Asian Instant Pot Chicken Noodle Soup (A Pressure Cooker Recipe)
A delicious and authentic noodles and dumplings recipe for Asian Instant Pot Chicken Noodle Soup (A Pressure Cooker Recipe), prepared with traditional seasonings and techniques.
Ingredients
- • 6 oz (170 g) wheat noodles or rice noodles for gluten-free ((*Footnote 1))
- • 4 cups chopped greens of your choice (collard greens, baby bok choy, or spinach)
- • (Optional) eggs for topping
- • 1 teaspoon toasted sesame oil
- • (Optional) homemade chilli oil ((or Sriracha sauce for serving))
- • 1.5 lbs (680 g) boneless skinless chicken thigh or breast ((both thawed and frozen chicken will work))
- • 2 spring onions (chopped and seperated)
- • 2 cloves garlic (minced)
- • 2 large slices ginger
- • 1 bay leaf
- • 8 cups chicken broth ((homemade or store-bought))
- • 2 tablespoons Shaoxing wine ((or dry sherry))
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 1/4 teaspoon black pepper powder
- • 1/2 teaspoon salt
Preparation Steps
Add all the Instant Pot ingredients and the white part of the spring 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.
Once done, transfer the chicken to a plate. Shred with two forks.
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 spring onions and drizzle with sesame oil. Give it a final stir.
Transfer everything into serving bowls and serve hot with a few drops of homemade chilli oil or Sriracha sauce, if needed.