Instant Pot Pork Ramen with Homemade Pork Broth, Baby Bok Choy, Carrots & Zucchini
Nothing compares to a bowl of ramen made with homemade broth. This Instant Pot Pork Ramen starts with collagen-rich pork broth made from pork chop bones, creating a silky, flavorful soup with natural body and deep pork flavor.
As the broth chills, the natural collagen transforms it into a soft gel—a sign of a well-made stock. Once reheated, it melts back into a rich, velvety broth that forms the foundation of this comforting bowl of ramen.
Thin strips of boneless St. Louis-style pork ribs are pressure cooked with fresh ginger, garlic, scallions, miso, and tamari before being ladled over tender ramen noodles and crisp vegetables.
The result is a comforting bowl of homemade ramen that’s ready in about 30 minutes and tastes far richer than takeout.
Why This Recipe Works
While the Instant Pot does the heavy lifting, this recipe still feels like a hands-on cooking experience.
The pressure cooker quickly infuses the pork, ginger, garlic, scallions, miso, and broth with rich flavor, while the ramen noodles and baby bok choy are cooked separately on the stovetop for the best texture.
Rather than pressure cooking everything together, the ramen is assembled bowl by bowl.
Tender noodles, crisp-tender vegetables, and fresh zucchini are layered into each serving before the hot pork broth and cooked pork are ladled over the top.
This simple approach preserves the vegetables’ color and texture while letting the rich broth shine.
By preparing the stovetop components while the Instant Pot is working, the entire meal comes together in about 30 minutes, delivering the comforting flavor of homemade ramen without spending hours in the kitchen.
Better-Than-Takeout Pork Lo Mein with Sesame Chili Crisp
If quick, flavor-packed meals are your style, you’ll also love my Better-Than-Takeout Pork Lo Mein with Sesame Chili Crisp.
It’s another weeknight-friendly recipe that comes together in about 30 minutes and is loaded with fresh vegetables, tender pork, and bold homemade flavor.
Instant Pot Pork Ramen with Homemade Pork Broth, Baby Bok Choy, Carrots & Zucchini
Skip the takeout and enjoy a comforting bowl of homemade ramen made with rich, flavorful pork broth in about 30 minutes.
Tender strips of pork, springy ramen noodles, crisp baby bok choy, carrots, and zucchini come together in a savory broth infused with fresh ginger, garlic, scallions, white miso, and tamari.
Don’t worry if you don’t have homemade broth—this recipe also includes simple substitutions using concentrated pork ramen broth or chicken broth, so you can still enjoy a satisfying bowl any night of the week.
Recipe Details
Prep Time: 15 minutes
Pressure Cook Time: 5 minutes
Time to Pressure: 10 minutes
Total Time: About 30 minutes
Servings: 3 to 4
Course: Main Course
Cuisine: Japanese-Inspired
Method: Instant Pot + Stovetop
Why You’ll Love This Recipe
- Rich, savory ramen broth with several broth options.
- Easy 30-minute weeknight dinner.
- Fresh vegetables stay bright and slightly crisp.
- Tender pork infused with ginger, garlic, miso, and tamari.
- Simple ingredients with homemade flavor.
- Homemade pork broth takes it to the next level—but isn’t required.
Ingredients
Broth
1/2 to 3/4 boneless St. Louis-style pork ribs, sliced across the grain into 2- to 2½-inch strips about ⅛ inch thick
2 teaspoons toasted sesame oil
3 scallions, sliced, whites and greens separated
3 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons white miso paste
1½ cups pork broth *see Cook’s Notes
2 cups chicken broth or vegetable stock
1½ tablespoons soy sauce
1-2 teaspoons Sriracha, just for personal taste
For Serving
6 ounces dried ramen noodles, cooked according to package instructions
2 small heads baby bok choy, quartered
1 small carrot (about 1/2 cup), grated
1 small zucchini (about 1 cup), grated
Scallion greens
Kosher salt and freshly ground black pepper, to taste if needed.
Cooks Notes
No Homemade Pork Broth? Here Are Your Best Options
Not everyone has homemade pork bone broth on hand, and that’s perfectly okay.
While nothing quite matches the richness of broth made from pork bones, these alternatives will still make a delicious bowl of ramen.
Best Choice:
Use a concentrated pork ramen broth or pork soup base, such as Yamasa Tonkotsu Concentrated Ramen Broth or Lee Kum Kee Japanese Style Pork Bone Soup Base.
These products are designed specifically for ramen and provide a rich pork flavor that’s closer to homemade than standard broth.
Good Choice:
Use chicken broth as the base. The flavor will be lighter and less pork-forward, but it’s still an excellent option when combined with the miso, ginger, garlic, tamari, and pork in this recipe.
Last Resort:
Pork bouillon powder or pork-flavored bouillon cubes can work in a pinch.
Keep in mind these products often rely on artificial flavoring and tend to be saltier than homemade broth, so taste before adding extra tamari or salt.
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Sear the Pork
Select Sauté on the Instant Pot and allow the insert to become fully hot.
Add the toasted sesame oil followed by the sliced pork.
Cook for about 3 minutes, stirring occasionally, until lightly browned.
Add the scallion whites, garlic, and ginger.
Cook for 45 seconds, stirring constantly until fragrant.
Build the Broth
Stir the miso paste into the pork until evenly coated.
Pour in:
- Pork broth
- Chicken broth
- Soy sauce
- Sriracha
Using a wooden spoon, scrape the bottom of the pot to loosen every browned bit. This step prevents the Instant Pot from displaying a Burn warning while adding extra flavor to the broth.
Press Cancel.
Cook’s Notes
Why Is the Miso Added During Cooking?
In traditional Japanese cooking, miso is often stirred into soup after the broth has finished cooking to preserve its delicate aroma and, if unpasteurized, more of its naturally occurring beneficial microorganisms.
This recipe intentionally takes a different approach. Here, the white miso is added while building the broth so it can pressure cook with the pork, ginger, garlic, scallions, and broth.
As it cooks, the miso melds with the other ingredients, creating a deeper, richer, and more integrated umami flavor throughout the soup.
If you’d like the best of both approaches, divide the miso into two additions.
Stir most of it into the broth before pressure cooking to build flavor, then whisk the remaining small portion into the finished broth after pressure cooking and just before serving.
This preserves more of miso’s fresh aroma while adding an extra layer of complexity to the ramen.
Pressure Cook
Secure the lid and set the valve to Sealing.
Cook on High Pressure for 5 minutes. Follow by 5 minutes Natural Release.
Meanwhile, prepare the noodles.
Cook the Noodles
Bring a large pot of salted water to a boil.
Cook the ramen according to the package directions.
During the final 60 seconds, add the baby bok choy.
Drain well.
Divide the noodles and bok choy among serving bowls.
Top with the grated carrot and zucchini.
Finish the Soup
When the Instant Pot finishes cooking, carefully perform a Quick Release.
Open the lid and gently stir the broth.
Taste before adding any additional salt, as the miso and soy sauce may provide enough seasoning.
Ladle the steaming broth and pork over the prepared bowls.
The hot broth gently softens the grated vegetables while leaving them fresh, colorful, and slightly crisp.
Garnish generously with the sliced scallion greens and serve immediately.
Cook’s Tips
- Place the pork in the freezer for about 20 minutes before slicing for cleaner, thinner strips.
- Fresh ramen noodles provide the best texture, but dried ramen noodles work beautifully as well.
- Taste the broth before adding salt. The broth, miso, and soy sauce often provide all the seasoning needed.
Optional Toppings
- Soft-boiled eggs
- Chili crisp
- Toasted sesame seeds
- Bean sprouts
- Nori strips
- Fresh cilantro
- Thinly sliced jalapeños
Frequently Asked Questions
Can I cook the ramen noodles directly in the Instant Pot?
It’s best to cook the ramen noodles separately in a pot of boiling water, then drain and divide them among your serving bowls.
Cooking the noodles directly in the broth can make the soup cloudy and cause the noodles to absorb too much liquid, resulting in a softer, mushier texture.
Keeping the broth and noodles separate until serving ensures the best flavor and texture.
How long will this ramen keep if I have leftovers?
This ramen is best enjoyed fresh, but leftovers can be stored.
Refrigerate the broth and pork in an airtight container for up to 3–4 days, or freeze the broth for up to 3 months.
For the best texture, store the cooked noodles and vegetables separately from the broth so they don’t absorb excess liquid and become mushy.
What can I use if I can’t find ramen noodles?
Several noodles make excellent substitutes:
- Soba noodles – Made with buckwheat, they have a slightly nutty flavor.
- Udon noodles – Thick, chewy, and perfect if you prefer a heartier bowl.
- Somen noodles – Thin wheat noodles with a delicate texture.
- Spaghetti – While it’s technically an Italian pasta rather than an Asian noodle, spaghetti makes a surprisingly good substitute for ramen in a pinch. Cook it with 1 teaspoon of baking soda per quart of water to give the pasta a springier, chewier texture that more closely resembles ramen noodles.
Asian Noodles and Italian Pasta: What Sets Them Apart?
To learn more about the differences between Asian noodles and Italian pasta, check out Asian Noodles and Italian Pasta: What Sets Them Apart?
No matter which noodle you choose, cook it separately and add it to the bowls just before serving for the best results.
Can I substitute another cut of pork?
Yes. Boneless St. Louis-style pork ribs are an excellent choice because they become tender quickly under pressure and have enough marbling to keep the meat juicy. However, several other cuts work just as well.
Pork tenderloin is the leanest option and cooks quickly but won’t be quite as rich.
Pork shoulder (Boston butt) develops excellent flavor, though it benefits from slightly longer cooking if cut into larger pieces.
Boneless pork loin is another good alternative when sliced thinly across the grain.
A Pork Chop Primer: Understanding the Cuts of Pork Chops
If you’re unsure which cut is best for your recipe, check out A Pork Chop Primer: Understanding the Cuts of Pork Chops, where you’ll learn how different cuts vary in tenderness, marbling, and the best cooking methods.
Why are the carrots and zucchini added at the end?
Adding them directly to each bowl allows the hot broth to soften them gently while preserving their fresh flavor, bright color, and slight crunch.
Houseplant Detective
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You’ll find plant care guides, plant identification tips, rescue stories, and real-life plant investigations that celebrate the fascinating world of houseplants.
Whether you’re growing your first pothos or adding another rare plant to your collection, there’s always a new case waiting to be solved.
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