How to Make Chicken Noodle Soup in the Instant Pot?
Making chicken noodle soup in the Instant Pot is surprisingly simple! You can achieve delicious, flavorful soup in less than an hour by combining chicken, vegetables, broth, and noodles, pressure cooking it all together, and enjoying a warm, comforting meal.
Why Use an Instant Pot for Chicken Noodle Soup?
The Instant Pot offers several advantages over traditional stovetop cooking for chicken noodle soup. Time savings is the most obvious benefit. What would normally simmer for hours can be achieved in under an hour, including prep time. The pressure cooking process infuses flavors quickly and efficiently, resulting in a more flavorful soup in a shorter time. Finally, it’s a one-pot meal, meaning less cleanup!
Benefits of Homemade Chicken Noodle Soup
Beyond the convenience of the Instant Pot, making chicken noodle soup from scratch offers significant benefits.
- Healthier: You control the ingredients, avoiding excessive sodium and artificial additives often found in canned soups.
- More Flavorful: Fresh ingredients and the pressure cooking process unlock deeper, richer flavors.
- Customizable: You can easily adjust the ingredients and seasonings to suit your preferences.
- Comforting: It’s a classic, heartwarming dish perfect for chilly days or when feeling under the weather.
Gathering Your Ingredients
The beauty of chicken noodle soup is its adaptability. However, a solid foundation is key to success. Here’s a list of common ingredients:
- Chicken: About 1.5 to 2 pounds of bone-in, skin-on chicken thighs or a whole chicken cut into pieces. Bone-in adds more flavor.
- Vegetables: Diced onion, carrots, and celery are the classic mirepoix.
- Broth: 6 to 8 cups of chicken broth (low sodium is recommended). Homemade is even better!
- Noodles: Egg noodles are traditional, but other pasta shapes like ditalini or rotini work well. Add after pressure cooking to avoid mushiness.
- Seasonings: Bay leaf, dried thyme, salt, pepper, and fresh parsley (for garnish).
- Optional Additions: Garlic, ginger, lemon juice, herbs like rosemary or sage, and different types of vegetables (potatoes, zucchini, peas) can elevate your soup.
The Instant Pot Chicken Noodle Soup Process: A Step-by-Step Guide
Follow these steps for delicious Instant Pot chicken noodle soup:
- Sauté Vegetables (Optional): Turn the Instant Pot to the “Sauté” setting. Add a tablespoon of olive oil or butter. Sauté the onion, carrots, and celery until softened (about 5-7 minutes).
- Add Chicken and Broth: Place the chicken pieces on top of the vegetables (if sautéing). Pour in the chicken broth.
- Season: Add the bay leaf, thyme, salt, and pepper.
- Pressure Cook: Seal the Instant Pot lid, making sure the pressure release valve is in the “Sealing” position. Cook on “Manual” (or “Pressure Cook”) for 12-15 minutes, depending on the size of the chicken pieces.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
- Remove Chicken: Carefully remove the chicken from the Instant Pot and set it aside to cool slightly.
- Shred Chicken: Once cool enough to handle, shred the chicken and discard the bones and skin.
- Add Noodles: Turn the Instant Pot back to “Sauté.” Add the noodles and cook for 5-7 minutes, or until the noodles are tender.
- Return Chicken: Add the shredded chicken back to the Instant Pot.
- Adjust Seasoning: Taste and adjust seasonings as needed.
- Serve: Garnish with fresh parsley and serve hot.
Common Mistakes to Avoid
Even a simple recipe can be improved by understanding potential pitfalls. Avoid these common mistakes:
- Overcooking the Noodles: Noodles will become mushy if cooked under pressure. Always add them after pressure cooking.
- Too Much Liquid: Stick to the recommended broth amount. Too much liquid will result in a watery soup.
- Forgetting to Release Pressure: Always release pressure before opening the Instant Pot.
- Not Seasoning Enough: Season generously. Taste and adjust seasonings throughout the process.
- Using Too Much Salt at the Start: Sodium levels in broth can vary. Start with less salt and add more to taste at the end.
Variations and Adaptations
Chicken noodle soup is a versatile dish that can be easily adapted to suit different tastes and dietary needs. Consider these variations:
- Vegetarian: Use vegetable broth and add chickpeas or lentils for protein. Omit the chicken.
- Spicy: Add a pinch of red pepper flakes or a diced jalapeño pepper.
- Lemon Chicken Noodle Soup: Add the juice of one lemon after pressure cooking for a bright, zesty flavor.
- Gluten-Free: Use gluten-free noodles.
- Dairy-Free: Ensure your broth is dairy-free.
A Table for Easy Reference: Instant Pot Chicken Noodle Soup
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken (bone-in) | 1.5-2 lbs | Thighs or whole chicken cut into pieces |
| Onion | 1 medium | Diced |
| Carrots | 2 medium | Diced |
| Celery | 2 stalks | Diced |
| Chicken Broth | 6-8 cups | Low sodium recommended |
| Egg Noodles | 1 cup | Add after pressure cooking |
| Bay Leaf | 1 | |
| Dried Thyme | 1 tsp | |
| Salt | To taste | Start with less and add more as needed |
| Pepper | To taste | |
| Fresh Parsley | For garnish | Chopped |
| Olive Oil/Butter (opt) | 1 tbsp | For sautéing vegetables |
FAQs: Instant Pot Chicken Noodle Soup
Can I use frozen chicken?
Yes, you can use frozen chicken. Add about 5-10 minutes to the pressure cooking time. Ensure the chicken is fully cooked before shredding.
Can I use leftover cooked chicken?
Absolutely! Skip the pressure cooking step with the chicken. Simply add the cooked chicken at the end along with the noodles. This will significantly reduce cooking time.
What if I don’t have egg noodles?
Any pasta shape will work! Ditalini, rotini, or even broken spaghetti noodles are good substitutes. Just adjust the cooking time based on the pasta type.
How do I store leftover chicken noodle soup?
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb some liquid, so the soup might thicken slightly.
Can I freeze chicken noodle soup?
Freezing chicken noodle soup is possible, but the noodles may become a bit mushy upon thawing. To minimize this, cook the noodles slightly less than usual before freezing. Freeze in individual portions for easy reheating.
How do I reheat chicken noodle soup?
Reheat chicken noodle soup gently on the stovetop or in the microwave. Add a splash of broth if it has thickened too much.
Why is my soup bland?
Bland soup is usually due to insufficient seasoning. Taste and adjust the salt, pepper, and other seasonings. Consider adding a squeeze of lemon juice for brightness.
What if my Instant Pot says “burn”?
The “burn” notice usually means there’s not enough liquid or something is stuck to the bottom of the pot. Release the pressure, remove any stuck food, add more broth, and try again. Ensure there’s at least one cup of liquid at the bottom before pressure cooking.
Can I add potatoes to my chicken noodle soup?
Yes, you can add potatoes. Dice them into small pieces and add them to the Instant Pot along with the vegetables at the beginning.
How can I make my soup thicker?
If you prefer a thicker soup, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup at the end. Simmer for a few minutes until it thickens to your liking.
Is it necessary to sauté the vegetables first?
Sautéing the vegetables adds depth of flavor, but it’s not strictly necessary. If you’re short on time, you can skip this step and add the raw vegetables directly to the Instant Pot. However, consider the impact on flavour.
Can I make this with bone-in chicken breasts?
Yes, you can use bone-in chicken breasts. Reduce the pressure cooking time to 10-12 minutes, as chicken breasts cook faster than thighs. Check for doneness to ensure it is cooked thoroughly.