Let’s see: I want a recipe that feeds a crowd, tastes amazing, doesn’t require a lot of work or expense, and comes with a wow factor. How about Instant Pot Pork Ramen?
Hashtag nailed it.
You may also consider our Easy Shoyu Ramen Recipe with a soft-boiled egg.
This recipes was adapted from tablespoon.com.
Servings : 8
Ingredients
- 2 lbs pork tenderloin
- 1 tsp salt
- 2 Tbsp unsalted butter
- 6 cups Chicken broth
- 3 Tbsp coconut aminos or Bragg Liquid Aminos
- 2 Tbsp miso paste
- 1/2 tsp crushed red pepper or more or less, to taste
- 3.5 oz dried shiitake mushrooms
- 2 each onion vertically sliced
- 1 cup carrot diced
- 1 each fresh ginger 2 inches
- 1/2 lb Vietnamese brown rice noodles
- 1/2 cup cilantro chopped
- 1 cup green onion sliced, about 4
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Instructions
- Heat a large skillet. Spread butter on all sides of pork. Sprinkle with salt. Add pork to skillet and sear until browned on all sides, about 3 min per side.
- Add pork to slow cooker. Top with mushrooms, onion, carrots, and ginger.
- In a small bowl or shaker cup, combine broth, aminos, miso, and red pepper flakes. Pour over pork.
- Cook on low 8 hours. Remove pork to cutting board. Let stand 5 minutes. Shred pork.
- While pork is standing, add noodles to slow cooker and turn to high. Let cook 5-10 minutes or until noodles are soft. Stir in shredded pork. Top with cilantro and green onions.
Instant Pot
- Push saute. Spread butter on all sides of pork. Sprinkle with salt. Add pork to instant pot and sear until browned on all sides, about 3 min per side. Push cancel.
- Top with mushrooms, onion, carrots, and ginger.
- In a small bowl or shaker cup, combine broth, aminos, miso, and red pepper flakes. Pour over pork. Press cancel.
- Lock lid; turn valve to sealing. Program for manual-high and 20 minutes. Allow for natural pressure release. When pin drops, open lid and remove pork to a cutting board. Allow to rest 5 minutes. Shred pork.
- While pork is resting, add noodles to instant pot. Lock lid and let stand 5 minutes. Open lid and stir in pork. Top with cilantro and green onions.
To Freeze
- Heat skillet. Spread butter on all sides of pork. Sprinkle with salt. Add pork to skillet and sear until browned on all sides, about 3 min per side. Add pork and all remaining ingredients except noodles, cilantro, and green onions to a freezer bag. Freeze.
To Cook After Freezing, Slow Cooker
- To cook after freezing, add frozen meal to slow cooker. Cook on low 10 hours or on high 8 hours. Remove pork to a cutting board and let stand 5 minutes. Shred pork; stir in noodles. Let noodles cook 5-10 minutes. Stir in pork. Top with cilantro and green onions.
To Cook After Freezing, Instant Pot
- Add frozen meal to instant pot. Press sauté. Let cook 10-15 minutes or until at least 1 cup of liquid has melted and accumulated at the bottom. Press cancel. Lock lid; set valve to sealing. Program for manual-high and 30 minutes. Allow for natural pressure release. When pin drops, open lid and remove pork to a cutting board. Allow to rest 5 minutes. While pork is resting, add noodles to instant pot. Lock lid. Shred pork. Open lid and return pork to instant pot. Serve, and top with green onions and cilantro, if desired.
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This Post Has 2 Comments
Want to try this with chicken instead
I loved the outcome. Like 100% better than store bought, we substituted the beef broth for beef bone broth and added some garlic as well. Overall I loved this dish. The only reason it is only 4 stars is because it took us 3 hours in the instant pot and I was expecting it to be faster. 🙁