It’s been a busy few weeks and my crazy schedule doesn’t show any signs of slowing down. Unfortunately, being in constant motion landed me a bit of a head cold. It’s always such a pain being under the weather but oddly enough this little cold gave me the perfect idea for this week’s recipe. What’s more healing than some homemade Chicken Noodle Soup. Normally, I would have prepped the ingredients, thrown them into my crockpot and waited hours for the magic to happen. This time around, I wanted soup and I wanted it now without resorting to the canned soup I keep in my pantry for a sick day. The Instant Pot came to my rescue! Soup made from fresh ingredients in four minutes? Sign me up!
After my previous mishap with my Instant Pot, I was overly cautious in the preparation of my soup. I never want to see that “BURN” notice across the screen of my pot again. I sauteed my chicken and veggies, added all my liquid, said a little prayer and anxiously awaited the pressure to rise. It felt like an eternity. The pre-cooking process on Instant Pots can really seem painfully long. I paced back and forth waiting to hear the hiss of the air pushing the pressure valve close. Had I put in enough liquid? Were my noodles going to turn to mush? From a distance, I stared at my Instant Pot checking the progress bar for the four-minute countdown to commence. I had just given up on my obsessive staring when the bell chimed and my soup was cooking.
If I wasn’t already an Instant Pot believer, I was completely converted after tasting this delicious creation. My pantry will always have an emergency can or two of Campbell’s stocked and ready to go but I like having the option of homemade soup in a snap.
Instant Pot Chicken Noodle Soup
What You Need:
- 2 chicken breasts, cut into bite-sized pieces
- 2 Tbsp. olive oil
- Salt and pepper to taste
- 1-2 cups carrots, sliced
- 2-3 stalks of celery, sliced
- 1/2 medium onion, diced
- 48 oz. chicken broth
- 2 cups egg noodles, uncooked
- 1/2 tsp. basil
- 1/2 tsp. oregano
Instructions:
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- Put Instant Pot on ‘Saute’ with low heat.
- Add olive oil, chicken, celery, onions, and carrots to the Instant Pot.
- Cook chicken until just cooked on the outside and the veggies begin to soften.
- Turn off the Instant Pot and add chicken broth, uncooked noodles, basil, thyme, salt, and pepper.
- Close the Instant Pot and set to ‘Manual’ mode, high for 4 minutes.
- After the cycle has finished, use the quick release valve to release pressure.
- Once all pressure is released, open the Instant Pot and stir your soup well.
- Serve and enjoy!
- Put Instant Pot on ‘Saute’ with low heat.
- Add olive oil, chicken, celery, onions, and carrots to the Instant Pot.
- Cook chicken until just cooked on the outside and the veggies begin to soften.
- Turn off the Instant Pot and add chicken broth, uncooked noodles, basil, thyme, salt, and pepper.
- Close the Instant Pot and set to ‘Manual’ mode, high for 4 minutes.
- After the cycle has finished, use the quick release valve to release pressure.
- Once all pressure is released, open the Instant Pot and stir your soup well.
- Serve and enjoy!
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