Pressure Cooker Korean Cheese Ramen You Gonna Love
This Korean cheese ramen requires minimal effort and is the perfect meal for when you need something quick, cheap, and delicious! The milk and cheese make this ramen so creamy and satisfying to eat, and uses only one pan from start to finish.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 packet instant ramen
- 1 slice cheddar cheese
- 1 cup milk
- 2 cup water
- 1 green onion chopped
- 1 fried egg optional
Instructions
Instructions
- Pour two cups of water into your pressure cooker and seal the lid with the sealing ring in place.
- Set the cooker to boil the water until you hear the valve hiss signaling pressure has built.
- Quickly open the lid using the quick release method, then add the packet of instant ramen noodles. Stir a little so they don't stick.
- Close the lid again with the sealing ring, cook for about 2 minutes under pressure to soften the noodles, then do a quick release.
- Carefully open the lid and stir in one cup of milk right into the noodles and broth.
- Add that slice of cheddar cheese and stir gently till it melts and combines with the milk creating a creamy broth.
- Turn off the cooker, scoop out the ramen into bowls, and sprinkle with chopped green onion for a fresh pop.
- For a little extra richness, you can top it off with a fried egg if you want. Serve warm and enjoy!
Notes
If your broth feels too thick after cooking, just add a splash more milk or water and stir, works real good to loosen things up.