Instant Pot Kimchi Ramen
Using an Instant Pot in this recipe is an easy way to create a concentrated, flavorful ramen broth in only a short amount of time. The broth is smoky and slightly spicy, which makes it perfect for slurping up noodles on a week day or night.
Equipment
- 1 Instant Pot
- 1 Blender
- 1 Large Pot For cooking noodles
- 1 Spatula or Stirring Spoon
- 4 Serving bowls
Ingredients
Main
- 1 1/2 cups kimchi plus 1/4 cup kimchi liquid plus more chopped kimchi for topping
- 5 cups chicken bone broth
- 5 slices thick-cut applewood smoked bacon chopped
- 2 cloves garlic chopped
- 1 tablespoon chopped fresh ginger
- 4 scallions white and light green parts chopped, dark green parts thinly sliced
- 10 ounces shiitake mushrooms stemmed and thickly sliced
- 1 tablespoon soy sauce
- 8 ounces dried ramen noodles
- Toasted sesame oil for topping
Instructions
- Bring a pot of water to a boil. Meanwhile, puree the kimchi, kimchi liquid and 1/4 cup bone broth in a blender until smooth.
- Add the bacon to an Instant Pot and set to sauté on high. Cook, stirring, until the bacon is browned and crisp, 8 to 10 minutes. Using oven mitts, remove the bowl of the Instant Pot and pour off the fat, leaving 2 tablespoons behind. Place the bowl back in the Instant Pot and add the garlic, ginger and the white and light green scallion parts. Cook, stirring, until softened, 1 minute. Add the mushrooms and toss to soften slightly, 1 minute. Add the blended kimchi and scrape up any browned bits.
- Stir the remaining 4 3/4 cups bone broth and the soy sauce into the Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high, 10 minutes. When the time is up, turn the valve to the venting position.
- While the broth cooks, add the ramen noodles to the boiling water and cook as the label directs. Drain and divide among bowls. Pour the broth and vegetables over the noodles. Top with chopped kimchi, the scallion greens and a drizzle of sesame oil.
Notes
Achieving deep flavor begins with properly rendering the bacon; aim for crispness and a rich fond in the Instant Pot, which will infuse the broth. When blending the kimchi, ensure it's completely smooth for a silky broth texture. For an extra layer of umami and a subtle kick, consider adding a teaspoon of gochujang to the Instant Pot before pressure cooking. Be mindful not to overcook the ramen noodles; they should be al dente to maintain their integrity in the hot broth. For optimal presentation, arrange toppings like fresh chopped kimchi, scallion greens, and a generous drizzle of toasted sesame oil just before serving.