Instant Pot Asian Braised Chicken with Soba Noodles
There’s something about a warm bowl of noodles that feels like a hug in a bowl. This Instant Pot Asian braised chicken with soba noodles is that kind of meal - hearty, cozy, and full of flavor. The Instant Pot does all the heavy lifting, turning chicken, shiitake mushrooms, carrots, and sweet potatoes into a savory-sweet braise that tastes like it’s been simmering all day!
Servings 4 servings
Ingredients
Main Ingredients:
- 2 lbs chicken thighs cut into 2 inch wide chunks
- 1 medium sweet potato cut into chunks
- 2 carrots thickly sliced
- 6 –8 shiitake mushrooms fresh or rehydrated if dried
- 1 small onion sliced
- 3 garlic cloves minced
- 1 –2 tbsp neutral oil
Sauce:
- 1/3 cup soy sauce
- 2 tbsp mirin or rice vinegar + 1 tsp sugar
- 1 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1/2 cup chicken broth or water
- Optional: 1 tsp grated ginger
For serving:
- For serving:
- Cooked soba noodles
- Sesame seeds and green onions for garnish
Instructions
- Brown the chicken. Set Instant Pot to Sauté. Add oil and sear chicken on both sides until lightly golden. Remove and set aside.
- Sauté aromatics. Add onion, garlic, and shiitake mushrooms. Cook for 1–2 minutes until fragrant.
- Deglaze. Pour in a splash of broth and scrape up browned bits from the bottom.
- Add vegetables and chicken. Return chicken to the pot, then add carrots and sweet potato.
- Pour in sauce. In a small bowl, whisk soy sauce, mirin, honey, sesame oil, and broth. Pour over ingredients and stir gently.
- Pressure cook. Cancel Sauté. Lock the lid and cook on High Pressure for 8 minutes if boneless, 10 minutes if using drumsticks or thighs with bone. Let pressure naturally release for 5 minutes, then quick release.
- Serve. Spoon chicken and vegetables over cooked soba noodles. Garnish with sesame seeds and green onions.