Instant Pot Short Rib Ramen

You ever try and dish and KNOW you can make it better?  I did that with this amazing Instant Pot short rib ramen!  A quarter of the time of a normal ramen to make and more flavorful than most you can buy!

You ever try and dish and KNOW you can make it better?

I did that with this amazing Instant Pot short rib ramen!

A quarter of the time of a normal ramen to make and more flavorful than most you can buy!

I know it’s been a while since I blogged.

I am trying to change some things around on the blog and get off of Squarespace right now, they’re just kind of holding back a lot of what I want to do with this website!

Anyway, I was in Boston this weekend at PAX East.  PAX is a big gaming convention and it was amazing.

I got to meet a ton of my favorite people from Twitch and other gaming platforms that I’ve been on.  

However,  I went to this place to eat with some friends one night, and got a short rib ramen dish.  I hated it. I ate one bite and refused to eat anything else.

Instant Pot Short Rib Ramen

When I got home I vowed to make it correctly and in the Instant Pot of course.  

I did it.  It was amazing.  I have video proof that even the kid ate it.  This was such a win and took about half the time of your typical way of making ramen.  Goodness, the Instant Pot is a god send.

Instant Pot Short Rib Ramen

Short Rib Ramen

Krysten

Published 04/04/2019

Ingredients

  • 1 lb boneless short ribs
  • 2 tbs olive oil
  • 1 onion, sliced
  • 6 cloves garlic, minced
  • 2 inches fresh ginger, cleaned and minced
  • 3 portobello mushrooms, cleaned and sliced
  • 1 red bell pepper, cored and sliced
  • 1 yellow bell pepper, cored and sliced
  • 1 jalapeno, minced (with seeds)
  • 1 lb baby bok choy, quartered
  • 2 tbs garlic chili sauce
  • ¼ tsp red pepper chili flakes
  • 1 tsp dried oregano
  • 2 bay leaves
  • 4 cups vegetable stock
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 2 tbs sesame oil
  • 4 cups vegetable stock
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 2 limes, juiced
  • 1 lb fresh ramen
  • 4 large brown eggs
  • Salt and Pepper (I used about 2 1/2 tbs salt and 2 tbs pepper

Instructions

  1. Put Instant Pot onto Saute, let it come to Hot, add in onions, sprinkle with pinch of salt and pepper. Season the short ribs with salt and pepper and cut into 2 inch thick pieces. Add to onion along with garlic and all peppers. Flip short ribs after 2 minutes and saute for 2 more minutes.
  2. Take off of saute and deglaze with stock.
  3. Put in the mushrooms, ginger, garlic chili sauce, oregano, bay leaves, chile flakes, soy sauce, rice vinegar, sesame oil, lime juice, and salt and pepper to taste. Put on high pressure for 1 hour.
  4. Naturally release for 10 minutes, quick release the rest of the pressure
  5. Add eggs, put on high pressure for 1 minute, Quick release, run under cold water immediately and peel.
  6. Taste and adjust seasoning.
  7. Put in fresh ramen, put on saute, let boil for 2-3 minutes, and serve with seaweed and extra garlic chili paste


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