Instant Pot Beef Ramen  recipe provided by the Certified Angus Beef® brand.

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Instant Pot Beef Ramen

Serves 4
Cuisine: Asian
Category: Soups & Stews, Pasta & Rice Dishes, Instant Pot
Authentic ramen soup takes days to prepare, but here we use the Instant Pot to speed up the broth. A few shortcut methods create an unbelievably rich soup in just over an hour.
Prep Time
15 mins
Other Time
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
  • 2 pounds (three to four pieces) Certified Angus Beef ® bone-in short ribs
  • 1 quart salt-free beef broth
  • 1/3 cup soy sauce
  • 2-inch segment ginger, peeled
  • 4 cloves garlic, smashed
  • 1 bunch scallions, whites and greens separated
  • 8 dried shiitake mushrooms (1/2-ounce)
  • 4 eggs
  • 2 (1-ounce) packets instant miso soup
  • 1/4 cup mirin (optional)
  • 8-10 ounces dry ramen noodles, cooked to package directions
  1. Combine beef short ribs, broth, soy sauce, ginger, garlic and scallion whites in an Instant Pot. Set Instant Pot to Pressure Cook high for 1 hour, affix lid and set to sealed. Allow to pressure cook for one hour; naturally depressurize for 20 minutes. (While broth pressure cooks, accomplish steps 2-4 and cook noodles.)
  2. Bring 3 quarts of water to a boil in a four-quart sauce pan. In a metal mixing bowl, cover dried shiitakes with 2-cups boiling water; cover bowl with plastic wrap, allow mushrooms to rehydrate 30 minutes.
  3. Return water to a boil, with a slotted spoon, carefully add eggs; boil 7 minutes. Remove from water, plunge in ice water to stop them from cooking further. Cool eggs 10 minutes, peel shells from eggs, return to ice water, set aside.
  4. Remove mushrooms from water, reserving mushroom water. Thinly slice mushrooms, set aside. Thinly slice greens of scallions, set aside.
  5. Once Instant Pot has released pressure, remove lid and carefully remove short ribs using tongs. Short ribs should be extremely tender. Remove bone from short ribs, slice beef into 1/2-inch-thick slices. Discard bones, set aside beef slices, keep warm.
  6. Strain broth, return to Instant Pot. Set to sauté. Add mushroom water to broth, bring to a simmer, add miso soup mix; whisk to dissolve.
  7. Set Instant Pot to “keep warm”. Add mirin and peeled eggs to broth; steep five minutes to warm eggs through.
  8. Divide noodles among four bowls, pour broth over noodles. Cut each boiled egg in half, add to bowls. Top each bowl with some sliced scallions, sliced mushrooms and slices of short rib to serve.
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