This Tibetan Noodle Soup is the best meal to make in your Instant Pot!

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat adds fiber; rice noodles are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free; salt is more accessible.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less heat.

Turn on Instant Pot to SAUTE mode on medium heat. Once the monitor displays hot, add oil to the inner pot and allow it to heat up slightly. Add chicken pieces and allow it to brown for 3-4 minutes, turning them over once they have lightly seared. Lightly sprinkle with salt.

Add onion, celery, mushroom and sprinkle some salt. Stir and lightly sauté for about a minute. Add star anise, coriander seeds and peppercorn. Mix to combine. Continue to sauté for 3-4 minutes or until the mushrooms have slightly browned. Add water, stir and close the lid.

Press CANCEL and choose MANUAL on HIGH pressure. Set the timer to 30 minutes and turn the pressure valve to Sealing. Once the timer beeps, allow it to naturally pressure release for 15 minutes then turn the pressure release valve to Venting and allow the remaining pressure to release. Strain the stock (reserving the chicken) and keep the stock aside for later.

Separate the chicken pieces. Using two forks, shred the chicken and keep aside. Remove the bones and discard.

Soak dried red chillies in boiling hot water for 30 minutes or until soft. Remove the chillies and blend into a coarse paste.

Add oil to a frying pan on a low flame and allow it to become slightly hot. Add the chilli paste and fry for 10-12 minutes while stirring continuously. Ensure the raw smell goes. Add sugar, soy sauce and salt. Add the vinegar and stir. Keep aside.

Turn on Instant Pot to SAUTE mode on medium heat. Once the monitor displays hot, add oil to the inner pot and allow it to heat up slightly. Once oil is hot, add garlic and ginger and sauté for a minute.

Next add the bok choy stalks, cabbage and carrot and sauté for another minute. Add the strained stock and mix to combine.

Add soy sauce, vinegar, salt and pepper. Stir to ensure it is well combined. Add the bok choy greens and give it a stir. Add shredded chicken and allow this to simmer for 2 minutes. Then turn off the Instant Pot by pressing CANCEL.

To assemble, place cooked noodles in a bowl. Pour chicken thukpa soup on top with bits of chicken and veggies. Drizzle with chilli oil and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens