Quick And Easy Instant Pot Chicken Noodle Soup Recipes
INSTANT POT CHICKEN NOODLE SOUP
An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
- Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
- Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
- While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP
This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g
INSTANT POT® CHICKEN NOODLE SOUP
Simple and fast chicken noodle soup made in the Instant Pot®.
Provided by Tim
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
- Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
- Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g
INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY
Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix-either way, this soup is comforting and delicious.
Provided by Betsy Carter
Categories Lunch
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
- Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
- Ladle the soup into bowls and serve with crackers, if desired.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 85 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 13 grams
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- Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic.
- Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth.
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- Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
- Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
- Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
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