grapes, or melon for a light, sweet ending.

Storage Options

Store leftover ramen in the fridge for up to 3 days; keep broth and noodles in separate containers if possible so the noodles stay firm.
Freeze just the broth with veggies and protein for up to 2 months; add fresh noodles when you reheat.
Reheat broth on the stove over medium heat until it simmers gently, then add noodles and cook until hot and tender.
Add a splash of water or broth while you reheat to loosen the soup if it thickens in the fridge.