Melissa Gray
Source: Parents Magazine


Credit: Caitlin Bensel

Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Set a programmable pressure multicooker (such as Instant Pot) to Saute. Select high temperature setting, add sesame oil to cooker, and allow to preheat 1 to 2 minutes. Add mushrooms and green onions; cook, stirring occasionally, until browned, about 8 minutes. Press "Cancel."

  • Add broth and soy sauce, scraping to loosen any browned bits from bottom of pot.

  • Cover cooker with lid, and lock in place. Turn steam release handle to sealing position. Select manual/pressure-cook setting. Set to cook on high pressure for 10 minutes. (It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.)

  • Meanwhile, add water to a saucepan to a depth of 3 in., and bring to a boil over medium-high heat. Add eggs; cook, undisturbed, 6 to 8 minutes (or 10 minutes for hard yolks). Transfer eggs to an ice bath, and let cool 2 minutes.

  • When pressure cooker is finished, carefully turn steam-release handle to venting position, and let steam escape; float valve will drop. (This will take 3 to 4 minutes.) Remove lid from cooker. Select Saute setting. Select high temperature setting, and bring to a boil. Add noodles, bok choy, and carrots, making sure noodles are submerged; cook, covered with lid resting on top, undisturbed, until noodles are tender, 3 to 4 minutes.

  • Stir mixture, and divide evenly among four shallow bowls. Carefully peel eggs, and cut in half lengthwise. Top each bowl with an egg; garnish with sesame seeds, if using, and additional green onions and sesame oil.

Nutrition Facts

287 calories; fat 12g; saturated fat 3g; carbohydrates 31g; insoluble fiber 3g; sugars 5g; protein 14g; sodium 698mg; calcium 107mg; iron 2mg.