Warm, comforting, and packed with flavor, this Instant Pot Chicken Noodle Soup is the perfect meal for chilly days or when you’re feeling under the weather. With tender chicken, hearty vegetables, and delicious noodles, this soup comes together quickly in the pressure cooker.
Instant Pot Chicken Noodle Soup :
Need a fast and easy homemade soup? This Instant Pot Chicken Noodle Soup is ready in under 30 minutes and is filled with wholesome ingredients. Perfect for meal prep, busy weeknights, or a cozy family dinner.
History of the Recipe :
Recipe has been a staple in many cultures for centuries, often praised for its healing and comforting qualities. Originally, homemade versions took hours to simmer on the stovetop, but with modern technology like the Instant Pot, we can enjoy this classic dish in a fraction of the time without sacrificing flavor.
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Instant Pot Chicken Noodle Soup
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 6 cups chicken broth
- 2 cups water
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- 1 bay leaf
- 1 tbsp lemon juice (optional)
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to 'Sauté' mode and heat the olive oil.
- Add the onions, carrots, and celery, and sauté for 2-3 minutes until softened.
- Stir in the garlic, salt, pepper, thyme, and oregano, and cook for another 30 seconds.
- Pour in the chicken broth and water, then add the bay leaf and chicken.
- Close the lid, set the valve to 'Sealing,' and cook on 'Manual' (High Pressure) for 10 minutes.
- Allow a natural release for 10 minutes, then carefully release the remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the egg noodles and set the Instant Pot to 'Sauté' mode. Cook for 5-6 minutes or until noodles are tender.
- Stir in lemon juice (if using) and garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for an even faster version.
- For a thicker soup, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Tips for Instant Pot Chicken Noodle Soup :
- Use rotisserie chicken for an even faster version.
- For a thicker soup, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
FAQs for Instant Pot Chicken Noodle Soup :
- If using frozen chicken, increase the pressure cooking time to 15 minutes.
- For extra flavor, add a Parmesan rind while the soup cooks.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
Conclusion :
Instant Recipe is a delicious, wholesome meal that is quick and easy to make. Whether you’re feeling under the weather or simply craving comfort food, this soup is the perfect solution. Try it today and enjoy a bowl of homemade goodness!