Asian Instant Pot Chicken Noodle Soup (A Pressure Cooker Recipe)
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Omnivore's Cookbook · by Maggie Zhu★ 4.7 (12)

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

NUTRITION · PER SERVING25M COOK
CAL 32%·PRO 100%
CARBS 49G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC41G OTHER4G TOTAL SUGAR
FAT 23G32% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot chicken noodle soup made in a pressure cooker with Asian aromatics and broth. Hearty and warming, it comes together in 30 minutes with minimal effort.

mainchinesesoupchickeneggsdairy free
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Nutrition & ingredients

Ingredients

serves 3
  • 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))
  • 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
PREP
5M
SODIUM
3234MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.