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Gravel & Dine

Instant Pot Chicken Udon Noodle Soup

A rich and flavorful chicken broth with a mildly Asian twist filled with noodles, chicken, and fresh veggies, made in your Instant Pot/Multicooker. Cooking time will vary based on how long it takes your pressure cooker to come to pressure.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 1 T sesame oil
  • 1 t fresh grated ginger
  • 3 cloves garlic grated
  • 8 c water
  • 3.25 lbs chicken wings cut apart at the joints
  • 8 oz mushrooms sliced
  • 2 T soy sauce reduced sodium
  • 2 t kosher salt
  • Fresh ground black pepper
  • 8 oz udon noodles
  • 2 cups shredded cooked chicken
  • ½ c shredded carrot
  • 1 bunch scallions sliced – white and light green parts
  • 1 cup spinach sliced into strips
  • 1 c fresh bean sprouts

Method
 

  1. Set instant pot (multi-cooker) to sauté. Heat sesame oil. Cook garlic and ginger for about a minute until fragrant.
  2. Add water, chicken wings, mushrooms, soy sauce, salt and pepper.
  3. Close lid and pressure release valve. Set to cook for 20 minutes on high pressure. When it finishes cooking, allow pressure to release naturally for 15 minutes before carefully and slowly trying quick release. If liquid sputters out, allow natural release for another 10 minutes or so. When pressure is released take off the lid.
  4. Use a slotted spoon to remove chicken wings from the pot. Allow broth to settle for 5 minutes and skim off fat and any bits from the top.
  5. Turn Instant Pot back to sauté and bring to a boil. Add udon noodle and cook according to package directions. Stir in chicken, carrots, scallions, spinach and bean sprouts.
  6. Serve with chopsticks (or a fork) and a spoon.