1 hour serves 2-4

Shiitake Beef Ramen in the Instant Pot

Warm yourself up with a bowl of flavorful beef broth ramen.    

PREP: 10 min. ACTIVE: 40 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 1 Pre Brands Chuck Roast, patted dry
  • Sea Salt
  • 1 tablespoon of sesame oil
  • 1 tablespoon of coconut oil
  • 1- 6" Pork Belly
  • 1 lb shitake mushrooms
  • 1 teaspoon of freshly grated ginger
  • 3 cloves of garlic, minced
  • 2 tablespoon of soy sauce
  • 8 cups of water
  • Kosher salt and freshly ground pepper
  • 8 ounces of dried ramen noodles
  • 1 large carrot, peeled and grated
  • 1 cup of thinly sliced baby spinach
  • 4 bunches of bok choy, washed and separated from core
  • 1 tsp mirin or rice vinegar
  • 1 bunch scallions, thinly sliced on the bias
  • 2 Soft Boiled Eggs
  • 1 tbsp Black and White Sesame Seeds
  1. Salt chuck cubes on all sides. Salt pork belly on all sides.
  2. Turn Instant Pot to 'Sauté' setting and heat coconut oil.
  3. Sear the pieces of chuck roast and pork belly by placing to the bottom of the bottom. Let brown for 2 minutes on all sides. Remove from pot and set aside once brown crust forms.
  4. Add sesame oil to pot and sauté garlic and ginger, and soy sauce for about 30 seconds or until fragrant.
  5. Add mushrooms and stir until browning and softened/caramelized.
  6. Add water, carrots, 1 teaspoon salt, few cracks of black pepper, chuck roast, and pork belly back into the pot.
  7. Turn off the pot and set to 'Manual'. Set the pot to 20 minutes for high pressure. Quick Release the pot once finished.
  8. Remove lid safely once the steam stream has stopped. Turn the pot back to 'Sauté.' Stir in the ramen noodles and bok choy. Keep stirring for 5-6 minutes until the noodles are soft and cooked.
  9. Lastly, stir in mirin, scallions, and sesame seeds.
  10. Serve with a soft boiled egg. Enjoy!


Shiitake Beef Ramen in the Instant Pot

Amount per 100g

Recipe developed by   Chef Sarah Russo