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Instant Pot Chicken & Vegetable Soup with Noodles

To make a flavorful base for this soup—while still using some shortcuts—we pressure-cook store-bought broth with ginger, garlic, scallions, soy sauce and Shaoxing rice wine.


  • 2 tablespoons toasted sesame oil

  • 1 pound boneless, skinless chicken thighs, trimmed

  • 6 scallions, sliced, whites and greens separated

  • 1-inch knob fresh ginger, peeled

  • 3 cloves garlic, peeled

  • 4 cups low-sodium chicken broth

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon Shaoxing rice wine or dry sherry

  • 1 bunch broccolini, trimmed and halved

  • 6 mini bell peppers, quartered and seeded (2 cups)

  • 2 ounces Chinese egg noodles, broken into small pieces


  1. Heat oil in an electric pressure cooker on Sauté mode. Add chicken and cook, flipping once, until lightly browned, 4 to 6 minutes. Transfer to a plate. Add scallion whites, ginger and garlic to the cooker and cook, stirring, until fragrant, about 30 seconds. Turn off heat.

  2. Add broth, soy sauce, Shaoxing (or sherry) and the chicken. Close and lock the lid. Cook on High pressure for 8 minutes.

  3. Release the pressure manually. Transfer the chicken to a cutting board and shred with two forks. Discard the ginger and garlic cloves.

  4. Return the cooker to Sauté mode and add broccolini, bell peppers and noodles. Cook until soft, about 5 minutes. Stir in the chicken. Serve topped with scallion greens.


Electric pressure cooker

Originally appeared: EatingWell Magazine, January/February 2022

Nutrition Facts

Serving Size 1 1/2 cups

calories 337 total carbohydrate 22g 

dietary fiber 2g 

total sugars 4g 

protein 33g 

total fat 13g 

saturated fat 3g 

cholesterol 110mg 

sodium 544mg 

potassium 904mg


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