The 4 Most Delicious Instant Pot Beef Ramen Recipes

Instant Pot Beef Ramen Recipes is a quick and easy weekday dinner that your family will enjoy, especially if you’re seeking some delicious Asian-inspired cuisine! In the pot, make a lovely ginger and sesame sauce before adding the sliced meat and broken ramen noodles. Put on the lid for 1 minute! Finally, add frozen broccoli to the pot to warm through, and your beef and broccoli ramen meal is done! Here is our list of The 4 Most Delicious Instant Pot Beef Ramen Recipes you can try at home!

1. Instant Pot Beef Ramen Recipes

The following ingredients are required to create Instant Pot Beef Ramen Recipes:

• 6-8 quart Instant Pot or Electric Pressure Cooker
• 1 pound flank steak (up to 1.5 lbs.)
• Onion, yellow or white, garlic
• Beef broth with fresh ginger
• Soy sauce with minimal sodium, sesame oil, roasted
• Oelek Sambal (Asian chili paste), dark brown sugar
• 3 ramen noodle bundles (any flavor will work because you do not use the seasoning packet)
• 12 ounces frozen broccoli florets

Instant Pot Beef Ramen Recipes:

Step 1: Begin by preparing your ingredients:

• Cut the beef in half across the grain, then into 14-inch thick slices. Peel and mince the ginger, then dice the onions and garlic. Remove your broccoli from the freezer so it can thaw somewhat at room temperature while the ramen cooks.

Step 2: Switch the Instant Pot to sauté mode.

• When the temperature reaches “hot,” add the oil and cook the onions, garlic, and ginger for 2 minutes. Turn off the sauté function. Pour in the beef broth, scraping off any particles that have accumulated at the bottom of the kettle.

Step 3: Combine the ingredients

• Mix the soy sauce, sesame oil, oyster sauce, sambal oelek, and brown sugar in a mixing bowl.
• To blend, give it a good stir. Place the meat strips in the liquid and mix to combine. Place the ramen noodles in half on top of the steak (do not submerge the ramen in the liquid).

Step 4: Close the Instant Pot cover and turn the pressure valve to seal.

• Set the pressure cooker to high pressure for 1 minute.
• Perform a rapid pressure release. Pour the frozen broccoli over the ramen and stir quickly. Replace the lid on the saucepan and close it. Allow the frozen broccoli to warm for 5 minutes in the pot.
• Open the saucepan and give it one more stir, making sure to incorporate the liquid at the bottom. Serve immediately with optional toppings!

2. Beef and Broccoli Instant Pot Beef Ramen Recipes

This Beef and Broccoli Instant Pot Ramen is a tasty stir fry noodle dish that comes together in one pot and is created using pantry basics.

Ingredients and alternatives:

• Sesame oil – you can use a neutral cooking oil such as olive oil, but the flavor will be different.
• Flap steak, sirloin steak, or skirt steak are all excellent choices for this meal.
• Garlic – fresh minced garlic is preferable, but canned minced garlic would suffice in a pinch.
• If you don’t have fresh ginger, add a pinch of ground ginger instead.
• The vegetable broth might be preferable to beef broth.
• Soy sauce – coconut aminos or tamari are the best soy sauce replacements.
• Oyster sauce – mushroom-flavored soy sauce or teriyaki sauce would also work, however, the latter will result in a thinner consistency.
• If you don’t like a lot of heat, you can omit the chili sauce entirely.
• If you can’t find ramen noodles, you can make your own, use spaghetti noodles, or cut out the ramen and serve it over rice.
• Broccoli – For this dish, you may use either fresh or frozen broccoli. If you’re using frozen broccoli, microwave it for a few minutes beforehand.

Beef and Broccoli Instant Pot Beef Ramen Recipes:

Step 1: In the sequence listed, add everything except the broccoli to the Instant Pot. Cook for 1 minute on high pressure.

Step 2: Broccoli, steamed Release the pressure quickly.

Step 3: Toss the noodles and beef together. Incorporate the broccoli.

Step 4: Allow for a 5-minute rest. Serve and have fun!

3. Mongolian Beef Ramen Bowl

Here is the list of simple ingredients that you can easily find in any market:

• steak sirloin sliced into pieces
• minced garlic, chopped shallot, minced ginger, peanut oil, corn starch, sesame oil, and optional spicy chili oil Pacific Foods Organic Beef Soy sauce broth
• sliced carrots chopped broccoli chopped mushrooms brown sugar
• toasted sesame seeds were removed from the instant ramen noodles’ taste packaging.

Mongolian Beef Ramen Bowl Recipes:

Step 1: Set your Instant Pot

• Set up to Saute for 9 minutes on high while you coat your sliced sirloin in corn starch.
• 2 tbsp peanut oil, sirloin, garlic, shallots, ginger, sesame oil, and spicy chili oil in a saucepan. Stir constantly until golden.

Step 2: Stir in the Pacific Foods Organic Beef Broth

• Stir soy sauce, and brown sugar until well combined. Set the Instant Pot to Pressure Cooker (manual mode on older IPs) for 10 minutes on high.
• While the carrots and mushrooms are simmering, cut the broccoli and green onion. Remove the flavor packet from the instant ramen noodles.
• When the pressure in the Instant Pot has been released, remove the lid. Set the pan to sauté and bring to a boil. If you prefer a soupier ramen bowl, add ramen noodles, carrots, broccoli, mushrooms, and optionally Pacific Foods Organic Beef Broth. Cook for 3 minutes, then remove from heat.

Step 3: Serve with green onion, toasted sesame seeds, and any other desired garnishes. Try adding bean sprouts, green bell peppers, or even cilantro. Enjoy!

4. Shiitake Beef Ramen in the Instant Pot Beef Ramen Recipes

Here is the list of simple ingredients that you can easily find in any market:

• 1st Pre-Brands, sea Salt patted dry chuck roast
• 1 teaspoon sesame oil
• 1 teaspoon coconut oil
• 1 6-inch pork belly
• 1 pound of shitake mushrooms
• 1 teaspoon ginger, freshly grated
• 3 minced garlic cloves
• 2 teaspoons soy sauce
• 8 quarts of water

Shiitake Beef Ramen in the Instant Pot Beef Ramen Recipes:

Step 1: Season the chuck cubes on all sides with salt.

• Season the pork belly on all sides with salt. Heat the coconut oil in the Instant Pot on the Sauté option.
• Sear the chuck roast and pork belly by laying them on the bottom of the pan. Allow 2 minutes for all sides to brown. Once a brown crust forms, remove it from the saucepan and set it aside.
• Sauté garlic, ginger, and soy sauce in sesame oil for 30 seconds, or until fragrant.

Step 2: Stir in the mushrooms until they are browning and softened/caramelized.

• Return the water, carrots, 1 teaspoon salt, a few cracks of black pepper, the chuck roast, and the pork belly to the saucepan.
• Turn off the heat and select ‘Manual.’ Set the pressure cooker to high pressure for 20 minutes. When finished, quickly release the pot.
• Once the steam stream has ceased, carefully remove the lid.

Step 3: Return the pot to ‘Sauté.’ Incorporate the ramen noodles and bok choy.

• Continue to stir for 5-6 minutes, or until the noodles are soft and cooked.
• Finally, add the mirin, scallions, and sesame seeds. Serve with a soft-boiled egg on the side. Enjoy!