Classic Chicken Noodle Soup Instant Pot Recipe
Ingredients:
1 tablespoon olive oil
1 white onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
2 medium celery stalks, chopped
1 pound boneless, skinless chicken breasts
8 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
4 ounces egg noodles
2 tablespoons fresh parsley, chopped
Steps:
Turn on the Instant Pot and select the sauté function. Add the olive oil and onion and sauté for 2 minutes.
Add the garlic, carrots, and celery and sauté for another 2 minutes.
Add the chicken breasts, chicken broth, salt, black pepper, and dried thyme. Close the Instant Pot lid and set the pressure valve to sealing. Cook on high pressure for 10 minutes.
Release the pressure manually and remove the chicken breasts from the Instant Pot. Shred the chicken using two forks.
Turn on the sauté function again and add the egg noodles. Cook for 3-4 minutes or until the noodles are tender.
Add the shredded chicken back to the Instant Pot and stir. Serve hot with chopped parsley on top.
Spicy Chicken Noodle Soup Instant Pot Recipe
Ingredients:
1 tablespoon olive oil
1 white onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
2 medium celery stalks, chopped
1 pound boneless, skinless chicken breasts
8 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
4 ounces egg noodles
2 tablespoons fresh cilantro, chopped
Steps:
Turn on the Instant Pot and select the sauté function. Add the olive oil and onion and sauté for 2 minutes.
Add the garlic, carrots, and celery and sauté for another 2 minutes.
Add the chicken breasts, chicken broth, salt, black pepper, dried thyme, and red pepper flakes. Close the Instant Pot lid and set the pressure valve to sealing. Cook on high pressure for 10 minutes.
Release the pressure manually and remove the chicken breasts from the Instant Pot. Shred the chicken using two forks.
Turn on the sauté function again and add the egg noodles. Cook for 3-4 minutes or until the noodles are tender.
Add the shredded chicken back to the Instant Pot and stir. Serve hot with chopped cilantro on top.
Coconut Curry Chicken Noodle Soup Instant Pot Recipe
Ingredients:
1 tablespoon coconut oil
1 white onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
2 medium celery stalks, chopped
1 pound boneless, skinless chicken breasts
8 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon curry powder
4 ounces rice noodles
2 tablespoons fresh cilantro, chopped
Steps:
Turn on the Instant Pot and select the sauté function. Add the coconut oil and onion and sauté for 2 minutes.
Add the garlic, carrots, and celery and sauté for another 2 minutes.
Add the chicken breasts, chicken broth, salt, black pepper, dried thyme, and curry powder. Close the Instant Pot lid and set the pressure valve to sealing. Cook on high pressure for 10 minutes.
Release the pressure manually and remove the chicken breasts from the Instant Pot. Shred the chicken using two forks.
Turn on the sauté function again and add the rice noodles. Cook for 3-4 minutes or until the noodles are tender.
Add the shredded chicken back to the Instant Pot and stir. Serve hot with chopped cilantro on top.
Conclusion
Chicken noodle soup is a classic dish that never goes out of style. With an Instant Pot, making this comforting dish has never been easier or faster. Whether you prefer a classic recipe or want to try something new, these Instant Pot chicken noodle soup recipes will surely impress. From spicy to coconut curry, there’s a recipe for every taste preference. So, grab your Instant Pot and start cooking!
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