Instant Pot™ Asian Chicken Noodle Soup

Name: Instant Pot™ Asian Chicken Noodle Soup
Prep time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Asian
Ingredients: 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces; 2 cartons (32 oz each) Progresso™ reduced sodium chicken broth; 2 cups uncooked medium egg noodles; 12 sliced green onions, whites and greens separated; 2 cups diced shiitake mushrooms (6 oz); 1 cup peeled, diced carrots; 2 tablespoons reduced sodium soy sauce; 2 tablespoons white miso paste (shiro miso); 1 tablespoon toasted sesame oil; 2 cups chopped fresh baby spinach; Chopped fresh cilantro leaves, as desired

2 Ratings

2 Comments

Kitchen Tested

Prep 20 min
Total 45 min
Servings 8

There are too many good things about this chicken noodle soup to count. To start, you really can’t go wrong with a cozy bowl of chicken noodle soup. Second, this Asian version of classic chicken noodle goes way beyond basic with ingredients like miso paste, sesame oil, egg noodles and soy sauce. And third, it’s a dump-and-go dinner that the Instant Pot™ will have ready for you in minutes! MORE+ LESS-

By Tablespoon Kitchens

Updated November 9, 2018

Make with

Progresso Broth

Ingredients

package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces

cartons (32 oz each) Progresso™ reduced sodium chicken broth

cups uncooked medium egg noodles

sliced green onions, whites and greens separated

cups diced shiitake mushrooms (6 oz)

cup peeled, diced carrots

tablespoons reduced sodium soy sauce

tablespoons white miso paste (shiro miso)

tablespoon toasted sesame oil

cups chopped fresh baby spinach

Chopped fresh cilantro leaves, as desired

Steps

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1

Spray insert of 6-quart Instant Pot™ with cooking spray. Add chicken, broth, noodles, green onion whites, mushrooms, carrots and soy sauce, stirring to combine.
2

Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. In small bowl, place miso paste and sesame oil. Carefully add 1/4 cup of the cooking liquid to bowl. Beat mixture with whisk, then stir into soup. Stir in spinach.
3

Top servings with green onion greens and cilantro.

Expert Tips

Thinning the miso paste mixture with hot cooking liquid makes the paste easier to incorporate into the soup. If stirred in without thinning first, the miso will clump instead of dissolving into the soup.
White miso paste or “shiro miso” is lighter and less intense than red miso paste, with a more delicate savory flavor.
Be sure to use reduced-sodium broth and soy sauce, so that the soup doesn’t taste too salty.
For the prettiest green onions, slice both whites and greens on the bias.