The magic of a scrumptious Instant Pot Chicken Noodle Soup! Perfect for chilly days, it’s quick to make and packed with flavors, ensuring a hearty meal for your family in no time!
Quick Instant Pot Chicken Soup
4
servings5
minutes25
minutes370
kcal10
minutes40
minutesUnveil the magic of a scrumptious Instant Pot Chicken Noodle Soup! Perfect for chilly days, it’s quick to make and packed with flavors, ensuring a hearty meal for your family in no time!
Ingredients
- Main Ingredients
2 tablespoons unsalted butter
1 large onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon if fresh)
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 tablespoon fresh oregano, chopped (or 1 teaspoon if dried)
1 chicken bouillon cube or equivalent powder
4 cups low-sodium chicken broth
2 pounds chicken (including at least one breast) with skin and bones
4 cups water
5 ounces uncooked egg noodles (approx. 2 cups)
- Alternative Ingredients
Dairy-free: Replace butter with olive oil
Gluten-free: Use gluten-free noodles instead of regular egg noodles
Vegetarian: Use vegetable broth instead of chicken broth and substitute chicken with tofu or chickpeas
Directions
- Base Preparation – Melt the butter using the saute setting. Sauté onions, carrots, and celery in the Instant Pot until the onions turn translucent, typically about 3 minutes.
- Add Seasonings – Incorporate salt, pepper, thyme, parsley, and oregano into the sautéed vegetables. Stir in the chicken bouillon for enriched flavor.
- Combine Liquids – Pour the chicken broth and water into the pot, ensuring that the vegetables are submerged. Add the chicken pieces to the broth.
- Pressure Cook – Seal the lid of the Instant Pot, setting it on ‘Soup’ mode or manual high pressure for 7 minutes. This step ensures that the chicken cooks thoroughly and flavors meld.
- Release Pressure – After the timer ends, let the pressure release naturally for 10 minutes. Optionally, perform a quick release if needed.
- Prepare Chicken – Carefully remove the chicken from the pot. Shred it using two forks and keep it set aside. Ensure the chicken is cooked well enough to shred easily.
- Cook Noodles – Place egg noodles into the soup. Reactivate the saute setting and cook for about 6 minutes, or until the noodles are soft.
- Final Touches – Return shredded chicken to the pot. Adjust seasonings as necessary and garnish the soup with fresh parsley before serving.
Equipment
- instant pot
- chef’s knife
- cutting board
Nutrition Facts
- Calories: 370kcal
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 105mg
- Sodium: 870mg
- Potassium: 420mg
- Carbohydrates: 33g
- Fiber: 3g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 110IU
- Vitamin C: 9mg
- Calcium: 49mg
- Iron: 2.4mg
