Instant Pot Coconut Curry Ramen

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

Instant Pot Coconut Curry Ramen

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!

Course Main Course

Cuisine Thai

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 526kcal

Author Danielle Wolter

Ingredients

2 pounds pork shoulder
1 tablespoon soy sauce
2 tablespoons lime juice
¼ 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
½ cup peanuts crushed

Instructions

Brown the pork 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**
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 until it is smooth.
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).

Notes

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.

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