Description
This richly flavored soup cooks up quickly in an Instant Pot and makes a beautiful one pot meal! Silky noodles, savory broth, shredded chicken and steamed vegetables make it a delicious, nutritious meal.
Ingredients
Scale
3 cloves garlic
1” piece fresh ginger
1 shallot
1 teaspoon Chinese 5 Spice Powder
3 celery stalks
3 large carrots
2 baby bok choy
1 jalapeno, sliced
1 bunch fresh cilantro
1 Tablespoon Better than Bouillon Chicken base
3 Tablespoons Tamari (gluten free soy sauce)
2 Tablespoons fish sauce
6 cups water
1 package rice noodles
Instructions
- Turn your Instant Pot onto the sauté mode.
- Chop the carrots, celery, shallot, garlic, and ginger and saute for 4-5 minutes until beginning to brown.
- Add the water, bouillon, fish sauce,Tamari, chicken, and stir.
- Close the Instant Pot and set to pressure cook for the “chicken” setting. It should take about 30 minutes total with preheating and depressurizing.
- Meanwhile, cut the end off the bok choy, rinse, and chop to desired size pieces. I like to chop the stems into ½” pieces and leave some longer greens.
- After the pressure cooker signals the end of cooking, remove the lid, stir in the noodles.
- Turn the Instant Pot back to “sauté” setting and place the bok choy on top of the soup to steam. Replace the lid and allow to cook for 5 minutes.
- Ladle the soup into bowl and garnish with your favorite toppings.
- Prep Time: 10
- Cook Time: 40