Step 1

Place chicken, onions, carrots and celery into your Instant Pot with a big pinch of salt.

Step 2

Seal the Instant Pot and set it to “Manual” for 75 minutes.

Step 3

In the meantime, add sesame seed oil, wine, soy sauce, ginger, garlic, onions and scallions into a pot and allow to sweat for 10 minutes.  No need to sautee to develop the color, just cook it long enough for the aromatics to develop and the flavors to fill up the room.

Step 4

Prepare the noodles according to package instructions.

Step 5

Once the Instant Pot timer is done, release the pressure of the pot.

Step 6

Remove the meat and vegetables from the broth with a spider or a slotted spoon.

Step 7

Add in the ginger and garlic mixture into the soup and taste for seasoning.  Adjust for seasoning.

Step 8

Shred the chicken with your hands or gloves.  If using chicken wings serve them in the soup or take off the meat off the bones.

Step 9

Assemble the soup with the noodles, broth and chicken. Feel free to toss the veggies from the soup into bowls as well.