Instant Pot Chicken Noodle Soup: Easy & Fast Recipe

Instant Pot Chicken Noodle SoupCraving Comfort? This Instant Pot Chicken Noodle Soup is Ready in Minutes!

Picture this: a chilly evening, a warm bowl of flavorful chicken noodle soup, and minimal effort in the kitchen. Sounds divine, right? Well, with this Instant Pot recipe, that dream can be your reality! This isn’t your average soup; it’s packed with deliciousness and unbelievably easy to make. Get ready for a comforting classic that’s ready in a flash!

Why You’ll Love Instant Pot Chicken Noodle Soup?

• It’s incredibly fast – ready in under 30 minutes!
• The chicken comes out tender and juicy every single time.
• It’s a one-pot wonder, minimizing cleanup.
• The broth is rich and flavorful, satisfying your cravings for comfort food.
• It’s completely customizable – add your favorite veggies and noodles.

What Makes Instant Pot Chicken Noodle Soup Unique?

What sets this Instant Pot Chicken Noodle Soup apart is the method! Using the Instant Pot allows you to build deep, rich flavors in a fraction of the time. We’re not just simmering; we’re pressure cooking! This locks in all the yummy goodness, resulting in a broth that’s far more complex than your average stovetop version. The short cook time also prevents the noodles from getting mushy – a common problem with traditional methods. This makes it perfect for busy weeknights and impromptu soup cravings.

Ingredient List for Instant Pot Chicken Noodle Soup

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth – the base for a delicious and rich flavor!
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• 8 ounces egg noodles – they cook perfectly in the instant pot!
• 2 tablespoons fresh parsley, chopped for garnish.

Step-by-Step Instructions for

1. Turn your Instant Pot to the “Saute” function. Add the olive oil and let it heat up.
2. Add the chicken and cook until lightly browned on all sides, about 3-4 minutes. You don’t need to cook it all the way through at this point.
3. Add the chopped onion, carrots, and celery to the pot. Saute for another 3-5 minutes, until the vegetables start to soften.
4. Add the minced garlic and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
5. Pour in the chicken broth, and add the thyme, rosemary, salt, and pepper. Stir to combine.
6. Place the lid on the Instant Pot, making sure the valve is set to “sealing.” Set to manual high pressure for 10 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Remove the lid and stir in the egg noodles. Close the lid and let them cook for 5 minutes using the “saute” function.
9. Once noodles are cooked, give a final stir. Serve immediately. Garnish with fresh parsley if desired.

Optional Toppings/Variations

Feel free to customize your soup with these tasty options:

• Add a squeeze of fresh lemon juice before serving for a bright flavor.
• Sprinkle with red pepper flakes for a touch of heat.
• Top with a dollop of sour cream or Greek yogurt for extra creaminess.
• Grate some parmesan cheese on top.

Expert Tips

• Don’t overcrowd the pot when browning the chicken; work in batches if necessary for even browning.
• Use good quality chicken broth for the best flavor.
• For softer noodles, let them sit in the hot broth for a few extra minutes after they’re cooked.
• Don’t skip the saute step; it helps develop a richer, deeper flavor.
• Taste and adjust the seasoning at the end, adding more salt and pepper as needed.

Frequently Asked Questions (FAQs)

• Can I use frozen chicken? Yes, you can. Just add a few minutes to the cooking time, it is recommended to thaw the chicken before cooking.
• Can I substitute the noodles? Absolutely! Feel free to use any type of pasta you like. Small pasta works best.
• How should I store leftovers? Store the soup in an airtight container in the fridge for up to 3 days.
• Can I make this ahead of time? Yes, but the noodles tend to absorb the liquid, so it’s best to add them right before serving. You can pre-cook the base and add noodles later.
• Can I add other vegetables? Of course! Try adding peas, corn, green beans, or mushrooms.

Variations and Customization Options

Get creative with your soup! Here are a few ideas:

• Spicy Chicken Noodle Soup: Add a pinch of cayenne pepper or a few dashes of hot sauce.
• Creamy Chicken Noodle Soup: Stir in a splash of heavy cream or half-and-half at the end.
• Vegetarian Option: Omit the chicken and use vegetable broth, add some chickpeas or lentils for protein.
• Lemon Herb Chicken Noodle Soup: Add lemon zest, fresh dill and more parsley to finish.

Serving Suggestions

This Instant Pot Chicken Noodle Soup is perfect on its own as a comforting meal. Serve it with a side of crusty bread, a simple salad, or some grilled cheese sandwiches. A warm bowl of this soup will warm you from the inside out on any day of the week!.

Conclusion

This Instant Pot Chicken Noodle Soup recipe is your secret weapon for a quick, easy, and utterly delicious meal. It’s a perfect balance of comfort and convenience. So go ahead, give it a try and share your photos! Don’t forget to subscribe to our newsletter for more amazing recipes!

Related Recipes You’ll Love

• Spicy Chicken and Sweet Potatoes
• Honey Garlic Chicken Thighs
• Tasty Chicken and Pumpkin Bake

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