Instant Pot Chicken Noodle Soup: Ultimate Comfort in 30 Minutes

Picture this: a chilly evening, the kind that nips at your ears and makes you crave something warm and comforting. That’s when I find myself reaching for my trusty Instant Pot to whip up a batch of Instant Pot Chicken Noodle Soup. It’s the meal that feels like a hug in a bowl, offering comfort with every spoonful.

The process of making Instant Pot Chicken Noodle Soup is a ritual I cherish. From dicing the onion to sautéing it until it’s soft and fragrant, the kitchen fills with a scent that promises something delicious. It’s these simple steps that turn a collection of ingredients into a beloved dish.

Every time I make this soup, I’m reminded of the memories created in the kitchen. Whether it’s the laughter shared with loved ones while cooking or the quiet satisfaction of tasting the first spoonful, Instant Pot Chicken Noodle Soup has become more than just a recipe—it’s a tradition.

Instant Pot Chicken Noodle Soup

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• Author: Chloe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

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Description

Learn how to make delicious Instant Pot Chicken Noodle Soup with this easy recipe. Perfect for a cozy night in, this comforting dish is a must-try!

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Ingredients

• – 1 large onion (150g) diced
• – 1 tablespoon (15ml) vegetable oil
• – 2 large boneless skinless chicken breasts (225g each)
• – 2 medium carrots (150g) sliced, about 1 cup
• – 2 ribs celery (100g) sliced, about 1 cup
• – 1 tablespoon (4g) chopped fresh parsley
• – 1 bay leaf
• – 6 cups (1440 ml) (1.5 liters) chicken broth or stock
• – 4 ounces (115g) egg noodles, approx. 2 ½ cups dry
• – salt and black pepper to taste

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Instructions

1. Set the Instant Pot to SAUTE mode. Sauté the diced onion in vegetable oil until it becomes soft.
2. Add the rest of the ingredients, excluding the egg noodles. Set to SOUP (or MANUAL) mode, select HIGH PRESSURE, and adjust the cooking time to 10 minutes. It will take roughly 10 minutes for the pressure to build.
3. Use the quick release method to release the pressure. After cooking, remove and throw away the bay leaf. Take out the chicken breasts and use a fork to shred them.
4. Switch the Instant Pot back to SAUTE mode. Once the broth starts boiling, add the egg noodles and let them simmer for 6-8 minutes or until they are cooked through.
5. Mix in the shredded chicken and season with salt and black pepper according to your preference.

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Notes

• Consider enhancing the soup’s flavor by incorporating garlic or herbs like thyme or rosemary.
• Add extra vegetables such as peas or spinach to make the soup more substantial.
• To achieve a thicker consistency, add a cornstarch slurry towards the end of cooking.

Instant Pot Chicken Noodle Soup

Fundamentals

Instant Pot Chicken Noodle Soup is a staple for anyone seeking a quick and hearty meal. At its core, this dish combines simple, wholesome ingredients that you likely have on hand. The key components are the chicken breasts, fresh vegetables, and egg noodles, all simmered in a flavorful chicken broth.

Using an Instant Pot simplifies the process, allowing you to achieve a rich, flavorful soup in a fraction of the time it would take on the stovetop. The pressure cooking function extracts deep flavors from the ingredients, while the sauté function lets you build layers of taste from the get-go.

Preparation/setup

Begin by setting your Instant Pot to the SAUTE mode. Add the vegetable oil and diced onion, letting them cook until the onion is soft and translucent. This step not only enhances the flavor of the soup but also forms the aromatic base essential for any good broth.

With the onions ready, add the chicken breasts, sliced carrots, celery, bay leaf, and chicken broth. Make sure to season with salt and black pepper to your taste before sealing the Instant Pot. The pressure cooking mode will do the rest, making the chicken tender and infusing the soup with robust flavors.

Cooking Technique and Tips

Technique

Once all the ingredients are in the pot, switch your Instant Pot to SOUP or MANUAL mode, adjust the pressure to high, and set the timer for 10 minutes. While it might take about 10 minutes for the pressure to build, this step is crucial for cooking the chicken thoroughly and melding the flavors together.

After the cooking time, use the quick release method to release the pressure. This step is essential to ensure the soup doesn’t overcook. Carefully remove the bay leaf and take out the chicken breasts for shredding. The chicken will be tender enough to shred easily with a fork.

Tips/tricks

For best results, always start with high-quality chicken broth or stock. It forms the backbone of the soup’s flavor. Also, don’t rush the sautéing of onions; their sweetness deepens as they cook, adding complexity to the soup.

If you prefer, you can prepare the egg noodles separately and add them to the soup just before serving. This prevents the noodles from absorbing too much broth and becoming overly soft. For more delicious soup ideas, check out creamy sweet potato soup and roasted pumpkin and sweet potato soup.

Perfecting Results and Variations

Perfecting results

To ensure your Instant Pot Chicken Noodle Soup is always perfect, pay attention to the shredding of the chicken. It should be tender, allowing it to blend seamlessly with the noodles and vegetables. Mix the shredded chicken back into the pot and give it a final seasoning check.

One of the joys of cooking is making a dish your own. Experiment with adding other vegetables like peas or corn for a touch of sweetness. Fresh herbs such as thyme or dill can also enhance the flavor profile of the soup. For more one-pot wonder recipes, explore the one-pot honey garlic chicken and noodles.

Troubleshooting/variations

If your soup turns out too salty, add a splash of water or extra broth to balance it out. For a thicker soup, mix a spoonful of cornstarch with cold water and stir it into the soup as it simmers.

For a gluten-free option, substitute the egg noodles with rice noodles or zucchini noodles. You could also try different proteins like turkey or tofu for a unique twist. For more inspiration, check out this delightful Irish potato leek soup.

Serving, Presentation, and Storage

Serving/presentation

Serve your Instant Pot Chicken Noodle Soup in deep bowls, garnished with a sprinkle of fresh parsley. The vibrant green adds a fresh pop of color against the golden broth. This soup pairs beautifully with crusty bread or a simple side salad, making it a complete meal.

For more mouthwatering dishes, you might want to explore the buffalo chicken bacon ranch loaded potato bombs or the crispy buffalo chicken bacon cheese stuffed potato bombs for a spicy kick.

Pairings/storage

Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. For longer storage, freeze the soup without the noodles; add fresh noodles when reheating.

If you’re interested in more creative kitchen adventures, consider trying the Instant Pot sous vide method for perfectly cooked proteins. And for a hearty venison option, the instant pot/stovetop venison stew is a must-try.

Conclusion

Instant Pot Chicken Noodle Soup is a quintessential comfort food that combines simplicity with rich flavors. Its ease of preparation makes it perfect for busy weeknights, while the heartwarming taste makes it a favorite for any occasion. By focusing on quality ingredients and mastering the pressure-cooking technique, you can create a soup that delights every time.

With its versatility, Instant Pot Chicken Noodle Soup can be customized to suit any taste or dietary preference. Whether you’re experimenting with new ingredients or sticking to the classic recipe, this soup is guaranteed to become a staple in your home. Embrace the joy of cooking, and let this soup be a comforting addition to your culinary repertoire.

FAQs – Instant Pot Chicken Noodle Soup