Instant Pot Asian Chicken Noodle Soup
As much as I love a cozy bowl of soup that’s been simmered for hours, I don’t always have the time to wait that long. This Instant Pot Asian Chicken Noodle Soup takes just 20 minutes to prep and 20 minutes to cook, so I can have a satisfying, comforting meal whenever I crave one. Featuring tender chicken pieces, wholesome veggies, and rice noodles in a flavorful chicken broth enhanced with garlic, ginger, and red pepper flakes, this is a meal that I guarantee will warm your soul.
The Instant Pot has saved me many times over when I needed something quick and easy without skimping on flavor! I have converted so many recipes into versions that take a fraction of the time, like this Instant Pot orange chicken, how to cook a whole fresh or frozen chicken, and another favorite: these tender, fall-off-the-bone ribs!
Table of contents
Instant Pot Asian Chicken Noodle Soup has all that you need for a filling meal – protein, fiber, and carbohydrates! I call it nutritious comfort food that will make you feel good after eating it! If you are feeling under the weather, this is the perfect recipe for you. Or if you are too lazy to whisk something up, then this dish may just be your go-to meal. To make it even easier and fuss-free, skip the saute step and just dump all the ingredients in the pot and let it work its magic.
Why you will love this recipe
- A one-pot meal ready in 30 minutes: So fast and easy with just one pot to wash, making it ideal for when you crave a homemade, satisfying meal, without having to spend too much time and effort.
- Just dump it and forget it: Using my simple recipe, just dump it all in the pot and let it cook. Really, you can skip the saute step if you are pressed for time.
- Full of carbs, fiber, and protein, this soup is the perfect comfort meal: it will fill everyone up with just one bowl and some fluffy bread on the side.
- Perfect to use leftovers: I love this with rotisserie chicken, but it is also a great way to use up leftover chicken or turkey breast.
What you will need
- Chicken: I like to use about 2 cups of shredded rotisserie chicken.
- Vegetables: I use a chopped yellow onion because it gets sweeter and mellower when cooked. The red bell peppers also add some sweetness with a bit of color. Shredded carrots also provide some color and sweetness. Minced garlic adds umami taste and a more intense flavor than powder provides without the bitter aftertaste.
- Wet ingredients: Chicken broth is the base. I use low-sodium broth so I can control how much salt goes into the soup. I also add a bit of lime juice and zest for a bright, tangy contrast that cuts through the richness of the broth.
- Dry ingredients: I use 1 package of Asian rice noodles for this recipe. Be sure to get a good quality brand.
- Seasonings: My secret ingredient, curry powder, turns regular chicken broth into a vibrant broth with a complex layer of flavors that are sweet, spicy, savory, and a bit tangy. A tiny bit of red pepper flakes provides a hint of spiciness without too much heat. Salt and pepper are added to taste throughout the cooking process.
- Toppings: I like to top my soup with chopped green onions and cilantro.
How to make
Sauté the veggies: First, I set the Instant Pot to sauté and let it heat up, then I added some olive oil. Once the olive oil is shimmering, I saute the garlic, onion, peppers, carrots, curry powder, red pepper flakes, salt, and pepper for 2 to 3 minutes, stirring constantly.
Cook the soup: Then I add the broth, lime zest, lime juice, and chicken, close the lid, and cook for 5 minutes, followed by a 10-minute natural pressure release.
Add the noodles: Afterward, I open the pot and turn it to saute again, adding the noodles for 5 to 7 minutes.
Top and serve: Lastly, I serve the soup with green onions and cilantro.
Expert tip
What kind of noodles are best for this soup
Many different types of noodles work well with this soup. Although I like mine with rice noodles, many people use ramen. Others, like wonton or Cantonese noodles. Lo Mein noodles will also work. Egg noodles can also be used, but they may get sticky when making this recipe in an Instant Pot.
More tips to consider:
- If you have frozen chicken on hand, don’t thaw it; just add 4 minutes to the cooking time.
- If you use raw chicken, chop it up and sear it before sautéing the vegetables for extra flavor, or just dump it in and cook it with the rest of the ingredients if you prefer this shortcut.
- Be sure to use a natural pressure release, as a rapid release can cause a burst of steam and hot liquid to spurt out.
- The noodles soak up a lot of the broth. Add more when reheating if needed.
Recipe variations and add-ins:
- More vegetables: I like to make this heartier by adding thick cuts of shiitake mushrooms, pea pods, green beans, corn, and diced potatoes.
- Extra herbs and spices: Most people add chopped or minced ginger to their soup, along with Thai basil, thyme, parsley, and oregano.
- Different meat: I have made this with turkey, pork, and even beef. They are each delicious in their own way. However, I recommend using beef broth with beef soup.
- Vegetable soup: Leave out the chicken and use vegetable broth; this can be Instant Pot vegetable noodle soup.
- Spicy chicken soup: Sometimes I chop up some jalapenos and mix them in for extra-spicy chicken noodle soup.
Serving suggestions:
Whenever I serve this soup, I always have some kind of bread or rolls to go with it to help soak up the delicious broth. The kids like my soft, buttery homemade breadsticks, which are simply incredible and topped with Parmesan cheese, Italian seasoning, garlic, and parsley. Or try my recipe for beer bread, which I make with my favorite lager and takes only an hour, with 10 minutes of prep. No kneading or waiting for it to rise.
Instead of bread, I sometimes just serve crackers and cheese, a charcuterie board with veggies, fruits, nuts, and cheeses, or air-fried chips with a dip. I have quite a few favorite dip recipes, like my million-dollar dip that is smoky, cheesy, and creamy. For dessert, I usually go with something easy to prepare, like this creamy rice pudding that my whole family loves.
How to store leftovers:
- Refrigerate: I store my leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: If I want to save it longer, I simply use a measuring cup to scoop it into freezer bags and lay them flat in the freezer, where they can stay for several months.
- Defrost: I thaw the frozen soup in the fridge overnight for the best results.
- Reheating: Then, I reheat it in a saucepan over medium heat or in the microwave for 60 to 90 seconds.
Frequently asked questions
The noodles should not be added to the soup until after it is done cooking. It will soak up the broth as it cooks and become waterlogged, making it soft and mushy. That is why my recipe calls for adding the pasta after the soup is done cooking. Then, it is sauteed in an open pot for just 5 to 7 minutes or until the noodles are soft.
Wait until after the noodles have been cooked in the soup at the end. Most of the time, the starch from the pasta will thicken the soup enough so that it does not need any thickening. If you do want it thicker, a little bit of cornstarch slurry can be added. I would just use ½ teaspoon mixed with 1 tablespoon of water. Then add it to the soup and see how that works. Remember, this is soup, not stew. It is supposed to be thin.
This can happen when the onion or garlic gets overcooked or burnt. Be careful when sautéing the aromatics because that first step can make the whole dish taste delicious or horrible. Burnt onion or garlic has a disgusting scent and flavor. If that happens, start over from scratch and be sure to clean out the pot completely.
This can come from the olive oil, chicken, or chicken broth. No matter where it came from, it is easy to remove with a fat separator. With this, I can just pour the broth through the pitcher, and it catches all the yucky fat while the good stuff drains into the pot where it belongs. Or I can use a ladle with ice cubes in it to attract oil, then wipe it off with paper towels. It depends on how much fat is in the soup.
More must-try Instant Pot recipes:
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Instant Pot Asian Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 red bell peppers chopped
- 1 cup carrots shredded
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1/4 teaspoon red pepper flakes
- 1 lime juiced and zested
- 3 cups chicken broth
- 2 cups rotisserie chicken shredded
- salt and pepper to taste
- 1 package Asian rice noodles
Garnish:
- green onion diced
- 1/4 cup fresh cilantro chopped
Instructions
- Click Saute on the Instant Pot and once it reads HOT, add olive oil.
- Once the olive oil starts to shimmer, add the onion, red bell peppers, carrots, garlic, curry powder, red pepper flakes, salt, and pepper. Cook, stirring for 2-3 minutes.
- Add chicken broth, lime juice, lime zest, and shredded chicken.
- Close and lock the lid. Point valve to Sealing.
- Pressure cook for 5 minutes. Natural Pressure Release for 10 minutes.
- Prepare the rice noodles as written on the back of the package.
- Open the Instant Pot carefully.
- Press Saute and add rice noodles to the Instant Pot.
- Cook for an additional 10 minutes on Saute to heat the noodles.
- Serve garnished with green onions and cilantro.
Notes
What kind of noodles are best for this soup
Many different types of noodles work well with this soup. Although I like mine with rice noodles, many people use ramen. Others, like wonton or Cantonese noodles. Lo Mein noodles will also work. Egg noodles can also be used, but they may get sticky when making this recipe in an Instant Pot.More tips to consider:
- If you have frozen chicken on hand, don’t thaw it; just add 4 minutes to the cooking time.
- If you use raw chicken, chop it up and sear it before sautéing the vegetables for extra flavor, or just dump it in and cook it with the rest of the ingredients if you prefer this shortcut.
- Be sure to use a natural pressure release, as a rapid release can cause a burst of steam and hot liquid to spurt out.
- The noodles soak up a lot of the broth. Add more when reheating if needed.
So delicious! Love the rice noodles and all the spices!
So easy and tasty, and I can’t belive how healthy it is! Perfect quick meal
That looks fantastic! I never thought of making soup in my Instant Pot before. I am pinning this for flu season.
What a quick and savory dish! I will definitely be making this soon!
This looks incredibly delicious! I have to put this on my menu!
I used shredded Savoy cabbage instead of the rice noodles for my Keto Diet friends and it was AMAZING 🥳
Just came back to tell you my husband said this might be the BEST soup he’s ever had-and we eat a lot of soup! Good thing I doubled it so we could have leftovers;-).Thanks so much for posting this recipe!
I love any recipe that uses my Instant Pot and makes my weekday dinners easier. Thank you so much for sharing—this looks delish!
This chicken noodle soup is so delicious and I love that I can make it super fast in the instant pot. I get home tired and need quick meals like this.
I love this mashup of flavors! I served this with another mashup of mine – berry cream cheese wontons – and it was the perfect dinner.