These Instant Pot Ramen Bowls feature a delicious and flavorful broth infused with garlic, ginger, onion, and mushrooms. This one-pot recipe is a tasty way to jazz up ramen!
This piping hot Instant Pot ramen was a fun experiment that just may be my go-to method for cooking ramen from here on out!
The pressure cooker is able to infuse a basic vegetable broth with so much flavor in such a short amount of time, it’s amazing.
Without any sautéing or standing over the stove, I was able to jazz up my veggie broth with onion, mushrooms, ginger, and garlic. You cook time will be an easy peasy hands-off 15-20 minutes and everything cooks in one pot. GAME ON!
As written this soup is gloriously vegan and dairy-free or vegetarian if you would like to include a (totally optional) soft-boiled egg. Need to make a few swaps to fit your lifestyle? Check out my tips below!
No Instant Pot? No problem!
Feel free to try my Vegan Ramen Bowls with Edamame and Mushrooms which can be made easily in under 30 minutes on the stove top.
Gluten-Free?
This sounds like a job for zucchini noodles! I’m completely enamored with my Spicy Sriracha Lime Chicken Zoodle Soup and One-Pot Spiralized Zucchini Noodle Miso Soup and you could totally zucchini noodle it up for these Instant Pot Ramen Bowls. Simply keep them raw as you would the ramen noodles, and then swirl them into the soup broth after it’s done cooking. The piping hot broth with soften the zucchini noodles in just a few minutes so add them just before digging and and you’re good to go! You’ll also want to use a gluten-free soy sauce to season the broth.
Swapping with zucchini noodles and will also make this soup keto and low-carb if needed. Ramen for everyone!
Instant Pot Ramen Bowls
This Instant Pot Ramen can be made either vegetarian or vegan.
If you’re a fan of eggs, a super popular topping for ramen is soft-boiled eggs. These are a great add-on for vegetarians and meat lovers (skip for vegan and pile on more veggies – yum!)
I like to make my soft boiled eggs in the Instant Pot and sprinkle them with everything bagel seasoning to give them a little flavor boost. My friend Stefanie at Sarcastic Cooking has a great recipe.
If you’re looking for some T-Rex additions to these vegan ramen bowls, feel free to add eggs, shrimp, pork, or shredded chicken. These ramen bowls would be a great way to use up leftover baked or rotisserie chicken! If desired, chicken broth or stock may be used in place of the veggie broth here.
Want to go veggie crazy with your bowls? Here are a few more topping options to rock your ramen game! Add anything your heart desires for a custom ramen bowl that’s perfectly you.
tasty ramen topping ideas
- fresh cilantro
- sliced green onion (scallions)
- toasted sesame seeds
- chili sauce (we love adding Sriracha!)
- Julienned carrots
- snow peas or snap peas
- edamame (cooked + shelled)
- baby bok choy
- pan-fried or oven-fried tofu
- bean sprouts
- thinly sliced jalapeño
- lime wedges
When I have some handy, I also like to add a little grated ginger (approx 1/4-1/2 tsp or to taste) to the broth. It’s a great flavor boost and adds that little something extra!
Instant Pot Ramen Bowls
Ingredients
- 4 cups low-sodium vegetable broth or stock
- 5 ounces sliced shiitake mushrooms
- 1 cup thinly sliced onion (white, yellow, or red)
- 1 TBSP freshly grated ginger (jarred works in a pinch)
- 4 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 TBSP rice vinegar
- 4-6 ounces uncooked ramen noodles (see notes)
TASTY TOPPINGS
- 1 large jalapeño, thinly sliced
- ½ cup edamame (cooked + shelled)
- ¼ cup chopped green onion and/or fresh cilantro
- 2-4 tsp spicy chili sauce
- 1-2 tsp toasted sesame seeds
- see post for more mix-and-match topping ideas
Instructions
- Sodium is always a super personal matter and also depends greatly on the type of soy sauce and broth used. Feel free to customize this to taste, as you can always add less soy sauce to begin with and add more later if desired. For a spicy ramen bowl, feel free to swirl some chili sauce into the broth as well!
- Add all ingredients except for noodles and toppings to your Instant Pot. Seal the lid and vent and set to 5 minutes HIGH PRESSURE on manual.
- It’ll take about 10-12 minutes to come to pressure and 5 minutes active cooking time. When the Instant Pot beeps, quick release the pressure by flipping the valve from sealing to venting. Steer clear of the steam as it should shoot out pretty fast! Once the pressure has released the lid will unlock.
- Remove the lid and switch the pot to the sauté function. Add your ramen noodles and cook for approx. 3-4 minutes or cook according to package instructions. Once the noodles are tender you’re good to go. Stir the ramen into the broth and divide into two large bowls. Pile high with toppings and add any additional seasoning to taste. Enjoy!
Notes
Nutrition
If you get a chance to try these Instant Pot Ramen Bowls, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
hungry for more?
- Vegan Noodle Bowls
- Szechuan Shrimp and Broccoli
- Easy Teriyaki Roasted Vegetables
- Meghan at Fox and Briar also has a tasty IP Chicken Ramen that inspired my veggie version today!
Questions & Reviews
I’m so sorry, but this just didn’t do it for me. I love your other recipes, but this lacked the complexity of flavor of good ramen noodle soup and I found the soy sauce and vinegar overpowered everything else. Throwing other toppings in at the end didn’t really change that. I almost tossed it out, but the recipe made so little, decided we could power through it and we ate as a side. Although, I was happy to make use of my instant pot and enjoyed the simplicity of the recipe.
OMG, you made my day! I love love love Ramen and am so happy that you created this recipe. Can’t wait to try. Thanks!!
This was delish!! For toppings I added air-fried tofu cubes, edamame, cilantro, green onions, jalapenos, limes, and sriracha. The broth was so flavorful. All 3 of us loved it.
Thank you Jamila! Omg how is it air frying tofu? I might want an air fryer just for that alone!!
The second step says to add all ingredients – is this including the toppings, or should I wait till the end to put those in?
Hi Rachel! You’ll add everything from the ingredient list except the toppings. I can make a note in the recipe if that helps explain it better? xoxo
Fantastic as is! Just made it after a long day at work. Super easy, fast and healthy. I used gluten free rice noodles.
My husband LOVES ramen and of course I feel way better about serving up this homemade version as opposed to the microwaved variety. Everyone loved these and they will continue to be on our meal plan I’m sure for a long time!
Delicious!! And so very easy. Thank you!
Glad you enjoyed it, Kat! xo
What a simple and tasty recipe! The proportions were and cook time was perfect! The only thing that I’d change is the amount of soy sauce I used. Combining that and the veggie broth can be too salty, but otherwise, it was delicious!
Woot! So glad you loved it! They soy sauce is one of those super personal things so for sure adjust to taste! xo
Made this for dinner tonight! So good!! My husband loved it. I added some baked crunchy sesame, lime chili Garlic tofu to our bowls at the end. It was perfect. Thanks for the recipe. A repeat for sure!
I’m so glad y’all loved it Emily, thank you! Love the addition of chili garlic tofu!
I made this dish tonight for my son and I and we both loved it. It is a simple dish, quick to make and full of flavor. I’ll be making it again one day but for now we do have leftovers.
Ahhh yay! So happy y’all enjoyed it. Thanks Julian!
Yay! This looks fantastic! The IP is so good for broths like this.
Thanks for the inspiration chickadee! So excited to try your chicken ramen super soon!