Filipino Sopas Recipe Instant Pot: Creamy Noodle Soup in Minutes

This Instant Pot version of classic Filipino sopas delivers all the comforting flavors of your childhood in a fraction of the time.

The secret is using pressure cooking to quickly build deep, savory layers in the broth while keeping the noodles creamy and the vegetables tender. Traditional macaroni, cabbage, and carrots join chicken for a hearty, satisfying meal.

What emerges is a bowl of soup with perfectly cooked noodles, rich broth, and the familiar taste of home. The Instant Pot locks in flavors that normally take hours to develop.

Ready in under 30 minutes, this recipe makes weeknight comfort food effortless. Serve hot with calamansi or patis for an authentic touch.

Ingredients for Filipino Sopas Recipe Instant Pot

Classic Filipino comfort in a bowl with chicken, macaroni, and fresh vegetables ready in minutes.

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The chicken thighs are non-negotiable for richness—boneless, skinless ensures they cook quickly without drying out. Thighs over breasts here; the extra fat keeps the soup creamy. For the macaroni, elbow shape holds up best to pressure cooking. Most Filipino markets carry the right size, but standard grocery store brands work fine. The cabbage should be fresh with crisp leaves (avoid pre-shredded—it turns mushy).

No evaporated milk? Coconut milk at half the amount adds richness. For a lighter version, whole milk works but won’t be as velvety. Fish sauce can be swapped with soy sauce (though patis is traditional). The tomato sauce is mostly for color, so tomato paste in a pinch—just use less. If you’re missing cabbage, bok choy or napa cabbage make great substitutes.

This soup tastes even better the next day as flavors meld. Stores in the fridge for 3-4 days or freezes for 2 months. Reheat gently to keep the noodles tender—add a splash of broth if it thickens too much.

Step-by-Step Instructions for Filipino Sopas in Instant Pot

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté the Aromatics and Chicken

Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tbsp vegetable oil. Once hot, add the diced yellow onion and cook for 2-3 minutes until it becomes translucent and begins to soften around the edges.

Add the minced garlic cloves and cook for an additional 30 seconds, stirring constantly to prevent burning. Immediately add the 1 lb boneless skinless chicken thighs cut into bite-sized pieces and sear for 3-4 minutes, turning occasionally, until the exterior turns opaque and lightly browned. This builds a flavorful foundation for the broth.

Step 2: Deglaze and Layer the Broth Flavors

Pour in 2 cups low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step, called deglazing, ensures maximum flavor extraction and prevents any risk of burning during pressure cooking.

Add the remaining 4 cups low-sodium chicken broth, peeled diced carrots, 0.5 cup tomato sauce, 2 tbsp fish sauce, 1 whole bay leaf, 1 tsp salt, and 0.5 tsp ground black pepper. Stir well to combine all the ingredients evenly.

Step 3: Pressure Cook the Base

Secure the lid on your Instant Pot and set the valve to Sealing. Cook on High Pressure for 5 minutes. The pot will take approximately 10-15 minutes to come to pressure before the cooking time begins.

Once the cooking cycle completes, allow for a Natural Release for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure. Open the lid once the float valve drops. At this point, the chicken should be fully cooked and the carrots tender but still holding their shape.

Step 4: Add Noodles and Vegetables

Stir in the 2 cups elbow macaroni and 3 cups thinly sliced cabbage, ensuring they are submerged in the broth. Secure the lid again and cook on High Pressure for an additional 4 minutes. The macaroni will absorb liquid and plump up perfectly during this time.

Once done, perform a Quick Release by immediately switching the valve to Venting. The pasta should be al dente and the cabbage tender but still vibrant in color. If the soup appears too thick, add a splash of water to reach your desired consistency.

Step 5: Finish with Creamy Richness

Stir in the 1 can evaporated milk and let the soup sit for 2-3 minutes on the Sauté function set to Low, stirring occasionally. This allows the flavors to meld and the milk to warm through without curdling.

Taste and adjust the seasoning with additional salt or fish sauce if needed. The final result should be a creamy, rich broth with tender chicken, perfectly cooked noodles, and vibrant vegetables. Serve hot, garnished with additional ground black pepper if desired.

Make-Ahead Tips for This Dish

Prep Ingredients Ahead

Chop all your vegetables the night before—diced carrots, sliced cabbage, and onion—and store in separate airtight containers in the fridge. I also pre-measure the elbow macaroni and chicken broth so everything is ready to go. 💡

Par-Cook Chicken

For even faster assembly, sear the 1 lb chicken thighs ahead of time and refrigerate. When ready to cook, just add to the Instant Pot with the aromatics. This cuts morning prep to just 5 minutes.

Freeze Broth Mixture

Combine the chicken broth, tomato sauce, and fish sauce in a freezer bag. On cooking day, thaw in the fridge overnight or in warm water for 20 minutes. This preserves the layered flavors.

Store Milk Separately

Never add evaporated milk until the final step. Keep the unopened can in your pantry until ready to use. If pre-mixing, store milk in a separate container and add it fresh to prevent curdling.

Assembly Timeline

With all components prepped, this dish comes together in 15 minutes. I start the Instant Pot while setting the table—dinner’s ready by the time we sit down. ⏰

Make Extra for Leftovers

This soup tastes even better the next day. Double the recipe and store leftovers in airtight containers for up to 4 days in the fridge. Reheat gently on the stove with a splash of broth.

Frequently Asked Questions