How to Make Instant Pot Ramen

Dan said he was making me ramen for Mother’s Day dinner and I was confused because we don’t have kids yet. But he said that I’m a mom to our 3 furkids and will be a mom to our human kids one day! My heart melted. When we’re ready to start a family, we pray that having children will be in God’s plan for us.

This bowl of ramen was so comforting and my heart and belly were super happy!

Refer to my video here!

What You’ll Need:

Ramen Broth:

  • 2 lbs pork bones

  • 1 lb pork belly

  • 1 lb chicken wings

  • 2 tbs mushroom seasoning

  • 1 tbs white pepper

  • 1/2 tbs black pepper

  • 4 tbs soy sauce

  • 5 cloves garlic

  • 2 inches of fresh garlic

  • 1 tbs vegetable oil

  • 1 white onion

Ramen Bowl:

  • Favorite ramen noodles (we used fresh noodles)

  • Thinly sliced wagyu beef or protein of choice

  • Spinach

  • Onsen egg aka soft boiled egg (need soy sauce and sugar for marinade)

  • Corn

  • Bok Choy

  • Seaweed

  • Green onion

  • Perilla leaves

  • Sesame seeds

How to Cook It:

  • Clean your bones and meat by boiling it in water for 6-8 minutes then pour in colander and rinse with cold water.

  • While the bones are cleaning, char onion on open flame on stove

  • Set Instant Pot to saute and add garlic, ginger, and whole onion. Then add the pork bones, pork belly, and chicken wings

  • Add in white pepper, black pepper, garlic powder, mushroom seasoning, soy sauce, and fill water up to max line

  • Set Instant Pot to Pressure Cook for 90 minutes

  • Make onsen egg: Bring 4 cups of water to a boil, remove from heat, add 1 cup of cold water to pot, and submerge cold eggs. Immediately cover and set timer for 17 minutes. Then remove from water and allow to set for 5 minutes.

  • Marinate onsen egg with 1 tbs soy sauce and 1/2 tsp sugar

  • After 90 minutes, carefully release pressure from Pot, assemble bowl, and gently pour broth over noodles. Enjoy!

instant pot ramen
June QuanComment