1. Add all the Instant Pot ingredients and the white part of the green onions into your Instant Pot (or pressure cooker) and seal the lid. Cook manual mode on high pressure for 10 minutes for thawed and fresh chicken, or 20 minutes for frozen chicken. Once done, use natural release or wait 10 minutes to use fast release.
2. Once done, transfer the chicken to a plate and slice.
3. Meanwhile, turn on the saute function of the Instant Pot. When it starts to boil, add the noodles and boil them according to the package instructions. 2 minutes before the noodles are ready, add the rest of the green onion and the eggs, if using. Cook until the egg white is cooked through but the inside is still runny.
4. Taste the soup and adjust seasoning by adding more soy sauce or salt. Add the green part of the green onion and drizzle with sesame oil. Give it a final stir.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (56%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 87.5mg||27 %|
|Sodium 158.7mg||5 %|
|Potassium 442mg||12 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.3g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 288
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