Thinking dinner is gonna take forever? Try your Instant Pot instead. It whips up meals super fast while keeping the taste and nutrition right there. Even on your craziest days you can get a homemade bowl without much fuss.
Chicken noodle soup is like magic in a bowl—it warms you up and makes you feel better when youre under the weather. The mix of tender chicken, soft noodles and veggies just works every time and brings back memories of home.
Doing this recipe in an Instant Pot gives it a big boost. Pressure cooking pushes flavors in deep and cuts down cooking time a lot. And cleanup is easier too since most parts are dishwasher safe or just rinse off in seconds.
Understanding Instant Pot
The Instant Pot works by trapping steam inside the sealed pot so the boiling point of the liquid gets higher. That means food cooks quicker than on the stove or in the oven. It also locks in juices so meats and veggies turn out tender and full of flavor even if you forgot to watch it.
One big win with pressure cooking is time. You can make a soup or stew that normally simmers for an hour in about 20 minutes. Plus the sealed pot keeps herbs and spices locked in, so your soup tastes richer and more complete.
Another reason people love Instant Pots is how simple they are to use and clean. Many models have buttons for soups, meats, rice and more—just pick one and go. When youre done, most parts can go right into the dishwasher or get a quick rinse.
Why Use an Instant Pot for Soup?
For soup especially chicken noodle soup, the Instant Pot is a game changer. It shaves off half the cooking time so you dont have to wait around. A recipe that once took over an hour can be done in under 30 minutes.
The sealed environment keeps steam and oils inside so every spoonful has deep, rich flavor. Youll find your broth tastes more like it was slow cooked for hours, even though it only took minutes.
It’s also super easy to operate. The buttons are clear and the display is simple. Prep your ingredients, hit the soup button and walk away until you hear the beep.
Cleanup is almost nothing. The inner pot, lid and sealing ring can often be popped into the dishwasher. No more piles of pots, bowls and spoons to wash.
The Classic Chicken Noodle Soup Recipe
Ingredients List
- 1 lb chicken (breasts or thighs)
- 8 oz egg noodles
- 2 cups vegetables (carrots, celery, onions)
- 6 cups broth (chicken or vegetable)
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Optional: Fresh parsley, lemon juice for garnish
Directions
- Prepare Ingredients: Chop the veggies into small pieces. Measure out the broth so you dont come up short.
- Sauté Chicken: Hit the Sauté button on the Instant Pot. Season chicken with salt and pepper and brown each side for about 5 minutes.
- Add Vegetables: Toss in the chopped veggies and stir for another 3 minutes so they soften up a bit.
- Add Broth and Seasoning: Pour in the broth then add thyme, bay leaves, salt and pepper. Stir to mix everything.
- Pressure Cook: Lock the lid and set the valve to Sealing. Press Pressure Cook for 10 minutes. Itll take a few minutes to build pressure before the timer starts.
- Natural Release: Let it release pressure naturally for 10 minutes. Then carefully switch the valve to Vent to let out any extra steam.
- Noodle Addition: Either cook your noodles on the side or add them to the soup and cook under pressure for 4–5 minutes.
Cooking Tips and Advice
When youre making chicken noodle soup in your Instant Pot, you can tweak a few things to suit your taste. Here are some quick ideas:
- Substitutions for Ingredients: Use gluten-free noodles or rice noodles if you need. Swap chicken for turkey or even plant proteins like tofu for a vegetarian spin.
- How to Store Leftovers: Keep extras in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions.
- Reheating Tips: Warm up on the stove or in the microwave. If the soup thickens, add a splash of broth or water.
- Making it Ahead of Time: Chop veggies and portion out broth the night before. Then just dump everything in and cook.
- Freezing Instructions: Let soup cool first, then move to freezer-safe containers. Label and freeze for up to 3 months.
Health Benefits of Chicken Noodle Soup
Nutritional Content
Chicken noodle soup gives you protein from the chicken, plus vitamins and minerals from the veggies. The broth adds hydration so it’s a nourishing pick for any meal.
Recovery Food
This warm, comforting soup is great when you’re sick. The ingredients can help you feel better by giving your body what it needs to heal.
Variations of Instant Pot Chicken Noodle Soup
Different Proteins
If youre bored with plain chicken try turkey, rotisserie chicken or even chickpeas. Tofu works too if you want a meatless meal.
Alternative Noodles
Swap egg noodles for zucchini noodles or rice noodles to lower the carbs. You’ll get a different texture that’s still tasty.
Flavor Enhancements
Boost flavor with spices like paprika or cumin, or add greens and bell peppers. You can also try mushroom or vegetable broth instead of chicken.
Instant Pot Maintenance and Care
To keep your Instant Pot working great, wash the inner pot and lid with mild soap and water. Dont use scrubbing pads that might scratch. Check the sealing ring and valves now and then so they dont get clogged.
FAQs
1. Can I use frozen chicken in Instant Pot chicken noodle soup?
Yes, you can use frozen chicken. Just add a few more minutes of cooking time so it heats all the way through.
2. How long should I cook the noodles in the Instant Pot?
If you add them to the soup, cook under pressure for about 4–5 minutes. You can adjust based on the noodle type.
3. Can I add other vegetables?
Absolutely. Peas, spinach or corn work great too. Just watch the cook time since some veggies get soft faster.
4. Is it possible to make this soup dairy-free?
Yes, the basic recipe is already dairy-free. If you want creaminess try coconut milk or a dairy-free cream.
5. How can I make this soup thicker?
Mash some of the veggies, add a cornstarch slurry or reduce the broth. Simmer open to let extra liquid evaporate.
6. What kind of broth is best for chicken noodle soup?
Homemade broth has the best flavor but store-bought works fine. Low-sodium lets you control the salt level.
7. Can I use a whole chicken?
Yes, a whole chicken adds tons of flavor. Adjust cooking time and remove bones before you serve.
8. What is the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Freeze for longer storage.
9. Can I prep the ingredients ahead of time?
Sure. Chop veggies and measure broth ahead so you just dump everything in when it’s time to cook.
10. Is this recipe suitable for meal prep?
Yes, it’s great for meal prep. Portion into containers and reheat for easy lunches or dinners.
Conclusion
Using an Instant Pot really makes cooking easier and faster, especially for classics like chicken noodle soup. Give this recipe a try, play around with flavors, and let us know how it turned out!
Instant Pot Chicken Noodle Soup
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
- 1 Ladle
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 8 cups chicken broth Approximately 2 liters.
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt Adjust to taste.
- 2 cups egg noodles Approximately 200g.
- 1 cup frozen peas Approximately 150g.
- to taste fresh parsley for garnish Optional.
Instructions
- Press the 'Sauté' button on the Instant Pot and add the olive oil when the pot is hot.
- Add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
- Add the sliced carrots and celery, stirring everything together and sautéing for another 2-3 minutes.
- Place the chicken breasts in the pot, pour in the chicken broth, and stir in the thyme, parsley, black pepper, and salt. Ensure the chicken is submerged.
- Close the lid of the Instant Pot, set the valve to 'Sealing,' and select the 'Pressure Cook' setting for 10 minutes at high pressure.
- After the cooking time is complete, allow the pressure to release naturally for 10 minutes before switching to 'Venting' to release any remaining pressure.
- Open the lid and carefully remove the chicken breasts. Shred the chicken using two forks and return it to the pot.
- Add the egg noodles and frozen peas to the soup. Select the 'Sauté' setting and cook for about 5-7 minutes, or until the noodles are tender.
- Taste the soup and adjust the seasoning as needed. Serve hot, garnished with fresh parsley if desired.
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