Instant Pot Chinese-Style Chicken Soup Instant Pot Chinese-Style Chicken Soup

Photography: Stacey Brandford | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

You can make your very own Chinese-style chicken soup with vermicelli noodles in the comfort of your home.

  • Prep time 25 minutes
  • Total time 1 hour & 45 minutes
  • Portion size 8 servings




Broth: Place chicken, 12 cups water, peppercorns, cilantro (if using), star anise, ginger and bay leaves in 6- to 8-quart Instant Pot. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 25 minutes (takes about 30 minutes to come to pressure). When cooking finishes, press Cancel; allow pressure to naturally release until Pressure Release Valve drops (takes about 20 minutes).

Open lid. Transfer chicken to bowl; let cool enough to handle. Shred chicken into large pieces, discarding bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 minutes. Skim any fat that rises to surface.

Cook vermicelli according to package directions. Drain; place on baking sheet to cool.

Clean Instant Pot insert; press Sauté. Add sesame oil, mushrooms and salt; cook until softened, about 7 minutes. Add Broth, soy sauce and fish sauce; bring to simmer. Cook for 10 minutes. Add bok choy; cook until tender-crisp, about 3 minutes. 

Divide vermicelli and chicken among bowls; ladle soup over top. Sprinkle with cilantro (if using). Serve with lime wedges and chili oil (if using).

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 980 mg
  • Sugars 2 g
  • Protein 19 g
  • Calories 286
  • Total fat 10 g
  • Potassium 629 mg
  • Cholesterol 58 mg
  • Saturated fat 2 g
  • Total carbohydrate 30 g


  • Iron 14
  • Folate 23
  • Calcium 10
  • Vitamin A 42
  • Vitamin C 42
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Lunch & Dinner

Instant Pot Chinese-Style Chicken Soup