An easy Instant Pot ramen recipe inspired by Chinese Dan Dan noodles and Japanese Tonkatsu and Tantanmen ramen dishes. Ground pork is cooked with aromatics, Sichuan pepper, soy sauce and peanut butter (yes, it works!) in the pressure cooker to create a rich, umami broth, both of which are served over ramen noodles with chili oil, boiled egg and green onions for a fabulous Asian pork noodle dish.
Course Main Course
Cuisine Japanese
Keyword Asian Instant Pot Recipes, Dan Dan Noodles, Instant Pot Ramen, Japanese Recipes, Noodle Soup, Ramen Noodles, Ramen Recipes, Tantanmen Ramen, Tonkatsu Ramen
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 2.5servings
Calories 663kcal
Author Irena Macri
Ingredients
For the ground pork broth
1tablespoon olive oil
2tablespoonsesame oil
0.5Lbground pork 220 g (lean is best for this recipe)
1tablespoongingerfresh, peeled and minced
2clovesgarlic minced
3tablespoonsoy sauce
1teaspoonSichuan pepper(1 teaspoon of peppercorns) or ¼ teaspoon chili flakes or pepper
½teaspooncinnamon
1.5tablespoonrice vinegar
1teaspoonchili oil
2.5cupschicken stock
2teaspoonwhite sugar
2tablespoonpeanut butter
To assemble ramen bowls
2Ramen Noodlesservings
2eggs Boiled
2teaspoonsoy sauce
1green onionchopped
2tablespoonchili oil(less or more to your spice level)
Instructions
Cooking the pork and broth
Turn the Instant Pot on and press the Saute setting on HIGH mode. Add olive oil, sesame oil and pork and cook for about 5 minutes, breaking the meat with a spatula into small pieces.
Once most of the juices from the pork have evaporated and the meat has changed color from pink to grey, add the garlic, ginger, soy sauce, Sichuan pepper and cinnamon. Cook for another 5 minutes, stirring frequently.
Add the remaining ingredients: rice vinegar, chili oil, chicken stock and sugar. Mix well, scraping the bottom of the pot with a spatula. Finally, add a few dollops of peanut butter (about 2-3 tablespoons) on top but don't stir through. It will melt into the broth while cooking.
Cancel the Saute. Secure and lock the lid. Set to Pressure Cook on HIGH for 5 minutes. The IP will take 5-7 minutes to come to pressure and the timer will begin. Once the timer is done, use the quick release to let off the pressure.
Preparing ramen bowls
While the pork broth is cooking, prepare other ingredients. In a pot, bring water to a boil and add 2 or more eggs (as needed). Cook for 7 minutes for jammy yolks or longer if you prefer more hard-boiled. Remove the eggs and add the ramen noodles (or you can cook throw them once the eggs are almost done to save time).
Cool the eggs under running tap water or place them in a bowl with cold water. Peel and cut in halves. Strain the noodles and set them aside.
If adding greens, you can prepare them before or after. We pan-fried some bok choy for a couple of minutes on each side. You can also do broccoli or raw cucumber slices.
Assemble the ramen bowls. Add a ladle of pork ramen broth into a deep bowl. Top with noodles and then ladle more broth and pork meat on top. Scatter/drizzle chili oil and chopped green onions over the top. Place the egg halves on the side and drizzle each with a teaspoon of soy sauce. You can also top it with crushed roasted peanuts if you like. Finally, add side greens if using.