Instant Pot Pancit Bihon

Wash the celery. To do it the "filipino way" you cut the celery up into thin slices on a diagonal. If you like chunky celery you can cut it into rough chunks. Put them in a large bowl.
Cut the white onion into a large chop. Almost like a dice but not as small. Put them in the same bowl as the celery.
Cut the cabbage into "shreds". Just long thin slices. After the cabbage is cut wash and drain it. Put the cabbage in a separate bowl from the other veggies.
Rinse the green onions and cut into small pieces. Put them in the same bowl as the celery.
Rinse the fresh parsley and dry it. Dice it up into a fine dice. Put them in the same bowl as the celery.
Add the matchstick carrots to the same bowl as the other veggies.
Season the chicken thighs with garlic powder and onion powder. Reserve 1tbs of each to season the dish with later.
Set your instant pot to the saute function and the normal setting.
Add 1 tablespoon of sesame oil to the instant pot. Let it come up to temp. It should take about 2-3 minutes.
Brown the chicken thighs on both sides. It takes about 3-4 minutes per side to brown the chicken.
Once all of the chicken is browned set it aside so you can deglaze the pot. If you do not deglaze the pot you will end up with a burn notice when you go to pressure cook.
Add 1 cup of chicken broth to the pot. Scrape the pot with a metal spatula of utensil. Once everything is scraped off the bottom you are good to go.
Add 3 tablespoon of minced garlic and then add the chicken.
Turn off the saute setting on the instant pot. Put the lid on the instant pot and make sure the toggle is set to sealing. Set the instant pot to the manual function and set it for 13 minutes.
Once the instant pot is done pressure cooking and beeps you can go ahead and soak the bihon noodles in cold or tap water. Let the instant pot sit for 10 minutes while the noodles soak. This will give the noodles enough time to soften up and let the pressure naturally release from the instant pot.
Once the 10 minutes is up remove the chicken from the instant pot and shred it. I like to use two forks and pull it apart. You remove the bones and try to make sure you get the little bit of cartilage and remove that. Make sure you reserve the liquid.
Heat a large pan or wok over medium high heat and add enough vegetable oil to coat it.
Add 2 tablespoon of minced garlic to the wok. I like to add the garlic as the wok is heating up because it makes it easier to get it perfect without burning it.
Once the garlic is fragrant and browned add in all of the vegetable except the cabbage. Add a little extra vegetable oil if needed. Stir and cook for 3 minutes.
Add in the cabbage. Stir and add in the final 1 tablespoon of garlic powder and onion powder.
Add in 1 cup of the reserved liquid from the instant pot and cover. Raise the heat to high and cook for 1 minute.
Cover and cook for one minute.
Stir and cook uncovered for 3 minutes to boil off a little bit of the excess liquid.
Add in the shredded chicken, 3 tablespoon of soy sauce and 1 tablespoon of fish sauce.
Add the noodles and mix well. At this point taste it and season with salt and pepper to taste. Cook for 3 minutes and you are done!
Serve with calamansi or lemon or lime juice if you don't have calamansi.

Instant Pot Pancit Bihon

Equipment

Ingredients

Instructions

Video

Nutrition