This comfort soup classic is a breeze to make in an Instant Pot
Chicken Noodle Soup
There is nothing like a hot bowl of Chicken Noodle soup on a cold winter day, or when you are feeling under the weather. Making it in an Instant Pot has got to be the best way to make this delicious soup!
Equipment
- Instant Pot
- Chef's Knife
- Cutting Board
Ingredients
- 1 tbsp Olive Oil
- 5 Medium Carrots Cut into 1/4 inch thick slices
- 3 Large Celery Stalks Cut into 1/2 inch thick slices
- 2 Cloves Garlic Minced
- 1 Large Yellow onion Diced
- 1/2 tsp Kosher Salt or to taste
- 1/2 tsp Fresh Ground black pepper or to taste
- 3 lb Whole Chicken
- 6 oz Extra wide egg noodles Aprox. 4 Cups
- TBSP Fresh Chopped Dill
Instructions
- Turn 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 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, do a quick release and wait until the quick release cycle is complete. Be careful of any remaining steam, unlock and remove the lid. 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.