The present invention relates to an instant samgyetang manufacturing method. More specifically, the present invention relates to an instant samgyetang manufacturing method capable of removing unique bad smells by completely steaming and thermally treating chicken filled with glutinous rice, fresh ginseng, and jujube and using food additives as well as maintaining elasticity of the meat by supplementing moisture of the texture of the chicken, and also, extracting equal broth for a short time by controlling temperature and pressure through a heat exchange heating unit during the extraction of broth. To achieve the purpose, the present invention includes: a step of completely steaming chicken for samgyetang, which is filled with sub ingredients, through a steaming unit a step of extracting broth from chicken feet through a heat exchange heating unit a step of obtaining broth seasoning liquid by mixing 65 wt% of purified water and 5 wt% of food additives with 30 wt% of the extracted broth, and then, adding seasoning to the mixture and a step of putting the chicken and the broth seasoning liquid in a packing material, and then, thermally retorting and rapidly freezing the packing material at no more than -35C.
