Speedy Chicken Noodle Soup the Instant Pot Cure

Recipe Introduction: Speedy Chicken Noodle Soup: The Instant Pot Cure

Fancy a proper bowl of comfort food without spending all day in the kitchen? I get you! This instant pot chicken noodle soup recipe is my go-to when I'm feeling under the weather.

It's like a warm hug from the inside.

This chicken noodle soup instant pot magic comes from a place of tradition. It’s based on the classic, comforting chicken noodle soup, which has been a staple in many cultures.

It's basically the culinary equivalent of a woolly jumper. This version takes just 40 minutes with 15 minutes prep time and 25 minutes cook time and serves 6-8 people.

Why this Recipe Rocks

First, let’s talk health benefits. Chicken soup is known to be a great cold remedy soup , and this recipe packs a nutritional punch.

This is one of the healthy instant pot recipes for the season. Also, this easy instant pot chicken noodle soup is so simple, even my nan could make it!

Key Ingredients

This instant pot chicken noodle soup recipe starts with 1 tablespoon olive oil, 1 cup chopped yellow onion, 1 cup chopped carrots and 1 cup chopped celery.

Don't forget 2 minced garlic cloves! This pressure cooker chicken noodle soup needs 8 cups of low sodium chicken broth, 1 pound boneless and skinless chicken breasts, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon salt, 8 ounces egg noodles and 1/2 cup chopped fresh parsley.

Creating the Flavor Base

Sautéing the onion, carrots, and celery in the Instant Pot with a bit of olive oil makes a cracking flavor base.

Cooking them for about 5 minutes until softened, then adding garlic for another minute is the key. This builds a solid foundation before even adding the chicken and broth, honestly!

Bringing it Together

This homemade chicken noodle soup instant pot is pure comfort food, ready in under an hour. Imagine curling up on the sofa with a bowl of this after a long day pure bliss! What makes this recipe so special is its simplicity and speed.

So, let’s get cracking! Next up, we'll get down and dirty with the simple steps.

Alright, let's dive into what you'll need to make this amazing k_annotated : instant pot chicken noodle soup recipe . This isn't just any k_annotated : easy instant pot chicken noodle soup ; it's a hug in a bowl, perfect for those dreary days!

Honestly, there's nothing like a steaming bowl of k_annotated : chicken noodle soup instant pot when you're feeling under the weather.

Ingredients & Equipment for the k_annotated : Pressure Cooker Chicken Noodle Soup

Okay, grab your aprons! We're about to list everything you will need for this k_annotated : homemade chicken noodle soup instant pot .

Main Ingredients

• 1 tablespoon (15 ml) olive oil. The good stuff, okay?
• 1 medium yellow onion, chopped (about 1 cup). Gives that sweet base.
• 2 carrots, peeled and chopped (about 1 cup). For a bit of color and sweetness. The fresher, the better!. Look for firm, vibrant carrots.
• 2 celery stalks, chopped (about 1 cup). Adds that savoury depth.
• 2 cloves garlic, minced. Don't be shy with the garlic!
• 8 cups (1.9 liters) chicken broth (low sodium preferred). Use proper chicken broth for the best flavor.
• 1 pound (450g) boneless, skinless chicken breasts. Fresh or frozen, just make sure they are defrosted!
• 1 teaspoon dried thyme. A classic herb.
• 1/2 teaspoon dried rosemary. Adds a touch of woodiness.
• 1/4 teaspoon black pepper, freshly ground. Freshly ground makes a difference!
• 1/2 teaspoon salt, or to taste.
• 8 ounces (225g) egg noodles. I love the wide ones.
• 1/2 cup (packed) chopped fresh parsley, for garnish. Makes it look fancy, you know?
• Lemon wedges (optional), for serving. A little zing!

Seasoning Notes

For that classic flavour, thyme and rosemary are key. Salt and pepper are always important. If you're feeling adventurous, a pinch of red pepper flakes works wonders.

You can also use a bay leaf to enhance the flavour during pressure cooking; just remember to remove it before adding the noodles.

The herbs are the make or break for the flavour of this k_annotated : quick chicken noodle soup instant pot , so don't skip them!.

Equipment Needed

• 6-quart Instant Pot (or larger). The star of the show!.
• Cutting board.
• Chef's knife.
• Measuring cups and spoons.
• Ladle.

If you don't have an Instant Pot, you can always make this on the stovetop, but honestly, the Instant Pot makes it so much easier.

Plus, it's perfect for making other k_annotated : comfort food recipes instant pot and k_annotated : healthy instant pot recipes .

I mean, who doesn’t love an k_annotated : instant pot chicken soup , eh?

So there you have it! Now, let's get cooking this k_annotated : best instant pot chicken noodle soup !. Don’t forget to show me how it turns out!.

I hope this k_annotated : instant pot chicken noodle soup becomes your go-to k_annotated : cold remedy soup this k_annotated : flu season recipes !

Speedy Chicken Noodle Soup: The Instant Pot Cure

Oh my gosh, are you feeling a bit under the weather? Or just craving some proper comfort food ? This easy Instant Pot chicken noodle soup is exactly what you need.

Forget slaving over the stove for hours. This is your nan's famous cold remedy soup , amped up with the magic of pressure cooking.

Trust me, this will become your new go-to weeknight dinner idea . It's the best instant pot chicken noodle soup recipe!

Prep Like a Pro: Mise en Place

First things first, let's get organised. Chop 1 medium yellow onion, 2 carrots, and 2 celery stalks. Mince 2 cloves of garlic.

Got it? Good. This mise en place is key to a smooth cooking process. Honestly, prepping beforehand saves so much time and stress!

step-by-step to Souper Stardom

1. Sauté the veggies: Hit the 'Sauté' button on your Instant Pot. Add 1 tablespoon of olive oil. Then add your chopped onion, carrots, and celery.

   Cook for about 5 minutes , until softened. Toss in the minced garlic and cook for another 1 minute , until it smells amazing.

2. Broth and Chicken Time: Pour in 8 cups of chicken broth. Scrape up any browned bits from the bottom. Add 1 pound of boneless, skinless chicken breasts.

   Season with 1 teaspoon of dried thyme, 0.5 teaspoon of dried rosemary, 0.25 teaspoon of black pepper, and 0.

   5 teaspoon of salt.

3. Pressure Cook It: Lock the lid. Make sure the valve is set to sealing. Cook on high pressure for just 8 minutes .

4. Release the Pressure: Let the pressure release naturally for 10 minutes . Then, carefully quick release any remaining pressure.

5. Shred That Chicken: Take out the chicken and shred it using two forks. It should be super tender.

6. Noodle Time: Set the Instant Pot to 'Sauté' again. Add 8 ounces of egg noodles to the broth. Cook until tender, about 5- 7 minutes .

   Stir occasionally, so the noodles don't stick.

7. Chicken Return and Garnish: Pop the shredded chicken back into the pot. Give it a good stir. Mix in 0.5 cup of chopped fresh parsley.

8. Serve and Enjoy: Ladle your instant pot chicken soup into bowls. Serve hot with lemon wedges if you fancy. You deserve it!

Pro Tips and Tricks

• Don't overcook the noodles! Seriously, keep an eye on them. Mushy noodles are not ideal.
• Want more flavor? Add a bay leaf while pressure cooking! Remove before adding noodles. This is great for homemade chicken noodle soup instant pot .
• make-ahead option: This pressure cooker chicken noodle soup is great reheated the next day.

Recipe Notes for Your Speedy Chicken Noodle Soup

Right, so you're about to tackle this instant pot chicken noodle soup recipe . Ace! But before you do, let's have a chinwag about a few things to keep in mind.

Consider this your shortcut to nailing it!

Plating Like a Pro

Okay, so it's just soup. But presentation still counts, yeah? Ladle your easy instant pot chicken noodle soup into nice bowls.

A sprinkle of fresh parsley? Makes it look like you actually tried! A lemon wedge adds a bit of zing.

And honestly, a side of crusty bread for dunking? Chef's kiss!

Storage Savvy

Got leftovers? Lucky you! This chicken noodle soup instant pot tastes even better the next day.

• Refrigeration: Pop it in an airtight container. Should be good for up to 3-4 days.
• Freezing: Yep, you can freeze it. But the noodles might get a bit soft. Still tasty though! Freeze for up to 2-3 months.
• Reheating: Microwave it, heat it on the hob. Job done.

Twists and Tweaks

Fancy a change? Course you do.

• gluten-free? Swap the egg noodles for gluten-free ones. Easy peasy.
• Extra Veg? Go wild. Spinach, courgette, mushrooms. Chuck 'em in. Seriously, this pressure cooker chicken noodle soup is so versatile.

Nutrition Lowdown

Alright, let's get real about the good stuff this soup offers:

• It's packed with protein from the chicken.
• Vitamins from the veggies.
• Plus, the broth is super hydrating. Perfect cold remedy soup !

Think of this homemade chicken noodle soup instant pot as more than just food; it is a delicious, nutritious hug in a bowl! Perfect for flu season recipes .

Honestly? This quick chicken noodle soup instant pot is foolproof. Don't be scared to experiment. And remember, the best instant pot chicken noodle soup is the one you made.

Now get cooking! This fits perfectly with your weeknight dinner ideas .

This is one of the easy soup recipes you will keep coming back to. Plus, comfort food recipes instant pot are the bomb.

Frequently Asked Questions

Can I use frozen chicken in my instant pot chicken noodle soup?

You absolutely can! Just add about 5 minutes to the pressure cooking time. Make sure the chicken breasts are separated before adding them to the Instant Pot for even cooking. Think of it as a culinary shortcut, like using ready-made gravy when you're in a rush!

My noodles turned to mush! How can I prevent overcooked noodles in instant pot chicken noodle soup?

Ah, the dreaded mushy noodle! This is a common Instant Pot woe. Add the noodles after pressure cooking the chicken and vegetables. Then, use the sauté function and cook them for just 5-7 minutes, or until they’re al dente.

Keep an eye on them, like you're watching the telly for your favourite show, and stir frequently!

How long does instant pot chicken noodle soup last, and what's the best way to store leftovers?

Leftover chicken noodle soup will happily keep in the fridge for 3-4 days, stored in an airtight container. Keep in mind the noodles will continue to absorb liquid, so they may be softer when you reheat it.

If you are planning to store the soup, you can cook the noodles separately and add them when serving to avoid mushy noodles later. It's like keeping a spare pint of milk - always handy!

Can I make this instant pot chicken noodle soup recipe healthier?

Definitely! Use low-sodium chicken broth to control the salt content. Load up on the vegetables - add extra carrots, celery, or even some leafy greens like spinach towards the end of cooking. Using whole wheat noodles is another great way to add fibre.

It’s all about balance, like choosing a salad instead of chips with your fish and chips!

I don't have egg noodles; can I substitute another type of pasta in my instant pot chicken noodle soup?

Of course! Ditalini, small shells, or even broken spaghetti work well as substitutes for egg noodles. Just adjust the cooking time based on the pasta type smaller pasta shapes will cook faster. You've got to work with what you've got, it's like using cheddar instead of parmesan on your pasta bake!

Can I add other vegetables to my Instant Pot Chicken Noodle Soup?

Absolutely! Feel free to toss in other vegetables like peas, green beans, corn, or even zucchini. Adding them during the last few minutes of cooking, during the saute step when you cook noodles, will ensure they are tender but not mushy. Get creative, like adding pineapple to your pizza (controversial, I know!).