How To Make Chicken Noodle Soup In Instant Pot

Sauté The Veggies In The Instant Pot

How To Make Chicken Noodle Soup In Instant Pot

You must first sauté your vegetables in the Instant Pot. However, before you proceed, refer to your owner’s manual for comprehensive usage guidelines specific to your model. Next, turn your IP on to the sauté setting. Add the butter and cook until the butter has melted. After melting the butter, add the onion, celery, and carrots to the pot and sauté until the onion becomes soft and translucent, about 3 minutes.

Easy Instant Pot Chicken Noodle Soup Recipe

I have a deep affection for chicken soup, and thinking about it makes me feel warm and fuzzy. My mother used to make delicious homemade chicken soup when I was a child. Afterwards, I learned from her how to add herby goodness to the soup and how to use chicken with skin and bones to make the most flavorful broth.

In fact, you might have already noticed that over the years, I’ve shared a lot of recipes for chicken soup. Again, I love them. Additionally, although the basic ingredients of this Instant Pot chicken noodle soup recipe are similar to those of most of my other recipes, such as my homemade chicken soup and my chicken barley soup, they are slightly different. To start, more fresh herbs like oregano and thyme are needed to add flavor. Of course, using the Instant Pot to make it is the most noticeable difference as it not only saves a ton of time but also infuses flavor with pressure.

Therefore, this recipe is for you if you want to make the most flavorful chicken noodle soup you’ve ever had in half the time! It only takes 30 minutes to prepare from start to finish, and the results are amazing! The chicken cooks in the IP until it almost falls off the bone, adding tons of flavor. Additionally, because everything was pressure cooked at once, the broth has an hourly flavor.

How To Make Chicken Noodle Soup In Instant Pot

Tips for this Chicken Noodle Soup Recipe

  • I would recommend extending the pressure cooking time to 12 minutes in addition to a 10-minute natural release if making this soup with frozen chicken.
  • If you prefer dark meat, you can use chicken thighs in this recipe.
  • If preferred, you can use bone-in thighs or chicken breasts. Incorporate a 10-minute natural release period into the pressure cooking duration of ten minutes. The broth will taste even better if the meat is cooked on the bone.
  • Whole wheat egg noodles, if available, are excellent in this recipe. If you don’t have egg noodles on hand, you can also use different types of pasta.
  • It’s best to freeze this soup without adding the noodles right away. Cooked noodles may become mushy after freezing. When the soup is ready to be served, you can cook the noodles separately and then add them to it.

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