Chicken Long Rice Recipe Instant Pot: Silky Noodles With Fragrant Ginger and Chicken

This Instant Pot version of chicken long rice captures the essence of traditional Hawaiian comfort food with modern convenience. The pressure cooker transforms simple ingredients into a dish with silky noodles and tender chicken infused with ginger and garlic.

I’ve adapted this classic to work perfectly in the Instant Pot, maintaining the authentic flavors while cutting the cooking time significantly. The result is a one-pot meal that’s both hearty and aromatic, with each strand of noodle absorbing the rich broth and fragrant seasonings.

The beauty of this method lies in its simplicity. By layering the ingredients properly and using the pressure cooker function, you achieve the same depth of flavor as the stovetop version in a fraction of the time. The noodles cook to perfect tenderness without turning mushy.

This dish is ideal for feeding a crowd or meal prepping for the week. The flavors continue to develop as it sits, making leftovers even more delicious the next day.

Ingredients for Chicken Long Rice Recipe Instant Pot

Simple ingredients transform into a fragrant, comforting one-pot meal with silky noodles.

The chicken thighs are key here—boneless, skinless ensures they cook quickly and stay tender. Costco has great pre-packaged options, or grab them fresh from the butcher counter. Look for long rice noodles (also called cellophane or bean thread noodles) in the Asian aisle at most grocery stores. Fresh ginger and garlic are non-negotiable for that authentic Hawaiian flavor profile.

No chicken thighs? Chicken breasts work in a pinch but may dry out faster—reduce cooking time by a few minutes. For a vegetarian twist, swap chicken for extra-firm tofu. Out of long rice noodles? Angel hair pasta or vermicelli can substitute, though the texture will differ slightly. Always use fresh ginger—dried just won’t deliver the same bright, aromatic punch.

This dish reheats beautifully, with flavors deepening over time. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months. The noodles will absorb more broth as it sits, so add a splash of water or broth when reheating.

Step-by-Step Instructions for Chicken Long Rice

Master the Instant Pot method for tender chicken and perfectly silky long rice noodles every time.

Step 1: Sauté Aromatics and Chicken

Set the Instant Pot to Sauté mode and add the 1 tbsp Vegetable Oil. When hot, add the 1.5 lb Chicken Thighs and cook for 4-5 minutes until lightly browned on all sides. The chicken should release easily from the pot when it’s ready to turn.

Remove the chicken and set aside. In the same pot, add the minced 2 tbsp Fresh Ginger, 5 cloves Garlic Cloves, and the white parts of the 4 whole Green Onions. Sauté for 1-2 minutes until fragrant—this builds the flavor foundation.

Step 2: Build the Broth and Noodle Base

Pour in the 4 cups Chicken Broth, 3 tbsp Soy Sauce, 1 tbsp Sesame Oil, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits add depth to the broth.

Add the sliced 8 oz Mushrooms and 1 whole Carrot to the broth. Return the chicken to the pot, ensuring it’s submerged. This ensures even cooking and infuses the broth with rich, savory notes.

Step 3: Pressure Cook the Chicken and Noodles

Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. The pot will take about 10-12 minutes to come to pressure. Once done, allow a natural pressure release for 5 minutes, then manually release any remaining pressure.

Open the lid and add the 8 oz Long Rice Noodles, pressing them into the liquid so they’re fully submerged. The noodles will soften quickly in the hot broth, so ensure they’re covered to avoid dry spots.

Step 4: Finish and Serve

Secure the lid again and let the noodles sit for 5-7 minutes in the residual heat. They should become translucent and silky. Avoid stirring too soon—this can break the noodles and make them mushy.

Once the noodles are tender, gently stir everything together. Garnish with the green parts of the Green Onions and serve immediately. The noodles should glide smoothly in the rich, fragrant broth, with tender chicken and vegetables in every bite.

Dietary Considerations for This Dish

Gluten-Free Friendly

This dish is naturally gluten-free since the long rice noodles are made from mung bean or sweet potato starch. Just double-check your soy sauce—I use tamari from San-J (available at New Seasons Market) to ensure no wheat contamination. Always verify labels! 🌱

Dairy-Free and Nut-Free

No dairy or nuts are used in this recipe, making it safe for those with allergies. The sesame oil is the only potential allergen to watch for—swap it with avocado oil if needed. I’ve made this for friends with nut allergies without any issues.

Lower Sodium Option

To reduce sodium, use low-sodium chicken broth and low-sodium soy sauce. You can also cut the soy sauce to 2 tbsp and add a splash of rice vinegar for brightness. The ginger and garlic still pack plenty of flavor without extra salt.

Vegetarian Adaptation

Swap the chicken for extra-firm tofu (pressed and cubed) or shiitake mushrooms. Use vegetable broth instead of chicken broth. I’ve tested this with tofu from our local Portland farmers market, and it’s just as satisfying. 💛

Protein Swaps

For a leaner option, use chicken breast instead of thighs, but reduce pressure cooking time to 6 minutes to prevent drying. Shrimp also works beautifully—add 1 lb peeled shrimp after pressure cooking and let them poach in the broth for 3-4 minutes.

Carb-Conscious Note

The noodles are the main carb source here. To lighten it up, reduce noodles to 6 oz and bulk up with extra veggies like bok choy or snap peas. I often add both for color and texture from my backyard garden.

Frequently Asked Questions