Effort Level: Low
Servings: 9 servings, 1 cup a serving (makes 9 cups in total)


If you are feeling adventurous enough to try bean threads, you can find in most grocery stores in the Asian section (Meijer and Jewel usually have, Walmart and Aldi don't). Don't get anything in a box, what you are looking for is plastic pouch with rows of stringy white noodles (I use Dynasty Brand). These are similar but different to rice noodles; once cooked bean threads will be more clear and bouncy where as rice noodles with be more white and wirey.
If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!
Ingredients
Soup Ingredients
- 2 oz bean threads (1 bundle of noodles, out of 4 bundles in an 8 oz package, so 1/4 package) *or 1 cup egg noodles if you prefer*
- 2 medium chicken breasts, cubed
- 1/2 bag of baby carrots, sliced into small circles
- 4-5 stalks celery, sliced
- 3 cloves garlic, diced
- 1 yellow onion, chopped
- 8 cups water
- 8 chicken bouillon cubes or 8 tsp Better Than Bouillon
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/4 tsp garlic salt
- 1/4 tsp black pepper
Optional Garnish Ingredients
- Chopped parsley (dried or fresh)
- Chop onion, slice celery, slice carrots, and dice garlic. Slice chicken into cubes or small strips.
- Set Instant Pot to high sauté for 9 minutes. Add oil, onions, garlic, and chicken. Stir frequently to avoid garlic burning and sticking to bottom, if it does it will set off the "Hot" sensor alert but honestly won't really impact your later cooking so long as you don't really let it fully burn and catch it early.
- Cook until onions are almost translucent and chicken is at least 50% not pink on the outside (if your meat is ready before the time goes off that is okay, I always like to have a few extra minutes set just in case I get distracted or things take a bit longer that way it won't turn off on in the middle of something).
- Turn off sauté if there is time remaining. Then add water, celery, carrots, salt, pepper, garlic salt, garlic powder, onion powder, and chicken bouillon cubes (or better than bouillon tsps). DONT add bean threads yet.
- Set to pressure cook for 9 minutes, allow for 21 minutes to build pressure. Be sure to hit keep warm and that the pressure valve is set to seal.
- Once it beeps it's done cooking, quick release pressure. Add 1 row bean threads and seal instant pot back up. Leave sitting in pot, still on keep warm and sealed, for 13 minutes to let the noodles cook.
- Uncover and stir, I like to pull up noodles with spoon and use scissors to cut in half to make more manageable but that is up to you. Pour a piping hot bowl and garnish with parsley. Enjoy!
Dice onions, garlic, carrots, and celery. |
Chop into small squares or strips chicken. |
Cook on high saute chicken, onions, garlic, and oil. Cook until chicken is at least half brown and onions are almost translucent. Be sure to stir often, to prevent garlic from burning. |
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If you are on the hunt for bean threads, these are the kinds I buy. You can see it comes in 4 bundles/rows, you will use 1 bundle for this recipe (one package can get you 4 batches). |
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Enjoy! |