This instant pot gluten-free ramen noodle soup is THE top recipe request from my husband. It’s a little spicy and a little tangy, with chewy noodles and crunchy toppings, it’s everything you want from a big bowl of comforting soup!
Although it takes a little bit of time to prepare, this recipe is actually super simple to make. The chopping of the vegetables is the only time-consuming part. So, if you can find a helper, this is actually a pretty quick and easy recipe because the instant pot does all of the work for you.
If you do have the time to make it, it’s definitely worth it, and the leftovers last for days. Now, let’s get to our favorite instant pot gluten-free ramen noodle soup with pork tenderloin.
- 1 boneless pork tenderloin (3 pounds)
- 1 tsp. celery salt
- 8 oz. baby bella mushrooms, sliced
- 2 shallots, finely chopped
- 3-inch piece of ginger, peeled and finely chopped
- 1 fresno chili pepper, chopped
- 5 cloves garlic, peeled and chopped
- 6 scallions (the white part only), sliced
- 3 carrots, peeled and sliced
- 1 leek, peeled and sliced
- 8 cups of chicken stock (we love the organic better than bouillon chicken base – I add about 4 tablespoons of this to water)
- 1/4 cup rice wine vinegar
- 1/4 cup coconut aminos (you could substitute soy sauce but you would need a much smaller amount because soy sauce is much saltier)
- 2 tbsp. gochujang paste
- 2 tbsp. toasted sesame oil
- 2 cups of baby spinach, chopped
- gluten-free ramen noodles
- slices limes, bean sprouts, and chopped peanuts for garnish
Set an instant pot to the sauté setting (medium or high heat.) While the pot warms, pat the pork tenderloin completely dry with paper towels. Season the pork all over with the celery salt before adding to the instant pot. Brown the meat on all sides and then remove the meat from the instant pot, careful to keep all of the drippings from the meat contained to add back in later.
To the hot pan add the mushrooms with a little bit of avocado oil and let sauté until starting to brown. Then add shallots and ginger and stir for about one minute before adding in the chili pepper and garlic. Let this mixture sauté for another 30 seconds at most. Then add in the scallions, carrots, and leeks and stir to combine. Salt to taste.
Now To Make The Sauce
Add the 8 cups of chicken stock to the pot and scrape up any remaining pan drippings. Turn the heat off of the pot while you work on the rest of the sauce. Add in the rice wine vinegar, coconut aminos, and gochujang paste and stir to combine. Salt to taste. Add in the pork tenderloin and any reserved liquids or pan drippings.
Now, with the mixture hot but not boiling, you should be able to put the lid onto the instant pot and close the seal. If the mixture is still too hot to close, just let it cool down enough that you can put the lid on and close the seal, so that you can cook the mixture at high pressure.
Set the instant pot to high pressure (making sure the valve is set to the closed and sealed position) and let cook for about 120 minutes. Note: If you use a bone-in cut of meat or larger size of meat, this may take longer. If your meat is not completely falling apart when you open your instant pot, just cook it even longer. Eventually, it will fall apart completely and that’s what you want.
Reduce The Broth
Once the timer goes off, you can either quick release the valve or allow it to release on it’s own (this will just take longer.) Once you are able to open the lid, set the pan back to sauté to allow it to reduce by about 2-3 inches in volume. This step is what really concentrates the flavor of the broth, so I don’t recommend skipping it if you can help it.
Once the broth has reduced for about 30 minutes, you can add in the spinach to wilt along with the ramen noodles of your choice. After the noodles have cooked according to package instructions (usually only about 3-5 minutes) add in the toasted sesame oil and stir before tasting to adjust seasonings. Top your instant pot ramen noodle soup with slices of fresh lime, bean sprouts, and chopped peanuts for garnish, if desired.