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.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 8
Author Instant Pot Creations
Ingredients
1tbspavocado oil
1onion, diced
1/2head cabbage, chopped
12cupschicken broth
1cupsnap peas
1cupcarrots (diced or julienned)
1/2cupred bell pepper, diced
3tbspcoconut aminos (or soy sauce)
1tbspsesame oil
12dropsfish sauce
1tspgarlic, minced (or 2 cloves)
1tspsalt (or more to taste)
3gluten free rice noodle ramen cakes(we like Lotus brand)
sprinklechili 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.