# Components:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Meats
02 - 4 strips bacon, chopped
→ Dairy
03 - 2 large eggs
04 - ½ cup grated Parmesan cheese
05 - 2 tablespoons heavy cream (optional for extra creaminess)
→ Aromatics
06 - 2 cloves garlic, minced
→ Liquids
07 - 2 cups water
→ Seasonings
08 - ½ teaspoon freshly ground black pepper
09 - Salt, to taste
→ Garnishes
10 - Reserved cooked bacon (about 1 tablespoon)
11 - Additional grated Parmesan cheese
12 - Chopped fresh parsley
# Method Steps:
01 - Set the Instant Pot to sauté mode. Add chopped bacon and cook until crisp, about 3 to 4 minutes. Remove one tablespoon of bacon for garnish, leaving the rest and bacon fat in the pot.
02 - Add minced garlic to the pot and sauté for 30 seconds until fragrant.
03 - Add ramen noodles, breaking in half if necessary, and pour in 2 cups of water. Stir gently to fully submerge the noodles.
04 - Seal the Instant Pot lid and cook on high pressure for 1 minute. Perform a quick pressure release once finished.
05 - While noodles cook, whisk together eggs, Parmesan cheese, heavy cream (if using), and black pepper in a bowl.
06 - Open the Instant Pot. Working swiftly, pour the egg mixture into the hot noodles and stir vigorously to form a creamy sauce, ensuring the eggs cook without scrambling. Season with salt to taste.
07 - Plate immediately and garnish with reserved bacon, extra grated Parmesan, and chopped parsley as desired.
