Asian Instant Pot Chicken Noodle Soup (A Pressure Cooker Recipe) (2024)

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. This Asian Instant Pot chicken noodle soup is so flavorful because of the added aromatics. Try it once and you’ll be hooked! {Gluten-Free adaptable}

There are times that I just need something hearty and soupy. No matter whether I’ve just come home from a trip, caught a cold, or had a long and exhausting day, I crave a hot bowl of chicken noodle soup to fill my stomach and warm my heart.

Normally I’d make this dish on the stovetop. But not this time. A couple days ago, my husband and I were both feeling under the weather after a long trip. We wanted a nice bowl of soup, but neither of us felt like cooking. That’s why I decided to take a shortcut using my Instant Pot to make a lazy version of chicken noodle soup.

The soup was ready in no time and I was surprised, myself, at how great the soup was. The chicken came out so tender and delicious, and the broth was bursting with flavor. The result was so good that I decided that I would use the Instant Pot to make all chicken noodle soup from then on.

Why this recipe

1. Dump and forget

Most Instant Pot chicken noodle soup recipes require you to saute the herbs. Not necessary if you use this recipe.

The pressure cooker raises the boiling point of the water in the pot. The extra-high heat not only speeds up the cooking process, but also promotes caramelization and browning in a different way. The flavor of the aromatics will be fully released in the liquid without sauteing in oil.

2. Finish everything in one pot

Simply pressure cook the chicken breast with the broth, then throw in the noodles and the vegetables.

Asian cooking always recommends boiling the noodles in another pot to keep the soup clear. But I’ve found that my soup looks great, even when I boil the noodles in the soup. Plus, the noodles will soak up more flavor from the broth and taste even better.

3. Make more flavorful soup

Different from your traditional chicken noodle soup, the Asian version uses a few bold ingredients to make the soup burst with flavor. You’ll be surprised at the impact of a few pieces of ginger and garlic with some drops of soy sauce.

4. You can cook with frozen chicken

Simply double the cooking time if you use frozen chicken (breast or thigh). I’ve done this in the past when I was really craving a bowl of soup but forgot to thaw the chicken in advance. It’s such a life-saver!

A quick tip if you have trouble removing the frozen chicken from the package: simply rinse the package with warm tap water for 1 to 2 minutes and the chicken will come out easily.

More hearty soup and congee recipes

Instant Pot Chicken Congee with Spinach
Kimchi Stew with Tofu and Meatballs
Easy Vegetarian Pumpkin Soup
Easy Soy Sauce Noodles
Vegetarian Hot and Sour Soup

That’s it!

Try out this simplified Instant Pot chicken noodle soup recipe and be surprised at how great the results are!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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

4.60 from 10 votes

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 chili oil (or Sriracha sauce for serving)

Instant Pot

1.5 lbs (680 g) boneless skinless chicken thigh or breast (both thawed and frozen chicken will work)
2 green 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

Instructions

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.
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 green onion and drizzle with sesame oil. Give it a final stir.
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.

Nutrition

Serving: 4g, Calories: 456kcal, Carbohydrates: 29.3g, Protein: 51.1g, Fat: 13.9g, Saturated Fat: 4g, Cholesterol: 123mg, Sodium: 1664mg, Fiber: 3.9g, Sugar: 1.7g

Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!