Instant pot khao soi isn’t actually much faster (if it is at all) but if you want the easy cleanup and no smells feature of the instant pot:
Add chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken to the insert.
Set the pressure to high and cook for 5 minutes.
Cook and drain the egg noodles while the Instant Pot is doing its magic. Divide the noodles into deep bowls.
Quick release when the Instant Pot is done, remove the chicken, and shred it. Divide the chicken between the bowls.
Season the soup with fish sauce and sugar
Assemble. Ladle the soup on top of the noodles and chicken. Top with lime wedges and cilantro, and enjoy!
Extra toppings for khao soi
The best part of khao soi are the extra toppings. So if you want a vibe, be sure to include these on the side to top your bowl:
Crispy noodles. The best part! Crunchy, crispy, nutty, rich deep fried egg noodles. This is pretty simple, just heat up a bit of oil in small pot and deep fry over medium heat until the egg noodles are crispy and brown. Drain on paper towels. You can also cut up some wonton wrappers and fry those too.
Sliced shallots. Sharp and sweet raw spicy heat.
Lime wedges & cilantro. A squeeze of tart acidity rounds out the flavors whlie the chopped cilantro adds freshness.
Egg ribbons. These aren’t traditional, but I like making egg ribbons to swirl into the noodles.
Extra chili paste. Have a little dish of prik pao (Thai chili sauce) so you can add some extra spice if needed
