Instant Pot Chicken Noodle Soup: Easy, Comforting Recipe
There’s something undeniably comforting about a steaming bowl of chicken noodle soup, a dish that has warmed hearts and filled bellies since time immemorial. Whether you’re feeling under the weather or simply craving a nostalgic meal, this classic soup evokes a sense of home and care. The tender chunks of chicken, floppy noodles, and nourishing broth come together to create a dish that not only satisfies hunger but also soothes the soul.
Enter the Instant Pot—a kitchen marvel that transforms the way we cook by combining pressure cooking with the convenience of a slow cooker. With its ability to significantly reduce cooking time, the Instant Pot makes it easier than ever to whip up a hearty chicken noodle soup any day of the week. Gone are the hours spent simmering on the stove; in just a fraction of the time, you can have all the flavors of a homemade soup without the fuss.
This article is designed to guide you through every step of making Instant Pot chicken noodle soup, providing you with a detailed recipe, helpful tips, and answers to frequently asked questions. By the end, you’ll be equipped to not only recreate this comforting dish but also make it your own with variations and substitutions that cater to your dietary preferences. So, grab your Instant Pot and let’s get cooking!
What is Instant Pot Chicken Noodle Soup?
Instant Pot chicken noodle soup is a delightful iteration of the traditional comfort food, designed to deliver a warm and nourishing bowl in record time. This dish typically consists of tender pieces of chicken, hearty noodles, and a medley of vegetables bathed in a flavorful broth. The Instant Pot, a versatile kitchen appliance that combines the functions of a pressure cooker and a slow cooker, alters the traditional cooking method by drastically reducing the time needed to prepare this beloved soup. Through the magic of pressure cooking, flavors meld harmoniously while preserving the nutritional integrity of the ingredients.
The origins of chicken noodle soup can be traced back to various cultures, with each having their own versions that showcase local flavors and ingredients. From the Jewish tradition of matzo ball soup to the classic American rendition often touted as a remedy for the common cold, chicken noodle soup has evolved into a staple dish recognized around the world. The Instant Pot allows for easy adaptation of these historical recipes into a quick, modern format, making it a go-to choice for busy home cooks and comfort food enthusiasts alike.
Benefits of Making Chicken Noodle Soup in an Instant Pot
Using an Instant Pot to create chicken noodle soup provides several notable benefits that enhance both the cooking experience and the final dish. First and foremost, it’s incredibly time-efficient. Traditional methods of simmering chicken soup can take upwards of one to two hours, especially to extract the maximum flavor from the ingredients. In contrast, with the Instant Pot, you can enjoy a delicious bowl of chicken noodle soup in just around 30 minutes, including prep and cooking time.
Moreover, pressure cooking in an Instant Pot not only speeds up the process but also concentrates flavors and retains nutrients more effectively than conventional methods. The high-pressure environment allows the ingredients to infuse deeply into the broth, resulting in a richer, more flavorful soup. Additionally, the Instant Pot is versatile, enabling customization to fit various dietary needs. Whether you’re looking for a gluten-free option, a low-sodium alternative, or simply want to add unique spices, this appliance accommodates all.
Cleanup is another significant advantage of using the Instant Pot. With only one pot to wash afterward, you can enjoy your meal without the hassle of multiple pans and utensils cluttering your kitchen. In sum, making chicken noodle soup in an Instant Pot translates to a rewarding experience that combines efficiency, flavor enhancement, and ease of cleanup.
Ingredients for Instant Pot Chicken Noodle Soup
To create a rich and flavorful Instant Pot chicken noodle soup, you’ll need a mix of essential ingredients, optional add-ins, and ideas for substitutions. Below is a comprehensive list to guide your shopping.
Essential Ingredients:
- Chicken: 1.5 lbs of fresh chicken (breast or thighs), or you can use rotisserie chicken for convenience.
- Noodles: 3 cups of egg noodles or gluten-free alternatives.
- Vegetables: 1 medium onion (diced), 2 medium carrots (sliced), and 2 stalks of celery (sliced).
- Broth: 6 cups of either chicken broth or vegetable broth.
- Seasonings: 1 tsp dried thyme, 2 bay leaves, salt, and pepper to taste. Fresh parsley can be used for garnish.
Optional Add-ins:
- 2 cloves of garlic (minced) for an aromatic boost.
- 1 cup of spinach for added nutrition and color.
- A splash of lemon juice to elevate the flavors.
Ingredient Substitutions:
If you have any dietary restrictions or preferences, don’t worry—many of these ingredients can be substituted:
- For a gluten-free soup, use gluten-free noodles and broth.
- Chicken can be replaced with tofu or lentils for a vegetarian or vegan version.
Detailed Recipe for Instant Pot Chicken Noodle Soup
Preparation Time:
10 minutes
Cooking Time:
13 minutes (plus time for pressure build-up)
Total Time:
30-40 minutes
Servings:
6-8
Ingredients List
- Main Ingredients:
- 1.5 lbs of chicken (breast or thighs)
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks of celery, sliced
- 6 cups of chicken broth
- 3 cups of egg noodles
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional Ingredients:
- 2 cloves garlic, minced
- 1 cup of spinach
- Juice of 1 lemon
Instructions
- Sauté the Aromatics: Use the sauté function on the Instant Pot; add onions, carrots, celery, and garlic, cooking until soft.
- Add Chicken and Broth: Incorporate the chicken, broth, thyme, bay leaves, salt, and pepper.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 10 minutes.
- Quick Release & Add Noodles: Perform a quick release, shred the chicken, and stir in the noodles.
- Final Cooking: Cook on high pressure again for 3-5 minutes, then do a quick release.
- Finish the Soup: Stir in spinach and lemon juice, adjusting seasoning as needed.
- Serving Suggestions: Serve warm and garnish with fresh parsley. Pair with crusty bread or crackers for a complete meal.
Tips for Perfect Instant Pot Chicken Noodle Soup
To ensure your Instant Pot chicken noodle soup turns out perfectly every time, consider the following tips:
- Preventing mushy noodles: For best results, add noodles during the second pressure cooking phase rather than at the beginning.
- Best chicken to use: Chicken thighs tend to stay juicier than breasts in high-pressure cooking, but both options work well.
- Adjusting consistency: If you prefer a thicker soup, you can puree some of the vegetables once cooked or add a cornstarch slurry.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
Common Mistakes to Avoid
To get the best results from your Instant Pot chicken noodle soup, avoid these common pitfalls:
- Overfilling the Instant Pot: Ensure that you do not exceed the maximum fill line, as this can affect cooking and lead to less than ideal texture.
- Skipping the sauté step: Sautéing the aromatics builds a deeper flavor base, so don’t skip this essential step.
- Under seasoning: Make sure to taste and adjust the seasoning throughout the cooking process for maximum flavor.
Dietary Modifications
If you have specific dietary preferences or requirements, here are some suggestions to adapt your Instant Pot chicken noodle soup:
- Gluten-free options: Replace conventional noodles with gluten-free varieties, and ensure your broth is also gluten-free.
- Low-sodium variations: Opt for low-sodium broth and use herbs and spices to enhance flavor without additional salt.
- Vegetarian/vegan options: Substitute chicken with cubed tofu or cooked lentils, and use vegetable broth as a base.
Popular Variations of Instant Pot Chicken Noodle Soup
Looking to switch things up? Here are a few popular variations of the classic chicken noodle soup:
- Creamy Chicken Noodle Soup: Add a splash of cream or half-and-half during the last step for a rich, creamy consistency.
- Spicy Chicken Noodle Soup: Introduce some heat with cayenne pepper or diced jalapeños for an exciting twist.
- Asian-inspired version: Incorporate soy sauce, bok choy, and udon noodles for a delightful spin on the traditional recipe.
Instant Pot Maintenance and Care
To extend the life of your Instant Pot and ensure it functions properly, follow these maintenance tips:
- Cleaning tips: After each use, carefully clean the inner pot, lid, and sealing ring with warm soapy water. Avoid using abrasive materials.
- Common issues: If your Instant Pot won’t start, check to ensure that it’s properly plugged in and the lid is sealed correctly.
Frequently Asked Questions (FAQs)
- Can I use frozen chicken in the Instant Pot? Yes, you can use frozen chicken, but cooking times will need to be adjusted—generally adding about 5-10 minutes to the cooking time.
- What kind of noodles can I use? Egg noodles are classic, but you can also use gluten-free noodles, whole wheat, or even spiralized veggies as substitutes.
- How can I make this soup gluten-free? Use gluten-free noodles and check that your broth is gluten-free as well.
- Can I make this soup in advance? Yes, you can prepare the soup in advance, but add the noodles just before serving for best texture.
- How do I reheat chicken noodle soup? Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain consistency.
Instant Pot Chicken Noodle Soup
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups egg noodles You can substitute whole wheat noodles for a healthier option.
- 1 cup frozen peas
Instructions
- Turn the Instant Pot to the 'Sauté' setting. Once hot, add the olive oil, diced onion, and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Add sliced carrots and celery to the pot. Continue to sauté for another 3 minutes.
- Stir in dried thyme, dried parsley, salt, and black pepper. Mix well.
- Pour in the chicken broth and add the boneless chicken breasts.
- Close the lid of the Instant Pot, ensuring the valve is in the sealing position. Set it to 'Manual' or 'Pressure Cook' on high pressure for 8 minutes.
- Once the cooking time is complete, allow the pot to naturally release pressure for 5 minutes, then carefully switch the valve to 'venting' to release any remaining steam.
- Open the lid and remove the cooked chicken breasts. Shred the chicken using two forks or chop it into bite-sized pieces.
- Return the shredded chicken to the pot and add the egg noodles. Set the Instant Pot to 'Sauté' again and cook for an additional 5 minutes, until the noodles are tender, stirring occasionally.
- In the last minute of cooking, stir in the frozen peas and mix until heated through.
- Taste the soup and adjust seasoning if necessary. Serve hot and enjoy!
