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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:DSC_0412

  • 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:
Click here to Cook With Me!

  • 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!

Cook With Me:

  • 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.DSC_0418
  • 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!DSC_0430

Inspired by this recipe.

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