Shiitake Beef Ramen in the Instant Pot
1 hour serves 2-4
Shiitake Beef Ramen in the Instant Pot
Warm yourself up with a bowl of flavorful beef broth ramen.
Ingredients:
- 1 Pre Brands Chuck Roast, patted dry
- Sea Salt
- 1 tablespoon of sesame oil
- 1 tablespoon of coconut oil
- 1- 6" Pork Belly
- 1 lb shitake mushrooms
- 1 teaspoon of freshly grated ginger
- 3 cloves of garlic, minced
- 2 tablespoon of soy sauce
- 8 cups of water
- Kosher salt and freshly ground pepper
- 8 ounces of dried ramen noodles
- 1 large carrot, peeled and grated
- 1 cup of thinly sliced baby spinach
- 4 bunches of bok choy, washed and separated from core
- 1 tsp mirin or rice vinegar
- 1 bunch scallions, thinly sliced on the bias
- 2 Soft Boiled Eggs
- 1 tbsp Black and White Sesame Seeds
- Salt chuck cubes on all sides. Salt pork belly on all sides.
- Turn Instant Pot to 'Sauté' setting and heat coconut oil.
- Sear the pieces of chuck roast and pork belly by placing to the bottom of the bottom. Let brown for 2 minutes on all sides. Remove from pot and set aside once brown crust forms.
- Add sesame oil to pot and sauté garlic and ginger, and soy sauce for about 30 seconds or until fragrant.
- Add mushrooms and stir until browning and softened/caramelized.
- Add water, carrots, 1 teaspoon salt, few cracks of black pepper, chuck roast, and pork belly back into the pot.
- Turn off the pot and set to 'Manual'. Set the pot to 20 minutes for high pressure. Quick Release the pot once finished.
- Remove lid safely once the steam stream has stopped. Turn the pot back to 'Sauté.' Stir in the ramen noodles and bok choy. Keep stirring for 5-6 minutes until the noodles are soft and cooked.
- Lastly, stir in mirin, scallions, and sesame seeds.
- Serve with a soft boiled egg. Enjoy!
Made with Pre©
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*vs. USDA Data for Choice
