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Instant Pot Ramen: A Quick Guide to a Classic Dish

Ramen has long been a beloved staple in Japanese cuisine, renowned for its rich broths, tender noodles, and a variety of toppings that can make each bowl a unique experience. However, creating a traditional ramen from scratch can be quite the time-consuming task, often requiring hours of simmering. Enter the Instant Pot: a culinary game changer that makes whipping up a delightful bowl of ramen a quick and easy endeavour.

What is an Instant Pot?

For those unfamiliar, the Instant Pot is an electric multi-cooker that combines the functions of a pressure cooker, slow cooker, rice cooker, and even a sauté pan. Its versatility makes it an indispensable tool for busy cooks looking to create meals that would typically take much longer.

Why Instant Pot Ramen?

Cooking ramen in an Instant Pot allows you to speed up the process significantly while still achieving deep flavours and tender textures. In just a fraction of the time, you can create a hearty meal that rivals slow-cooked versions. Plus, the pressure cooking mechanism locks in flavours, ensuring a robust broth.

Ingredients

To make Instant Pot ramen, you’ll need the following ingredients:

• Broth: 4 cups chicken or vegetable stock (homemade or store-bought)
• Noodles: 300g of ramen noodles (fresh or dried)
• Protein: Chicken thighs, pork belly, or tofu (for a vegetarian version)
• Aromatics: 2 garlic cloves (minced), a thumb-sized piece of ginger (sliced), and 2 spring onions (chopped)
• Soy Sauce: 4 tablespoons for umami richness
• Sesame Oil: 1-2 tablespoons for depth of flavour
• Toppings: Soft-boiled eggs, nori (seaweed), sliced mushrooms, and bean sprouts, as well as any other toppings you fancy.

Instructions

1. Sauté the Aromatics: Begin by turning on the Instant Pot and selecting the ‘Sauté’ mode. Add a splash of sesame oil, then sauté the minced garlic and sliced ginger until fragrant, usually about 2 minutes.

2. Add the Protein: If you’re using meat, add the chicken thighs or pork belly to the pot and sear them for a few minutes until they’re lightly browned. For a vegetarian option, skip this step.

3. Pour in the Broth: Add the stock to the pot, ensuring to deglaze by scraping any bits stuck to the bottom. This prevents the burning message on the Instant Pot.

4. Season the Broth: Stir in the soy sauce and add the chopped spring onions for additional flavour.

5. Cook under Pressure: Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and select the ‘Pressure Cook’ mode. Cook for 10 minutes for chicken; if you’re using pork, you might want to extend this to 15 minutes depending on the thickness.

6. Release the Pressure: Once the cooking time is up, either allow a natural pressure release for about 10 minutes before doing a quick release.

7. Add the Noodles: Open the lid and remove the cooked meat if added. Stir in the ramen noodles directly into the broth and let them cook for about 4-5 minutes, using the ‘Keep Warm’ function as necessary.

8. Prepare the Toppings: While the noodles are cooking, you can prepare toppings like soft-boiled eggs, slicing them in half to reveal their gooey centre, or sautéing any additional vegetables.

9. Serve: Ladle the ramen into bowls, slice the cooked protein (if using), and arrange your chosen toppings. A final drizzle of sesame oil or a sprinkle of chilli flakes can enhance the dish’s appeal.

Conclusion

Instant Pot ramen is not just a quick alternative; it’s also an opportunity to explore your culinary creativity. The beauty of ramen lies in its adaptability—experiment with different broths, proteins, and toppings to suit your taste. So, whether you’re looking for a comforting bowl on a chilly day or a quick weeknight dinner, the Instant Pot makes it all possible. Enjoy your homemade ramen with the satisfaction of knowing that it came together with minimal fuss!