Instant Pot Tonkotsu Ramen Broth
You can easily make this tonkotsu ramen broth in an Instant Pot for the same great flavor in a lot less time.
By Nadia Kovalenko
Posted October 18, 2026Share
Time
Calories
Servings
Difficulty
Description
You can easily make this tonkotsu ramen broth in an Instant Pot for the same great flavor in a lot less time.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 13
1 pound pork bones, with meat
1 tablespoon olive oil
2 small leeks, chopped
1 onion, roughly chopped
3 large cloves garlic, minced
5 cups water, divided
0.5 teaspoon salt
0.5 teaspoon ground black pepper
1 teaspoon dashi granules
1 tablespoon soy sauce
1 tablespoon shiro miso (white fermented soybean paste)
0.25 cup fresh spinach
2 (3 ounce) packages ramen noodles, or to taste
Instructions
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1
Place the pork bones into a large pot and cover with water. Bring it to a boil on medium-high heat and let it roll boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
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2
Turn on your pressure cooker (like an Instant Pot) and set it to the Saute setting. Warm the olive oil in the pot. Toss in the leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn off the Saute mode.
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3
Place the cleaned pork bones into the inner pot on top of the onion mixture. Pour in 4 cups of water. Place the lid onto the Instant Pot, with the vent set to Sealing. Set it to high pressure following the manual's instructions, with the timer set for 45 minutes. Allow 10 to 15 minutes for pressure to build.
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4
Let the pressure release naturally for 10 to 40 minutes per instructions, or switch the valve to Venting.
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5
Remove lid and carefully remove the inner pot. Strain the broth through a colander lined with cheesecloth set over a large saucepan. Set aside. Pull off any remaining meat from the bones and set it aside.
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6
Season strained broth with salt and pepper. Pour in the dashi and the remaining 1 cup of water. Stir in soy sauce. Bring the broth to a gentle boil on medium-low heat, then reduce the heat to a simmer. Scoop out 1/3 cup of the broth into a bowl. Put the miso in the bowl and mash it with a spoon to dissolve it into the broth. Return this paste to the saucepan. Stir the paste into the broth until well combined. Add spinach to the broth. Keep simmering for 10 minutes, making sure it doesn't boil.
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7
Meanwhile, bring water to a boil in a pot. Put in the ramen noodles and cook about 2 minutes until they are soft. Drain and rinse and place a good handful into a serving bowl. Ladle the tonkotsu broth into the bowl. Add the pulled meat from the bones atop the noodles; add the spinach.
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 436 kcal
% Daily Value *
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Total Fat 37g
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Saturated Fat 12g
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Cholesterol 67mg
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Sodium 879mg
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Total Carbohydrate 11g
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Dietary Fiber 1g
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Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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