January 10, 2022

Instant Pot Ramen with Crispy Pork

instant pot ramen

I'll be the first to admit, this isn't a traditional ramen recipe. This is a ramen recipe for when you want one that tastes like it's been simmering for hours but only have about one hour to prep everything. It's a perfect make ahead, weeknight dinner ramen and it's very very tasty. So gather your ingredients and let's make some Instant Pot Ramen with crispy pork.


shiitake mushrooms in bowl

There are three main types of ramen: Shoyu (soy sauce), Miso, and Shio (salt), with pork, chicken or seafood broth as the base. For this Instant Pot pork ramen, I went with the Shoyu version.

I also highly recommend making ramen eggs for the recipe. The taste is SO good, so if you have the time, it really does make a difference. Here's how you can make ramen eggs at home.

If you are making ramen eggs, you'll need to do this step in advance as they taste best when marinated overnight.

instant pot ramen

How to Make Instant Pot Ramen

First, you need to cook your pork. Because you will be crisping up the shredded pork afterwards, there's no need to sear the pork first. Simply toss in the cubed pork shoulder into the Instant Pot along with the broth and pressure cook for 40 minutes.

pork in instant pot with broth

Once you've let the pressure release naturally for 10 minutes, do a quick release and then remove the pork and place in a large bowl and shred with two forks.

pork shredded in bowl

Now, it's time to season your broth. Add in the fish sauce, soy sauce (or tamari), srircha (or sambal oelek), rice vinegar and mushrooms. Turn the Instant Pot to sauté mode and simmer for ten minutes, until the mushrooms have softened. You can then turn the Instant Pot off and keep the lid on to keep it warm.

mushrooms added to broth

Depending on what type of noodles you are using, you can cook them in advance and let them sit once drained until ready to use.

Boil your eggs until soft boiled (I boil in simmering water for 6 1/2 minutes) followed by placing them in an ice bath to stop them from cooking any further.

eggs in ice bath

Preheat the oven and cook the bok choy until just browned (alternatively, you can sauté it in a pan for 5 minutes or so as well).

Next, turn the oven to broil. Pour the coconut sugar and soy sauce (or tamari) over the shredded pork and layer on a large rimmed baking sheet with the bok choy. Broil until crispy and browned.

pork and bok choy on baking sheet

Time to assemble! Portion the broth into bowls, add the noodles, bok choy, pork and your cooked soft boiled egg. Garnish with green onions and sesame seeds. You can also add a drizzle of sesame oil to the ramen and additional sambal oelek or sriracha if you'd like.

instant pot ramen


  • Gluten-Free: use gluten-free ramen noodles (ones made from rice are good), I've used this brand and like them. And be sure to use tamari rather than regular soy sauce.
  • Fish sauce: personally, I like adding a little fish sauce to my broth as it adds more flavour. This is the only brand I use as it's made with high quality ingredients and tastes great. If you don't have it or don't want to use it, omit it.
  • Coconut sugarfeel free to use brown sugar or white sugar instead. You only need a small amount to help with browning and crisping the pork.
  • No spice: omit the sriracha.
  • No sriracha: I also love using sambal oelek, or use chili crisp.
instant pot ramen


  • Prep in advance: I find prepping all ingredients in advance is a good idea. I usually do that while the pork is in the Instant Pot. Having everything ready to go helps this Instant Pot pork ramen come together even easier.
  • Cook the pork first: you can meal prep this by cooking the pork in advance.
  • Use what you have: personally, I love adding in different veggies depending on what I have on hand. Other veggie options include: carrot ribbons, corn, peas, thinly sliced radish, or even spinach are all great ideas.
  • Cook the noodles in the Instant Pot: if you are eating all of this delicious Instant Pot ramen at once, you can technically sauté the noodles in there with the mushrooms when you're making the broth. If you do have leftovers, strain the noodles from the broth, otherwise they will soak up too much of the broth and become overcooked and soft.
shiitake mushrooms in bowl

How to Store

Keep any leftover broth stored in a sealed mason jar in the fridge for up to five days, or freeze for longer (without the mushrooms).

Then, whenever you want a bowl of ramen, you can reach for some of this delicious and flavourful broth as the base.

Other Soup & Instant Pot Recipes to Try

I hope you enjoy this easy, flavour packed Instant Pot ramen with crispy pork as much as I do.

If you make this Instant Pot ramen please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Instant Pot Ramen with Crispy Pork

If you love slurping back ramen, then you're going to LOVE this instant pot ramen with crispy pork. Warming, cozy and effortless, it may be non traditional, but it's a delicious bowl of comfort.




For Garnish:

  • 6 eggs
  • green onions
  • sesame seeds
  1. Place the pork shoulder chunks into the Instant Pot. Cover with broth. Place the lid on and be sure it is set to sealing. Press pressure cook and set the timer for 40 minutes. Let the pressure release naturally for 10 minutes and then do a quick release.
  2. Remove the pork with a slotted spoon and place in a large bowl. Shred the pork with two forks and set aside.
  3. Add the fish sauce, 3 tbsp of tamari, sriracha, rice vinegar and sliced mushrooms to the instant pot broth and turn to sauté mode. Cook until the mushrooms have softened, about 10 minutes and then turn off. Keep the lid on to keep warm.
  4. Meanwhile, if using the eggs as a topper, bring a medium sized pot of water to a boil. Once boiling, turn the heat down to a simmer. Carefully add the eggs and simmer gently for 6 1/2 minutes. Immediately remove and place in an ice bath and set aside. Once cool, peel the eggs and set aside.
  5. Cook the noodles according to package directions and set aside.
  6. In a small bowl, combine 2 tsps of tamari with the honey.
  7. Preheat the oven to 400ºF. Spray the bok choy with a little bit of avocado oil and brush on the tamari and honey mixture. Place on a large rimmed baking sheet and transfer to the oven and bake for three minutes. Remove.
  8. Turn the oven to broil.
  9. Meanwhile, in the same small bowl, stir together the coconut sugar and 1 1/2 tbsp tamari and whisk well to combine. Pour this over the shredded pork.
  10. Add the pork to the large baking sheet with the bok choy and broil for three to four minutes, until the pork is crispy and browned.
  11. Portion the noodles into bowls and top with hot broth and mushrooms. Top with sliced egg, crispy pork, bok choy, green onions and sesame seeds. Enjoy!


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