Asian Chicken Noodle Soup (Instant Pot)

I came up with my Asian Chicken Noodle Soup recipe a couple of years ago, and I was blown away by how delicious and easy it is!

My 30 Minutes Asian Chicken Noodle Soup is inspired by the Hainanese Chicken and Rice recipe with its delicious sauce and tender chicken. This recipe has been my ONLY go-to chicken soup recipe every winter, and I am now passing my secret comfort food over to you. You will never believe how easy it is to make this Asian Chicken Noodle Soup in an instant pot. The chicken stays moist and tender while the soup is packed with flavor. The best part of my Asian Chicken Noodle Soup is the Ginger-Scallion Oil that will get your craving for seconds! 

Believe it or not, my Asian Chicken Noodle Soup is actually from a kitchen mistake made a couple of years ago.

I made Hainanese Chicken and Rice for dinner one day and forgot to make the rice. At first, I was panicking because what is Hainan Chicken without the rice? I was too hungry to make rice, so I decided to cook up some noodles, and WOW, I was shocked that Hainan Chicken Noodles aren’t served in restaurants! After a few tweaks and a couple of trial and error, I came up with my fail-proof Instant Pot Asian Chicken Noodle Soup, also known as my Hainan Chicken Noodle Soup, that will blow your mind! 

The essential ingredient for a delicious Asian Chicken Noodle soup is Chicken.

I recommend going to your local Chinese Supermarket to get “Yellow Organic Chicken,” also known as “Free-Range “Walking” Chicken.” If you don’t live near an Asian Supermarket, you can get organic free-range chicken instead. Free Range Chickens are often much smaller, less fat, more tender, and the skin is much more flavourful.

While Free-range chicken is a little pricer than regular chicken, it is worth it once you give it a try! Free-Range Chicken often comes with the head and feet still on, so once you bring it home, cut off the head, feet, and butt and scrub the chicken inside and out with salt to exfoliate the skin. After you exfoliate the chicken, pat dries the chicken with paper towels. These extra steps will ensure the broth is extra clear and meat extra tender. 

Make sure to always place the chicken with its breast facing up and never having the water covering the breast.

The most common mistake when making a whole chicken is dry chicken breast. Not soaking the chicken in the soup allows the breast to be “steamed,” which will prevent it from overcooking and becoming stringy. This one trick will guarantee tender, moist chicken every single time. 

• 2.5 lb of Organic Free-Range Chicken 
• 4 Slices of Ginger 
• 6 Stalks of Green Onion
• 2 tbsp of Salt  
• 6-8 cups of Water (not passing the chicken breast) 
• 3 tbsp of Ginger grated 
• 4 cloves of Garlic grated 
• ¼ cup of Sesame Oil 
• Noodles

1. Prepare the chicken by cutting off the head, feet, and butt. Scrub and exfoliate the chicken with salt inside and out. Rinse the chicken with water and pat dry. 
2. Add the chicken, ginger, 1 tbsp of salt, and 3 green onion in the instant pot. Make sure the chicken breast is facing up before adding water. Pour enough water depending on your instant pot’s size to cover most of the chicken except the chicken breast. 
3. Set to pressure cook for 25 minutes 
4. In the meantime, prepare your favorite noodles. Rinse the noodles with cold water once cooked and set aside
5. In a bowl, grate in 3 tbsp of ginger, 4 cloves of grated garlic, 3 stalks of green onion chopped, and 1 tbsp of salt. Heat ¼ cup of Sesame Oil, and once the oil is hot, pour the oil into the bowl. Ensure removing the sesame oil before it turns dark as sesame oil burns quickly and may become bitter. Mix everything and set it aside. 
6. Remove the chicken from the broth and let it cool down on the side. It is easier to cut chicken the chicken when it cools off for 10 minutes. 
7. In a bowl, add in noodles, add in chicken and pour on the hot broth. Serve with scallion-ginger oil, and enjoy! 

INSTANT POT I RECOMMEND: