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Quick Creamy Instant Pot Ramen Recipe Easy Homemade 10-Minute Dinner

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A quick and easy creamy ramen recipe made in the Instant Pot with a rich, velvety broth using cream cheese and soy sauce. Perfect for a comforting weeknight dinner in about 10 minutes.

Ingredients

Scale
  • 4 cups (960 ml) low-sodium chicken or vegetable broth
  • 1 cup (240 ml) water
  • 2 tablespoons soy sauce (or tamari for gluten-free option)
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 4 ounces (115 g) cream cheese, softened
  • 1/4 cup (60 ml) heavy cream or coconut milk
  • 6 ounces (170 g) instant ramen noodles (discard seasoning packet)
  • 1 cup cooked shredded chicken or tofu cubes (optional)
  • 1 soft-boiled egg, halved (optional)
  • 2 green onions, sliced thin (optional)
  • 1/2 cup sliced mushrooms (optional)
  • 1/4 cup shredded carrots (optional)
  • Sesame seeds for garnish (optional)

Instructions

  1. Turn your Instant Pot to the sauté setting. Add sesame oil, minced garlic, and grated ginger. Cook for about 1 minute until fragrant but not browned.
  2. Pour in the chicken or vegetable broth, water, and soy sauce. Stir to combine.
  3. Cut the softened cream cheese into chunks and add it to the pot. Stir gently until completely melted and incorporated into the broth.
  4. Seal the Instant Pot and set it to pressure cook on high for 2 minutes. It might take 5-7 minutes to come to pressure.
  5. Once cooking is done, perform a quick release of the pressure.
  6. Open the lid and immediately add the ramen noodles and cooked chicken or tofu. Stir gently to submerge the noodles.
  7. Use the sauté function again and cook for 2-3 minutes, stirring occasionally, until noodles are tender and heated through.
  8. Stir in the heavy cream or coconut milk for extra silkiness. Taste and adjust seasoning with more soy sauce if needed.
  9. Ladle the ramen into bowls and add your favorite toppings like soft-boiled eggs, sliced green onions, mushrooms, carrots, and a sprinkle of sesame seeds.

Notes

Use softened cream cheese to avoid lumps. Do not overcook noodles; add them after pressure cooking and finish with sauté. Quick release pressure to keep noodles tender. Customize broth seasoning to taste. Leftovers store well in fridge for up to 2 days; add broth when reheating to loosen.

Nutrition

Keywords: Instant Pot ramen, creamy ramen, quick ramen recipe, easy ramen, homemade ramen, pressure cooker ramen, comfort food, quick dinner

Find it online: https://yumbelle.com/quick-creamy-instant-pot-ramen-recipe-easy-homemade-10-minute-dinner/