These Ramen Noodles in the Instant Pot are served with peppers, bok choy, and shrimp, and the hoisin sauce and soy sauce give the perfect amount of unique flavor blends. With just a one minute cook time, it’s going to be on your table faster than you know it.
Why Make this Recipe
- 1 Minute Cook Time: If you want the fastest dinner possible, you sure have found it! This recipe includes pasta, veggies, and a protein, all ready in under 10 minutes (including pressure building time).
- Flavors: I absolutely love the flavors that the hoisin sauce provides this dish. That, mixed with the soy sauce and veggies provides a delicious flavor that will excite your taste buds!
What Do I Need to Make this Recipe?
Ingredients
- Ramen Noodles: I simply bought 3 of the 3 oz, dried packages of ramen noodles and discarded the seasoning packets. I broke the third ramen block into thirds and roughly estimated the last 2 ounces of noodles.
- Ginger: Use a spoon to peel the skin off of the ginger to expose the flesh underneath. Then chop or crush this ginger very finely before adding it into the pot
- Shrimp: Use peeled, deveined shrimp with no tails on. I use medium sized shrimp
- Oils & Sauces: Soy sauce, sesame oil, rice vinegar, hoisin sauce
- Vegetables: Bok choy, red peppers, green onions, garlic
Tools
- Instant Pot/Pressure Cooker: I recipe tested this recipe in two 8 quart pressure cookers. I have recipe tested this using the Zavor Lux Pressure Cooker as well as the Instant Pot Duo. Both are great!
How to Make this Recipe
Add everything except the green onions into the Instant Pot liner and cook on HIGH for 1 minute. When the timer reaches 0, perform a Quick Pressure Release.
Add the green onion for garnishment. Enjoy!
Yep… That’s all you need to do!
Expert Tips
- If you’re worried about the recipe being too salty for your taste, you can always add a portion of the soy sauce/hoisin at the beginning of cooking and another portion after the pressure has been released. This is how I did it the first time to check and make sure that I enjoyed the taste!
- If you don’t have chicken broth, you can always use water. However, I would caution you against this if possible, as I love the flavor that chicken broth adds.
- You can also use vegetable broth or beef broth to cook the noodles if you prefer.
- You can easily double the recipe if you are serving a large table, or halve the recipe for a smaller group. The cook time will stay the same.
Recipe FAQs
How Can I Make this Recipe Vegetarian?
You can do so very easily! Simply swap out the chicken broth for vegetable broth and omit the shrimp altogether. Do not change the cook time.
Can I Add Other Vegetables?
You certainly can add other vegetables into the pot! I would caution you to make sure that what you are adding will work well with the one minute cook time.
For example, mushrooms would be delicious added into this recipe! However, carrots wouldn’t cook in one minute under pressure. If you want to add a vegetable that takes a bit longer to cook, I would recommend cooking them separately from the ramen and then adding them in at the end.
Did you enjoy this recipe for Instant Pot Ramen Noodles? If so, don’t forget to check out these other recipes I picked out just for you:
- Shrimp Stir Fry with Noodles from Cambodia
- Shrimp Scampi in the Instant Pot
- Shrimp Dopeaja from Bangladesh
- Cacio e Pepe in the Instant Pot
- Chinese Steamed Pork Buns
Instant Pot Ramen Noodles
Equipment
- Pressure Cooker
Ingredients
- 1 lb uncooked shrimp, peeled and deveined,
- 8 oz Uncooked Ramen Noodles, discard the seasoning packets
- 2.5 cups chicken broth
- 3 tbsp Soy sauce
- 2 tbsp pure Sesame Oil
- 2 tsp Ginger
- 1 tbsp Rice Vinegar
- 1 tsp garlic
- 1 Red Peppers, thinly sliced
- 2 leaves Bok Choy, chopped
- 2 tbsp hoisin sauce
- 4 stalks green onion, chopped
Instructions
- Add everything except the green onions into the Instant Pot liner and cook on HIGH for 1 minute. When the timer reaches 0, perform a Quick Pressure Release.
- Add the green onion for garnishment. Enjoy!
Notes
-
- Ramen Noodles: I simply bought 3 of the 3 oz, dried packages of ramen noodles and discarded the seasoning packets. I broke the third ramen block into thirds and roughly estimated the last 2 ounces of noodles.Â
- Ginger: Use a spoon to peel the skin off of the ginger to expose the flesh underneath. Then chop or crush this ginger very finely before adding it into the pot
- Shrimp: Use peeled, deveined shrimp with no tails on. I use medium sized shrimpÂ
- If you’re worried about the recipe being too salty for your taste, you can always add a portion of the soy sauce/hoisin at the beginning of cooking and another portion after the pressure has been released. This is how I did it the first time to check and make sure that I enjoyed the taste!Â
- If you don’t have chicken broth, you can always use water. However, I would caution you against this if possible, as I love the flavor that chicken broth adds.Â
- You can also use vegetable broth or beef broth to cook the noodles if you prefer.Â
- You can easily double the recipe if you are serving a large table, or halve the recipe for a smaller group.
Wendy says
Could this be made with chicken or beef? My kiddos won’t eat shrimp.
The Foreign Fork says
Yes! I would recommend chicken! Because the cook time is rather short on this recipe, I would recommend using pre-cooked frozen chicken just so that all it needs to do is thaw. Putting raw chicken in the IP wouldn’t give it enough time to cook so frozen pre-cooked is your best bet:)