Cozy Instant Pot Short Rib Ramen
Some recipes just wrap you in warmth the moment you take your first bite, and this short rib ramen is one of them. Imagine deeply flavored broth that’s been infused with beef, ginger, and soy sauce… tender short ribs that practically melt as soon as your chopsticks touch them… and chewy noodles soaking up every drop of that savory goodness!
Servings 4 servings
Ingredients
For the Broth:
- 1.5 lbs beef short ribs
- 1 2-inch piece fresh ginger, peeled
- 4 cups chicken broth
- 4 cups water
- 1/3 cup soy sauce
- 1 tbsp white miso paste (optional, stirred in after pressure cooking)
For the Toppings:
- 3 cups shiitake mushrooms sliced
- 1 tbsp extra-virgin olive oil
- 1 tbsp soy sauce
- 10 oz ramen noodles about 4 servings
- 1 cup firm tofu cubed (optional)
- 3 cups baby bok choy trimmed
- 4 soft-boiled eggs optional
Instructions
- Cook the Broth: Add short ribs, ginger, chicken broth, water, and soy sauce to the Instant Pot. Cook on High Pressure for 30 minutes, then let it naturally release for 10 minutes.
- Sauté Mushrooms: In a skillet, sauté mushrooms with olive oil and soy sauce for 5 minutes until softened. Set aside.
- Finish the Broth: Switch the Instant Pot to Sauté mode. Let the broth simmer for a few minutes, skimming off any fat. If using white miso, whisk it in now to add a subtle umami boost.
- Add Noodles, Bok Choy & Tofu: Add the ramen noodles directly into the simmering broth along with the bok choy and tofu. Cook for 2–4 minutes, or until the noodles are tender and the bok choy is bright green.
- Assemble & Serve: Divide the noodles, short ribs, mushrooms, bok choy, tofu, and broth into bowls. Top with soft-boiled eggs if desired. Serve immediately.