Instant Pot Asian Shrimp and Rice Noodle Soup

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Instant Pot Asian Shrimp and Rice Noodle Soup

This recipe is adapted from a delicious soup recipe of the inspirational cookbook The Instant Pot Bible. The authors of the book are so enthusiastic about cooking with Instant Pot that they even suggest that readers feel free to share their recipes.

I prepare it with northern shrimp rather than raw medium-sized shrimp. If you’re making it with frozen shrimp, be sure to reheat them enough in the last step. You can double the recipe keeping the same cooking times.

To properly clean the bok choy, cut the base, detach the leaves and rinse them under cold running water to dislodge the soil that often gets into the heart of the vegetable.

 

portion Servings: 2

Note that the total cooking time takes into account the time the Instant Pot takes to start cooking and cooking.

Preparation15 minsCooking15 minsTotal30 mins

 3 cups unsalted chicken broth
 65g rice noodles
 60 g fresh mushroom caps (preferably shiitake), thinly sliced
 1 tablespoon soy sauce
 1 ½ teaspoon peeled and finely chopped fresh ginger
 1/2 pound (250 g) fresh or frozen Nordic shrimp, cooked and peeled
 115 g (2 cups) bok choy, washed and coarsely chopped

1

In the bowl of the Instant Pot, put the broth, the noodles broken into large pieces, the mushrooms, the soy sauce and the ginger. Cover with the pressure release button in the activated position.

2

Select “pressure cook or manual”, put 4 minutes at “high” with “keep warm at off”. Press "start". (The appliance will take about 5 minutes before it starts cooking).

3

Select “pressure cook or manual”, put 4 minutes at “high” with “keep warm at off”. Press "start". (The appliance will take about 5 minutes before it starts cooking).

4

Select "sauté" and set 5 minutes to "medium or normal". Add the bok choy and cook for 2 minutes, stirring occasionally. Add the shrimps and cook for 1 minute to reheat. Press “cancel” and serve immediately.

Ingredients

 3 cups unsalted chicken broth
 65g rice noodles
 60 g fresh mushroom caps (preferably shiitake), thinly sliced
 1 tablespoon soy sauce
 1 ½ teaspoon peeled and finely chopped fresh ginger
 1/2 pound (250 g) fresh or frozen Nordic shrimp, cooked and peeled
 115 g (2 cups) bok choy, washed and coarsely chopped

Directions

1

In the bowl of the Instant Pot, put the broth, the noodles broken into large pieces, the mushrooms, the soy sauce and the ginger. Cover with the pressure release button in the activated position.

2

Select “pressure cook or manual”, put 4 minutes at “high” with “keep warm at off”. Press "start". (The appliance will take about 5 minutes before it starts cooking).

3

Select “pressure cook or manual”, put 4 minutes at “high” with “keep warm at off”. Press "start". (The appliance will take about 5 minutes before it starts cooking).

4

Select "sauté" and set 5 minutes to "medium or normal". Add the bok choy and cook for 2 minutes, stirring occasionally. Add the shrimps and cook for 1 minute to reheat. Press “cancel” and serve immediately.

Instant Pot Asian Shrimp and Noodle Soup

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