Instant Pot Ramen Pork Ramen Recipes

INSTANT POT CARAMELIZED PORK BELLY RAMEN

Steps:

• Generously sprinkle salt and pepper on all side of pork belly slab. Turn IP on Sauté and heat olive oil. Add in pork belly and cook for 3-4 minutes per side.
• Add onion, mushrooms, carrots, celery, garlic, ginger, mirin, soy sauce, gochujang paste and sauté for several minutes.
• Next, add stock and slice chili. Cover and seal IP. Set to Manual 30 minutes.
• Next, place eggs in a pot and cover with water. Set stove to medium high and bring to a boil for approximately 6 minutes.
• Immediately remove eggs and place in an ice bath to stop cooking. Set aside for 5-10 minutes. Then gently peel. Do not cut until ready to serve.
• Once IP is finished cooking, quick release pressure. Remove pork belly and set aside.
• Then, pour broth into large bowl and set aside - this allows fat to rise to the top.
• Next, cut pork belly into chunks or slices (totally a personal preference).
• De-fat your stock.
• Using a skillet, add the dark brown sugar and dark soy sauce and combine over medium heat.
• Add pork belly and gently toss around mixture for 2-3 minutes. Do not let the sugar burn.
• Next, turn the Instant Pot back to Sauté and add your broth back to the IP and add your dried ramen - do not add the flavor packets.
• Cook for 3 minutes until al dente.
• Slice your soft-boiled eggs. Plate and top with pork belly, eggs, red chili flakes/oil, scallions, and any of your other favorite toppings and enjoy.
• Preheat oven to 300*F
• In a heavy oven proof pot (preferably a Dutch oven, sear pork belly on both sides). Follow all instructions above but in your Dutch oven.
• Cover and cook in your own for 4 hours.
• Remove pork belly, slice or cube and in a stove top skillet follow instructions to caramelize.
• Cook ramen directly in broth on stove top until done.
• Plate and top with eggs, pork belly, red chili flakes, scallions, and any other toppings you like!

SPICY PORK INSTANT POT RAMEN

Steps:

• Add pork to the insert of the Instant Pot. Pour in chicken broth, 1/2 cup soy sauce, rice vinegar, sake, and fish sauce. Stir in sambal oelek, lime juice, Chinese five spice, black pepper, sesame oil, mushrooms, 1 Tbsp brown sugar, and dark soy sauce. Seal the Instant Pot. Set to Manual Pressure and cook on High for 90 minutes. Quick release when finished.
• Remove pork from the Instant Pot insert. Cover the Instant Pot and set to Warm.
• Place pork on a cutting board and lightly shred using two forks.
• Place a large skillet over medium-high heat. Add sesame oil. Once the oil is hot, add pork and spread it out in an even layer. Sprinkle the pork with brown sugar and 3 Tbsp soy sauce. Cook without stirring for 2 minutes. Stir and continue to cook the pork until it starts to crisp, about 5 minutes total. Remove from heat.
• Add the ramen noodles to the Instant Pot and allow to cook through, about 5 minutes. Stir in half of the pork.
• Serve the soup immediately in bowls. Top with remaining pork, eggs, carrots, jalapeño slices, cilantro, green onion, and sesame seeds.

INSTANT POT RAMEN (PORK RAMEN)

Steps:

• Add the cooking oil to the Instant Pot and brown the pork on all sides right in the Instant Pot, about 6 minutes per side.
• Add the chicken broth, water, sake and dashi powder. Use the pressure cooker setting (high) to cook for 45 minutes. Use the quick release to release the pressure. Let the pressure release naturally for 15 minutes, then use quick release to release any remaining pressure.
• Remove the pork from the broth and break into pieces on a lined baking sheet.
• Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.
• Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the broth. Set the Instant Pot to the saute setting and bring to a simmer for 5 minutes.
• While the broth simmers, cook the dried ramen noodles in boiling water for 3 minutes. Drain.
• Place the noodles in bowl and cover with broth.
• Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.
• Sear the pork for 6 minutes per side in a cast iron or non-stick skillet.
• Place the pork in slow cooker with chicken broth, water, sake and dashi powder.
• Cook on high heat for 4 hours. Remove pork from slow cooker and break into pieces on a lined baking sheet.
• Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the slow cooker and continue warming.
• Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.
• Cook the dried ramen noodles in boiling water for 3 minutes. Drain.
• Place the noodles in bowl and cover with broth.
• Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

INSTANT POT® TONKOTSU RAMEN BROTH

Steps:

• Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.
• Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot®, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.
• Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.
• Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).
• Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.