This Instant Pot Thai Noodle Soup is spicy and perfect comfort food. Fall off the bones meat softened for 75 minutes in the Instant Pot. This is a must-try.
Instant Pot Thai Noodle Soup
Ok, let me say this again. I love my Instant Pot Duo Crisp. I have been raving about it since I mustered the courage to use it the first time. I have made several recipes like this Instant Pot Chinese Pork Belly and Instant Pot Pork Chashu and there is no sign of stopping. I even made Red Velvet pandesal in it. So for you who are intimidated about using it for the first time, use it ASAP. Start with this Instant Pot Sushi Rice and Instant Pot Steamed Pork and Shrimp Dumplings.
My husband was sick so I decided to make this Thai Noodle Soup make him feel better. Note that this is spicy, and you can tone down the heat by decreasing the red pepper powder in it, or, you can skip it altogether. This Thai Noodle is versatile. You can customize the broth according to your liking. You can also replace the pork shoulder with beef, or chicken. I chose the pork shoulder because it was sold for less and it did not break the budget.
Note that I used my Instant Pot Duo Crisp in this recipe. There are different brands of Instant Pot, so check the manual on how to use yours.
- Meat- I used pork shoulder in this recipe, but you can choose any meat you like. Beef and chicken are good options, too. If using chicken, decrease the pressure cooking time to eighteen to twenty minutes. If you are using beef, set the cooking time to twenty-five minutes.
- Aromatics– dried bay leaves and star anise.
- Sauce-water, or broth, Go Chu Jang, soy sauce, and oyster sauce. This will be a spicy soup, there’s a kick to it.
How to Make it?
- Prepare the Ingredients– I always prepare the ingredients before I start cooking, so that I will not be scampering around looking for ingredients.
- Place the meat in the Instant Pot Duo Crisp inner pot and add the water/broth and aromatics. Place the pressure cooker lid and set it on the pressure cooker setting. HI temperature and set the timer to seventy-five minutes.
How do you Store the Leftover Broth?
- Place the broth in a container and store it in the fridge for three days, or freeze it to last longer.
For more Instant Pot Recipes:
- Instant Pot Gua Bao
- Instant Pot Oyster Sauce Chicken Wings
- Instant Pot Pearl Meatballs
- Instant Pot Steamed Pork and Shrimp Dumplings
- Instant Pot Char Siu
- Instant Pot Korean Cheese Katsu
Thai Noodle Soup
- Instant Pot Duo Crisp
- 3 1/2 lbs Pork Shoulder
- 1 medium onion chopped into quarter
- 2 inches ginger
- 1 tablespoon red pepper powder
- 1/2 cup cooking wine
- 1/4 cup soy sauce
- 1/8 cup oyster sauce
- 1/4 cup Go Chu Jang
- 2 pieces Star Anise
- 2 pieces Dry Bay Leaves
- 6 cups beef broth or water
- bok choy, green onions, fried garlic for garnish
- Place the pork shoulder into the inner pot and add water or broth. Cover the pot with the Pressure cooker lid and push the pressure cooker button. Set on Hi for 75 minutes.
Preparing the Noodle Bowl
- Boil five cups of water and add the noodles. Stir to separate them and let them sit for two minutes. Drain the water and place the noodlea in a bowl. Add in the broth and the meat slices. Garnish with green onion, cilantro, and your favorite vegetables.