Vegan Ramen Cacio E Pepe

If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.
Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.
Turn the Instant Pot to 'sauté' and allow it to heat up.
Add ½ tablespoon of ground pepper to the pot and toast it without using any oil or butter for about 1 minute.
Then, place the block of instant ramen in and cover with 1 cup of water.
Close the lid and set the valve to sealing. Pressure cook on HIGH for 2 minutes. Quick release the steam when the timer is done.
Remove the lid from the Instant Pot and stir the noodles. There should be a bit of water still in the pot, but the noodles will absorb it.
Add vegan butter and vegan parmesan to the noodles and combine well.
Season with salt to your liking and stir until the pasta has absorbed all of the peppery liquid.
Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.

If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.
Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.
Place a medium sized pot or pan on the stove and heat it to a medium-high heat.
Add ½ tablespoon ground black pepper and toast for about 1 minute, stirring continuously.
Add 1 cup of water to the pan or pot and bring it to a light boil. Add in the instant ramen block and simmer until noodles are cooked through. About 3 minutes.
Simmer the noodles until the majority of liquid has been absorbed.
Stir in the vegan butter and vegan parmesan until well combined.
Season with salt and, if needed, more black pepper.
Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.