Instant Pot Mien Ga Chicken Soup with Glass Noodles
Instant Pot Mien Ga Chicken Soup with Glass Noodles
Ingredients
For the Soup Base
- 2 pounds chicken quarters
- 1/4 cup kosher salt, for scrubbing chicken
- 1 tablespoon vegetable oil
- 1 yellow onion, halved
- 3 inches ginger, cut into large pieces
- 4 quarts water
- 1 inch rock sugar, nub
- 1 tablespoon chicken bouillon, heaping
- 2 tablespoons fish sauce, or to taste
For Serving
- 8 ounces glass noodles
- 1/4 cup scallions, sliced, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 red chilies, thinly sliced, for garnish
- 2 tablespoons fried shallots, for garnish
- 1/4 cup Thai basil, fresh leaves, for garnish
- 1/2 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Wash your hands thoroughly. Turn the Instant Pot to the "Sauté" mode on "High". Add the vegetable oil to the Instant Pot.
⏱️ 2 min
- 2
Add the halved yellow onion and large pieces of ginger to the Instant Pot. Char them for 4 to 5 minutes, or until they are visibly charred.
⏱️ 5 min
- 3
Pour in 4 quarts of water. (Note: Ensure you do not exceed the max fill line of your Instant Pot).
⏱️ 1 min
- 4
Scrub the chicken quarters thoroughly with kosher salt, then rinse them under cold water to reduce any chicken odor and ensure a clear broth. Add the cleaned chicken quarters to the Instant Pot.
⏱️ 5 min
- 5
Season the soup with the 1-inch nub of rock sugar and the heaping tablespoon of chicken bouillon. Stir gently to combine.
⏱️ 1 min
- 6
Secure the lid on the Instant Pot. Set the Instant Pot to "Pressure Cook" mode on "High" for 10 minutes.
⏱️ 1 min
- 7
Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
⏱️ 10 min
- 8
Carefully remove the cooked chicken from the Instant Pot and set it aside to cool. Once cool enough to handle, shred the chicken meat from the bones.
⏱️ 5 min
- 9
Remove and discard the charred onion and ginger from the Instant Pot. Skim off any impurities or fat from the surface of the broth to achieve a clear soup.
⏱️ 3 min
- 10
Season the broth to taste with fish sauce, starting with 2 tablespoons and adding more if desired.
⏱️ 1 min
- 11
While the broth is simmering, soak the glass noodles in warm water for 10 minutes, then drain them.
⏱️ 10 min
- 12
To serve, place a portion of the soaked glass noodles into each serving bowl. Top with shredded chicken, sliced scallions, and chopped cilantro.
⏱️ 2 min
- 13
Garnish with sliced red chilies, fried shallots, fresh Thai basil leaves, and a sprinkle of freshly ground black pepper. Ladle the hot broth over all the ingredients in the bowl and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Mien Ga Chicken Soup with Glass Noodles
For the Soup Base
- 2 pounds chicken quarters
- 1/4 cup kosher salt, for scrubbing chicken
- 1 tablespoon vegetable oil
- 1 yellow onion, halved
- 3 inches ginger, cut into large pieces
- 4 quarts water
- 1 inch rock sugar, nub
- 1 tablespoon chicken bouillon, heaping
- 2 tablespoons fish sauce, or to taste
For Serving
- 8 ounces glass noodles
- 1/4 cup scallions, sliced, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 red chilies, thinly sliced, for garnish
- 2 tablespoons fried shallots, for garnish
- 1/4 cup Thai basil, fresh leaves, for garnish
- 1/2 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Wash your hands thoroughly. Turn the Instant Pot to the "Sauté" mode on "High". Add the vegetable oil to the Instant Pot.
⏱️ 2 min - 2
Add the halved yellow onion and large pieces of ginger to the Instant Pot. Char them for 4 to 5 minutes, or until they are visibly charred.
⏱️ 5 min - 3
Pour in 4 quarts of water. (Note: Ensure you do not exceed the max fill line of your Instant Pot).
⏱️ 1 min - 4
Scrub the chicken quarters thoroughly with kosher salt, then rinse them under cold water to reduce any chicken odor and ensure a clear broth. Add the cleaned chicken quarters to the Instant Pot.
⏱️ 5 min - 5
Season the soup with the 1-inch nub of rock sugar and the heaping tablespoon of chicken bouillon. Stir gently to combine.
⏱️ 1 min - 6
Secure the lid on the Instant Pot. Set the Instant Pot to "Pressure Cook" mode on "High" for 10 minutes.
⏱️ 1 min - 7
Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
⏱️ 10 min - 8
Carefully remove the cooked chicken from the Instant Pot and set it aside to cool. Once cool enough to handle, shred the chicken meat from the bones.
⏱️ 5 min - 9
Remove and discard the charred onion and ginger from the Instant Pot. Skim off any impurities or fat from the surface of the broth to achieve a clear soup.
⏱️ 3 min - 10
Season the broth to taste with fish sauce, starting with 2 tablespoons and adding more if desired.
⏱️ 1 min - 11
While the broth is simmering, soak the glass noodles in warm water for 10 minutes, then drain them.
⏱️ 10 min - 12
To serve, place a portion of the soaked glass noodles into each serving bowl. Top with shredded chicken, sliced scallions, and chopped cilantro.
⏱️ 2 min - 13
Garnish with sliced red chilies, fried shallots, fresh Thai basil leaves, and a sprinkle of freshly ground black pepper. Ladle the hot broth over all the ingredients in the bowl and serve immediately.
⏱️ 2 min