Asian Inspired 3-Minute Instant Pot Ramen
on Sep 11, 2026
A sweet, savory, slightly spicy noodle dish that comes together unbelievably fast. I’m confident this will be part of your weekly meal rotation!
Why I Love This Recipe
Hey there, noodle lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! When a craving for takeout-style noodles hits, this is what I make. Everything goes into the Instant Pot together—no sautéing, no babysitting—and three minutes of pressure cooking later, you have sweet, savory, slightly spicy ramen that tastes like it came from your favorite noodle house. It’s weeknight magic!
Key Ingredients
- Ramen Noodles: I love brown rice millet ramen—break the noodles up so they cook evenly and stay covered with liquid.
- Vegetable Broth: The flavorful base that cooks the noodles and becomes the sauce.
- Date Syrup: Brings the sweet to this sweet-and-savory sauce—maple syrup works beautifully too.
- California Balsamic Vinegar: Gilroy Garlic or Teriyaki flavor is my recommendation—or use low sodium coconut aminos.
- Chili Garlic Sauce: Just a tablespoon (or sriracha) gives it that gentle, slightly spicy kick.
The Process
Place all the ingredients in the Instant Pot, making sure the noodles are covered with liquid. Cook on high pressure for 3 minutes, release the pressure, and stir well. Add steamed broccoli or other vegetables if desired, then garnish with sesame seeds and chopped scallions.
Chef’s Tips
- Break the noodles up and make sure they’re covered with liquid before cooking.
- Add some steamed veggies to your pasta to lower the overall calorie density of the meal.
- Don’t skip the garnish—sesame seeds and chopped scallions add the perfect finishing touch.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb the sauce as they sit, so add a splash of broth or water when reheating.
Frequently Asked Questions
I use brown rice millet ramen, which keeps this gluten-free—but any ramen noodles you love will work. Just break them up so they stay submerged.
Of course! Simply reduce the chili garlic sauce or sriracha—start with a teaspoon and adjust to taste.
Steamed broccoli is my go-to, but bell peppers, snap peas, bok choy, or shredded carrots are all delicious additions.
Serving Suggestion
Pile it into big bowls, top with steamed broccoli, and shower it with sesame seeds and scallions. Dinner is served in minutes!
Summary
This Asian Inspired 3-Minute Instant Pot Ramen is sweet, savory, slightly spicy, and unbelievably fast—everything goes in one pot and dinner is done. It’s destined for your weekly rotation!
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Asian Inspired 3-Minute Instant Pot Ramen
Equipment
Ingredients
- 4 cups vegetable broth
- 1 Tablespoon minced garlic
- ¼ cup date syrup or maple syrup
- ¼ cup California Balsamic Vinegar, Gilroy Garlic or Teriyaki flavor recommended, or low sodium coconut aminos
- 2 Tablespoons rice vinegar
- 1 Tablespoon chili garlic sauce or sriracha
- 15 oz Ramen noodles, broken up
Instructions
- Place all ingredients in the Instant Pot, ensuring noodles are covered with liquid.
- Cook on High Pressure for 3 minutes.
- Release pressure and stir well.
- Add steamed broccoli or other vegetables if desired.
- Garnish with sesame seeds and chopped scallions.
