Instant Pot Ramen (Pork Ramen)

Rich pork broth, sweet and salty caramelized pork, jammy ramen eggs and thick, chewy noodles make this Instant Pot Ramen just incredible!

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 367kcal

Add the cooking oil to the Instant Pot and brown the pork on all sides right in the Instant Pot, about 6 minutes per side.
Add the chicken broth, water, sake and dashi powder. Use the pressure cooker setting (high) to cook for 45 minutes. Use the quick release to release the pressure. Let the pressure release naturally for 15 minutes, then use quick release to release any remaining pressure.
Remove the pork from the broth and break into pieces on a lined baking sheet.
Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.
Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the broth. Set the Instant Pot to the saute setting and bring to a simmer for 5 minutes.
While the broth simmers, cook the dried ramen noodles in boiling water for 3 minutes. Drain.
Place the noodles in bowl and cover with broth.
Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

Sear the pork for 6 minutes per side in a cast iron or non-stick skillet.
Place the pork in slow cooker with chicken broth, water, sake and dashi powder.
Cook on high heat for 4 hours. Remove pork from slow cooker and break into pieces on a lined baking sheet.
Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the slow cooker and continue warming.
Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.
Cook the dried ramen noodles in boiling water for 3 minutes. Drain.
Place the noodles in bowl and cover with broth.
Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

Make the Braised Pork Belly and Ramen Eggs in advance.
For an extra fatty broth, remove the fat from the pork after it has cooked and place it back in the Instant Pot with the pork cooking liquid. Pressure cook for another 20 minutes and use the quick release to release the pressure.
Line the baking sheet with foil or parchment paper before broiling the pork. The sugar will burn to the pan if you don't line it and your pan will likely be ruined.
For leftovers, store the noodles and broth separately as the noodles will soak up the broth.
To make ahead, cook the pork, shred it and store it in a container in the fridge for up to 3 days. Store the broth separately in a container. When ready to serve, broile the pork with the sugar and soy sauce and cook the noodles. Combine remaining ingredients in the bowls and serve.