Instant pot classic chicken noodle soup with a twist:
Instant Pot yet again saves our life by instantly making this flavorful Chicken Noodle Soup that is so delicious that it will soon become your family favorite.
Let me be honest, this definitely wasn’t my first attempt at this dish in the Instant Pot. I tried many different timings and recipes that were suggested by people and each time I tried, either my noodles were too mushy or the chicken was undercooked. I am actually a little bit embarrassed to show you my failed pictures here but the good part is I finally nailed it. The recipe that I have created here, where the chicken is first seared and the timing to cook the noodles and chicken together afterward is just perfect. It’s one keeper for sure! This classic all-time favorite soup that came out so perfect absolutely needed to be shared with everyone! This is now our go-to family recipe with two secret ingredients that makes it extra special.
I feel a recipe is only a theme, which an intelligent cook can play each time with variation
WHY IS THIS CHICKEN NOODLE SOUP GOOD FOR YOU?
This Instant Pot Classic Chicken Noodle Soup has Two Secret Ingredients That Have Proven Medicinal Benefits: This herbal remedy has some science behind it, chicken soup helps soothe cold symptoms, likely because the warm broth thins nasal mucus so it can clear more easily. Soup in general hydrates, making it a smart meal pick when you are sick. The special ingredient ginger root is known to be an anti-inflammatory that helps to relieve a sore throat quickly, and also kill rhinoviruses, which causes colds in the first place. Also, turmeric is known for its proven health benefits worldwide. Again, turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.
Adding these two ingredients makes this soup one of the best remedies for someone who is feeling under the weather or otherwise. The flavors of this soup are such that you will keep craving for seconds!!!
WHY MAKE THIS SOUP IN THE INSTANT POT & WHAT IS SO GOOD ABOUT IT?
Instant pot makes it so easy to make this soup. Once you have tried it in the Instant Pot, you will never go the stovetop way. You will love this perfectly cooked, no fail Chicken Noodle Soup! Here is why.
- Perfectly cooked no mushy noodles each time, every time
- Seared chicken enhances the flavors of the soup
- Making the soup under pressure in the Instant pot blends all the flavors well and seeps all juices in the noodles and chicken thus making it irresistibly delicious
- Total end to end time is only 25 minutes.
This soup is our family’s all-time favorite must have once a week, plus when it comes out this perfect in the Magic Pot why not?
It’s our own family recipe now shared with you, hope you enjoy it as much as we do!
HOW TO MAKE INSTANT POT HERBAL CHICKEN NOODLE SOUP – STEP BY STEP RECIPE
Give it a healthier twist: Simmer up this Chicken Noodle Soup and add hearty vegetables full of vitamins and nutritional values like carrots, celery onions, and fresh herbs. Don’t forget the two secret ingredients, Turmeric and ginger that I have added here are high on their medicinal values and add extra flavor and zing to the dish.
Step1: Prep the Instant Pot/ Pressure Cooker for searing Chicken: Plug in the Instant Pot and remove the lid. Press “Sauté” key and wait till it says “Hot” on the screen, now add butter and oil to the steel pot and then immediately add chicken breast and let it sear. Turn the breasts over so the other side gets seared too. Sear the chicken breast until they are not pink anymore and are almost done. Remove the breasts and let them rest.
Step2: Add Vegetables:
Now to the steel pot while it is still hot and is on “Sauté” mode, add onions and sauté, also add dried thyme and turmeric powder. Now add celery and carrots and sauté again. Deglaze the pot well. Finally add all the rest of the ingredients to the steel insert accept chicken like ginger root, chicken broth, and noodles. Combine everything well.
Step3: Add Seared chicken:
The chicken should have cooled down and rested a little, cut the breasts into cubes and add them to the pot.
Step4: Setting the Instant Pot/ Pressure Cooker:
Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close. Now press the “Pressure cook/Manual” function on the control panel. Adjust the time using the “+ or -” key and select 0 minutes of cooking time. The default pressure level is set to “High” so don’t change it. Once you select the time, wait till it says “ON” on the screen. Now the pressure will build and once the pressure builds, the timer will start counting down from 0. Since our cook time is only 0 minutes, the Instant Pot will automatically switch to “Keep Warm” after it has reached its pressure of) minutes. Now do the “Natural Pressure Release” (NPR) for 10 minutes, after 10 minutes do “Quick Pressure Release”. Once the pot has released the pressure and the safety pin has dropped, carefully open the lid.
Step 5: Put Noodle Soup in Serving Bowls:
Once you open the lid, ladle the soup into bowls. Discard the ginger root as and when you find it.
Step 6: Garnish and Serve:
Sprinkle with fresh parsley and add a dash of pepper. Serve hot. Enjoy!
Instant pot herbal chicken noodle soup recipe
Ingredients
- 1 tbsp butter
- 1 tsp oil (canola or vegetable)
- 1/2 lb. chicken breast (approx. 2 chicken breasts)
- 1/2 cup onion, finely chopped
- 1 tsp turmeric powder
- 1 tbsp dried thyme
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 inch ginger, peeled and slightly crushed for juices to come out
- 2 tbsp fresh parsley, finely chopped
- 8 cups chicken broth
- 2 cups Homestyle noodles, thick, extra wide, uncooked
- 1 tbsp Salt
- 1/2 tsp black pepper, freshly cruched
- 1 tsp fresh parsley, finely chopped for garnishing
Instructions
- Step1: Prep the Instant Pot/ Pressure Cooker for searing Chicken:Plug in the Instant Pot and remove the lid. Press “Sauté” key and wait till it says “Hot” on the screen, now add butter and oil to the steel pot and then immediately add chicken breast and let it sear. Turn the breasts over so the other side gets seared too. Sear the chicken breast until they are not pink anymore and are almost done and not completely done. Remove the breasts and let them rest. Step2: Add Vegetables:Now to the steel pot while it is still hot and is on “Sauté” mode, add onions and sauté, also add dried thyme and turmeric powder. Now add celery and carrots and sauté again. Deglaze the pot well. Finally add all the rest of the ingredients to the steel insert accept chicken like ginger root, chicken broth, and noodles. Combine everything well.Step3: Add Seared chicken:The chicken should have cooled down and rested a little, cut the breasts into cubes and add them to the pot.Step4: Setting the Instant Pot/ Pressure Cooker:Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close. Now press the “Pressure cook/Manual” function on the control panel. Adjust the time using the “+ or -” key and select 0 minutes of cooking time. The default pressure level is set to “High” so don’t change it. Once you select the time, wait till it says “ON” on the screen. Now the pressure will build and once the pressure builds, the timer will start counting down from 0. Since our cook time is only 0 minutes, the Instant Pot will automatically switch to “Keep Warm” after it has reached its pressure of) minutes. Now do the “Natural Pressure Release” (NPR) for 10 minutes, after 10 minutes do “Quick Pressure Release”. Once the pot has released the pressure and the safety pin has dropped, carefully open the lid.Step 5: Put Noodle Soup in Serving Bowls: Once you open the lid, ladle the soup into bowls. Discard the ginger root as and when you find it.Step 6: Garnish and Serve: Sprinkle with fresh parsley and add a dash of pepper. Serve hot. Enjoy!
Notes
• Make sure to sear the chicken breast slightly underdone before adding it to the pot as it is going to cook again under pressure along with other ingredients. • Don’t forget to discard the ginger root as it is too chunky and overpowering to eat it in one bite. Optionally you can add 1 tablespoon of grated ginger root if you don’t find it overpowering. My family loves ginger root so I typically add grated ginger to the soup, which gives the soup an extra kick.
