Instant Pot Ramen Noodles – Oh so addictive! An easy weeknight, family dinner, packed with colorful veggies, plant-based protein, Thai flavors and ready in 15 minutes from start to end. Yes please!!! Sharing our secret to the perfectly cooked noodles. No mushy noodles. No mush veggies. No-burn! This Instant Pot Thai Vegan Ramen Noodle recipe (video included) is a must try. Stove Top recipe included.
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What are Ramen Noodles?
Ramen Noodles are nothing but instant wheat noodles, made from soft wheat flour, salt and water and are treated with an alkaline agent which gives them the color and texture. Some varieties often contain eggs.
They can be curly, straight or even flat but are always thin. They can be packed in a round or a square cake. Either ways there is no right or wrong Ramen noodle for a quick meal.
Ramen Noodles make an instant meal on a budget. We are giving these popular Ramen Noodles an upgrade and giving them a healthier twist but adding lots of ingredients that are good for us
Instant Pot Ramen Noodles
What, Ramen Noodles in Instant Pot? Why?
- These Ramen Noodles are ready in a jiffy without any baby sitting.
- Literally dump and stir the ingredients and your meal is ready in 15 minutes from start to end.
- These noodles are cooked to perfection. No more burns or overcooked veggies or mushy noodles. Sharing our secret to the perfectly cooked noodles below.
Why you will love these Thai Vegan Instant Pot Ramen Noodles
They have been on our weekly menu lately, here is why?
- Dump and stir recipe, no baby sitting, meal ready in 15 mins.
- Packed with colorful veggies, plant-based protein and delicious Red Thai Curry Flavors.
- Vegan. Can be made with Gluten-Free noodles too.
- Made with pantry staples. No fancy ingredient list.
- You will fall in love with the perfect textures. Crispy tender veggies and tofu with the perfectly cooked noodles.
What is the secret to the perfect Ramen Noodles in Instant Pot
When making noodles in your electric pressure cookers, you just need to pressure cook the Ramen Noodles for 0 minutes followed by a quick pressure release. Yes, that’ right, it’s not a typo. The time taken to build the pressure in the pressure cooker is enough to cook the noodles perfectly. They won’t be sticky, lumpy, undercooked or over cooked.
Now the trick to relish the perfect flavors of Instant Pot Ramen Noodles is adding veggies that also cook in 0 minutes, like broccoli and cauliflower florets, asparagus, zucchini slices, green beans and corn. All these veggies just need 0 minutes of pressure cooking time followed by a quick release. They are cooked perfectly to the tender crispy texture and not mushy.
For the stir fry effect you throw in the onions and peppers which are perfect for a bowl of Ramen Noodles when cooked for 0 minutes.
Instant Pot Vegan Ramen Noodle Ingredients
The trick to cook the perfect Ramen Noodle in the Instant Pot is to use ingredients that have almost similar cooking times as the noodles. Here is just a gist of the ingredients you will need for this recipe. You can find the exact measurements in the recipe card.
- Ramen Noodles – When buying a Ramen noodle, pick the dried ramen which has the least number of ingredients like flour, salt and water. I am not a fan of too many ingredients in any one my recipe ingredients so I keep it simple. Curly, flat, straight any will do. My personal favorite are these.
- Veggies – Select veggies that can cook in ‘0 minutes’ in an electric pressure cooker like cauliflower or broccoli florets, zucchini slices, asparagus, green beans and corn. I also like to add a onions and bell pepper slices as they add a nice crunch to the noodle bowl.
- Protein – We love to throw in some edamame, tofu or tempeh to add some plant based protein nourishment to our bowl.
- Herbs – Cilantro and scallions add a lot of aroma and flavors to the noodle bowl.
- Liquids – Broth or water plus coconut milk.
- Seasonings & Flavors – You can use either an homemade or store bought Thai Curry Paste. For this recipe we are using Thai Kitchen’s Vegan Red Curry Paste. Ofcourse lots of ginger or galangal, garlic and Tamari. We also used some garlic chili oil since we had it handy. You cna use whatever is easily available.
- Garnishing – Garnish with herbs, some toasted black and white sesame seeds, lemon or lime wedges or even peanuts and it’s yum!
How to make Instant Pot Vegan Ramen Noodles
Here is just a gist of the steps involved, you can find the detailed recipe with the ingredient measurements below. Most of it is a dump and stir meal. Don’t forget to watch the video recipe.
- Saute – Using the saute function, heat the oil in the inner pot. Once the oil is hot throw in the ginger garlic and saute until you can enjoy the aroma.
- Dump – Throw in the veggies – broccoli florets, zucchini slices, bell pepper slices, onion slices. Add the Thai Curry paste followed by the coconut milk, water or broth. Stir the ingredients and mix well. Scrape the bottom of the pan for any stuck food particles. Now place the uncooked Ramen Noodle Cakes. Submerge them to whatever extent you can.
- Pressure Cook – Close the lid, seal the vent and pressure cook for 0 minutes. Yes 0 minutes if the cook time. However it will take about 5-7 minutes for the pressure to build before the cooking starts. Once the timer beeps indicating the noodles have been cooked. Quickly release the pressure of the cooker manually and carefully open the lid. Stir in the noodles well. Stirring in will make sure the noodles are evenly cooked.
- Garnish – Using tongs, remove the noodle in a bowl. Add the crispy or fresh tofu and dress them up with cilantro, scallions, roasted white and black sesame seeds, some sriracha if you like.
No Instant Pot? No Worries
If you haven’t already joined the electric pressure cooking band then we highly recommend it as it makes life so much easier. You can read all about why we love our electric pressure cookers and if they are worth it?
You can easily make these Ramen noodles on the stove top too. The difference is you will have a keep an eye out for the noodles to be ready and stir fry the veggies separately.
For Stove Top recipe, saute the ginger, garlic and veggies in oil for about 5 mins. After 5 mins add the coconut milk and let it simmer. In the mean while cook the ramen noodled in a second pot as per the instructions on the package. Once the noodles are ready, strain the water and throw them into the post. Mix well, garnish and they ready to be served.
Tips to make the best Vegan Thai Ramen Noodles
- Ramen Noodles are best when consumed immediately, left overs will not taste the same as a fresh batch.
- Make sure you quickly release the pressure after the pressure cooking cycle is complete or else the noodle can get overcooked and stick at the bottom of the pot.
- Do not add salt if you find the recipe low on salt. It’s better to add Tamari in your individual portion once the noodles are served instead of going overboard on salt for everyone.
- You can double or triple the recipe however the time settings won’t change.
More Instant Pot Noodle Recipes
Hope you consider giving this Ramen a try, for all you know it might become your new favorite weeknight meal.
- ramen noodles, 2 cakes
- coconut milk , 13.66 fl. oz. can
- thai red curry paste (vegan), 3 tbsp
- chili garlic oil / oil , 2 tbsp.
- Tamari / Soy Sauce, 2 tbsp
- sesame seeds, 1 tbsp
- broccoli florets, 2 cups
- onion slices, 1 cup
- bell peppers, ½ cup
- zucchiin slices, 2 cups
- scallions cut, 1 cup
- fresh cilantro springs, 8-10
- broth or water, 10 oz.
- lime wedges, 4
- ginger, 1 tsp chopped
- garlic, 1 tbsp chopped
crispy tofu, 8 oz.
- oil, 1 tbsp
- turmeric 1 tsp
- cornstarch, 1 tbsp
- 1 tbsp tamari
Instant Pot Ramen Noodle (Thai Vegan)
- Using the saute function, heat the oil in the inner pot.
- Throw in the ginger garlic and saute until you can enjoy the aroma.
- Throw in the veggies - broccoli florets, zucchini slices, bell pepper slices, onion slices.
- Add the Thai Curry paste followed by the coconut milk, water or broth.
- Stir the ingredients and mix well. Scrape the bottom of the pan for any stuck food particles.
- Now place the uncooked Ramen Noodle Cakes. Submerge them to whatever extent you can by pressing them.
- Close the lid, seal the vent and pressure cook for 0 minutes. However, it will take about 5-7 minutes for the pressure to build before the cooking starts.
- Once the timer beeps indicating the noodles have been cooked, quickly release the pressure of the cooker manually and carefully open the lid.
- Stir in the noodles well. Stirring in will make sure the noodles are evenly cooked.
- Using tongs, remove the noodle in a bowl.
- Add the crispy or fresh tofu and dress them up with cilantro, scallions, roasted white and black sesame seeds, some sriracha if you like.
Optional Cripsy Tofu - while the rest is pressure cooking
- Using a kitchen towel soak the excess water of the tofu.
- Cut the Tofu cubes.
- In a bowl toss the Tofu cubes, oil, turmeric and cornflour and some tamari and coat the cubes
- Heat a pan and and cook the tofu cubes on slow to medium heat turning sides until the sides getting crispy. Cook all sides.
- Add to the Ramen bowl.
Stove-top Vegan Ramen
- Using a pan, saute the ginger, garlic and veggies in oil for about 5 mins.
- After 5 mins add the coconut milk and let it simmer on low heat.
- In the mean while cook the ramen noodled in a second pot as per the instructions on the package.
- Once the noodles are ready, strain the water and throw them into the post.
- Mix well, garnish and they ready to be served.
Refer to the notes mentioned in the blog.
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