INSTANT POT CHICKEN NOODLE SOUP RECIPE - FOOD NETWORK
An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.
Provided by Food Network Kitchen
Categories main-dish
Total Time 45 minutes
Cook Time 25 minutes
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Turn a 6-quart Instant Pot® to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, 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. Be 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 sauté setting and bring the soup to a boil. Once at a boil, add the noodles and cook until al dente, 4 to 5 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.
BEST INSTANT POT CHICKEN NOODLE SOUP RECIPE - HOW TO MAKE IN…
Is there anything more comforting than a bowl of chicken noodle soup? This Instant Pot recipe from Delish.com makes light work of this homestyle classic.
Provided by Lena Abraham
Categories low sugar nut-free easy chicken weeknight meals winter dinner lunch poultry soup
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 16
Steps:
- Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
- When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.
- Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.
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- 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.
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