Instant Pot Chicken Noodle Soup Recipe
This Instant Pot Chicken Noodle Soup is hearty, warm, comforting, and delicious. Beat the winter blues with this easy, homemade Instant Pot chicken noodle soup from scratch.
Servings 6 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tp = 5 ml
- 1.5 to 2 lbs chicken, use a mix of breasts and bone-in chicken thighs
- 2 cups chopped onions
- 1 cup diced celery
- 1 cup diced carrots
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 1/2 tsp ground turmeric
- 2 tbsp + 2 tbsp chopped parsley/cilantro leaves
- 2 tsp fresh thyme
- 1/2 tbsp fresh rosemary, chopped
- 1.5 quarts low-sodium chicken broth
- 2 bay leaves
- 1 tsp salt or to taste
- 1/2 tsp freshly cracked black pepper
- 2 cups egg noodles
- 1 tbsp unsalted butter or oil
Instructions
- Press the 'saute' button, wait until it displays 'hot'. Add butter, let it melt. Add onions, carrots, celery, sauté for 2-3 minutes, or until the onions are translucent.
- Add ginger and garlic, sauté until aromatic.
- Next, add turmeric, salt, and pepper, sauté for another 30 seconds. Add the chopped herbs, and mix well.
- Place the chicken breasts and thighs over the veggies, pour in the broth, and bay leaves.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 8-10 minutes. It will take some time for the pressure to build up, after which the timer will start.
- Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer's instructions. Once the float valve (silver pin) drops, open the lid.
- Remove the chicken pieces and shred it using a fork or cut into small cubes.
- Press 'saute' button and bring the soup to a boil. Add noodles of choice, let the noodles cook uncovered for 5-6 minutes.
- Transfer the shredded chicken back to the pot, heat for another 1-2 minutes until chicken is warmed through. Check for seasonings and adjust accordingly. Sprinkle fresh parsley, mix well. Discard the bay leaves before serving.
Notes
- If you intend having the soup later, skip adding the noodles to the soup since the noodles will soak up all the broth. Cook the noodles separately, place some cooked noodles in individual serving bowls and ladle the chicken soup.
- You may add more broth later if you want a more soupy consistency.
- For stovetop chicken noodle soup: Follow all the steps in a sufficiently big soup pot or dutch oven. After you add the chicken and broth, let the broth come to a boil, then lower the heat, and let it simmer covered for 20 minutes or until the chicken is cooked through.
- For a different variation try tomato chicken noodle soup: Chop up 2 tomatoes and add in step 3, cook until the tomatoes turn soft. Or add 1, 14-oz can of diced tomatoes along with broth in step 4.
- Cook time reflects the time taken for pressure built-up which is 20 minutes approx and 10 minutes of natural release, and the actual cook time for sauteeing veggies, cooking the chicken and the noodles.