Instant Pot Gluten Free Ramen
Super easy, quick to make and use whatever vegetables you have on hand! Note that the recipe amounts are for an 8qt size. Divide in half if using a 6qt or cook full recipe on stove in a large stock pot.
Ingredients
- 1 tbsp avocado oil
- 1 onion diced
- 1/2 head cabbage chopped
- 12 cups chicken broth
- 1 cup snap peas
- 1 cup carrots diced or julienned
- 1/2 cup red bell pepper diced
- 3 tbsp coconut aminos or soy sauce
- 1 tbsp sesame oil
- 12 drops fish sauce
- 1 tsp garlic minced (or 2 cloves)
- 1 tsp salt or more to taste
- 3 gluten free rice noodle ramen cakes (we like Lotus brand)
- sprinkle chili pepper flakes
Instructions
*Note that this is an 8qt recipe. Divide in half if using a 6qt or cook on your stove using a large stock pot. This meal is cooked using saute mode (not pressure cook).
- Push saute mode and adjust until setting is on the MORE or hottest saute temp. Wait until the screen reads HOT.
- Add oil and onion. Saute until onion is translucent.
- Add remaining ingredients except rice ramen and chili flakes. Stir and cook until soup reaches a boil.
- Turn off heat by pressing cancel. Add rice cakes and let sit for 2-3 minutes. They cook quickly. Afterwards, carefully separate the noodles using a fork. Stir to combine.
- Serve with chili peppers on top if you like spicy ramen.