Instant Pot Coconut Curry Ramen

Name: Instant Pot Coconut Curry Ramen
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 pounds pork shoulder; 1 tablespoon soy sauce; 2 tablespoons lime juice; 1/4 cup coconut sugar; 2 tablespoons fish sauce; 1 tsp. ginger paste; 2 garlic cloves (minced); 4 cups chicken broth; 1 can coconut milk (full fat); 3 tablespoons red curry paste; 1 tablespoon peanut butter; 14 ounces ramen noodles; 1 cup fresh cilantro (chopped); 1 red bell peppers (sliced); 3 Thai chilies (sliced); 1 cup bean sprouts; 1/2 cup peanuts (crushed)

By Danielle on July 19, 2018, Updated January 28, 2024 35 Comments

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You can have a homemade bowl of Coconut Curry Ramen on your table in about an hour packed with delicious flavors like red curry paste, coconut milk, and melt-in-your-mouth caramelized pork with this easy Instant Pot recipe!

thai red curry ramen with fresh vegetables garnished with basil leaves and peanuts

If that didn't get your attention, I don't know what will. I drool a little bit every time I think about this Thai red curry ramen. The flavor is just that good.

Similar to the ramen that you're used to, but with a flair of umami flavors like Thai red curry paste (you can use this massaman curry paste or panang curry paste too!) and fish sauce, and sweetened with peanut butter and coconut sugar, you will think you're in heaven.

It also bears some semblance to laksa, a Malaysian style coconut curry noodle soup that stole my heart years ago.

And forget about the hours upon hours it takes to make a ramen broth, we're going to do in in the Instant Pot in about an hour. kind of like this Instant Pot Ramen, spicy chicken ramen, tan tan tamen or this Turkey Ramen.

If you don't have an Instant Pot yet, read this post to decide if it's for you or not. I am madly in love with mine.

So yes, this takes slightly over an hour to cook, but guys, most of that time is "sit around and wait for the Instant Pot to be done" time, which means it's time for NETFLIX!

Napping is also condoned. Or learn a little more about the types of ramen.

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Ingredients
Step By Step Instructions
Expert Tips
Recipe
💬 Comments

Ingredients

Pork shoulder is the best cut for pork as it has a good amount of fat. If you're feeling extra motivated, make this Kakuni (braised pork belly).

And you know I'm going to recommend you make your own red curry paste (if you haven't already). It's just so much better than the store bought.

However, I know sometimes you just don't have time. I get it. It happens to me too often. You can find it in your local grocery store, or buy it HERE on Amazon (affiliate link). And if you end up with extra, use it to make this Curry Mac and Cheese or this Curry Pumpkin Soup.

You can use fresh or dried ramen noodles. Fresh noodles may be more difficult to find, but many Asian markets have them. I love the fresh, but tend to use dried for convenience. You can use the dried ones that come in the .25 cent package, or these dried noodles that I think are a lot better. (affliate link)

And guys, DO NOT forget those ramen eggs. I know I say they are optional, but what is ramen without an egg???

You can either soft boil some eggs, hard boil some eggs, or make these super awesome from-scratch Ramen Eggs.

To make this ramen even better, homemade broth will have the best rich flavor. Try this crockpot chicken broth or this Instant Pot chicken bone broth.

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Step By Step Instructions

**You can make the pork ahead of time for convenience.

You first want to brown the pork shoulder on all sides. Get a nice crust to form. The crust helps to keep the meat juicy and tender while pressure cooking in the Instant Pot.

I recommend browning it in a cast iron skillet as the Instant Pot tends to stick. heat the skillet to medium high heat and add the pork. Cook for 3-4 minutes per side, until a browned crust forms.

After it's browned, place it on top of the steamer grate in the Instant Pot insert. Pour on the fish sauce and add the garlic and ginger. Add about ½ cup water, or enough to cover the bottom of the insert.

Use the pressure cooker setting to cook on high for 60 minutes. When the time is up, let the pressure release naturally for 10 minutes, then use the quick release to release the remaining pressure. Remove the pork from the Instant Pot and let it cool. **Leave the liquid in the pot**

The liquid is gold. We mix it in with the rest of our broth ingredients for a perfectly smooth, creamy, fatty broth. It's the best ramen broth EVER.

Shred the pork into chunks on a parchment paper lined baking sheet and sprinkle on the soy sauce, lime juice and coconut sugar, making sure the pork is coated evenly.

Place it under the broiler for 5 minutes, or until pork is caramelized on the outside. Remove once to stir so all sides get caramelized.

Add the chicken broth, coconut milk, red curry paste and peanut butter to the liquid in the instant pot. Bring to a simmer on the saute setting (normal) and cook for 5 minutes, stirring.

While the broth is cooking, cook the noodles according to the package instructions (do not use any seasoning packets!!).

Build your Thai red curry ramen using the noodles, broth, red peppers, thai chilies, bean sprouts, caramelized pork, fresh cilantro, peanuts and a ramen egg (or three).

close up of caramelized pork in thai red curry ramen

Expert Tips

Brown the pork in a cast iron skillet as the Instant Pot tends to stick.
You may need to add additional salt to taste if you are using unsalted or low sodium chicken broth. Especially is you are using this homemade Chicken Bone Broth.
You will likely have leftover pork. Use it in this Instant Pot Ramen, these Pulled Pork Enchiladas or put it in some tortillas and make tacos with this Green Salsa.
Make it spicier by adding additional Thai chilies. Reduce the spice by adding less chilies.