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As a ramen lover, I've perfected this pressure cooker recipe for those busy nights when cravings hit hard. Trust me, once you've tried this quick and easy method, you'll never go back to stovetop ramen again. My secret? Combining instant noodles with homemade broth and fresh toppings for a bowl that's both convenient and satisfying. Ready in minutes, this dish packs all the flavor of traditional ramen without hours of simmering. Let's dive into this game-changing recipe that'll become your new weeknight favorite.
Ingredients for a Delicious Ramen Dish
- Instant ramen noodles: Quick-cooking base for the ramen, providing a comforting and familiar texture to the dish.
- Chicken or vegetable broth: Infuses the noodles with rich flavor, creating a savory broth that ties all the elements together.
- Soy sauce: Adds depth and umami to the broth, enhancing the overall flavor profile of the ramen.
- Miso paste: Offers a complex and savory taste, contributing a unique depth of flavor to the broth.
- Sesame oil: Provides a nutty aroma and flavor, elevating the dish with a hint of richness and depth.
Essential Tools for Making Ramen in a Pressure Cooker
- Pressure cooker: Speeds up cooking time by using high pressure to cook ingredients quickly and infuse flavors efficiently.
- Chopsticks: Ideal for mixing and serving noodles without damaging them, and for picking up toppings like mushrooms and green onions.
Pressure Cooker Ramen Recipe: Fast & Flavorful
Equipment
- Pressure Cooker
Ingredients:
Main Ingredients
- 4 packs instant ramen noodles
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- to taste Sliced green onions, soft-boiled eggs, and sliced mushrooms for topping
Instructions:
- In the pressure cooker, combine broth, soy sauce, miso paste, and sesame oil.
- Break the ramen noodles into the broth mixture.
- Close the pressure cooker lid and set it to high pressure for 3 minutes.
- Quick release the pressure and carefully open the lid.
- Serve the ramen in bowls and top with green onions, soft-boiled eggs, and mushrooms.
Notes:
Nutrition value:
Keywords:
Prep Now, Enjoy Later: Make-Ahead Tips
Make Ahead Instructions
- Prepare the broth and noodle mixture as directed but do not cook the noodles.
- Store the uncooked noodles and broth in separate airtight containers in the refrigerator for up to 2 days.
Freezing Instructions
- Freeze the broth without the noodles in a freezer-safe container for up to 3 months.
- When ready to eat, thaw the broth in the refrigerator overnight and cook the noodles fresh before serving.
Adding a splash of rice vinegar to the broth can give the ramen an extra depth of flavor without overpowering the dish.
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