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Instant pot of simmered ramen broth with vegetables still present.

Instant Pot Ramen Stock

This Momofuku-style ramen stock is made in the instant pot pressure cooker from konbu, dried shiitakes, chicken and pork bones, and bacon. Super flavorful, and easy to make in an afternoon.
Prep Time 10 mins
Cook Time 2 hrs 25 mins
Total Time 2 hrs 35 mins
Course Soup, Stocks and Sauces
Cuisine Asian, Japanese
Servings 4
Calories 322 kcal


  • Instant Pot or pressure cooker


Ramen Broth

  • 2 strips konbu approximately 3x6" each
  • 12 cups water
  • 2 lb fresh pork hock or pork bones
  • 1.5 lb chicken backs, bones, thighs, or wings
  • 1/2 lb bacon
  • 1 oz dried shiitake mushrooms
  • 1 onion roughly chopped, with skin
  • 2 carrots large, peeled and chopped, with peels
  • 1 bunch scallions


  • 1/4 cup mirin or sake + 1 tablespoon sugar
  • 1/2 cup soy sauce preferably usukushi (light)
  • salt to taste
  • fish sauce optional, to taste


  • Place konbu in instant pot with 12 cups water. Turn on saut√©. Bring to a boil. Push "keep warm" and let steep for 10 minutes. Remove konbu from broth and save for another purpose or discard.
  • While konbu is simmering, place pork hock in a large stock pot. Cover with water. Place over high heat. Bring to a boil, then rapid boil for 15 minutes. Remove hock from water and save, discarding water.
  • Add boiled pork hock to konbu-flavored stock in instant pot. Close lid and pressure cook on high for 60 minutes. Allow natural pressure release. Discard pork hock, saving broth.
  • Add chicken, bacon, shiitakes, and vegetables to broth in instant pot. Close lid and pressure cook on high for 75 minutes. Allow natural pressure release. Remove from broth. Chicken meat and shiitakes may be saved for another use.
  • Strain broth through fine mesh strainer. Return to instant pot, or at this point broth may be refrigerated or frozen for later use.
  • Just prior to serving, season broth with tare. Mix soy sauce and mirin together. Add to broth. Taste. If it isn't strongly flavored, add a pinch or two of salt, more soy sauce, or a few dashes of fish sauce. Taste again. Continue to adjust until desired level of saltiness reached.
  • Pour steaming hot broth over your favorite noodles and ramen toppings. Enjoy!


**If you can't find konbu, you may substitute 1/2 cup katsuoboshi (dried bonito or fish flakes) for the konbu in the first step. You may also skip the first step entirely. If you have powdered dashi stock, add 3 tablespoons to the water before pressure cooking the pork hock
**If you would like to cook all of the bones and meat together, you may, but this will reduce the yield of your broth. I don't advise this if you're cooking for four in a 6 quart Instant Pot. 
Keyword asian stock, instant pot ramen, pork and chicken stock, pressure cooker ramen, ramen broth, ramen recipe, ramen stock