This ramen is extremely tasty and only requires an instant pot and 30 minutes of your time. No big mess, minimal ingredients, and cheap. With a flavorful broth, crispy tofu, and crunchy toppings this will sure satisfy your taste buds.

Instant Pot Ramen [Vegan]


Cooking Time




  • 1 teaspoon neutral-flavored oil
  • 2 cloves garlic, minced
  • 1/4 red onion, thinly sliced
  • 1/4 cup sliced shiitake mushrooms
  • Pinch of salt
  • 2 cups vegetable broth
  • 1 tablespoon tamari (or any low-sodium soy sauce)
  • 1/4 red bell pepper, thinly sliced
  • 1 dried ramen square
  • Shredded carrot
  • Fresh cilantro
  • Black sesame seeds
  • 1/2 cup cubed baked tofu


  1. Turn on instant pot. Press "Sauté" mode and wait to heat up completely. Add oil and garlic. Add a pinch of salt. Sauté for 1 min. until just turning golden. Add onion and cook until translucent. Add mushrooms and cook for an additional 3 min. until soft and they have lost some of their moisture.
  2. Switch settings to soup/broth and set timer for 20 min. Add broth, tamari, and red bell pepper. Seal lid and let cook for 10 min. Release pressure naturally for 5 min. then manually release the rest. Open and add noodles. Seal lid and cook for 10 min. more.
  3. Let the pressure release naturally for 5 min. Then manually release the rest. Serve with shredded carrot, fresh cilantro, black sesame seeds, and baked tofu.

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