Instant pot Lamb Ramen - 2 Stage Broth

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Step 1

Sear: Set the pot to Sauté. Brown lamb chunks in oil on all sides. Remove lamb.

Step 2

Aromatics: Add onion, garlic, and ginger; cook for 1-2 minutes.

Step 3

Pressure Cook: Return lamb. Add 4 cups stock, 2 cups water, soy sauce, sugar, and all spices.

Step 4

Seal the lid. Cook on High Pressure for 60 minutes. Allow a Natural Pressure Release (NPR) for 15 minutes, then Quick Release (QR) any remaining pressure.

Step 5

Separate: Remove all lamb meat (keep the bones inside). Strain the liquid (Broth A) into a separate bowl. Shred or slice the meat and set aside.

Step 6

Bone Broth: Add the 4 cups of extra water/stock (Broth Boost) to the bones remaining in the pot.

Step 7

Seal the lid. Cook on High Pressure for 90 minutes. Allow a full NPR.

Step 8

Combine: Strain the second liquid (Broth B) into the bowl with Broth A. Discard the bones and spices. This is your final, rich ramen broth.

Step 9

Taste the combined broth and add salt/soy sauce if needed.

Step 10

Cook your ramen noodles and blanch the pak choi.

Step 11

Assemble bowls with noodles, piping hot broth, the shredded lamb, egg halves, and scallions.