Instant Pot Chicken Noodle Soup
Hungry Yet?
You’re hungry, I get it! You want something cozy, comforting, and delicious—something that hits the spot and makes you feel all warm and fuzzy inside. Well, if you’ve got an Instant Pot and a healthy appetite, you’re in for a treat with this mouthwatering Chicken Noodle Soup recipe. Seriously, I could write odes about how amazing this dish is! The best part? You can whip it up in no time, which is great because who has all day to spend in the kitchen? Not me! Let’s dive in and unleash your inner kitchen wizard!
Why You’ll Love This
Let’s talk chicken noodle soup—because it’s not just for when you’re down with a cold, people! This incredible Instant Pot version means you get all the flavors and heartiness without the endless simmering on the stove. We’re talking about flavorful chicken, tender noodles, and that classic broth that just wraps around you like a warm blanket on a chilly day.
In about 30 minutes (yes, you read that right), you’ll be sitting down with a steaming bowl of this comforting goodness. The beauty of the Instant Pot is it works its magic by infusing flavors faster than you can say, “Where’s my spoon?” Plus, when the chicken cooks under pressure, it becomes so tender that it practically begs to be shredded. Your taste buds are already doing a happy dance, aren’t they?
Your Shopping List
Grab these goodies from your pantry and fridge—it’s almost time to get cooking!
- 2 chicken breasts (or 4 chicken thighs) – Grab whatever speaks to you!
- 4 tablespoons olive oil (divided) – Because everything is better with some oil, right?
- 1 cup onion (diced) – Cry now, thank me later.
- 2 carrots (peeled and chopped) – For a little sweetness and crunch.
- 2 celery stalks (chopped) – Crunch, crunch, the perfect backbone for our soup!
- 3 cloves garlic (chopped) – More of a flavor explosion than just a spark.
- 1 tablespoon salt (more to taste) – We’re gonna make this sing.
- 2 teaspoons oregano (dried) – Because dried herbs totally count as fancy!
- 2 bay leaves – No, you can’t eat these. Just flavor magic, OK?
- 6 cups chicken broth – The soulful heart of this soup.
- 4 Yukon Gold potatoes (cut into ½ inch cubes) – Hearty and delicious, perfect for the belly!
- 4 oz wide egg noodles (or use what you have on hand) – The noodle of your dreams!
- 2 tablespoons parsley (finely chopped) – A little sprinkle for color, because we eat with our eyes too!
Cook It Like a Pro
Sauté Time: Turn your Instant Pot to the sauté setting. Add 2 tablespoons of olive oil, the carrots, celery, and onion. Cook until those onions are soft and translucent—this should take about 3-4 minutes. Add the garlic and let it hang out for one more minute before kicking it out of the pot into a bowl.
Chicken Sear: In the same pot, add 2 more tablespoons of olive oil, then toss in the chicken. Let it sear on both sides for a few minutes—flavor is our goal here!
All Together Now: Bring those sautéed veggies back into the Instant Pot throne with the chicken. Pour in the chicken broth, add those dried oregano and bay leaves, and give everything a swirl to combine.
Pressure Up: Close the lid and set your Instant Pot to MANUAL for 10 minutes. While it builds up pressure (this will take about 5 minutes), you could just take a moment to dance it out.
Natural Release: When the cooking time is up, let the pressure naturally release for 10 minutes. After that, carefully turn the valve to venting to release any remaining pressure. We’re not trying to do any chicken torture here!
Shred & Mash: Remove the chicken into a bowl and shred it with two forks like a pro. Toss out those bay leaves—no culinary clutter here!
Noodle Time: With the pot still on sauté, bring that broth to a boil. Add in the potatoes and egg noodles and let them cook until tender enough to fork through.
Final Touches: Add the shredded chicken back to the pot, adjust the salt to your heart’s desire, throw in that fresh parsley, and voilà! Ladle your masterpiece into bowls and serve it up hot!
Common Mistakes to Avoid
Don’t trip over these amateur moves—let’s be real.
Skimping on seasoning: If you think Cooking 101 is all about restraint, let me be the one to tell you, you’ll just end up with a bowl of bland sadness. Salt is your friend. Use it generously.
Chopping as you go: Girl (or guy), prep first, chop second, and keep your kitchen vibe easy-breezy. Ain’t nobody got time to slip on a carrot while reaching for a knife!
Ignoring natural pressure release: Rushing this part? It’s like running a marathon without stretching. Just let it happen naturally for a better dish!
Alternatives & Substitutions
So you’re out of chicken or feeling funky? Here are a few swaps that’ll keep your soup game strong:
- Use other proteins: Turkey or even tofu would work well. Think outside the chicken box!
- Omit the potatoes: If pasta is your jam, skip the spuds altogether. Carbs unite!
- Fresh herbs instead of dried: Got some fresh thyme or rosemary lying around? Toss it in—let’s make this soup dance with flavor!
Curious? Here’s Answers
Q: Can I use oil instead of butter?
A: Sure, but why downgrade? Butter is where the flavor magic happens!
Q: Can I prep this early?
A: Totally, you time-saver! Just simmer it later; you’ll still impress those taste buds.
Q: Is it good to freeze?
A: Yes! But skip the noodles if you want to freeze it. They’ll get mushy on thaw. Save those for when you’re ready to eat again!
Q: How about veggies?
A: Go crazy! Throw in some peas or spinach if you’re the adventurous type!
Q: Will this work with a different broth?
A: Absolutely! Beef broth, vegetable broth—get wild. Just remember: each one brings its own vibe!
Final Thoughts
This Instant Pot Chicken Noodle Soup is like a hug in a bowl, and it’s begging to be part of your dinner rotation. Cherish it, share it, and definitely enjoy each and every savory spoonful. You just cooked up some love that’s going to comfort your soul. So call a friend, cozy up on the couch, and relish in your kitchen rockstar moment! Enjoy! 🍜✨
Instant Pot Chicken Noodle Soup
Ingredients
Method
- Turn your Instant Pot to the sauté setting. Add 2 tablespoons of olive oil, the carrots, celery, and onion. Cook until the onions are soft and translucent, about 3-4 minutes. Add the garlic and cook for an additional minute before removing from the pot.
- In the same pot, add 2 more tablespoons of olive oil, then add the chicken. Sear on both sides for a few minutes.
- Return the sautéed veggies to the Instant Pot with the chicken. Pour in the chicken broth, add the oregano and bay leaves, and stir to combine.
- Close the lid and set your Instant Pot to MANUAL for 10 minutes. Allow it to build pressure, which will take about 5 minutes.
- Once cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully turn the valve to venting to release any remaining pressure.
- Remove the chicken into a bowl and shred it with two forks. Discard the bay leaves.
- With the pot still on sauté, bring the broth to a boil. Add the potatoes and egg noodles, and cook until tender.
- Return the shredded chicken to the pot, adjust the salt, add the parsley, and serve hot.