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Instant Pot Chicken Noodle Soup: An Easy Homemade Chicken Soup Recipe

As the colder months set in, there’s nothing quite as comforting as a warm bowl of chicken noodle soup. With its rich flavours, hearty ingredients, and soothing warmth, this classic dish has been a staple in many households for generations. Enter the Instant Pot—a time-saving kitchen gadget that can transform your chicken noodle soup preparation into a quick and effortless process. In this article, we’ll guide you through an easy homemade chicken noodle soup recipe that utilises the Instant Pot, ensuring you can enjoy a delicious, homemade meal in no time.

Why Choose the Instant Pot?

The Instant Pot not only speeds up cooking time but also locks in flavours and nutrients, resulting in a richer and more delicious soup. It combines the functions of a pressure cooker, slow cooker, rice cooker, and more, making it a versatile tool in the kitchen. For our chicken noodle soup, you’ll find that the Instant Pot creates a perfect broth while keeping the chicken tender and full of flavour.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1.2 kg (about 2.5 lbs) of boneless, skinless chicken breasts or thighs
• 1.5 litres (6 cups) of chicken broth
• 250 g (about 9 oz) egg noodles
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Vegetables

Begin by selecting the ‘Sauté’ function on your Instant Pot. Add the olive oil and allow it to heat up. Once hot, add the diced onion and sauté for around 3-4 minutes until it becomes translucent. Stir in the minced garlic, sliced carrots, and celery, cooking for an additional 3-4 minutes until the vegetables begin to soften.

Step 2: Add Herbs and Chicken

Sprinkle in the dried thyme, dried oregano, and add the bay leaf. Give the mixture a good stir to combine. Then, place the chicken into the pot and pour over the chicken broth. Ensure that the chicken is submerged in the liquid for even cooking.

Step 3: Pressure Cook

Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ (or ‘Manual’) setting and set the timer for 10 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.

Step 4: Quick Release and Shred Chicken

Once the cooking time is up, carefully perform a ‘Quick Release’ by turning the valve to ‘Venting’ to release the pressure. Once the lid can be safely opened, remove the chicken from the pot and set it aside.

Step 5: Cook the Noodles

Switch the Instant Pot back to the ‘Sauté’ function and stir in the egg noodles. Allow them to cook for about 5 minutes or until they are al dente, stirring occasionally.

Step 6: Shred and Combine

While the noodles are cooking, shred the chicken using two forks, then return the shredded chicken back to the pot. Stir everything together, and season with salt and pepper to taste.

Step 7: Serve

Garnish your chicken noodle soup with freshly chopped parsley and serve hot, ideally with a slice of crusty bread for the ultimate comfort meal.

Conclusion

This Instant Pot chicken noodle soup recipe is not only simple but also allows you to enjoy the comforting flavours of homemade soup without spending hours in the kitchen. It’s perfect for busy weeknights or whenever you crave something warm and hearty. Enjoy this delightful dish with your loved ones and embrace the season with a bowl of delicious chicken noodle soup!