INSTANT POT RAMEN
Instant Pot ramen? You bet. You can use a pressure cooker to make steaming bowls of umami-packed noodles! It's total comfort food.
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Go to Soft Boiled Eggs or Instant Pot Soft Boiled Eggs.
- Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
- and heat 1 tablespoon sesame oil and 1 tablespoon olive oil. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic 30 seconds just browned, stirring constantly. Add the vegetable broth and water, and turn off Saute mode.
- Stir in the mushrooms and carrots, miso paste and mirin. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the "Sealing" position.
- Press the Pressure Cook button, making sure the "High Pressure" setting is selected, and set the time. Note that it takes about 10 minutes for the pot to "preheat" and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Vent the remaining steam from the Instant Pot by moving the pressure release handle to "Venting", covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Add the noodles and cook until tender, about 3 minutes. (Or if you're planning to have leftovers or are making in advance for meal prep, cook the noodles on the stovetop according to the package instructions. If you're planning to serve the ramen right away, you can cook the noodles in the pressure cooker: they just soak up a lot of the broth as they sit. )
- Stir in the coconut milk, green onions, cabbage, spinach and cook 1 minute more. Taste and add about 1 tablespoon more miso paste to taste.
- To serve, place the noodles into four bowls. Top with the broth, tofu, peeled soft boiled eggs, and vegetables. Garnish with a splash of soy sauce if desired. Don't allow the noodles to sit in the broth for long, or they will soak it all up! Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).
Nutrition Facts : Calories 449 calories, Sugar 9.7 g, Sodium 271.7 mg, Fat 16.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 5.3 g, Protein 18 g, Cholesterol 186 mg
INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP
I've loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into "to go" containers for weekday lunches.
Provided by Soup Loving Nicole
Categories Chicken Pasta
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
- Ladle into bowls and top with chopped scallions.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 13 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 477.3 mg, Sugar 2.3 g
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