This Instant Pot Ramen Broth is about as authentic as you can get with a pressure cooker, and the longer you cook it down, the more depth and intensity the broth will develop. After the initial time cooking under pressure, I allowed mine to cook down on sauté for about 2 hours all said and done. But, you don’t have to do it for that long if you don’t want to.

Once the initial cook is done, you can do what you wish with the meat and vegetables that are leftover. I tossed them out because mine were truly just mush by the end of it, but that’s also because I had cooked it for so long.

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