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whote bowl with noodles and veggies

Instant Pot Ramen with Vegetables

An easy recipe for Vegan Ramen Noodles made with a delicious broth and vegetables. Make it in the Instant Pot or on the stovetop, it comes together in just 15 minutes!
Course Dinner, Lunch
Cuisine asian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 7 minutes
Servings 4 people
Calories 516kcal
Author Shinta


  • 14 ounces Noodles
  • 2 tablespoons Sesame Oil
  • 3 cloves Garlic finely chopped
  • 1 inch Ginger finely chopped
  • 1 Scallions chopped
  • 1 Yellow Onion chopped
  • ½ cup Cabbage chopped
  • 1 Carrots diced
  • Grams Mushrooms sliced
  • 3 cups Vegetable Stock or use a good quality stock cube or bouillon
  • 2 tablespoons Rice vinegar
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Sriracha adjust as per your spice tolerance
  • 1 Bok Choy rinsed, cut lengthwise


  • Set the Instant Pot to Saute mode. Add sesame oil and let it heat up. Add the chopped garlic, ginger, onion, and scallions and saute for 3 minutes.
  • Then add the chopped veggies - I have used mushrooms, cabbage, and carrots here. Saute for another 2-3 minutes.
  • Turn off the Instant Pot, add the veggie broth, brown sugar, soy sauce, and sriracha.
  • Add the ramen noodles (discard the ramen seasoning). Then add the rice vinegar and give it a mix.
  • Seal the Instant Pot and set the pressure-cooking cycle to 3 minutes. After the cooking cycle is complete, immediately quick-release pressure and let the valve drop down.
  • Once the pressure has released, and the valve has dropped, add in the bok choy and give it a mix. The bok choy needs just a few minutes in the hot ramen to be cooked.
  • Instant Pot Ramen with Vegetables is now ready. Serve it with a garnish of chili oil and sesame seeds.



Calories: 516kcal | Carbohydrates: 93g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 916mg | Potassium: 890mg | Fiber: 7g | Sugar: 15g | Vitamin A: 12348IU | Vitamin C: 103mg | Calcium: 268mg | Iron: 3mg