October 5, 2016

Instant Pot Ramen

Oh boy.  I'm obsessed with tonkotsu Ramen, but after a little google searching it was clear that I was not in the position to embark on any sort of authentic tonkotsu.  Today I decided to grab the instant pot and wing it, hoping I could secure the right flavors to fake a tonkotsu-ish ramen dish.

It wasn't the same milky broth I love, but the broth was TO DIE FOR!  I'm SO thrilled.  This is definitely how I will make ramen broth any time I have pork bones on hand.

**DISCLAIMER - this was one of those "use what you have on hand" dinners.  We all know and love those, right?  If I were going to do this again I would probably use shredded pork, pickled onions, a leafy green, sprouts, and a soft boiled egg.


pork bones - I used 2 bones from a center-cut pork chop that had not been cooked yet.  Just use whatever you have.
3 cups chicken broth
3 cups water
1 tbsp apple cider vinegar
1/2 tbsp fish sauce
2 tbsp soy sauce
1/4 white onion, cut into 4 chunks
2 cloves of garlic, smashed
ramen noodles (we like hakubaku organic ramen)
** see DISCLAIMER above
3/4 lbs stir fry beef
kale, chopped
red bell peppers, sliced into thin, bite-sized pieces.


Turn your instant pot on sauté and place a small amount of oil in the bottom.  Brown the pork bones for 2-3 minutes on each side.  Turn the IP off and add the next 7 ingredients.  Close the lid, make sure the valve is closed, and cook on manual for 2 hours.  Use the quick release option and remove the lid once the pressure has released.

Strain the broth into a large bowl or pot and then back into the Instant Pot.  Add stir fry beef and greens and press the sauté button.  Sauté/boil for 4 minutes.  Add the ramen noodles and red bell peppers and sauté for another 4 minutes or until noodles are done.


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