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+ servings

Vegan Instant Pot Ramen

No big mess, minimal ingredients, and cheap. With a flavorful broth, crispy tofu, and crunchy toppings this will sure satisfy your taste buds. 

Course Main Course
Keyword college-friendly, dorm-friendly, healthy dinner recipe, vegan instant pot ramen
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Author Taavi Moore


  • 1 tsp neutral-flavored oil
  • 2 cloves garlic, minced
  • 1/4 red onion, thinly sliced
  • 1/4 cup sliced shiitake mushrooms
  • Pinch of salt
  • 2 cups vegetable broth
  • 1 tbsp tamari (or any low-sodium soy sauce)
  • 1/4 red bell pepper, thinly sliced
  • 1 dried ramen square


  • Shredded carrot
  • Fresh cilantro
  • Black sesame seeds
  • 1/2 cup cubed baked tofu


  1. Turn on instant pot. Press "Sauté" mode and wait to heat up completely. Add oil and garlic. Add a pinch of salt. Sauté for 1 min. until just turning golden. Add onion and cook until translucent. Add mushrooms and cook for an additional 3 min. until soft and they have lost some of their moisture. 

  2. Switch settings to 'soup/broth' and cook for 20 min. Add broth, tamari, and red bell pepper. Seal lid and let cook on 'high-pressure' setting for 10 min. Release pressure naturally for 5 min. then manually release the rest. Open and add noodles. Seal lid and cook for 3 min. more. 

  3. Let the pressure release naturally for 5 min. Then manually release the rest. Serve with shredded carrot, fresh cilantro, black sesame seeds, and baked tofu. 

(Optional) Baked Tofu

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake tofu cubes for 30 min. until crispy.