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5 from 1 vote

Instant Pot Chinese Pork Shoulder Soup

Instant Pot Chinese Pork Shoulder Soup made with baby bok choy, shiitake mushrooms, and egg noodles in a rich broth seasoned with Chinese Five Spice.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 447kcal
Author: Jade Jones


  • 1 tsp Chinese Five Spice
  • 1 tsp kosher salt
  • 1/2 tsp crushed red pepper
  • 1 cup dark soy sauce
  • 1/4 cup dark brown sugar packed
  • 2 Tbsp sesame oil
  • 5 cups chicken broth
  • 4 green onions chopped
  • 8 cloves garlic peeled
  • 2 inches fresh ginger unpeeled and sliced
  • 8 dried shiitake mushrooms
  • 3 lbs pork shoulder trimmed of large fat pieces
  • 1 lb baby bok choy bottom stem removed and chopped (about 6 baby bok choy)
  • 6 oz fine egg noodles


  • In the Instant Pot insert, add all of the spices, soy sauce, brown sugar, sesame oil, chicken broth, green onions, garlic, and ginger slices.  Stir to combine.  
  • Cut pork shoulder into 1 inch cubes and add to the sauce in the Instant Pot insert.  Place lid on the Instant Pot, set valve to sealing, and cook on high pressure for 45 minutes.
  • About 5 minutes before Instant Pot is finished cooking, begin boiling water to cook the egg noodles.  Cook according to package directions.  Set aside.
  • When cooking is finished, release pressure.  Once pressure has released, remove the lid and use a strainer or a skimmer to remove the mushrooms, ginger, and garlic. Slice the mushrooms and return to the pot. Discard ginger and garlic and return remaining ingredients to pot.
  • Add the baby bok choy. Replace lid, set valve to sealing and cook on high for 1 minute. Again, when cooking is finished, release pressure. Once pressure has released, remove Instant Pot lid.  
  • Add egg noodles to soup. Allow to heat through. 



Calories: 447kcal | Carbohydrates: 37g | Protein: 37g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 3432mg | Potassium: 859mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3510IU | Vitamin C: 51.7mg | Calcium: 157mg | Iron: 4.6mg