There’s something undeniably comforting about a bowl of chicken noodle soup. Whether it’s a chilly evening or a day when you’re feeling under the weather, the warm, hearty nature of this dish just feels like a hug from the inside. But, let’s face it-making it from scratch can feel like a time-consuming task. That’s where the Instant Pot comes in. With its ability to reduce cooking time without sacrificing flavor or texture, the Instant Pot is the perfect companion for a delicious, comforting chicken noodle soup.
In this guide, we’re diving deep into a simple and quick recipe for chicken noodle soup made in your trusty Instant Pot. I’ll walk you through every detail, from the ingredients to expert tips, and even offer up some creative variations. So, let’s roll up our sleeves and get started on this easy, homemade bowl of goodness!
Chicken Noodle Soup In Instant Pot Recipe
If you’re wondering how an Instant Pot can cut down cooking time for a dish like chicken noodle soup, here’s the magic: it creates the perfect conditions for deep flavors to develop quickly. With the pressure cooking feature, you can have a flavorful, piping-hot pot of soup in about 30 minutes or less, and it’s practically a one-pot wonder, which makes cleanup a breeze. This recipe isn’t just for days when you’re sick or chilly; it’s ideal for any day when you crave comfort.
Ingredients Needed
Before we jump into the cooking instructions, let’s gather everything you’ll need. The great part about this soup is that it’s made from easy-to-find ingredients, so you won’t have to run around hunting for obscure spices or special tools.
- Chicken Breast or Thighs (Boneless, skinless): You’ll need about 1 pound of chicken. Thighs are more flavorful, but breasts work well for leaner options.
- Carrots: About 2 medium carrots, sliced. They add that earthy sweetness that balances the savory broth.
- Celery: 2-3 stalks, chopped. Celery provides a mild, aromatic base and a touch of crunch.
- Onion: One medium onion, chopped. It enhances the overall depth of the soup.
- Garlic: 2-3 cloves, minced. Garlic brings a warm, aromatic flavor that complements the other ingredients.
- Chicken Broth: You’ll need 4 cups of chicken broth for the base. If you want extra flavor, you can use bone broth.
- Egg Noodles: About 2 cups. You can go for standard egg noodles or try a whole grain or gluten-free version.
- Bay Leaves: 1 or 2 for added flavor depth.
- Thyme: Fresh or dried, about 1 teaspoon. This herb has an earthy, slightly floral flavor that’s a classic in chicken soup.
- Salt and Pepper: To taste. The salt brings out the flavors, while the pepper adds just the right amount of kick.
- Olive Oil or Butter: For sautéing the vegetables and adding a little richness to the broth.
Cooking Instructions
The Instant Pot makes the process almost as simple as opening a can of soup, but 100% better. Let’s walk through the steps.
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Sauté The Veggies
- Start by setting your Instant Pot to ’Sauté’ mode. Add a tablespoon of olive oil or butter and let it melt.
- Toss in the chopped onions, carrots, and celery. Sauté for 3-4 minutes until the vegetables are tender and the onions turn translucent.
- Add the minced garlic and sauté for another minute. This is where the magic of aromas starts-your kitchen will smell incredible.
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Add The Chicken And Broth
- Push the vegetables to the side of the pot and add your chicken breasts or thighs. Sear the chicken for 2 minutes on each side for extra flavor, but this step is optional.
- Pour in the chicken broth (or bone broth for extra depth) and add the bay leaves, thyme, salt, and pepper.
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Pressure Cook The Soup
- Secure the Instant Pot lid and set the valve to “Sealing”. Use the ’Pressure Cook’ or ’Manual’ mode on high pressure for 10 minutes.
- Once the cooking time is up, allow for a 10-minute natural release before carefully switching the valve to ’Venting’ to release any remaining pressure.
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Shred The Chicken And Add Noodles
- Open the pot and remove the chicken. Shred it using two forks and return it to the pot.
- Add the egg noodles to the soup. Stir to combine, then secure the lid again. Set the Instant Pot to ’Pressure Cook’ on high for an additional 3 minutes to cook the noodles.
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Final Adjustments
- Once the noodles are cooked, do a quick release of pressure. Open the lid and give the soup a taste. Add more salt or pepper if needed.
- Discard the bay leaves, and you’re ready to serve!
Ingredient Insights
- Chicken: Using boneless skinless chicken breasts or thighs allows the soup to be both lean and flavorful. While breasts offer a lighter option, thighs bring more richness and tenderness, making them a better choice if you prefer a juicier soup.
- Broth vs. Stock: Chicken stock is made from simmering bones and offers a thicker, richer texture than broth. If you have the time and ingredients to make your own stock, it’ll elevate the soup. But if you’re in a rush, store-bought chicken broth works just fine.
- Egg Noodles: Traditional egg noodles are ideal for soups because they’re hearty, yet soft when cooked. However, you can also use other pasta types-just adjust cooking time accordingly.
Expert Tips
- Layering Flavors: Don’t skip the step of sautéing the vegetables and chicken. This caramelization process deepens the flavor, giving your soup a richer, more complex taste.
- Don’t Overcook the Noodles: Since the noodles cook quickly in the Instant Pot, avoid overcooking them by sticking to the 3-minute cook time once the chicken is shredded.
- Thicken the Soup: If you prefer a thicker soup, you can make a quick slurry by mixing 1 tablespoon of flour or cornstarch with water and stirring it into the soup after cooking. Let it simmer for a few minutes to thicken up.
- Spice it Up: Add a pinch of red pepper flakes or some fresh parsley for extra flavor.
Recipe Variations
While this recipe is fantastic on its own, the possibilities for variation are endless! Here are a few ideas to switch things up:
- Vegetarian Version: Swap out the chicken for chickpeas or tofu, and use vegetable broth instead of chicken broth for a veggie-packed alternative.
- Spicy Kick: Add a sliced jalapeño or sprinkle in some chili powder for a spicy twist.
- Lemon Zest: A touch of lemon zest added after cooking can brighten the soup and balance out the savory flavors.
- Dumplings Instead of Noodles: If you prefer dumplings, simply drop a few spoonfuls of your favorite dumpling dough into the soup during the last pressure cooking phase. They’ll puff up and make the soup even heartier.
Final Words
This Instant Pot chicken noodle soup is a game-changer for those who crave comfort food but don’t have all day to cook. With the right balance of ingredients, a short cooking time, and minimal cleanup, you’ll have a bowl of soup that’s not only nourishing but full of flavor. Whether it’s a quick lunch, dinner for a busy weeknight, or the perfect remedy for a cold day, this recipe delivers every time.