Flavorful Instant Pot Chicken Udon Noodle Soup

If you ask me, instant pot chicken udon noodle soup is exactly what comfort food should be.

This Japanese-inspired soup brings together tender chicken and chewy udon noodles in a rich, warming broth that feels like a hug in a bowl. Fresh ginger and garlic add just the right touch of flavor, while mushrooms and green onions give it that homey feel.

The instant pot makes this dish so simple – just toss everything in and let it do its magic. The noodles come out perfectly cooked, and the chicken stays nice and juicy without any fuss.

It’s a cozy meal that works any time of year, but it’s especially good when you need something warm and satisfying on a chilly day.

What Kind of Udon Noodles Should I Use?

For this soup recipe, you’ll want to look for thick, chewy Japanese udon noodles, which come in both fresh and dried varieties. Fresh udon noodles (usually found in the refrigerated section) are the best choice since they have that perfect chewy texture and cook quickly, but dried udon noodles are a perfectly fine substitute if that’s what you can find. If you’re using dried noodles, just follow the package cooking instructions and be careful not to overcook them – they should still have a nice bounce when you bite into them. Most Asian grocery stores carry both types, and you can even find vacuum-sealed fresh udon noodles in many regular supermarkets these days.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:

• Udon noodles: Can’t find udon? You can use ramen noodles, soba noodles, or even regular spaghetti in a pinch. Just adjust cooking times according to package instructions – thinner noodles will cook faster.
• Chicken wings: While chicken wings make a great broth base, you can use chicken backs, drumsticks, or even a whole chicken cut into pieces. For a quicker option, use boneless chicken thighs and good quality chicken stock instead of water.
• Mushrooms: Any mushroom variety works here – shiitake, baby bella, or button mushrooms are all good choices. If using dried mushrooms, rehydrate them first and use the soaking liquid as part of your cooking liquid.
• Spinach: Feel free to swap spinach with baby bok choy, napa cabbage, or regular cabbage. Just add leafy greens at the end of cooking.
• Bean sprouts: If fresh bean sprouts aren’t available, you can leave them out or substitute with thinly sliced celery or bamboo shoots for that nice crunch.
• Sesame oil: While sesame oil adds nice flavor, you can use vegetable or canola oil if needed – just drizzle a few drops of sesame oil at the end if you have it.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot udon soup is overcooking the noodles, which can turn them mushy and unappetizing – add them only after the pressure cooking is complete and let them cook just until tender (usually 2-3 minutes). A common misstep is adding all vegetables at the beginning, but for the best texture and color, add delicate ingredients like spinach, bean sprouts, and green onions right before serving, letting them wilt naturally in the hot broth. To get the richest possible broth, don’t skip browning the chicken wings in the Instant Pot using the sauté function first, as this step creates a deeper flavor foundation. For the perfect balance of seasonings, start with less soy sauce and salt than you think you need – you can always add more at the end, but an over-salted broth is hard to fix.

What to Serve With Chicken Udon Soup?

This cozy Asian-inspired soup is pretty much a complete meal on its own, but there are some tasty sides that can make it even better! A simple cucumber salad with rice vinegar dressing adds a cool, crisp contrast to the warm, savory soup. For something more substantial, try serving some crispy vegetable gyoza or spring rolls on the side – they’re perfect for dipping in extra soy sauce. You could also add a small bowl of steamed edamame with sea salt as a starter, which keeps things light while adding some extra protein to your meal.

Storage Instructions

Keep Fresh: This cozy udon soup will stay good in the fridge for 3-4 days. I recommend storing the noodles separately from the broth to prevent them from getting too soft. Keep everything in airtight containers, and add fresh bean sprouts and spinach only when you’re ready to serve.

Freeze: The broth freezes really well for up to 3 months! Just pour it into freezer-safe containers or bags, leaving some space for expansion. Skip freezing the noodles, veggies, and toppings though – they’re best fresh. When you want soup later, you can cook fresh noodles and add new vegetables.

Reheat: To warm up your soup, heat the broth on the stovetop or in the microwave until it’s nice and hot. If you stored the noodles separately, add them in during the last minute of heating. Then toss in fresh spinach and bean sprouts – they’ll wilt perfectly in the hot broth. Give it a quick stir, and you’re good to go!

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-170 g
• Fat: 85-95 g
• Carbohydrates: 180-200 g

Ingredients

For the broth base:

• 2 tsp kosher salt
• 8 oz sliced mushrooms
• 8 cups water
• 2 tbsp low-sodium soy sauce (I prefer Kikkoman brand)
• 3.25 lb chicken wings (or other boney chicken parts for richer broth)
• 1 tsp fresh ginger (finely grated for best flavor)
• 3 garlic cloves (minced)
• some fresh ground black pepper (to taste)
• 1 tbsp sesame oil

For the soup assembly:

• 1 bunch green onions (sliced for garnish)
• 2 cups cooked chicken (shredded or diced)
• 1/2 cup grated carrot
• 1 cup fresh bean sprouts
• 8 oz udon noodles
• 1 cup spinach

Step 1: Sauté Garlic and Ginger

Set your Instant Pot (or multi-cooker) to the sauté setting.

Add about 1 tablespoon of sesame oil to the pot.

Once the oil is hot, sauté the grated garlic and fresh grated ginger for about 30 seconds to 1 minute until they become fragrant.

Be sure to stir continuously to prevent burning.

Step 2: Add Main Ingredients

Hit the cancel button on the Instant Pot to stop the sauté function.

Add 8 cups of water, chicken wings, sliced mushrooms, soy sauce, kosher salt, and freshly ground pepper to the pot.

Stir all the ingredients together gently to distribute evenly.

Step 3: Pressure Cook the Broth

Close the lid of the Instant Pot and ensure the pressure release valve is set correctly.

Program the Instant Pot to cook on high pressure for 20 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes.

If there is sputtering, let the pot sit for an additional 10 minutes before carefully performing a quick release.

Step 4: Strain and Skim the Broth

After the pressure has fully released, carefully remove the lid.

Using a slotted spoon, remove the chicken wings from the pot and set them aside.

Let the broth sit undisturbed for a few minutes, allowing any impurities to rise to the top.

Use a spoon to skim off the fat and any floating bits from the broth for a clearer soup.

Step 5: Prepare Toppings

While the broth is cooking, you can prepare the toppings.

Grate carrots, slice scallions, and roughly chop spinach.

Optionally, shred the cooked chicken pieces that were prepared separately to add to the finished soup.

Step 6: Finish and Serve

Turn the Instant Pot back to the sauté setting to bring the broth to a gentle simmer.

This helps to warm it up and allows you to incorporate any additional ingredients.

Add the prepared toppings and shredded chicken to the hot broth.

Stir gently to combine.

Serve the soup hot, enjoying the fresh, aromatic flavors.