Instant Pot Chicken Noodle Soup is like a warm hug on a chilly day. Picture this: tender chicken swimming in a savory broth, surrounded by vibrant veggies and perfectly cooked noodles that dance like they’re at a party. The aroma wafts through your kitchen, beckoning everyone to gather around the table with eager anticipation. It’s comfort food at its finest!
Now, let me take you back to one rainy afternoon when I first discovered the magic of this dish. My mom was juggling work, kids, and a mountain of laundry while I sat on the couch, wrapped in a blanket resembling a burrito. She whipped up this Instant Pot Chicken Noodle Soup faster than I could say “I’m hungry!” And just like that, my dreary day transformed into a cozy feast filled with laughter and warmth. Trust me; this soup is perfect for those moments when you need a little culinary sunshine.
Why You'll Love This Recipe
- This Instant Pot Chicken Noodle Soup showcases effortless preparation, perfect for busy weeknights or lazy Sundays.
- Bursting with flavors from fresh herbs and spices, each spoonful feels like a comforting embrace.
- Its inviting colors make it visually appealing, ensuring it steals the spotlight on any dinner table.
- Plus, it’s versatile enough to adapt to whatever ingredients you have lying around!
Ingredients for Instant Pot Chicken Noodle Soup
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: Typically, around 3-4 chicken breasts work best; adjust based on your crowd size.
- Fresh Carrots: Choose bright orange carrots; they add sweetness and color.
- Celery Sticks: Fresh celery adds crunch and flavor; opt for crisp stalks.
- Onion: Use one medium onion for depth of flavor; chop finely to blend seamlessly.
- Garlic Cloves: Four cloves should do the trick; minced garlic brings aromatic magic to the broth.
- Chicken Broth: Use low-sodium chicken broth for better control over saltiness.
- Egg Noodles: Wide egg noodles are my go-to because they soak up all the yummy broth!
- Dried Thyme: A teaspoon of dried thyme enhances the soup’s herbal notes beautifully.
- Pepper and Salt: Season to taste; don’t skimp on these flavor boosters!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Instant Pot Chicken Noodle Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare Your Ingredients
Start by dicing your onions and chopping those vibrant carrots and crunchy celery sticks. Mince the garlic cloves like you mean it because nobody wants chunky garlic in their soup!
Step 2: Sauté the Aromatics
Set your Instant Pot to ‘Sauté’ mode. Add a swirl of olive oil and toss in the onions, carrots, celery, and garlic. Cook until softened and fragrant—about five minutes should do it.
Step 3: Add Chicken and Broth
Layer in the boneless chicken breasts next! Pour in that luscious chicken broth until everything is submerged. Sprinkle dried thyme over the top along with salt and pepper.
Step 4: Pressure Cook
Secure the lid on your Instant Pot and set it to ‘Manual’ mode for about ten minutes at high pressure. Go ahead—grab that cup of coffee while you wait!
Step 5: Shred the Chicken
Once done cooking, release the pressure carefully (don’t forget those steam burns are real!). Take out the chicken breasts after they’ve cooled a bit and shred them using two forks.
Step 6: Add Noodles
Stir in those egg noodles along with your shredded chicken back into the pot. Set it back to ‘Sauté’ mode for an additional five minutes or until noodles are tender.
Transfer to bowls and serve hot for an instant mood lifter! Enjoy laughter-filled moments as everyone devours their bowls of soul-soothing goodness!
You Must Know
- This delightful Instant Pot Chicken Noodle Soup not only warms your heart but also saves you time.
- Packed with flavor, it’s an easy weeknight meal that will impress everyone at your table.
- Customize it to suit your taste, making meal prep as simple as pie (or soup!).
Perfecting the Cooking Process
Start by sautéing the chicken in the Instant Pot for juicy flavor. Next, toss in veggies and broth before sealing it up for a quick pressure cook. Meanwhile, prepare your noodles separately to ensure they don’t get mushy.
Add Your Touch
Feel free to swap out chicken for turkey or even add some spinach for extra greens. Experiment with different herbs like thyme or dill, and don’t hesitate to throw in some spicy peppers if you’re feeling adventurous!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, simply warm on the stove or in the microwave, adding a splash of broth if needed to refresh the flavors.
Chef's Helpful Tips
- For perfect flavor, let the chicken marinate for at least 30 minutes before cooking.
- Don’t rush the sautéing step; brown those bits for depth.
- Always taste and adjust seasoning before serving to make sure it’s just right!
When I first made this Instant Pot Chicken Noodle Soup for my friends, they claimed it was their new favorite dish! The laughter and compliments around the table made every effort worth it.
FAQs:
What ingredients do I need for Instant Pot Chicken Noodle Soup?
To make Instant Pot Chicken Noodle Soup, gather boneless chicken breast or thighs, egg noodles, carrots, celery, onion, garlic, chicken broth, and your favorite herbs. You’ll also need salt and pepper to taste. Optional ingredients include parsley for garnish and lemon juice for added flavor. The combination of these ingredients creates a comforting and hearty soup that’s perfect for any day.
How long does it take to cook Instant Pot Chicken Noodle Soup?
Cooking Instant Pot Chicken Noodle Soup is quick and easy. It takes about 10 minutes of cooking time under high pressure. However, you should also consider the time it takes for the Instant Pot to come to pressure, which usually adds another 10 minutes. In total, you can prepare this delicious meal in roughly 30 minutes from start to finish.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken in your Instant Pot Chicken Noodle Soup. The Instant Pot is designed to handle frozen meat efficiently. Just remember to increase the cooking time to about 15-20 minutes under high pressure if you’re using frozen chicken breasts or thighs. Ensure that the chicken reaches a safe internal temperature before serving.
How do I store leftovers of Instant Pot Chicken Noodle Soup?
Leftover Instant Pot Chicken Noodle Soup can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, consider freezing the soup. Place it in freezer-safe containers or bags and store it for up to three months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave until warmed through.
Conclusion for Instant Pot Chicken Noodle Soup:
In summary, making Instant Pot Chicken Noodle Soup is a quick and satisfying way to enjoy a classic comfort dish. With simple ingredients like chicken, vegetables, and egg noodles, this soup delivers both flavor and nutrition. The convenience of the Instant Pot reduces cooking time significantly while ensuring tender chicken and perfectly cooked noodles. Whether you’re looking for a family meal or a cozy dish on a chilly night, this recipe is sure to please everyone at the table.
Instant Pot Chicken Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Description
Warm and hearty, this Instant Pot Chicken Noodle Soup combines tender chicken, vibrant vegetables, and egg noodles for a comforting meal ready in just 30 minutes.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 3 medium fresh carrots, chopped
- 2 celery sticks, chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 8 oz wide egg noodles
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Dice the onion, chop the carrots and celery, and mince the garlic.
- Sauté the Aromatics: Set your Instant Pot to 'Sauté' mode. Add a swirl of olive oil and sauté the onions, carrots, celery, and garlic for about five minutes until softened.
- Add Chicken and Broth: Layer in the chicken breasts and pour in the chicken broth until everything is submerged. Sprinkle dried thyme, salt, and pepper over the top.
- Pressure Cook: Secure the lid on your Instant Pot. Set it to 'Manual' mode for ten minutes at high pressure.
- Shred the Chicken: After cooking, release the pressure carefully. Remove chicken breasts once cooled slightly and shred them with two forks.
- Add Noodles: Stir in egg noodles along with shredded chicken back into the pot. Set back to 'Sauté' mode for an additional five minutes or until noodles are tender.
- Serve Hot: Transfer to bowls and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 740mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Substitute chicken with turkey or add spinach for extra greens. Experiment with herbs like dill or add spicy peppers for a kick. If using frozen chicken breasts, increase cooking time to 15-20 minutes under high pressure.
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