Soul-Warming Instant Pot Chicken Noodle Soup in 30 Minutes
This Instant Pot Chicken Noodle Soup is a quick and comforting dish that brings warm flavors to your table effortlessly.
Equipment
- - Instant Pot
Ingredients
For the Broth
- 8 cups Chicken Broth Substitute with vegetable broth for vegetarian option.
- 1 Bay Leaf Fresh herbs like rosemary can enhance taste.
- 3/4 tsp Salt Opt for low-sodium varieties for a healthier choice.
- 1/4 tsp Black Pepper Adjust to your taste preference.
For the Vegetables
- 1 medium Yellow Onion Shallots or leeks can work as substitutes.
- 3 Garlic Cloves Minced fresh garlic gives the best results.
- 4 medium Carrots Cut into rounds; parsnips can be a delightful swap.
- 4 ribs Celery This can be replaced with zucchini if desired.
For the Chicken
- 1 lb Boneless Skinless Chicken Breasts Thighs can be swapped for richer flavor.
For the Noodles
- 6 oz Egg Noodles Use whole grain or gluten-free options for a twist.
For Garnish
- Fresh Parsley Other fresh herbs like dill or thyme can be used.
Instructions
Directions
- Activate the sauté function of your Instant Pot. Heat the olive oil until it shimmers.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 3 minutes until they start to soften.
- Stir in the minced garlic and sauté for an additional 30 seconds.
- Turn off the sauté function. Carefully pour in the chicken broth.
- Add the oregano, thyme, bay leaf, salt, and pepper, mixing everything well.
- Submerge the chicken breasts into the broth. Close the lid tightly.
- Cook on high pressure for 7 minutes. Let the pressure release naturally for 10 minutes.
- Carefully remove the chicken and shred it with two forks.
- Reactivate the sauté mode and add the egg noodles. Cook for about 5 minutes.
- Stir in the shredded chicken, taste the soup, and adjust seasoning as necessary.
Notes
For best texture, cook noodles after shredding chicken. Experiment with different herbs for enhanced flavors.