Craving a warm, hearty bowl of comfort? Look no further! Our Instant Pot Chicken Noodle Soup is not just another recipe; it’s your ticket to a cozy dinner that’s ready in under an hour. With tender chicken, fresh vegetables, and perfectly cooked egg noodles, this soup is a classic that will warm your soul and satisfy your taste buds. Plus, the best part? It’s all made in one pot, making cleanup a breeze! Dive into this recipe and discover how effortless it is to create a delicious meal that your whole family will love.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Start by preparing all your ingredients. Chop the onion, slice the carrots and celery, and mince the garlic. Set them aside for easy access during cooking.
- Turn on your Instant Pot and set it to the 'Sauté' mode. Allow it to heat up for a few minutes.
- Add a splash of olive oil to the pot. Once the oil is hot, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Next, add the minced garlic, sliced carrots, and sliced celery to the pot. Sauté the mixture for an additional 3-4 minutes until the vegetables begin to soften.
- While the vegetables are cooking, season the chicken breasts with salt, pepper, and thyme. Place the seasoned chicken on top of the sautéed vegetables in the pot.
- Pour in the 4 cups of chicken broth, ensuring that the chicken is submerged. Stir gently to combine the ingredients without disturbing the chicken too much.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Switch the Instant Pot to 'Manual' or 'Pressure Cook' mode and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and carefully remove the chicken breasts from the pot. Shred the chicken using two forks and return the shredded chicken to the soup.
- Add the 2 cups of egg noodles to the pot. Stir to combine, then close the lid again and set the Instant Pot to 'Manual' or 'Pressure Cook' mode for an additional 5 minutes.
- After the cooking time is up, perform a quick release of the pressure by turning the valve to 'Venting'.
- Once the pressure is released, open the lid and give the soup a good stir. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the chicken noodle soup hot, garnished with fresh herbs if desired. Enjoy your delicious homemade Instant Pot Chicken Noodle Soup!
Tips
- Prep Ahead: To save time, chop your vegetables and season your chicken in advance. This way, you can quickly throw everything into the Instant Pot when you're ready to cook.
- Sauté for Flavor: Don’t skip the sauté step! Sautéing the onions, garlic, and vegetables first enhances their flavors, creating a richer broth.
- Chicken Choices: While chicken breast is a great option, you can also use thighs for a more flavorful soup. Just adjust the cooking time slightly if needed.
- Broth Boost: For an extra depth of flavor, consider using homemade chicken broth or adding a splash of white wine during the sautéing stage.
- Noodle Tips: If you prefer firmer noodles, you can cook them separately and add them to the soup just before serving to prevent them from becoming too soft.
- Season to Taste: After cooking, taste your soup and adjust the seasoning. A little extra salt or a squeeze of lemon can elevate the flavors beautifully.
- Garnish for Freshness: Finish your soup with fresh herbs like parsley or thyme for a pop of color and freshness that makes each bowl even more inviting.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 20g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 55mg
