How to Make Soto Ayam: Indonesian Chicken Noodle Soup in the Instant Pot

Chop the onion, garlic, and ginger. Peel the ginger with the back of a spoon and slice it into discs, then cut into strips and chop into small pieces.

Cut the onions into semicircles and dice the garlic finely.

Prepare the lemongrass by crushing it with a mallet and folding it to fit in the Instant Pot.

Turn on the Instant Pot to sauté mode and heat just shy of a tablespoon of oil.

Sauté the onions, ginger, garlic, and turmeric until the onions are soft and translucent.

Transfer the sautéed vegetables into a bowl for later use.

Add a little water to the bottom of the Instant Pot and nestle the chicken in.

Fill the pot to the max line with water, then add lemongrass, salam leaves, and kefir lime leaves.

Turn on sauté mode again to bring the water to a boil and skim off any impurities from the chicken.

Turn off sauté mode, put on the lid, and ensure the vent is in the sealing position.

Cook on high pressure for 1 hour and 15 minutes, then let it sit for at least 30 minutes for a natural release.

Remove the chicken and aromatics from the pot, and strain the broth through a fine mesh strainer lined with cheesecloth.

Equipment Needed

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