These Instant Pot Ramen Bowls feature a delicious and flavorful broth infused with garlic, ginger, onion, and mushrooms. This one-pot recipe is a tasty way to jazz up ramen!
Reading: instant pot vegetarian ramen dish
This piping hot Instant Pot ramen was a fun experiment that just may be my go-to method for cooking ramen from here on out!
The pressure cooker is able to infuse a basic vegetable broth with so much flavor in such a short amount of time, it’s amazing.
Read more: side dish for vegetarian philly cheese
Without any sautéing or standing over the stove, I was able to jazz up my veggie broth with onion, mushrooms, ginger, and garlic. You cook time will be an easy peasy hands-off 15-20 minutes and everything cooks in one pot. GAME ON!
As written this soup is gloriously vegan and dairy-free or vegetarian if you would like to include a (totally optional) soft-boiled egg. Need to make a few swaps to fit your lifestyle? Check out my tips below!
Table of Contents
No Instant Pot? No problem!
Feel free to try my Vegan Ramen Bowls with Edamame and Mushrooms which can be made easily in under 30 minutes on the stove top.
Gluten-Free?
This sounds like a job for zucchini noodles! I’m completely enamored with my Spicy Sriracha Lime Chicken Zoodle Soup and One-Pot Spiralized Zucchini Noodle Miso Soup and you could totally zucchini noodle it up for these Instant Pot Ramen Bowls. Simply keep them raw as you would the ramen noodles, and then swirl them into the soup broth after it’s done cooking. The piping hot broth with soften the zucchini noodles in just a few minutes so add them just before digging and and you’re good to go! You’ll also want to use a gluten-free soy sauce to season the broth.
Read more: 10 Vegetarian Indian Recipes to Make Again and Again
Swapping with zucchini noodles and will also make this soup keto and low-carb if needed. Ramen for everyone!
Instant Pot Ramen Bowls
A super popular topping for ramen is soft-boiled eggs. I like to make mine in the Instant Pot and sprinkle them with everything bagel seasoning to give them a little flavor boost. If you’re looking for some T-Rex additions to these vegan ramen bowls, feel free to add eggs, shrimp, pork, or shredded chicken. These ramen bowls would be a great way to use up leftover baked or rotisserie chicken! If desired, chicken broth or stock may be used in place of the veggie broth here.
Want to go veggie crazy with your bowls? Here are a few more topping options to rock your ramen game! Add anything your heart desires for a custom ramen bowl that’s perfectly you.
tasty ramen topping ideas
- fresh cilantro
- sliced green onion (scallions)
- toasted sesame seeds
- chili sauce (we love adding Sriracha!)
- Julienned carrots
- snow peas or snap peas
- edamame (cooked + shelled)
- baby bok choy
- pan-fried or oven-fried tofu
- bean sprouts
- thinly sliced jalapeño
- lime wedges
If you get a chance to try these Instant Pot Ramen Bowls, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
Read more: Chicago-Style Deep Dish Pizza Recipe
hungry for more?
- Vegan Noodle Bowls
- Szechuan Shrimp and Broccoli
- Easy Teriyaki Roasted Vegetables
- Meghan at Fox and Briar also has a tasty IP Chicken Ramen that inspired my veggie version today!
