Tonkotsu Ramen from The Crumby Kitchen Cookbook Giveaway!
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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

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