Quick & Cozy Instant Pot Chicken Noodle Soup Recipe
Instant Pot Chicken Noodle Soup is one of those recipes that can instantly lift your spirits. There’s something so comforting about a warm bowl of chicken noodle soup, especially when it’s made with love and care. With the convenience of the Instant Pot, you can make this delicious soup in no time while enjoying all the classic flavors you crave. Whether it’s a chilly evening or you’re feeling a bit under the weather, this dish is perfect for any occasion.
What I love most about this Instant Pot Chicken Noodle Soup is how easy it is to prepare and how it fills your home with delightful aromas as it cooks. It’s a family favorite that brings everyone together around the table, reminding us that comfort food doesn’t have to be complicated.
Why You’ll Love This Recipe
– Quick and easy preparation: This recipe comes together in about 55 minutes, making it perfect for busy weeknights.
– Wholesome ingredients: Packed with vegetables, lean chicken, and nourishing broth, it’s comfort food you can feel good about.
– Versatile and customizable: You can easily tweak the ingredients to suit your taste or dietary preferences.
– One-pot wonder: Less cleanup means you can spend more time enjoying your meal and less time washing dishes.
Ingredients You’ll Need
Before we dive into cooking, let’s gather our ingredients! Having everything prepped and ready makes the process so much smoother and more enjoyable.
For the Soup
– 2 tablespoons olive oil
– 3 medium carrots (peeled and diced)
– 2 celery stalks (diced)
– 1 small yellow onion (diced)
– 2 garlic cloves (minced)
– 2 teaspoons dried basil
– 1 teaspoon dried parsley
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 8 cups low sodium chicken broth
– 2 dried bay leaves
– 1 pound boneless skinless chicken breasts
– 8 ounces pasta or egg noodles
Variations
This Instant Pot Chicken Noodle Soup recipe is quite flexible, allowing you to adjust ingredients based on what you have at home or your dietary needs.
– Swap the protein: Use shredded rotisserie chicken or turkey for an even quicker option.
– Add more veggies: Toss in some spinach, peas, or corn for extra nutrition and flavor.
– Change up the noodles: Try using whole grain pasta or gluten-free noodles for a different texture.
– Spice it up: Add some crushed red pepper flakes if you like a little heat in your soup.
How to Make Instant Pot Chicken Noodle Soup
Step 1: Sauté the Vegetables
Turn the Instant Pot on and set it to sauté. Once it says hot, add the olive oil and heat until warm. Add the carrots, celery, onion, and garlic. Season them with basil, parsley, thyme, salt, and pepper. Sauté until the vegetables are soft, about 5 minutes. This step builds a rich flavor base that will enhance the entire soup.
Step 2: Combine Ingredients
Add the chicken broth and bay leaves to the pot, stirring to combine everything well. Place the chicken breasts on top of the mixture. This layering helps infuse flavor throughout as it cooks.
Step 3: Pressure Cook
Put the top on and seal it properly. Set it to manual high pressure for 5 minutes. Make sure the valve is set to sealed before starting. After a moment, you’ll hear a beep indicating it’s building pressure—this is when all those wonderful flavors start mingling together!
Step 4: Release Pressure
Once the cooking time is complete and you’ve heard that glorious beep again after 5 minutes, carefully perform a manual pressure release by turning it to venting. Once the valve has fallen down safely, you can remove the lid—be cautious of steam!
Step 5: Shred Chicken
Remove the chicken from the Instant Pot and set aside. Let it cool slightly before shredding it into bite-sized pieces using your preferred method. Shredded chicken mixes beautifully back into your soup!
Step 6: Cook Noodles
Turn the Instant Pot back to sauté mode again. Once the liquid inside is boiling, add in your chosen noodles. Boil according to package instructions until they’re al dente—this will give your soup that perfect texture.
Step 7: Final Touches
After cooking the noodles, remember to remove those bay leaves! Add back in your shredded chicken and stir everything together gently. Taste your delicious creation and adjust seasoning if needed—maybe a pinch more salt or pepper will do just fine!
Enjoy every spoonful of this delightful Instant Pot Chicken Noodle Soup! It’s sure to become a cherished staple in your kitchen as much as it has in mine.
Pro Tips for Making Instant Pot Chicken Noodle Soup
Making Instant Pot Chicken Noodle Soup is a breeze, especially when you have a few handy tips up your sleeve! Here are some suggestions to ensure your soup turns out perfectly every time.
– Use fresh ingredients: Fresh vegetables and herbs will elevate the flavor of the soup significantly. Try to choose high-quality produce for the best results.
– Don’t skip the sauté step: Sautéing your vegetables enhances their flavors and gives the soup a deeper taste. It’s worth taking those extra minutes!
– Adjust seasoning to taste: Everyone’s palate is different. Feel free to add more salt, pepper, or herbs based on your personal preference.
– Choose the right noodles: Opt for pasta that holds up well in soups, like egg noodles or rotini. Avoid overcooking them to keep them al dente.
– Let it rest after cooking: Allowing the soup to sit for a few minutes after cooking lets the flavors meld together beautifully.
How to Serve Instant Pot Chicken Noodle Soup
Serving your Instant Pot Chicken Noodle Soup is just as delightful as making it! Here are some ideas to make your meal even more enjoyable.
Garnishes
– Fresh parsley: Chopped fresh parsley adds a pop of color and freshness to each bowl.
– Lemon wedges: A squeeze of lemon can brighten up the flavors and add a zesty touch.
Side Dishes
– Crusty bread: Serve with a slice of warm, crusty bread for dipping in the soup.
– Side salad: A light green salad pairs beautifully with the rich flavors of chicken noodle soup.
– Grilled cheese sandwiches: This classic combo never fails to please, especially on chilly days.
– Roasted vegetables: A side of roasted seasonal vegetables complements the soup wonderfully.
Make Ahead and Storage
Meal prepping can save you time during busy weeks. This Instant Pot Chicken Noodle Soup is perfect for making ahead and storing!
Storing Leftovers
– Keep any leftover soup in an airtight container in the refrigerator for up to 3 days.
– Allow the soup to cool completely before transferring it to storage containers.
Freezing
– Freeze leftover soup in freezer-safe containers or bags for up to 3 months.
– Consider freezing without noodles; they can be cooked fresh when you’re ready to enjoy your soup again.
Reheating
– Thaw frozen soup overnight in the refrigerator before reheating.
– Reheat on the stovetop or in the microwave until hot throughout. If using noodles, you may need to cook them separately and add them just before serving.
FAQs
If you have any questions about making Instant Pot Chicken Noodle Soup, you’re not alone! Here are some common inquiries:
Can I use other types of meat?
Yes! You can substitute boneless skinless chicken thighs or even turkey if you prefer.
Can I make this recipe vegetarian?
Absolutely! Replace chicken broth with vegetable broth and omit the chicken. You might want to add more veggies or beans for protein.
How long does it take to make this soup?
The total time is about 55 minutes, including prep and cooking time in the Instant Pot.
What if I don’t have an Instant Pot?
You can also make this chicken noodle soup on the stovetop! Simply simmer everything in a large pot until the chicken is cooked through and tender.
Final Thoughts
I hope you feel inspired to try this comforting Instant Pot Chicken Noodle Soup recipe! It’s such a heartwarming dish that is sure to bring smiles around your table. Don’t hesitate to experiment with flavors and make it your own—enjoy every spoonful!
Instant Pot Chicken Noodle Soup
Ingredients
Method
- Turn the Instant Pot on and set it to sauté. Once it says hot, add the olive oil and heat until warm. Add the carrots, celery, onion, and garlic. Season them with basil, parsley, thyme, salt, and pepper. Sauté until the vegetables are soft, about 5 minutes.
- Add the chicken broth and bay leaves to the pot, stirring to combine everything well. Place the chicken breasts on top of the mixture.
- Put the top on and seal it properly. Set it to manual high pressure for 5 minutes. Make sure the valve is set to sealed before starting.
- Once the cooking time is complete and you've heard that glorious beep again after 5 minutes, carefully perform a manual pressure release by turning it to venting.
- Remove the chicken from the Instant Pot and set aside. Let it cool slightly before shredding it into bite-sized pieces.
- Turn the Instant Pot back to sauté mode again. Once the liquid inside is boiling, add in your chosen noodles. Boil according to package instructions until they're al dente.
- After cooking the noodles, remember to remove those bay leaves! Add back in your shredded chicken and stir everything together gently.
