Instant Pot Chicken Noodle Soup

Hearty Instant Pot Chicken Noodle Soup: A Comforting Classic

Are you in need of a warm and comforting meal that’s both satisfying and easy to make? Look no further than Instant Pot Chicken Noodle Soup! This timeless dish is packed with flavor, hearty ingredients, and wholesome goodness, making it the perfect choice for chilly days or whenever you’re craving a taste of home. In this recipe, we’ll show you how to use your Instant Pot to create a delicious and nourishing chicken noodle soup that will warm you from the inside out. So, let’s get started on making this comforting classic!

Frequently Asked Questions (FAQs)

Q: What is an Instant Pot? A: An Instant Pot is a multi-functional electric pressure cooker that can be used to cook a wide variety of foods quickly and efficiently. It’s popular for its convenience, versatility, and ability to speed up the cooking process.

Q: Can I use a regular pressure cooker instead of an Instant Pot? A: Yes, you can use a regular stovetop pressure cooker to make this chicken noodle soup recipe. Simply follow the instructions for your pressure cooker and adjust the cooking times as needed.

Q: How long does it take to make Instant Pot Chicken Noodle Soup? A: This recipe takes about 30 minutes of active cooking time in the Instant Pot, plus additional time for the pot to come to pressure and release pressure.

Ingredients:

For the Chicken Noodle Soup:

  • 1 tablespoon olive oil, coconut oil, or butter
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 bag mini carrots or 3 cups chopped
  • 1 bunch celery, diced (about 5 cups), including the leafy tops and middle part
  • 2-3 fresh or frozen chicken breasts, about 3 cups shredded chicken
  • 1/2 cup fresh curly parsley, chopped
  • 6 cups chicken broth (or water with Better than Bouillon)
  • 1/4 cup Better than Bouillon (organic, reduced sodium chicken)
  • 1 1/2 tablespoons basil
  • 2 tablespoons oregano
  • 2 tablespoons tarragon
  • 1 bay leaf
  • 1 cup heavy cream

Instructions:

Step 1: Sauté the Aromatics

  1. Set your Instant Pot to the sauté function and add the olive oil, coconut oil, or butter.
  2. Once the oil is hot, add the diced onion and minced garlic. Sauté for 2-3 minutes, until fragrant and translucent.

Step 2: Add the Vegetables and Chicken

  1. Add the mini carrots and diced celery to the Instant Pot, stirring to combine.
  2. Nestle the chicken breasts on top of the vegetables.

Step 3: Prepare the Broth

  1. In a separate bowl, mix together the chicken broth (or water with Better than Bouillon), Better than Bouillon paste, basil, oregano, tarragon, and bay leaf.
  2. Pour the broth mixture over the chicken and vegetables in the Instant Pot.

Step 4: Pressure Cook

  1. Secure the lid on the Instant Pot and set the vent to the sealing position.
  2. Select the manual or pressure cook setting and set the timer for 10 minutes on high pressure.
  3. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the vent to the venting position to release any remaining pressure.

Step 5: Shred the Chicken

  1. Carefully remove the lid from the Instant Pot and transfer the chicken breasts to a cutting board.
  2. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the Instant Pot.

Step 6: Add the Cream and Seasonings

  1. Stir in the chopped parsley and heavy cream, mixing until well combined.
  2. Taste the soup and adjust the seasoning as needed, adding salt and pepper to taste.

Step 7: Serve and Enjoy

  1. Ladle the chicken noodle soup into bowls and serve hot, garnished with additional parsley if desired.
  2. Enjoy the comforting warmth and delicious flavors of homemade Instant Pot Chicken Noodle Soup!

Cook Notes and Variations:

  • Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian version of this soup. You can also add extra vegetables such as diced potatoes, peas, or spinach for added flavor and nutrition.
  • Gluten-Free Option: Use gluten-free noodles or rice instead of traditional noodles to make this soup gluten-free.
  • Low-Carb Version: Replace the noodles with spiralized zucchini or spaghetti squash for a low-carb alternative.

Keto Versions and Low-Carb Options:

  • Keto-Friendly Swaps: Substitute heavy cream with coconut cream or almond milk for a keto-friendly version of this soup.
  • Low-Carb Thickener: Use xanthan gum or guar gum as a low-carb thickener instead of cornstarch.

Instant Pot Chicken Noodle Soup is a comforting and satisfying dish that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a hearty meal to enjoy on a chilly day, this recipe has you covered. With simple ingredients and easy instructions, you can whip up a batch of delicious homemade soup in no time. So grab your Instant Pot and give this recipe a try today!