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Instant Pot Tonkotsu Ramen from The Crumby Kitchen and a Cookbook Giveaway!

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This Instant Pot Tonkotsu Ramen is perfectly portioned for two and is delicious until the last slurp! Tasty ramen noodles swim in a rich, silky broth topped with hearty mushrooms, crunchy bamboo shoots, bright spring onions, and a yolky soft boiled egg. Instant Pot Tonkotsu ramen noodles are so much better than the ones you had in college and are an amazing and flavorful meal to have after an eventful day in the sun. 

Instant Pot Tonkotsu Ramen from The Crumby Kitchen | Instant Pot Recipes

I adore a piping hot bowl of comfort after a long hot day at the beach or pool.

Being out in the blazing heat then walking into a blasting A/C will absolutely chill you to the bone. And what about the sunburn chills? Have you ever had those? Like, it’s kind of unreal. You’re literally sweltering hot, but freezing cold at the same time. Chill bumps and all!

Luckily this Instant Pot Tonkutsu Ramen remedies those chills likety split!

Instant Pot Tonkotsu Ramen from The Crumby Kitchen | Instant Pot Recipes

This gorgeous recipe was made from the cookbook written by my friend, Erica, at The Crumby Kitchen. She has developed 120+ easy, perfectly portioned recipes for the electric pressure cooker and multi-cooker that are just like your favorite family recipes, but made in smaller quantities.

Electric pressure cookers are all the rage right now in the culinary world, and I can assure you it’s for good reason! Pressure cookers can put a meal on the table faster than a hot knife through butter and, when paired with The Electric Pressure Cooker Cookbook for Two, clean up is also quicker b/c you don’t have to worry about leftovers!

From meals like this Instant Pot Tonkotsu Ramen to Biscuits w/ Sausage Gravy to Broccoli Cheddar Scalloped Potatoes to Flea Market Kettle Corn, Erica’s cookbook recipes range from on-the-go breakfasts to desserts that cook while supper is being enjoyed.

The Electric Pressure Cooker Cookbook for Two is a win all around, and is available for sale through Amazon.com, Barnes & Noble, Books-A-Million, Indiebound, iBooks or anywhere where books are sold.

But guess what!!! Today, I’m giving away a copy of this gorgeous book FOR FREE!!!

*cue confetti*

Instant Pot Tonkotsu Ramen from The Crumby Kitchen | Instant Pot Recipes

Want to win your own copy of The Electric Cooker Cookbook for Two?

All you have to do is leave a comment on this blog telling me about your favorite meal after a long day in the sun, and you’ll receive major bonus points if you follow us both on Instagram, Facebook, and Pinterest.

Thank you so much, and good luck!

P.S. The recipe for the Instant Pot Tonkotsu Ramen is below the giveaway sign up!

a Rafflecopter giveaway

Instant Pot Tonkotsu Ramen from The Crumby Kitchen | Instant Pot Recipes

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Instant Pot Tonkotsu Ramen

This Instant Pot Tonkotsu Ramen is perfectly portioned for two and is delicious until the last slurp! Tasty ramen noodles swim in a rich, silky broth topped with hearty mushrooms, crunchy bamboo shoots, bright spring onions, and a yolky soft boiled egg. Instant Pot Tonkotsu ramen noodles are so much better than the ones you had in college and are an amazing and flavorful meal to have after an eventful day in the sun. 

Course Entree
Cuisine Japanese
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 2 people (twice)
Author Erica at The Crumby Kitchen

Ingredients

  • 1 pound pork spare ribs, cut into 2 inch pieces
  • 1/2 pound chicken wings
  • 1 tbsp oil
  • 1 large onion, cut into thick slices
  • 2 garlic cloves, smashed
  • 1 2 inch piece peeled fresh ginger
  • soy sauce to taste
  • 6 ounces Japanese Ramen noodles, cooked according to package directions
  • To Garnish: Sliced chashu pork belly or bacon, mushrooms, scallions, bamboo shoots, bean sprouts, sliced seaweed, soft boiled eggs, sesame seeds, spicy sesame oil

Instructions

  1. Bring 3 cups of water to a boil in a large saucepan on the

    stove. While the water comes to a boil, put the ribs and wings

    inside the pot of the pressure cooker. Select sauté. Carefully

    pour the boiling water into the pot. Allow the meat to simmer

    for 10 minutes with the lid loosely covering the pot.


  2. Press cancel. Carefully drain the water from the ribs and wings,

    transfer them to a large bowl of cold water, and remove any fat.

    Rinse the cooker pot, dry it thoroughly, and return to the cooker.

  3. Select sauté and add the oil when the display reads hot. Add

    the onion and brown for 8 to 10 minutes. Press cancel. Add the

    garlic and ginger, then add the ribs and wings. Fill the pot with

    water to the 3⁄4 fill line or until everything is submerged. Secure

    the lid and cook on high for 90 minutes, then allow the pressure

    to naturally release, about 20 minutes. Place a kitchen towel

    over the pressure release valve, then turn it to venting. Remove

    the lid.

  4. Serve w/ chashu pork belly or bacon, mushrooms, scallions, bean sprouts, bamboo shoots, sliced seaweed, soft boiled eggs, and a sprinkle of sesame seeds. 

Instant Pot Tonkotsu Ramen from The Crumby Kitchen | Instant Pot Recipes

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6 Comments
  • annamarie dodge
    June 24, 2018

    my favourite things to cook when it is too hot, and it is too hot quite often in the desert….are things which require minimal time in the kitchen such as top ramen or hot dogs…and if it is really too hot…banana splits lol

  • Steph
    June 24, 2018

    I like a light soup after a day in the sun

  • Mia
    June 24, 2018

    Chicken fajitas! (Also, hey girl hey!)

  • Carolsue
    June 26, 2018

    That would probably be a Chef or Shrimp Salad

  • Leslie H
    June 27, 2018

    Shrimp salad, sliced heirloom tomatoes, and a bowl of SC peaches with vanilla bean ice cream!

  • Melissa Torres
    July 5, 2018

    I love sprucing up ramen into a tasty, filling meal with all kinds of veggies, meat or other condiments. Thanks for this delicious recipe!