Instant Pot Ramen
This warm and hearty Instant Pot Ramen is a satisfying vegan dish that's light enough for any time of year! Perfect for potlucks and family dinners!
Servings 4 people
EZ Tofu Press
- 4 cups vegetable broth
- 2 cups water
- 8 ounces mushrooms sliced
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- Head bok choy
- 3 squares ramen noodles
- 3 scallions diced
Press the tofu for about 10 minutes using the EZ Tofu Press. Turn the knobs tighter every 2 or 3 minutes. Drain the liquid from the tofu and cut it into cubes. Place the cubes into the Instant Pot.
Measure out the water and vegetable broth. Pour liquids into Instant Pot.
Gently wash the mushrooms and slice them before adding to the Instant Pot.
Add the soy sauce and chili sauce to the Instant Pot. Cook on high manual for 6 minutes. Once done, let the mixture do a natural release for 2 minutes, then move the valve to quick release the remaining pressure.
Place the ramen noodles and diced bok choy into the Instant Pot and stir. Place lid back on Instant Pot to help retain heat and allow noodles and bok choy to soften in the broth mixture for about 5 minutes.
Remove the lid, stir, and enjoy!
Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1518mg | Potassium: 238mg | Fiber: 1g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg