InstantPot Chicken Noodle Soup

InstantPot Chicken Noodle Soup

So far, cooking while under quarantine has been very intriguing. Most dishes that I want to make, I can’t, simply because I’m missing one or two things. I’ve really been trying to avoid the grocery stores as well unless its an absolutely dire necessity. Luckily for me however, when digging through my pantry yesterday I realized that I had all the ingredients for chicken noodle soup. Thus, my InstantPot Chicken Noodle Soup recipe was born.

Ingredients

  • 1 to 1.5 pounds (0.68 kg) of chicken
  • 1 Bag of carrots (Your preferred carrot will work, but I enjoy crinkle cut carrots in my soup)
  • 1 Bag of Egg noodles (or whatever noodle you prefer)
  • 1 Diced onion
  • 1 Tablespoon of butter
  • 4 Cups Chicken Broth
  • 4 Cups Water
  • A few pinches of oregano and garlic salt
  • A sprinkle of Cajun seasoning (optional)

InstantPot Chicken Noodle Soup Process

  • This first step ultimately has two options – 1) Dice chicken to cook, or 2) Leave chicken whole and shred later on after the lid has been removed and the quick release has been performed. I personally enjoy diced chicken more than shredded chicken in soup, so that is how I will be explaining the rest of these instructions.
  • After chicken is diced, turn the InstantPot on to high sauté and let it warm up
  • Once warmed, melt the butter in the InstantPot and then drop your diced chicken in to cook for roughly 10-15 minutes (or until done)
  • Add the bag of carrots, the onion, the few pinches of oregano and garlic salt, and the optional dash of Cajun seasoning
  • Stir all ingredients together, then let sauté for another 8-10 minutes
  • Pour in the chicken broth and water now, then cover the InstantPot
  • Switch from sauté to high pressure and let cook for another 10-12 minutes
  • Once the high pressure-cooking timer has rung, let your soup natural release for 10 minutes
  • Quick release any remaining pressure and remove the InstantPot lid (HERE is where you would shred your chicken if you chose not to dice)
  • Add the egg noodles (or whatever noodles you purchased) into the soup and cook until they’re complete (another 8-10 minutes)

And that’s that, a deliciously simple InstantPot chicken noodle soup recipe that will be sure to leave your stomach rumbling for seconds. Pro-tip, this chicken noodle soup pairs extremely well with some homemade garlic toast (recipe on the way) or even Ritz crackers (crazy, I know). As always, be sure to visit DustyPosts to see all the other recipes I’ve thrown together throughout my life, and leave some comments below with how it turns out. Enjoy!

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