Instant Pot Ramen Bowls

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!

Instant Pot Ramen Bowls Recipe

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!

Instant Pot Ramen Bowls

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

Instant Pot Ramen Bowls

A super popular topping for ramen is soft-boiled eggs. I like to make mine in the Instant Pot and sprinkle them with everything bagel seasoning to give them a little flavor boost. 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
Instant Pot Ramen Bowls Recipe
5 from 4 votes
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Instant Pot Ramen Bowls

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!

Course Main Course
Cuisine Chinese, Japanese
Keyword Instant Pot Ramen
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons

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
  • 1/4 cup low-sodium soy sauce
  • 2 TBSP rice vinegar
  • 4-6 ounces uncooked ramen noodles (see notes)

TASTY TOPPINGS

  • 1 large jalapeño, thinly sliced
  • 1/2 cup edamame (cooked + shelled)
  • 1/4 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

  1. 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!

  2. 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. 

  3. 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.

  4. 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!

Recipe Notes

I can't typically find fresh at my grocery store so I opt for the dried noodles from the International Foods aisle. I like to use about 4-6 oz noodles here but you can adjust this to taste.

My favorite ramen to use is a little less traditional, as it's not fried and does not come with a seasoning packet. They're labeled as KA-ME Curly Noodles (Chuka Soba) and are a great healthier option for ramen bowls! They're also pretty easy to find! I've found them at Publix, Target, and on Amazon.

Cook time above includes the time it takes for your Instant Pot to come to pressure (approx. 10 minutes), an active cook time of 5 min, and approx. 3-4 min for the noodles to cook in the pot. If preferred you can cook the noodles in a separate pot and add to the broth once finished. Both methods work great!

For a brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust seasoning to taste. Enjoy!

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!

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Comments

  • Vrati Doshi


    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!

  • Emily Grotewohl


    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!

  • Julian Hudson


    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!

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