Instant Pot Chicken And Noodles Recipe
This wholesome, homemade Instant Pot Chicken Noodle Soup is both comforting and quick to prepare, delivering incredible flavor in just a fraction of the usual time. Packed with tender, juicy chicken, egg noodles, and vibrant vegetables, all swimming in a deliciously seasoned, herb-infused broth, it’s the ideal meal for a chilly day.
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Equipment
- Instant Pot (6 Quart)
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion chopped
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 2 medium carrots chopped
- 2 stalks celery chopped
- 4 cups chicken broth or vegetable broth, no sodium added
- 4 cups water
- 2 pounds chicken with skin and bones, at least 1 chicken breast
- 1 chicken bouillon cube or powder
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 5 ounces uncooked egg noodles about 2 cups
Instructions
- Set your Instant Pot to the sauté function according to your manufacturer's instructions. Add the butter and allow it to melt completely. Once melted, add the chopped onion, carrots, and celery. Sauté for about 3 minutes until the onion is softened and translucent.
- Season the sautéed vegetables with salt, pepper, dried thyme, parsley, and oregano. Add the chicken bouillon and stir to combine.
- Pour in the chicken broth, then add the chicken pieces. Add 4 additional cups of water.
- Secure the Instant Pot lid, following the manufacturer's instructions for proper sealing. Select the "Soup" setting and set the timer for 7 minutes. If your Instant Pot does not have a Soup setting, use the Manual/High Pressure function for 7 minutes.
- Once the cooking cycle ends, allow the Instant Pot to naturally release pressure for about 10 minutes. If pressed for time, use the quick-release method according to the manufacturer's guide. Carefully unlock and remove the lid.
- Take out the cooked chicken pieces and shred them with two forks.
- Return the Instant Pot to the sauté setting. Add the uncooked egg noodles to the broth and cook uncovered for approximately 6 minutes, or until the noodles are tender.
- Turn off the Instant Pot by pressing the cancel button. Return the shredded chicken to the pot, stirring to combine. Taste and adjust seasoning as needed. Garnish with extra parsley, if desired.
Notes
Instant Pot Overview: An Instant Pot is a versatile multi-cooker that serves as a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, and more, all in one appliance.
No Instant Pot?: You can still make this soup by following the same steps, but the cooking time will be longer. Alternatively, consider using a slow cooker and refer to a Crockpot Chicken Noodle Soup recipe.
Alternative Chicken Cuts: Boneless skinless chicken breasts, drumsticks, or thighs can be used. Cooking the chicken with the skin and bones enhances the broth's flavor.
Using Frozen Chicken: It’s possible to use frozen chicken. Start with 10 to 12 minutes of cooking time, adjusting as needed based on the size of the pieces.
Broth Substitution: For a lighter broth, replace the chicken broth with an additional 4 cups of water.
Freezing Tips: If freezing, do not add the noodles. Include them only when reheating, as noodles can become mushy when defrosted and reheated.