Pressure Cooker Ramen Noodle Soup

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 14 customer reviews
Pressure Cooker Ramen Noodle Soup
Pressure Cooker Ramen Noodle Soup


For best results, we recommend using:


Mealthy Tip

Don't use soy sauce? Substitute coconut aminos instead! Get creative with your ramen toppings! Some suggestions include tofu, baby bok choy, bean sprouts, and cabbage.

Nutrition Facts

Per Serving: 125 calories; 6g fat; 14.7g carbohydrates; 4g protein; 0mg cholesterol; 1513mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 125 Calories from Fat51
% Daily Value*
Total Fat 6g 9%
Saturated Fat1g 7%
Trans Fat0.0g
Polyunsaturated Fat0.7g
Monounsaturated Fat3.1g
Cholesterol 0mg 0%
Sodium 1513mg 63%
Total Carbohydrate 14.7g 5%
Dietary Fiber1g 6%
Protein 4g
Vitamin A20% Vitamin C13%
Calcium2% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(14 Reviews)

How would you rate this recipe?

What others are saying

Image of Katie Hason

Katie Hason says:

These ramen noodles give me life! The broth was really delicious, not salty at all. I added a ton of vegetables to mine and also a soft boiled egg. It was amazing!

Image of Laura Griffin

Laura Griffin says:

I've always loved ramen noodles, especially in college. But this version is "grown up". I had trouble finding white miso paste at my local grocery store, so opted not to use it. The soy sauce and vegetable stock together still gave it great flavor. The peppers, mushrooms, and onions were my favorite part. It's healthy food but also comfort food, I love that.

Image of Alex Cabral

Alex Cabral says:

This ramen soup is so delicious, and the broth is very soothing! I've made this a couple times, that's how much I love it. The first time I pressure cooked it for 1 minute, but accidentally left in the pot on "Keep Warm" for a few minutes so the noodles were softer than I like. But the other times I made it, I released the pressure immediately and the noodles were perfect.

Image of Sarah Gray

Sarah Gray says:

This recipe is amazing with tofu! I also added cabbage and bean sprouts. I'm loving the use of low sodium broth too. It's a perfect recipe when you're craving a quick and healthy ramen.

Image of Jenny J

Jenny J says:

I cooked Mongolian beef meatballs separately in a skillet and added them to this ramen. The noodles came out perfect. My husband was afraid they would be complete mush, but they didn't!

Image of Dana Britt

Dana Britt says:

This was pretty tasty! Had just enough heat. I don’t care for real spicy stuff. I did t have enough rice vinegar so I used apple cider vinegar.

Image of Kris Wilburn

Kris Wilburn says:

Freaking yum!!!! I used chicken stock, because that’s what I had. Made the recipe for 4. I should have done less. When I opened the vent, it spewed liquid for a few minutes. Oops! Still good!! I got the 30 oz bag of dry ramen from Costco. Will definitely make again!

Image of J S

J S says:

Delicious. I substituted 1/2 tsp chili oil and 1/2 tsp sesame oil for the olive oil.

Image of Kenneth Reimer

Kenneth Reimer says:

Needs more veggies, a good base to build from.

Image of Sam Sarris

Sam Sarris says:

I know this is vegetarian ramen, which is why I feel it lacks the deep flavor I’m used to with traditional ramen made from a pork base. One, the recipe doesn’t tell you what to do with the mushrooms. I added them with the ramen at the end along with 2 teaspoons of thyme and it came out ok. I’d recommend sautéing them in the beginning and definitely including thyme. It needs more umami flavor which you don’t get with the base ingredients here. I’m going to stick with traditional ramen. I wanted to try this because I was eating vegetarian for the month.

Image of Amy Saavedra

Amy Saavedra says:

Very easy to make. First it doesn’t say to add the mushrooms with the ramen, but I assumed. I think this recipe would benefit from thin sliced pork or chicken, some kind of protein. Also found it a bit salty, and I used low sodium soy sauce.

Image of Janelle Novak

Janelle Novak says:

Thought flavor was good but mushroom instructions left out. I sautéed the mushrooms and added sliced carrots to broth. What about other veggies or protein?? Next day leftovers absorbed all broth.. soggy noodles..

Image of Kelly Newberry

Kelly Newberry says:

The noodles soaked up all of the broth. The broth had great flavor I just wished there was more of it. Next time I will use less noodles and possibly use different noodles that won’t turn to mush when reheated. I added extra chili paste and a chopped up cilantro for more spice and it had a really nice spice to it. I also added shredded carrots, bok choy, and bell peppers. I can’t wait to try it again with a few changes.

Image of Ron Fairweather

Ron Fairweather says:

Very delicious for first time. I used rice ramen noodles but found they were too mushy even when following the quick release. Mushrooms only should be added at the start. All other veggies (bok choy, peppers, carrots etc.) after. Looking forward to trying it again soon and perhaps I can bump it to five stars!