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Asian Instant Pot Chicken Noodle Soup (A Pressure Cooker Recipe)
4.7 from 24 votes

Asian Instant Pot Chicken Noodle Soup (A Pressure Cooker Recipe)

The heartiest and easiest one-pot dinner - you can simply dump in the ingredients and forget about it, and it’ll be ready in 30 minutes.

To cook a gluten-free dish, use rice noodles to replace wheat noodles, dry sherry instead of Shaoxing wine, and tamari instead of soy sauce.

Prep Time
5 mins
Cook Time
20 mins
Servings: 3 to 4 servings
Calories: 456 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 6 oz (170 g) wheat noodles Footnote 1, or rice noodles for gluten-free
  • 4 cups greens collard greens, baby bok choy, or spinach, chopped
  • (Optional) egg for topping
  • 1 teaspoon sesame oil toasted
  • (Optional) Chili oil or Sriracha sauce for serving, homemade
Instant Pot
  • 1.5 lbs (680 g) chicken thigh both thawed and frozen chicken will work, boneless, skinless, or breast
  • 2 green onions chopped and seperated
  • 2 cloves garlic minced
  • 2 ginger large slices
  • 1 bay leaf
  • 8 cups chicken broth (homemade or store-bought)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce or soy sauce, light
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon salt

Instructions

    Cup of Yum
  1. Add all the Instant Pot ingredients and the white part of the green onions into your Instant Pot (or pressure cooker) and seal the lid. For Instant pot, use manual mode on high pressure for 10 minutes for thawed and fresh chicken, or 20 minutes for frozen chicken. Once done, use natural release or wait 10 minutes to use fast release. For pressure cooker, cook over medium heat until pressure is added. Turn to medium low heat and cook at high pressure for 20 minutes.
  2. Once done, transfer the chicken to a plate. Shred with two forks.
  3. Meanwhile, turn on the saute function of the Instant Pot. For pressure cooker, heat it uncovered over medium heat. When it starts to boil, add the wheat noodles and boil them according to the package instructions. 2 minutes before the noodles are ready, add the green vegetables and the eggs, if using. Cook until the vegetables are just cooked through and the egg white is cooked through but the inside is still runny (*Footnote 2). Taste the soup and adjust seasoning by adding more soy sauce or salt. Add the green part of the green onion and drizzle with sesame oil. Give it a final stir.
  4. Transfer everything into serving bowls and serve hot with a few drops of homemade chili oil or Sriracha sauce, if needed.

Notes

  • You can use egg noodles, udon noodles, or shaved noodles. For a gluten-free dish, use rice noodles instead.
  • If you prefer fully cooked eggs, add them 2 minutes earlier or let them sit in the hot soup a few minutes longer before serving.
  • You can use egg noodles, udon noodles, or shaved noodles. For a gluten-free dish, use rice noodles instead.
  • If you prefer fully cooked eggs, add them 2 minutes earlier or let them sit in the hot soup a few minutes longer before serving.

Nutrition Information

Serving 4g Calories 456kcal (23%) Carbohydrates 29.3g (10%) Protein 51.1g (102%) Fat 13.9g (21%) Saturated Fat 4g (20%) Cholesterol 123mg (41%) Sodium 1664mg (69%) Fiber 3.9g (16%) Sugar 1.7g (3%)

Nutrition Facts

Serving: 3 to 4 servings

Amount Per Serving

Calories 456

% Daily Value*

Serving 4g
Calories 456kcal 23%
Carbohydrates 29.3g 10%
Protein 51.1g 102%
Fat 13.9g 21%
Saturated Fat 4g 20%
Cholesterol 123mg 41%
Sodium 1664mg 69%
Fiber 3.9g 16%
Sugar 1.7g 3%

* Percent Daily Values are based on a 2,000 calorie diet.