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!
How to make Instant Pot Chicken Noodle Soup
- First, cook the vegetables for a few minutes using the Instant Pot’s sauté function. Since they will finish cooking during the pressure cook time, you want them to soften slightly.
- After that, fill the pot with the seasonings, chicken breasts, broth, and water. The chicken breasts will cook through in their entirety before being shredded. This contributes to the tenderness of the chicken and the flavor of the broth.
- Seven minutes of high pressure cooking are followed by a ten-minute natural release. After the cook time is up, simply leave the Instant Pot alone to perform a natural release.
- Quickly release the remaining pressure by carefully moving the steam release valve to the venting position with a potholder, towel, or long spoon. Some hot steam will escape. You can carefully open your Instant Pot after the pressure has been released, which happens when the steam stops coming out and the float valve descends.
- Press the “Cancel” button to turn the Instant Pot off. After removing the chicken breasts, place them on a fresh cutting board, plate, or bowl and give them a few minutes to rest. Once sufficiently chilled, shred the chicken utilizing one of these simple techniques for shredding chicken.
- Next, add the egg noodles to the pot and press “Sauté.” The soup will quickly come to a simmer. After five minutes, or until the noodles are just tender, let them cook in the soup. Stir the chicken back into the soup and serve.
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!
