Instant Pot Chicken Noodle Soup
Chicken soup is the go-to recipe that people use when they are cold, sick, or just need a little boost. But there is something you may not know: homemade is always better than canned. This idea is even better when using an Instant Pot chicken noodle soup recipe.
There is nothing better when you’re sick than a nice, warm bowl of chicken noodle soup. Instant pot chicken noodle soup is easy to make and a comfort food everyone enjoys any time of the year.
Instant Pot recipes are usually very easy. You could compare these recipes to crockpot recipes. The idea of throwing everything together into one pot, letting it cook, and moving on is a dream come true for many of us.
Soup recipes are similar in a sense. Most soup recipes require you to make the ingredients, toss them in a pot, and let them cook over time. That time allows the ingredients to simmer and meld together into the finished product.
But soup doesn’t have to take all that long to make, especially chicken noodles. You could use an Instant Pot chicken noodle soup recipe to get the same results. In fact, some may even claim this recipe is better than the ones you let simmer for hours.
Anytime you are sick or feel a cold coming on you could make this recipe.
Instant Pot Chicken Noodle Soup
There are many things that go into making a good soup. Most of the ingredients will be seasonings and other smaller things. The idea is that the chicken, the noodles, and the broth are the stars of the dish.
But that doesn’t mean you want to skimp on anything else. The yellow onion, carrots, and celery are just as important as the boneless chicken breasts or the chicken broth you choose to use.
How to Make Instant Pot Chicken Noodle Soup
Press the saute button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots, and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Add the garlic and stir.
Press “Cancel” to turn off the Instant Pot.
Add the dried oregano, thyme, bay leaf, salt, pepper, broth, and water to the pot and stir. Add the chicken to the broth.
Close the Instant Pot lid and make sure the pressure valve is in the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach full pressure, and then the cooking time will begin counting down.
When the cooking time ends, allow the Instant Pot to release for approximately 10 minutes naturally. Then, very carefully release the remaining pressure by turning the steam release valve to the venting position using a long spoon or tong.
When the valve pin drops down, open the Instant Pot lid. Remove the bay leaf and discard it. Remove the chicken to a large, clean plate or cutting board. Let the chicken rest for a few minutes, and then shred it.
Press “Cancel” to turn off the warm setting, and then press “Saute.” Add the egg noodles to the pot and let them simmer for 5-7 minutes, until tender. Turn off the Instant Pot.
Add the shredded chicken back into the soup.
Serve the soup with fresh parsley, if desired.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 Cup Yellow Onion, Diced
- 1 Cup Carrots, Chopped
- 1 Cup Organic Celery, Chopped
- 1 Tbsp Garlic, Minced
- 1 Tsp Dried Oregano
- 1/2 Tsp Dried Thyme
- 1 Bay Leaf
- 1/4 Tsp Pepper
- 1 Tsp Salt or To Taste
- 4 Cups Low Sodium Chicken Broth
- 4 Cups Water
- 1 Lb Boneless, Skinless Chicken Breasts, Thawed
- 1 Package 16oz Egg Noodles
- Fresh Chopped Parsley When Serving
Instructions
- Press the saute button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots, and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Add the garlic and stir.
- Press u0022Cancelu0022 to turn off the Instant Pot.
- Add the dried oregano, thyme, bay leaf, salt, pepper, broth, and water to the pot and stir. Add the chicken into the broth.
- Close the Instant Pot lid and make sure the pressure valve is in the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach full pressure and then the cooking time will begin counting down.
- When the cooking time ends, allow the Instant Pot to naturally release for approximately 10 minutes. Then, very carefully release the remaining pressure by turning the steam release valve to the venting position using a long spoon or tong.
- When the valve pin drops down, open the Instant Pot lid. Remove the bay leaf and discard it. Remove the chicken to a large clean plate or cutting board. Let the chicken rest for a few minutes and then shred it.
- Press u0022Cancelu0022 to turn off the warm setting and then press u0022sauteu0022. Add the egg noodles to the pot and let them simmer for about 5-7 minutes, until tender. Turn off the Instant Pot.
- Add the shredded chicken back into the soup.
- Serve the soup with fresh parsley, if desired.
More Instant Pot Recipes
Healthy Instant Pot Vegetable Beef Soup | Chicken noodle soup is not the only kind of soup you can make at home. How about a nice bowl of vegetable beef soup?
Instant Pot Sour Cream Scalloped Potatoes | Scalloped potatoes are so much easier to make with an Instant Pot. Almost as easy as those boxed ones but way better.
Low Carb Instant Pot Pork Chops Recipe | Pork chops are delicious but need to be cooked properly. You can rest assured that your Instant Pot can get the job done.
How to Make Instant Pot Bone Broth | Bone broth could be the base for a soup, an ingredient in another recipe, or just enjoyed as a boost of nutrition.
Healthy Instant Pot Chicken and Veggies Soup | Chicken and noodles are good but you can increase the nutritional value by making it a veggie soup with chicken instead.
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