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 Instant Pot Chicken Noodle Soup
This tasty soup is ridiculously easy to make. The Instant Pot quickly transforms basic ingredients into mouthwatering bowls of goodness with only 5 minutes of prep work and 25 minutes of cooking time!
Pressure Cook The Chicken
Now that the chicken is cooked, let’s make a delicious broth by closing the Instant Pot lid and turning the valve to the sealing position. Next, select the Soup setting on the IP and set a 7-minute timer. The Instant Pot needs to reach pressure for a few minutes before the timer starts to count down. This is totally normal, so don’t worry. If the soup setting is absent from your IP, just use the Manual setting and set the pressure to high for seven minutes.
After the Instant Pot has finished cooking under pressure, let the cycle of natural release finish. It will take approximately ten minutes for all of the steam to escape. But, you can also use the quick release feature as directed in your manufacturer’s manual if you’re in a hurry. The Instant Pot’s lid should then be carefully removed after all of the steam has been released.
Now, take the chicken out of the Instant Pot using tongs or a slotted spoon. Additionally, you want to slightly stir the broth to ensure that any remaining skin or bone fragments are incorporated. After that, remove the skin and bones from the meat and shred it with two forks or chop it into bite-sized pieces. Then set the chicken aside for now. While doing this step, be careful not to burn yourself.
After taking out all of the chicken from the pot, you can cook the noodles. Simply place them inside the IP and return it to the sauté setting. Next, simmer the noodles, covered, until they are cooked, about 6 minutes. Watch them carefully because you don’t want them to become mushy or overcooked.
Once the noodles are cooked, use the cancel button to turn off the IP. Then add the chicken back into the pot. Taste the Instant Pot chicken noodle soup now, and add more salt and pepper to taste if necessary. Enjoy your dish and feel free to add a little extra freshly chopped parsley as a garnish!
