Instant Pot Chicken And Noodles Recipe

There’s nothing quite like a bowl of chicken noodle soup to warm you up on a chilly day. And when it comes to making it quickly and easily, Instant Pot Chicken Noodle Soup is a game changer. This scratch-made soup comes together in a fraction of the time but packs all the flavor of a slow-cooked classic. Tender chicken, comforting egg noodles, and colorful veggies swim in a herb-infused chicken broth, creating a hearty meal that’s perfect for busy weeknights or a cozy weekend lunch.

What makes this Instant Pot Chicken Noodle Soup so special is its simplicity. With the Instant Pot’s magic, you can have a delicious, soul-soothing soup on the table in just about 30 minutes! The chicken is cooked perfectly tender, the vegetables are soft but still full of flavor, and the broth is aromatic and nourishing. It’s a one-pot wonder that delivers all the comfort of traditional chicken noodle soup without the wait.

Whether you’re looking for a quick meal for a chilly evening or simply want to enjoy a wholesome bowl of homemade soup, this Instant Pot Chicken Noodle Soup will hit the spot. Let’s dive into what makes this soup so irresistible!

Ingredients to Make Your Instant Pot Chicken Noodle Soup Shine

  • Butter – Adds a rich flavor and helps sauté the vegetables to build the soup’s base.
  • Onion – Provides a mild sweetness that enhances the flavor profile of the broth.
  • Carrots and Celery – Classic soup vegetables that add texture, color, and subtle sweetness.
  • Salt and Pepper – Essential for seasoning, balancing the flavors perfectly.
  • Thyme, Parsley, and Oregano – A mix of dried and fresh herbs infuses the broth with a wonderful aroma and depth of flavor.
  • Chicken Bouillon – Intensifies the chicken flavor, making the broth extra savory.
  • Chicken Broth – Serves as the base of the soup, bringing a hearty and savory foundation.
  • Chicken – The star ingredient, adding protein and a rich flavor, especially when cooked with skin and bones.
  • Water – Dilutes the broth slightly, ensuring the perfect consistency.
  • Egg Noodles – Adds the classic noodle component, providing comfort and heartiness to the soup.

Simple Steps to Your Delicious Soup

  1. Set your Instant Pot to the sauté function and melt the butter. Add the chopped onion, carrots, and celery, and cook for a few minutes until the onion is soft and translucent.
  2. Season with salt, pepper, thyme, parsley, and oregano, and stir in the chicken bouillon for added flavor.
  3. Pour in the chicken broth and add the chicken pieces, then top off with water.
  4. Close the lid securely, set the Instant Pot to the Soup setting, and cook for 7 minutes. Allow a natural release, then carefully remove the lid.
  5. Take out the chicken and shred it with two forks. Return the chicken to the pot.
  6. Add the egg noodles and set the Instant Pot to sauté again. Cook uncovered for about 6 minutes or until the noodles are tender.
  7. Taste the soup and adjust the seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Tips for the Perfect Instant Pot Chicken Noodle Soup

  • Use Bone-In Chicken: Cooking the chicken with bones and skin adds a deeper flavor to the broth.
  • Noodle Control: To avoid mushy noodles, cook them just before serving. If you plan to freeze, add the noodles when reheating.
  • Natural Release: Allowing the Instant Pot to naturally release pressure will keep the chicken tender and juicy.
  • Flavor Boost: Fresh herbs and a squeeze of lemon juice just before serving can brighten the soup.

Recipe Variations and What to Serve It With

Feel free to customize this soup to your liking. Use boneless, skinless chicken breasts if you prefer leaner meat or substitute the chicken with turkey for a twist. Add different vegetables like peas or spinach for extra color and nutrients. Serve the soup with a side of crusty bread or a fresh green salad for a complete meal.

Storing Your Leftover Chicken Noodle Soup

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup without noodles. When ready to enjoy, thaw in the refrigerator, reheat on the stove, and add freshly cooked noodles to keep them from getting soggy. This way, every bowl tastes as fresh as the first!

Instant Pot Chicken And Noodles Recipe

This wholesome, homemade Instant Pot Chicken Noodle Soup is both comforting and quick to prepare, delivering incredible flavor in just a fraction of the usual time. Packed with tender, juicy chicken, egg noodles, and vibrant vegetables, all swimming in a deliciously seasoned, herb-infused broth, it’s the ideal meal for a chilly day.

  • Instant Pot (6 Quart)
  • 2 tablespoons unsalted butter
  • 1 large onion (chopped)
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 4 cups chicken broth (or vegetable broth, no sodium added)
  • 4 cups water
  • 2 pounds chicken (with skin and bones, at least 1 chicken breast)
  • 1 chicken bouillon cube or powder
  • 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 5 ounces uncooked egg noodles (about 2 cups)
  1. Set your Instant Pot to the sauté function according to your manufacturer’s instructions. Add the butter and allow it to melt completely. Once melted, add the chopped onion, carrots, and celery. Sauté for about 3 minutes until the onion is softened and translucent.
  2. Season the sautéed vegetables with salt, pepper, dried thyme, parsley, and oregano. Add the chicken bouillon and stir to combine.
  3. Pour in the chicken broth, then add the chicken pieces. Add 4 additional cups of water.
  4. Secure the Instant Pot lid, following the manufacturer’s instructions for proper sealing. Select the „Soup“ setting and set the timer for 7 minutes. If your Instant Pot does not have a Soup setting, use the Manual/High Pressure function for 7 minutes.
  5. Once the cooking cycle ends, allow the Instant Pot to naturally release pressure for about 10 minutes. If pressed for time, use the quick-release method according to the manufacturer’s guide. Carefully unlock and remove the lid.
  6. Take out the cooked chicken pieces and shred them with two forks.
  7. Return the Instant Pot to the sauté setting. Add the uncooked egg noodles to the broth and cook uncovered for approximately 6 minutes, or until the noodles are tender.
  8. Turn off the Instant Pot by pressing the cancel button. Return the shredded chicken to the pot, stirring to combine. Taste and adjust seasoning as needed. Garnish with extra parsley, if desired.

Instant Pot Overview: An Instant Pot is a versatile multi-cooker that serves as a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, and more, all in one appliance.

No Instant Pot?: You can still make this soup by following the same steps, but the cooking time will be longer. Alternatively, consider using a slow cooker and refer to a Crockpot Chicken Noodle Soup recipe.

Alternative Chicken Cuts: Boneless skinless chicken breasts, drumsticks, or thighs can be used. Cooking the chicken with the skin and bones enhances the broth’s flavor.

Using Frozen Chicken: It’s possible to use frozen chicken. Start with 10 to 12 minutes of cooking time, adjusting as needed based on the size of the pieces.

Broth Substitution: For a lighter broth, replace the chicken broth with an additional 4 cups of water.

Freezing Tips: If freezing, do not add the noodles. Include them only when reheating, as noodles can become mushy when defrosted and reheated.

Main Course
American

Ähnliche Beiträge