Instant Pot Japanese Style Short Rib Ramen

This Instant Pot Japanese Style Short Rib Ramen is my new cozy fall favorite. The short ribs are cooked in high pressure to fall off the bone tenderness in the MOST flavorful beef broth. After a quick crisp browning of the ribs add everything else to the Instant Pot put the lid on and let the electric pressure cooker do the job! Best part is the ramen noodles cooks in the bubbling broth afterwards! Means this is truly a one pot dish with a ton of flavor!

This post is sponsored by my friends at The Honest Bison. I used their Bison Short Ribs in this recipe and it truly made the dish!

Even though most of us our at home these days doesn't mean we don't want an easy set it and forget it dinner! I have been craving ramen like crazy this fall and I have also been wanting to create a ramen recipe on the blog for a while! I just haven't created one I thought was worth sharing!

But after being inspired by Iron Chef and Salt Acid Fat and Heat tv shows, I made this ramen masterpiece.

Seriously OBSESSED with the flavors here. I made a dashi broth which is very traditionally used in Japanese cuisine. It is a fish stock broth. But PLEASE don't let this dissuade you! I am not a huge sea-food flavor person. But trust me. This is a MUST! The dashi plus coconut aminos, ginger, garlic, onion, curry paste, PLUS the rich flavor the ribs add makes a broth PACKED with LEVELS of flavors in less time.

I mean, the sweet notes from the mirin, the tangy spiciness from the spices and curry paste, the richness from the duck fat and short ribs, this instant pot recipes SO good and so worth it to add a few extra pantry staples to your cabinet.

I already had duck fat (EPIC brand) and I love collecting spices and sauces from various Asian Markets. Mirin has become a great flavor boost to any asian style meal I am preparing. It is a sweeter rice wine vinegar that provides so much depth to a common stir-fry. But buyer beware when buying mirin- it's pretty common that cheap brands are full of glucose and corn syrup! Just read your labels or you can click here to get the one I use and love. I used a dashi powder ( it is in a tea bag) and acts like a bouillon cube and you remove after use.

The details on this short rib ramen.

Buy good quality short ribs with a lot of meat on the bones and trimmed of excess fat! I used The Honest Bison Bison Short Ribs. I honestly think using bison meat here made this ramen soup so much heartier. The ribs cooking in the broth almost made it taste like the best bone broth I have ever had! But you can use any type of beef short ribs here too! This instant pot recipe will make tender beef either way you decide.

It begins by browning the short ribs in duck fat (or cooking fat of your choice!) in the inner pot. Once browned, set aside the ribs to saute the onion and garlic for a few minutes.

Then add everything minus the ramen back into the Instant Pot to pressurize into a deliciously insane ramen that is PERFECT for chilly fall nights! Especially sipping the last of that rich broth while reading a good book!

Once the beep goes off on the Instant Pot, allow it to natural release the pressure (15 minutes). Shred the meat (should fall off the bone). Set the Instant Pot to SAUTE mode and cook the ramen on high heat until done.

How to Serve Instant Pot Japanese Style Short Rib Ramen

You seriously can't go wrong with how you serve up classic ramen! But here is how I like to serve ours up:

Prep the toppings: I like to slice up some green onions really thin, extra soy sauce (or coconut aminos), sesame seeds, and of course prepping those soft boiled eggs.

Flavor it Up! You can always stir in a little tomato paste, gochujang sauce, fresh ginger, thinly sliced carrots, and shallots to add even MORE flavor!

Serve and slurp!

Need more Cozy Instant Pot Inspo?

• Instant Pot Cauliflower Gnocchi Mac N Cheese [GLUTEN FREE]
• Instant Pot Creamy Turkey and Cauliflower Gnocchi Soup
• Instant Pot Short Rib Ragu
• Easy Vegetarian Instant Pot Fajitas

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