Instant pot ramen noodles!!! A bowl of this easy pressure cooker vegetarian recipe is what is ordered for a cosy night in. It is quick, easy, packed full of umami flavour and super delicious. A perfect weeknight dinner recipe for a meatless Monday meal.
To your instant pot, add vegetable stock, soy sauce, sriracha, instant ramen noodle, broccoli florets.
Lock and secure the lid of the IP and turn the valve to the seal position. Select manual or pressure cook and cook on high pressure for zero minutes.
The IP will beep once the cooking cycle is completed. Carefully do a quick release.
Add the frozen peas to the noodles and stir to combine. Serve immediately and garnish with sliced jalapeno, chopped green onions and soft boiled eggs.
Notes
VariationsYou can use any types of veggies you want for this recipe, you just have to be mindful of the timing to avoid soggy vegetables. You can choose from the followingCarrots, mushrooms, Bok choy, spinach (only add this at after you have cooked the noodles) beansprouts, cabbage or any veggies of choice.Protein variationsBeef, Pork, Shrimp, Soft boiled eggs, Shredded chicken or tofu to make it vegan
If using beef or chicken, sauté or pressure cook accordingly. Eg chicken breast fillet will cook for 6 minutes. Carefully do a quick release then add the instant ramen and cook for additional zero minutes.
How to cook soft boiled eggs on the stovetop Fill a saucepan with water on medium heat and bring to a boil. Carefully lower the eggs into the boiling water and boil for 6 - 8mins.For hard boiled eggs, see how to make it in an instant pot.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword instant pot noodles, instant pot ramen, instant pot ramen noodles, pressure cooker noodles