Name: Instant Pot Ramen with Ground Pork & Chili Oil
Yield: 2
Ingredients: For the ground pork broth:; 1 Tbsp olive oil; 2 Tbsp sesame oil; 0.5 Lb ground pork 220 g (lean is best for this recipe); 1 Tbsp ginger fresh, peeled and minced; 2 cloves garlic minced; 3 Tbsp soy sauce; 1 tsp Sichuan pepper (1 teaspoon of peppercorns) or 1/4 tsp chili flakes or pepper; 1/2 tsp cinnamon; 1.5 Tbsp rice vinegar; 1 tsp chili oil; 2.5 cups chicken stock; 2 tsp white sugar; 2 Tbsp peanut butter; To assemble ramen bowls:; 2 Ramen Noodles servings; 2 eggs Boiled; 2 tsp soy sauce; 1 green onion chopped; 2 Tbsp chili oil (less or more to your spice level)

Instant Pot Ramen with Ground Pork & Chili Oil

Tags: Asian Dinner Instant Pot Pasta Pork

Yield: 2

Ingredients

For the ground pork broth:

1 Tbsp olive oil
2 Tbsp sesame oil
0.5 Lb ground pork 220 g (lean is best for this recipe)
1 Tbsp ginger fresh, peeled and minced
2 cloves garlic minced
3 Tbsp soy sauce
1 tsp Sichuan pepper (1 teaspoon of peppercorns) or 1/4 tsp chili flakes or pepper
1/2 tsp cinnamon
1.5 Tbsp rice vinegar
1 tsp chili oil
2.5 cups chicken stock
2 tsp white sugar
2 Tbsp peanut butter

To assemble ramen bowls:

2 Ramen Noodles servings
2 eggs Boiled
2 tsp soy sauce
1 green onion chopped
2 Tbsp chili oil (less or more to your spice level)

Steps

Turn the Instant Pot on and press the Saute setting on HIGH mode. Add olive oil, sesame oil and pork and cook for about 5 minutes, breaking the meat with a spatula into small pieces.
Once most of the juices from the pork have evaporated and the meat has changed color from pink to grey, add the garlic, ginger, soy sauce, Sichuan pepper and cinnamon. Cook for another 5 minutes, stirring frequently.
Add the remaining ingredients: rice vinegar, chili oil, chicken stock and sugar. Mix well, scraping the bottom of the pot with a spatula. Finally, add a few dollops of peanut butter (about 2-3 tablespoons) on top but don't stir through. It will melt into the broth while cooking.
Cancel the Saute. Secure and lock the lid. Set to Pressure Cook on HIGH for 5 minutes. The IP will take 5-7 minutes to come to pressure and the timer will begin. Once the timer is done, use the quick release to let off the pressure.
While the pork broth is cooking, prepare other ingredients. In a pot, bring water to a boil and add 2 or more eggs (as needed). Cook for 7 minutes for jammy yolks or longer if you prefer more hard-boiled. Remove the eggs and add the ramen noodles (or you can cook throw them once the eggs are almost done to save time).
Cool the eggs under running tap water or place them in a bowl with cold water. Peel and cut in halves. Strain the noodles and set them aside.
If adding greens, you can prepare them before or after. We pan-fried some bok choy for a couple of minutes on each side. You can also do broccoli or raw cucumber slices.
Assemble the ramen bowls. Add a ladle of pork ramen broth into a deep bowl. Top with noodles and then ladle more broth and pork meat on top. Scatter/drizzle chili oil and chopped green onions over the top. Place the egg halves on the side and drizzle each with a teaspoon of soy sauce. You can also top it with crushed roasted peanuts if you like. Finally, add side greens if using.