Ingredients:

  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil
  • 1 star anise pod
  • 8 oz rice noodles
  • 2 cups baby bok choy, chopped
  • 3 stalks green onions, sliced
  • 1 tbsp fresh lime juice

Instructions:

  1. Turn on the Instant Pot and select the Sauté function. Add the neutral oil and heat until shimmering.
  2. Add the diced onion, carrots, ginger, and garlic. Sauté for 3–5 minutes until the onions are translucent and the ginger smells nutty and fragrant.
  3. Stir in the chicken pieces, searing them for 2 minutes just to lock in the juices.
  4. Deglaze the pot by pouring in a splash of chicken broth, scraping the bottom with a wooden spoon to remove any browned bits.
  5. Add the remaining chicken broth, soy sauce, fish sauce, sesame oil, and the star anise pod.
  6. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  7. Once the timer beeps, perform a Quick Release of the pressure.
  8. Stir in the chopped bok choy and let the residual heat wilt the greens for about 2 minutes.
  9. Stir in the lime juice to brighten the savory notes.
  10. Divide the pre-cooked noodles into four bowls and ladle the hot soup and chicken over the top.
  11. Garnish with sliced green onions and red chilies.