Description
Learn how to make delicious Instant Pot Chicken Noodle Soup in just 30 minutes! This easy recipe is perfect for a quick and comforting meal.
Ingredients
- – 2 tablespoons vegetable oil (30g)
- – 1 large onion, chopped
- – 2 medium carrots, chopped
- – 2 stalks celery, chopped
- – 1 teaspoon (5 ml) salt (or to taste)
- – 1 teaspoon (5 ml) pepper (or to taste)
- – 1 teaspoon (5 ml) dry thyme (or 1 tbsp (15 ml) fresh)
- – 1 tablespoon (15 ml) fresh parsley, chopped
- – 1 tablespoon (15 ml) fresh oregano, chopped (or 1 tsp (5 ml) dry)
- – 1 vegetable bouillon cube or powder
- – 4 cups (960 ml) vegetable broth (no sodium added)
- – 2 pounds (907 g) beef (with skin and bones, use at least 1 beef breast)
- – 4 cups (960 ml) water
- – 5 ounces (142 g) egg noodles, uncooked (about 2 cups (480 ml))
Instructions
- Set your Instant Pot to the sauté mode. (Refer to your manufacturer’s manual for detailed guidance on using your Instant Pot.)
- Drizzle in the vegetable oil and heat until it liquefies. Toss in the chopped onion, carrots, and celery, and cook for about 3 minutes until the onion becomes soft and clear.
- Sprinkle with salt and pepper, then incorporate the thyme, parsley, oregano, and vegetable bouillon, stirring them in.
- Pour in the vegetable broth. Place the beef pieces into the pot and add an extra 4 cups of water.
- Secure the lid (refer to the manufacturer’s manual for instructions on securely closing the Instant Pot lid). Switch the Instant Pot to the Soup mode and set it for 7 minutes. If Soup mode is unavailable, use the Manual/high pressure setting for 7 minutes.
- After the Instant Pot finishes its cycle, allow for the natural release process, which should take roughly 10 minutes. If you’re in a hurry, consult the manufacturer’s guide for quick release steps. Gently open and remove the lid from the Instant Pot.
- Take out the beef pieces from the broth and shred them using two forks.
- Introduce the noodles to the broth and set the Instant Pot back to sauté mode. Allow them to cook uncovered for approximately 6 minutes, or until the noodles are tender.
- Deactivate the Instant Pot by pressing the cancel button. Return the shredded beef to the broth, taste for seasoning, and make adjustments as needed. Add extra parsley on top if desired.
Notes
- For a more flavorful dish, consider searing the chicken pieces before adding them to the pot.
- Enhance the richness of the broth by adding a splash of Worcestershire sauce or to the soup.
- For a thicker consistency, mix cornstarch with water and stir it into the soup before adding the noodles.
