Chicken Noodle Soup In Instant Pot Recipe
Description
Warm up with a bowl of comforting chicken noodle soup! This Instant Pot version of the classic soup is easy to make and full of flavor. Packed with vegetables, chicken, and noodles, this soup is sure to become a family favorite. Use this recipe as a starting point and customize it with your favorite ingredients. Enjoy!
Prep Time
This recipe requires minimal prep time. You'll need to chop the vegetables and shred the chicken, which should take about 10 minutes. The rest of the recipe is hands-off, so you can focus on other tasks while the soup is cooking.
Cook Time
The soup takes about 10 minutes to cook in the Instant Pot. After the soup has finished cooking, you'll need to let it naturally release for 15 minutes before serving. This ensures that the soup is cooked all the way through and the noodles are tender.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups shredded chicken
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
1. Set the Instant Pot to sauté on high. Once hot, add the olive oil, diced onion, carrots, and celery. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and sauté for 1 minute.
2. Add the Italian seasoning, salt, pepper, and chicken broth. Stir to combine and deglaze the bottom of the pot. Add the chicken and egg noodles. Stir to combine.
3. Secure the lid and set the valve to sealing. Press the soup/broth button and adjust the time to 10 minutes. When the soup is done cooking, let the pressure naturally release for 15 minutes before opening the lid.
4. When the pressure has released, carefully open the lid and stir in the fresh parsley. Serve the soup warm.
Equipment
- Instant Pot or pressure cooker
- Knife
- Cutting board
- Measuring cups and spoons
Notes
You can use any type of noodles in this soup. Egg noodles, elbow macaroni, and other short-cut pasta work well. If you are using a gluten-free pasta, make sure to check the cooking time on the package and adjust the Instant Pot time accordingly.
Nutrition: Per Serving
- Calories: 270
- Fat: 7g
- Carbohydrates: 27g
- Protein: 22g
- Sodium: 800mg
- Fiber: 2g
Recipe Tips
- For an extra flavor boost, add a tablespoon of Worcestershire sauce to the soup before cooking.
- If you want to add extra vegetables to the soup, consider adding a cup of frozen peas or corn. Add them in step 3 with the chicken and noodles.
- If you don't have Italian seasoning, you can use a mix of dried herbs like oregano, basil, and thyme instead.
- For a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead of chicken broth.
- For an extra creamy soup, stir in a cup of heavy cream or half and half before serving.
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