Instant Pot Chicken Noodle Soup Recipe
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If you’re looking for a comforting and delicious dinner that’s easy to prepare, you’ll love this Chicken Noodle Soup made in an Instant Pot. This pressure cooker version of a classic favorite is ready in under 30 minutes, and it’s a great way to make a healthy dinner for the whole family. Here’s how to make it.
Description
This Instant Pot Chicken Noodle Soup is a cozy and comforting dinner that’s easy to make and full of flavor. It’s a classic favorite that’s been updated with the help of an Instant Pot. Whether you’re looking for a tasty dinner on a busy night, or a comforting meal to warm your soul, this is the perfect recipe.
Prep Time
This Chicken Noodle Soup is simple to make, but you’ll need to do a few prep steps before you start. You’ll need to chop the carrots, celery, and onion, and mince the garlic. You’ll also need to measure out the other ingredients. All in all, the prep should take about 10 minutes.
Cook Time
Once everything is ready to go, you’ll be able to make this Chicken Noodle Soup in no time. It will take about 10 minutes to build the pressure in the Instant Pot, and then the soup will cook for an additional 3 minutes. Once it’s finished cooking, you’ll need to let the pressure release naturally for about 10 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 bay leaves
- 2 tablespoons fresh thyme leaves
- 2 cups wide egg noodles
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
1. Turn the Instant Pot to the sauté mode, and add the olive oil.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Pour in the chicken broth, and add the chicken breasts, bay leaves, and thyme.
4. Lock the lid on the Instant Pot, and turn the pressure release valve to the sealed position.
5. Cook on high for 3 minutes.
6. When the cooking time is up, turn the pressure release valve to the venting position. When the pressure has released, open the lid.
7. Remove the bay leaves and discard.
8. Turn the Instant Pot to the sauté mode, and add the egg noodles. Cook, stirring occasionally, until the noodles are cooked, about 5 minutes.
9. Turn off the Instant Pot, and stir in the parsley.
10.To serve, season with salt and pepper to taste.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
Notes
This recipe is perfect for using up any leftover chicken that you have. You can use shredded chicken or diced chicken in place of the chicken breasts. If you do use precooked chicken, reduce the cooking time in step 5 to 1 minute.
Nutrition: Per Serving
Calories: 250, Fat: 6.5g, Carbohydrates: 21g, Protein: 24g, Sodium: 790mg, Sugar: 5g
Recipe Tips
- For a heartier soup, you can add additional vegetables like mushrooms, green beans, or corn.
- To make a vegetarian version of this soup, use vegetable broth instead of chicken broth and omit the chicken.
- For a richer flavor, you can substitute half of the chicken broth with white wine.
- You can use any type of noodle that you like. You can also skip the noodles and add cooked rice instead.
- For an extra boost of flavor, stir in a spoonful of pesto before serving.
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