I'll be the first to admit, this isn't a traditional ramen recipe. This is a ramen recipe for when you want one that tastes like it's been simmering for hours but only have about one hour to prep everything. It's a perfect make ahead, weeknight dinner ramen and it's very very tasty. So gather your ingredients and let's make some Instant Pot Ramen with crispy pork.

Ingredients:

• Boneless pork shoulder
• Chicken broth
• Fish sauce
• Tamari or soy sauce
• Sriracha
• Rice vinegar
• Shiitake mushrooms
• Baby bok choy
• Honey
• Ramen noodles (I prefer fresh, but dried is a great option too)
• Coconut sugar
• Eggs
• Green onions

There are three main types of ramen: Shoyu (soy sauce), Miso, and Shio (salt), with pork, chicken or seafood broth as the base. For this Instant Pot pork ramen, I went with the Shoyu version.

I also highly recommend making ramen eggs for the recipe. The taste is SO good, so if you have the time, it really does make a difference. Here's how you can make ramen eggs at home.

If you are making ramen eggs, you'll need to do this step in advance as they taste best when marinated overnight.

How to Make Instant Pot Ramen

First, you need to cook your pork. Because you will be crisping up the shredded pork afterwards, there's no need to sear the pork first. Simply toss in the cubed pork shoulder into the Instant Pot along with the broth and pressure cook for 40 minutes.

Once you've let the pressure release naturally for 10 minutes, do a quick release and then remove the pork and place in a large bowl and shred with two forks.

Now, it's time to season your broth. Add in the fish sauce, soy sauce (or tamari), srircha (or sambal oelek), rice vinegar and mushrooms. Turn the Instant Pot to sauté mode and simmer for ten minutes, until the mushrooms have softened. You can then turn the Instant Pot off and keep the lid on to keep it warm.

Depending on what type of noodles you are using, you can cook them in advance and let them sit once drained until ready to use.

Boil your eggs until soft boiled (I boil in simmering water for 6 1/2 minutes) followed by placing them in an ice bath to stop them from cooking any further.

Preheat the oven and cook the bok choy until just browned (alternatively, you can sauté it in a pan for 5 minutes or so as well).

Next, turn the oven to broil. Pour the coconut sugar and soy sauce (or tamari) over the shredded pork and layer on a large rimmed baking sheet with the bok choy. Broil until crispy and browned.

Time to assemble! Portion the broth into bowls, add the noodles, bok choy, pork and your cooked soft boiled egg. Garnish with green onions and sesame seeds. You can also add a drizzle of sesame oil to the ramen and additional sambal oelek or sriracha if you'd like.

Substitutions

• Gluten-Free: use gluten-free ramen noodles (ones made from rice are good), I've used this brand and like them. And be sure to use tamari rather than regular soy sauce.
• Fish sauce: personally, I like adding a little fish sauce to my broth as it adds more flavour. This is the only brand I use as it's made with high quality ingredients and tastes great. If you don't have it or don't want to use it, omit it.
• Coconut sugar: feel free to use brown sugar or white sugar instead. You only need a small amount to help with browning and crisping the pork.
• No spice: omit the sriracha.
• No sriracha: I also love using sambal oelek, or use chili crisp.

Tips

• Prep in advance: I find prepping all ingredients in advance is a good idea. I usually do that while the pork is in the Instant Pot. Having everything ready to go helps this Instant Pot pork ramen come together even easier.
• Cook the pork first: you can meal prep this by cooking the pork in advance.
• Use what you have: personally, I love adding in different veggies depending on what I have on hand. Other veggie options include: carrot ribbons, corn, peas, thinly sliced radish, or even spinach are all great ideas.
• Cook the noodles in the Instant Pot: if you are eating all of this delicious Instant Pot ramen at once, you can technically sauté the noodles in there with the mushrooms when you're making the broth. If you do have leftovers, strain the noodles from the broth, otherwise they will soak up too much of the broth and become overcooked and soft.

How to Store

Keep any leftover broth stored in a sealed mason jar in the fridge for up to five days, or freeze for longer (without the mushrooms).

Then, whenever you want a bowl of ramen, you can reach for some of this delicious and flavourful broth as the base.

Other Soup & Instant Pot Recipes to Try

• Instant Pot Chicken Tortilla Soup
• Instant Pot Lentil & Sausage Soup with Kale
• Instant Pot Pork Carnitas
• 30 Minute One Pot Thai Red Curry Chicken

I hope you enjoy this easy, flavour packed Instant Pot ramen with crispy pork as much as I do.

If you make this Instant Pot ramen please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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