Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is a comforting and delicious dish that warms the soul and satisfies the palate. This one-pot wonder combines tender chicken, hearty vegetables, and perfectly cooked noodles in a savory broth, all ready in a fraction of the time compared to traditional methods. Whether you’re feeling under the weather or simply craving a cozy meal, this recipe delivers rich flavors and a nourishing experience that’s perfect for any occasion.

Why You Will Love This Recipe

You’ll love this Instant Pot Chicken Noodle Soup for its incredible flavor, ease of preparation, and the convenience of using a single pot. The Instant Pot makes it possible to achieve that slow-cooked taste in just 30 minutes, making it an ideal choice for busy weeknights. It’s packed with protein, vitamins, and comforting carbohydrates, fitting perfectly into a well-balanced diet. Plus, the aroma that fills your kitchen while it cooks is enough to have everyone eagerly anticipating dinner.

Tips and Tricks

To ensure your Instant Pot Chicken Noodle Soup turns out perfectly, here are some handy tips and tricks:

• Sauté First: Use the sauté function to brown the chicken and soften the onions and garlic before pressure cooking. This adds depth of flavor to your soup.
• Use Fresh Herbs: Fresh herbs like thyme and parsley elevate the dish. Add them at the end to keep their vibrant flavors.
• Noodle Timing: If you’re using noodles that cook quickly, consider adding them after the pressure cooking is complete, using the ‘sauté’ function for a few minutes to cook them through without getting mushy.

Common Mistakes to Avoid

Avoid these common pitfalls when making your soup:

• Overcooking the Chicken: Ensure you don’t exceed the recommended cooking time to keep the chicken juicy. It should shred easily but not be dry.
• Wrong Noodle Type: Avoid using large pasta shapes that take longer to cook; opt for egg noodles or small pasta varieties instead.
• Insufficient Seasoning: Don’t forget to taste and adjust the seasoning after cooking to ensure that the flavors are well-balanced.

Make Ahead Tips

Meal prepping is a breeze with this recipe! You can chop your vegetables and store them in an airtight container in the fridge for up to 3 days. The chicken can also be seasoned and stored separately, ready to be thrown into the Instant Pot. If you want to make the soup in advance, it lasts in the refrigerator for about 4 days and can be frozen for up to 3 months (just add the noodles fresh when reheating).

Recipe Variations

Feel free to customize your soup! Here are some variations:

• Vegetable-Loaded: Add more vegetables like spinach, kale, or zucchini for added nutrition.
• Spicy Twist: Incorporate red pepper flakes or a dash of hot sauce for a spicy kick.
• Different Proteins: Swap chicken for turkey or even rotisserie chicken for a no-cook option.

How to Serve

Serve your Instant Pot Chicken Noodle Soup hot in a deep bowl, garnished with freshly chopped parsley for a pop of color. A sprinkle of black pepper adds the perfect finishing touch. For added texture, serve with a side of crusty bread or crunchy crackers for dipping.

Pairing Suggestions

Pair this comforting soup with a glass of crisp white wine like Sauvignon Blanc, which complements the flavors beautifully. For a non-alcoholic option, a peppermint tea or a refreshing lemon-infused water works wonderfully too. On the side, a simple green salad with a light vinaigrette can enhance your meal, and for dessert, consider serving a warm apple crisp.

How to Store

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen; just be sure to leave out the noodles, as they don’t freeze well. Instead, add fresh noodles when you reheat the soup. To reheat, simply warm on the stove over medium heat until heated through, or microwave in a safe container until hot.

Equipment Needed

You will need an Instant Pot for this recipe; however, if you don’t have one, a traditional stovetop pot can work as well if you adjust the cooking times accordingly. A sharp knife for chopping vegetables and a sturdy cutting board are also recommended.

Dietary Adaptations

To make this recipe vegan, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. To make it gluten-free, use gluten-free noodles, and for a low-sodium version, opt for low-sodium broth and adjust salt to taste.

Seasonal Adaptations

In the spring, consider adding fresh peas and asparagus, while in the fall, butternut squash or sweet potatoes would make a delightful addition. During winter, root vegetables like carrots and parsnips shine, giving the soup a hearty texture.

Cost Breakdown

This recipe is budget-friendly, costing approximately $2.50 per serving or around $15 for the entire pot. You can save even more by using leftover rotisserie chicken or buying vegetables in bulk.

Kitchen Hacks

To speed up the chopping process, use a food processor for the vegetables. If you’re peeling garlic, try crushing the cloves with the flat side of a knife to make the skins easier to remove.

Recipe FAQs

• Can I use frozen chicken? Yes, you can use frozen chicken; just increase the cooking time by about 5 minutes.
• What if I don’t have egg noodles? Feel free to substitute with any small pasta shape; just adjust the cooking time according to the package instructions.
• Can I add beans? Absolutely! Canned beans, like cannellini or navy beans, can be added for extra protein and fiber.

How To Make instant pot chicken noodle soup

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Additional Time: 5 minutes (natural release)
• Total Time: 35 minutes
• Yield: 6 servings

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups egg noodles
• Fresh parsley, for garnish

Detailed Instructions

1. Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil and let it heat up.
2. Add the diced onion and sauté for about 2 minutes until translucent. Stir in the minced garlic and sauté for an additional 30 seconds.
3. Add the sliced carrots and diced celery, cooking for another 3 minutes.
4. Place the chicken breasts into the pot, and add the chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Secure the lid on the Instant Pot, ensuring the vent is closed. Set to ‘Pressure Cook’ on high for 10 minutes.
6. Once the cooking time is complete, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
7. Carefully open the lid, remove the chicken, and shred it using two forks. Return the shredded chicken back to the pot.
8. Switch the Instant Pot back to ‘Sauté’ mode, add the egg noodles, and cook for an additional 5-7 minutes, until the noodles are tender.
9. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.

Final Thoughts

Making Instant Pot Chicken Noodle Soup is not only simple and quick, but it also provides a delightful meal that can easily be customized to your taste. It’s a perfect dish to warm you up on a chilly day or to share with loved ones. With its comforting flavors and nourishing ingredients, this soup is sure to become a staple in your kitchen. Enjoy every spoonful!