Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3-4 boneless, skinless chicken breasts (about 1.5 lbs); 2 medium carrots, sliced; 2 stalks celery, chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 3 cups egg noodles; 1 tsp dried thyme; 1/2 tsp black pepper; Salt to taste

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There’s something magical about the warm embrace of a steaming bowl of Instant Pot Chicken Noodle Soup. It’s like getting a cozy hug on a chilly day, with rich broth swirling around tender chicken and vibrant veggies. The aroma fills your kitchen, calling everyone to gather around the table faster than the sound of a dinner bell.

Remember that chilly Sunday afternoon when you needed a pick-me-up? This soup is not just food; it’s nostalgia in a bowl. It tickles your taste buds with its savory flavors and delightful textures, perfect for any occasion—be it a sick day, family gathering, or simply an evening spent binge-watching your favorite show.

Why You'll Love This Recipe

This Instant Pot Chicken Noodle Soup is effortless to prepare, making weeknight meals a breeze
Its rich flavors will warm your heart and soul while looking visually stunning in your bowl
Flexibility is key; customize it with any veggies or noodles you have on hand!
Ideal for cold nights or whenever comfort food calls you

Whenever I whip up this soup, my friends can’t resist complimenting my “culinary genius.” Little do they know, the Instant Pot does most of the heavy lifting!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on how many people you’re feeding.
Carrots: Fresh carrots add sweetness and color; look for firm ones without blemishes.
Celery: Choose crisp celery stalks to bring crunch and flavor to your soup.
Onion: A medium onion adds depth; I love using yellow onions for their sweet flavor.
Garlic: Fresh garlic cloves are essential; don’t skimp on this aromatic powerhouse!
Chicken Broth: Use low-sodium chicken broth for better control over saltiness; homemade is ideal but store-bought works too.
Egg Noodles: These are classic in chicken noodle soup; cook them until just tender for the best texture.
Dried Thyme: A sprinkle of thyme enhances the flavor profile beautifully—think warm and comforting herbal notes.
Black Pepper: Freshly cracked pepper adds just the right amount of kick to elevate your soup.
Salt: Adjust according to taste—remember that broth can be salty!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté Your Aromatics: Begin by setting your Instant Pot to the sauté mode. Add a splash of oil and toss in diced onions and minced garlic until fragrant—about 3 minutes should do.

Add Your Veggies and Chicken: Next, stir in sliced carrots and celery along with those beautiful chicken breasts. hearty veggie bowls The colors will make you feel like a culinary artist!

Pour in the Broth: Carefully pour in the chicken broth while scraping up any brown bits from the pot’s bottom; these add flavor! Then sprinkle in dried thyme and black pepper.

Pressure Cook Away!: Secure the lid on your Instant Pot and set it to high pressure for 10 minutes. It’ll take some time to build pressure, so grab a snack while you wait.

Noodles Go In Last!: Once cooking is complete, do a quick release of pressure. Open the lid carefully and add egg noodles into the pot—it’s noodle time! Stir everything well.

Final Touches and Serve!: Let it simmer for another 5 minutes until noodles are tender. Taste test and adjust salt if needed before ladling into bowls—don’t forget to garnish with fresh parsley if you’re feeling fancy!

With every spoonful, this Instant Pot Chicken Noodle Soup offers warmth that wraps around you like a favorite blanket on a cold night. quick and easy soup recipe Enjoy every moment as you savor each bite!

You Must Know

This Instant Pot Chicken Noodle Soup is a cozy classic that warms the heart
It’s quick, easy, and loaded with flavors that will make your kitchen smell like a hug
Perfect for chilly evenings or when you need a pick-me-up

Perfecting the Cooking Process

Start by sautéing the onions and garlic to release their aroma, then add the chicken. After browning, pour in the broth and noodles for optimal flavor infusion.

Add Your Touch

Feel free to swap in different vegetables like spinach or kale for added nutrition. You can also use rotisserie chicken for an even quicker option that still tastes homemade.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if needed to revive the soup’s texture.

Chef's Helpful Tips

To achieve maximum flavor, let your chicken marinate briefly before cooking
Always taste your broth before serving to adjust seasoning as needed
Keep extra noodles on hand to avoid mushiness during reheating

It was one rainy Sunday when this soup saved dinner. My friend called, saying he was bringing over his notorious cold—perfect timing for some warm soup therapy!

FAQ

Can I use frozen chicken in this Instant Pot Chicken Noodle Soup?

Yes, you can use frozen chicken; just increase cooking time by about 5 minutes.

Is it possible to make this soup gluten-free?

Absolutely! Just substitute regular noodles with gluten-free pasta options available at stores.

How long does it take to cook in the Instant Pot?

Cooking time is approximately 10 minutes under high pressure, plus time for the pot to come to pressure.