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.
Bring 3 cups of water to a boil in a large saucepan on thestove. While the water comes to a boil, put the ribs and wingsinside the pot of the pressure cooker. Select sauté. Carefullypour the boiling water into the pot. Allow the meat to simmerfor 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. Addthe onion and brown for 8 to 10 minutes. Press cancel. Add thegarlic and ginger, then add the ribs and wings. Fill the pot withwater to the 3⁄4 fill line or until everything is submerged. Securethe lid and cook on high for 90 minutes, then allow the pressureto naturally release, about 20 minutes. Place a kitchen towelover the pressure release valve, then turn it to venting. Removethe 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.