Instant Pot Chicken Noodle Soup Cozy and Easy Recipe

Craving comfort food that’s quick and easy? You’ll love this Instant Pot Chicken Noodle Soup recipe! With simple ingredients and a speedy cooking time, this cozy dish will warm you up on chilly days. I’ll guide you step-by-step, from sautéing fresh veggies to seasoning the perfect broth. Plus, I’ll share handy tips, flavor variations, and storage advice. Let’s dive into making a hearty bowl of happiness!

Ingredients

To make a cozy bowl of Instant Pot chicken noodle soup, you need just a few simple ingredients. Here’s what you will need:

– 2 tablespoons olive oil

– 1 medium onion, finely chopped

– 2 carrots, peeled and sliced into rounds

– 2 stalks celery, sliced

– 3 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– 1/2 teaspoon freshly ground black pepper

– 4 cups low-sodium chicken broth

– 2 boneless, skinless chicken breasts

– 1 cup egg noodles

– 1 cup frozen peas

– Salt to taste

– Fresh parsley, chopped (for garnish)

These ingredients work together to create a warm, flavorful soup. Each one adds its own touch, making the soup rich and satisfying. For instance, the olive oil helps sauté the vegetables, while the chicken broth gives the soup its base flavor. Fresh parsley adds a nice pop of color and flavor.

When selecting your chicken, choose fresh, high-quality breasts for the best taste. I often use low-sodium broth to control the salt level. This soup is all about comfort and taste, so feel free to adjust the herbs and spices to match your personal preference. For the full recipe, check out the detailed steps provided.

Step-by-Step Instructions

Preparing the Instant Pot

1. Set your Instant Pot to ‘sauté’ mode.

2. Add 2 tablespoons of olive oil and let it heat for about 1 minute.

3. Chop 1 medium onion, 2 carrots, and 2 stalks of celery.

4. Add the chopped veggies to the pot. Sauté for 4-5 minutes. The onion should be soft and clear.

5. Mince 3 cloves of garlic and add them to the pot.

6. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1/2 teaspoon of black pepper.

7. Sauté for another 1-2 minutes until you smell the garlic.

Cooking the Chicken

1. Pour in 4 cups of low-sodium chicken broth.

2. Scrape any bits stuck to the bottom of the pot.

3. Place 2 boneless, skinless chicken breasts into the broth. Make sure they are fully submerged.

4. Close the lid and set the valve to sealing.

5. Select ‘manual’ or ‘pressure cook’ and set the timer for 10 minutes.

Finalizing the Soup

1. After cooking, let the pot release pressure for 5 minutes naturally.

2. Carefully switch the valve to venting to release remaining pressure.

3. Remove the cooked chicken breasts and set them aside.

4. Shred the chicken into bite-sized pieces with two forks.

5. Stir in 1 cup of egg noodles and 1 cup of frozen peas.

6. Set the pot back to ‘sauté’ mode and let it cook for 5 minutes.

7. Taste the soup and add salt as needed.

8. Serve hot, garnished with fresh parsley.

For the full recipe, check [Full Recipe]. Enjoy this cozy soup!

Tips & Tricks

Instant Pot Usage Tips

When using an Instant Pot, keep these tips in mind:

– Pressure Cooking Chicken: Always ensure the chicken is submerged in broth. This step keeps it moist. Use boneless chicken for quick cooking. Adjust the time based on thickness. Thin breasts need less time.

– Avoiding Mistakes in Soup Making: Do not skip the sauté step. This builds flavor. Stir frequently to prevent sticking. If you see any stuck bits, deglaze the pot with broth before adding chicken.

Enhancing Flavor

To boost flavor in your soup, consider these ideas:

– Herbs and Spices: Try adding bay leaves for depth. Fresh parsley adds brightness. A pinch of red pepper flakes gives a nice kick.

– Homemade vs. Store-Bought Broth: Homemade broth tastes richer. It allows you to control salt and flavor. Store-bought broth is convenient. Choose low-sodium to manage salt levels.

For the full recipe, check out Comforting Instant Pot Chicken Noodle Soup.

Variations

Ingredient Substitutions

You can change up the vegetables in your soup. Consider using spinach or corn. Both add great flavor and color. You can also add green beans or bell peppers for variety.

When it comes to noodles, you have options too. Whole wheat noodles offer a nutty taste. Gluten-free noodles work for dietary needs. Just remember to adjust cooking times if you choose a different type.

Dietary Adjustments

If you want a lower-sodium soup, use low-sodium broth. You can also skip adding extra salt. Fresh herbs can boost flavor without the sodium.

For a vegetarian version, replace the chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth. This keeps the soup hearty and delicious. You can still enjoy all the great tastes while meeting your dietary needs.

For the full recipe, check the main article.

Storage Info

Refrigeration

To store your leftover Instant Pot Chicken Noodle Soup, let it cool first. Pour the soup into an airtight container. This helps keep the soup fresh. You can store it in the fridge for up to 3 to 4 days. Make sure to check for any off smells or color changes before you eat it.

Freezing

If you want to save the soup for later, freezing is a great option. Let the soup cool down completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. The soup can last in the freezer for about 3 months. When you’re ready to eat it, thaw the soup overnight in the fridge.

To reheat, pour the soup into a pot and heat on low until warm. Stir occasionally. You can also use the microwave. Just heat in short bursts, stirring in between. Enjoy your cozy soup anytime! For the full recipe, check the details above.

FAQs

How to make Instant Pot Chicken Noodle Soup step-by-step?

To make Instant Pot Chicken Noodle Soup, follow these steps:

1. Set the Instant Pot to ‘sauté’ and heat olive oil.

2. Add chopped onion, sliced carrots, and celery. Sauté for 4-5 minutes.

3. Stir in minced garlic, thyme, oregano, and black pepper. Cook for 1-2 minutes.

4. Pour in chicken broth, scraping the bottom. Add chicken breasts.

5. Close the lid and set the pot to ‘manual’ for 10 minutes.

6. Allow a natural release for 5 minutes, then vent the remaining pressure.

7. Remove and shred the chicken. Return it to the pot.

8. Stir in egg noodles and frozen peas. Cook on ‘sauté’ for 5 minutes.

9. Season with salt and serve hot with parsley on top.

Can I add more vegetables to the soup?

Yes, you can add more vegetables! Consider using spinach, corn, or bell peppers. Just chop them small, so they cook well. Add them with the noodles for best results. This gives you more nutrients and flavor.

Is this recipe suitable for meal prep?

Absolutely! This recipe is perfect for meal prep. You can store it in the fridge for up to 3 days. Just make sure to let it cool before storing. Reheat it gently on the stove or in the microwave.

What can be used instead of egg noodles?

If you want a substitute for egg noodles, try whole wheat noodles or gluten-free options. You can also use rice or quinoa. Adjust the cooking time, as these may need different times to cook through.

For the full recipe, check out the detailed instructions above and enjoy this cozy meal!

This blog post covered everything you need to make Instant Pot Chicken Noodle Soup. We explored the key ingredients like chicken, vegetables, and spices. I shared step-by-step instructions and important tips to enhance your soup. You can even tweak the recipe for dietary needs. Remember, homemade soup offers rich flavors and comfort. With these insights, you can make a delicious meal that’s easy and quick. Enjoy your cooking adventure!

Instant Pot Chicken Noodle Soup

Warm up your day with this comforting Instant Pot chicken noodle soup! In just 30 minutes, you can whip up a delicious meal packed with tender chicken, hearty veggies, and egg noodles. Perfect for chilly evenings, this easy recipe requires minimal prep and is full of flavor. Discover how to make this cozy dish and indulge in the ultimate comfort food. Click through to explore the full recipe and bring warmth to your kitchen!

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Ingredients

  

2 tablespoons olive oil

1 medium onion, finely chopped

2 carrots, peeled and sliced into rounds

2 stalks celery, sliced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

4 cups low-sodium chicken broth

2 boneless, skinless chicken breasts

1 cup egg noodles

1 cup frozen peas

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions

 

Begin by setting your Instant Pot to 'sauté' mode and adding the olive oil. Allow it to heat for about 1 minute.

Introduce the chopped onion, sliced carrots, and celery into the pot. Sauté the vegetables for 4-5 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.

Add the minced garlic, dried thyme, oregano, and black pepper to the pot, stirring to combine. Sauté for an additional 1-2 minutes until the garlic is fragrant and lightly golden.

Carefully pour in the chicken broth, making sure to scrape up any bits stuck to the bottom of the pot. Place the chicken breasts into the broth, ensuring they are submerged. Close the lid and set the valve to the sealing position.

Select the 'manual' or 'pressure cook' setting and adjust the timer to 10 minutes.

When the cooking cycle finishes, allow the pot to naturally release pressure for 5 minutes. After that, carefully switch the valve to venting to release any remaining pressure before opening the lid.

Remove the cooked chicken breasts from the pot and set aside. Using two forks, shred the chicken into bite-sized pieces before returning it to the pot.

Stir in the egg noodles and frozen peas gently, ensuring they are evenly distributed. Set the pot back to 'sauté' mode and let it cook for an additional 5 minutes or until the noodles are tender.

Taste the soup and season with salt as needed, adjusting to your preference for flavor.

Serve the soup piping hot, garnished with a generous sprinkle of chopped fresh parsley.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

- Presentation Tips: For an inviting presentation, ladle the soup into warm bowls and top with a sprinkle of fresh parsley for vibrant color. Pair with crusty bread or crunchy crackers on the side for a delightful and comforting meal.