Super Easy: How to Make Chicken Noodle Soup with Instant Noodles

Feeling under the weather or just craving something warm and comforting? You're not alone! Chicken noodle soup is a classic for a reason, and it's even better when it's quick and easy. But what if you don't have hours to simmer a pot on the stove? That's where the magic of the Instant Pot comes in. This article will show you exactly how to make chicken noodle soup with instant noodles, transforming a simple pantry staple into a hearty meal. We'll walk you through using your Instant Pot for both the chicken and the noodles, ensuring everything cooks perfectly. We'll also cover the best ways to release pressure, so you don't end up with a kitchen disaster. Get ready to learn a simple method that will have you enjoying a warm bowl of homemade chicken noodle soup in no time. We’ll look at some great recipes, and share some real user comments and tips to make the best soup possible. So, grab your Instant Pot and let's get cooking!

How to Make Chicken Noodle Soup with Instant Noodles in an Instant Pot

Why the Instant Pot is a Game Changer

Okay, so you're craving chicken noodle soup, but you don't want to spend hours watching a pot simmer. I get it. That's where the Instant Pot comes in! This thing is like a superhero for quick meals. It cooks food under pressure, which means everything gets done way faster. Think of it like a tiny, super-efficient oven that also happens to be a pot. This means you can get that comforting, homemade soup flavor without all the waiting. Plus, it's just one pot to clean, which is always a win in my book.

Using the Instant Pot, we can cook both chicken and veggies quickly, and then throw in the instant noodles right at the end. It's a great way to save time and still have a delicious, healthy meal. The pressure cooking makes the chicken extra tender, and the flavors meld together beautifully. It's seriously a weeknight dinner dream.

Getting Started with Your Instant Pot Soup

First, you'll want to gather your ingredients. Don't worry, it's nothing too fancy. We're talking chicken breasts, some veggies like carrots and celery, maybe some onion, and your trusty pack of instant noodles. I like to use the broth that comes with the noodles, but sometimes I'll add some chicken broth for an extra layer of flavor. It's your soup, so you can do your thing! Once you have everything ready, it’s just a matter of layering everything into the pot, setting the timer, and letting the Instant Pot work its magic.

Remember, the key here is to not overcook the noodles. They’ll go in after the chicken and veggies are done, and they’ll cook super fast. It’s important to pay attention to the timing to avoid mushy noodles. I've made that mistake before, and let me tell you, it’s not fun! It's best to add them when the pot is no longer under pressure. This makes sure they absorb the broth and get perfectly cooked, not overcooked.

Cooking Pasta in the Instant Pot: A Guide

The Instant Pot Pasta Promise

Okay, let's talk pasta in the Instant Pot. It might sound weird, but trust me, it’s a total game-changer. I used to boil pasta on the stove, and it was always a mess – water boiling over, noodles sticking together, it was a whole thing. But with the Instant Pot? It's like magic. You dump in your pasta, add some water, and boom, perfectly cooked noodles in minutes. It’s way less hassle and less cleanup. It’s perfect for when you're in a rush or just don't feel like dealing with a big pot of boiling water. Plus, it frees up your stovetop for other things, like maybe some garlic bread to go with your soup?

The key to perfect pasta in the Instant Pot is getting the liquid ratio right. Too much water, and you'll end up with mushy noodles. Too little, and they'll be hard and undercooked. It's a bit of a balancing act, but once you figure it out, you'll never go back to boiling pasta on the stove. I’ve experimented with different types of pasta, from spaghetti to penne, and they all cook beautifully. The texture is just right, and it’s so convenient. I’m telling you, it’s a kitchen revolution.

Tips for Perfect Instant Pot Pasta

So, how do you nail the Instant Pot pasta game? First, you'll want to use enough liquid to cover the pasta, but not much more. A good rule of thumb is to use just enough water to cover the pasta by about an inch. Then, you need to set the right cooking time. This is where it can get tricky because different types of pasta have different cooking times. For most standard pasta, I use half the time recommended on the packaging, and then do a quick pressure release to stop the cooking process. It’s also important to not stir the pasta too much while it is cooking, or it can become gummy.

Also, don’t forget to add a pinch of salt to the water. It makes a big difference in the final flavor. When adding the instant noodles to the soup, you don’t need to add extra water, just make sure they are submerged in the soup broth. I like to add the noodles after the chicken and veggies are cooked and the pressure is released. This ensures that the noodles don't overcook and become mushy. Remember, the goal is perfectly cooked, not overcooked or undercooked pasta. With a little practice, you’ll become an instant pot pasta pro!

Pressure Release Methods for Instant Pot Chicken Noodle Soup

Understanding Pressure Release

Okay, so you've cooked your chicken and veggies in the Instant Pot, and now you're staring at it, wondering what to do next. This is the moment where you need to release the pressure! It’s not as scary as it sounds, I promise. Think of it like letting the air out of a balloon, but with a little more steam. There are two main ways to do this: quick release and natural release. Knowing which one to use is key to getting the best results for your soup. It's like choosing the right tool for the job; you wouldn’t use a hammer to screw in a nail, right?

For chicken noodle soup, quick release is usually the way to go. It stops the cooking process rapidly, which helps prevent your chicken from becoming overcooked and dry. Imagine if you left your chicken in a hot oven for too long; it would become tough and not very tasty. The same goes for the Instant Pot, but with the quick release, you can stop the cooking just when it’s perfect. This method is also faster, so you can get to eating your soup sooner. Plus, it’s kind of fun to watch the steam burst out, just make sure you keep your hands clear!

Quick Release vs. Natural Release

Alright, let's break down the difference between quick release and natural release. Quick release is exactly what it sounds like: you quickly turn the valve on your Instant Pot from the sealing to the venting position, and all the steam comes rushing out. It's fast and effective, but it can also be a little loud and dramatic. Natural release, on the other hand, is a more gradual process. You leave the valve in the sealing position, and the pressure slowly releases on its own over a longer period. This method is gentler and is often used for foods that need a more delicate cooking process.

For our chicken noodle soup, quick release is the better option. We want to stop the chicken from overcooking and keep it nice and tender. Natural release can sometimes make the chicken too soft, and it can also take longer, which, let's be honest, no one wants when they are hungry. When you do a quick release, make sure to use a kitchen towel or oven mitt to avoid getting burned by the hot steam. Safety first, always!

• Quick Release: Fast, stops cooking quickly, good for chicken and veggies.
• Natural Release: Slow, gentle, good for delicate foods, may overcook chicken.

How to Safely Release Pressure

Now, let's talk about how to safely release the pressure. First, locate the valve on your Instant Pot lid. It’s usually a little knob or switch that can move between the sealing and venting positions. When you’re doing a quick release, carefully turn the valve to the venting position. You’ll hear a loud hissing sound as the steam escapes. Remember to keep your hands and face away from the steam, as it's very hot and can cause burns. I always use a kitchen towel or an oven mitt to protect my hands when I do this. It's better to be safe than sorry!

If you’re doing a natural release, you simply leave the valve in the sealing position and wait for the pressure to drop on its own. You’ll know the pressure is released when the pin on the lid drops down. This can take anywhere from 10 to 30 minutes, depending on how much liquid is in the pot. Once the pin is down, you can safely open the lid. Whether you choose a quick or natural release, always make sure the pin is down and there’s no more steam escaping before you open the pot. It’s a small step, but it’s a really important one for your safety.

Instant Pot Chicken Noodle Soup Recipe and Reviews

A Simple and Delicious Recipe

Alright, let's get to the good stuff – the recipe! This Instant Pot chicken noodle soup recipe is super straightforward, even if you're not a pro in the kitchen. You’ll need about one pound of boneless, skinless chicken breasts, one chopped onion, two carrots (also chopped), two celery stalks (you guessed it, chopped), and a four-ounce pack of your favorite instant noodles. You'll also want about six cups of chicken broth, or a mix of the broth that comes with the noodles and some extra chicken broth, plus a little salt and pepper to taste. I sometimes like to add a clove or two of minced garlic for extra flavor, but that’s totally optional. First, you’ll toss the chicken, onion, carrots, and celery into the Instant Pot. Pour the broth over everything, add your salt and pepper, and give it a quick stir. Then, you’ll lock the lid and set it to cook on high pressure for about 10 minutes.

Once the timer goes off, do a quick release to get that pressure out. Remove the chicken and shred it with a fork. Then, put the shredded chicken back into the pot, add your instant noodles, making sure they are submerged in the broth, and set the pot to sauté. Let it simmer for about 5 minutes, or until the noodles are perfectly cooked. And that’s it! You’ve got yourself a delicious, homemade chicken noodle soup in no time. Serve it up hot, and maybe add a little fresh parsley on top if you're feeling fancy. The best part is, this is a base recipe, so you can totally tweak it to your liking. Feel free to add other veggies, spices, or even a squeeze of lemon to brighten up the flavor. It's your soup, so make it your own!

What People Are Saying

So, what do people think of this Instant Pot chicken noodle soup recipe? Well, the reviews are pretty awesome! Lots of folks love how quick and easy it is to make, especially on busy weeknights. Many reviewers mentioned that their families love it, even the picky eaters. Some have added their own twist to it, like adding a dash of Italian seasoning, or using frozen chicken breasts without needing to thaw them first. It’s great to see how adaptable the recipe is and how people are making it their own.

Some people have noted that the recipe makes a lot of soup, which is great if you’re feeding a crowd or want leftovers. But, if you're cooking for just one or two, you might want to cut the recipe in half, or reduce the amount of broth. A few people have also mentioned that they like to use low-sodium broth to control the amount of salt in their soup. Overall, the feedback is overwhelmingly positive, with people praising the ease of the recipe and the comforting, delicious results. It seems like this is becoming a go-to recipe for many people looking for a quick and satisfying meal.

Tips and Tricks from Fellow Cooks

Now, let’s talk about some tips and tricks I’ve gathered from other cooks. Some people like to sauté the veggies in the Instant Pot for a few minutes before adding the chicken and broth. This can help to bring out their natural flavors and add an extra layer of depth to the soup. Others have suggested adding a bay leaf or two while the soup is cooking to enhance the flavor, just remember to remove them before serving! And if you want a bit of a kick, a dash of red pepper flakes can do the trick. Another great tip is to add a squeeze of fresh lemon juice at the end. This brightens up the flavors and gives the soup a nice zing.

If you're using frozen chicken, you don't need to thaw it first. Just toss it in the Instant Pot and add a couple of minutes to the cooking time. It’s super convenient and saves a lot of time. Also, if you don't have instant noodles, you can use any small pasta you like, just be sure to adjust the cooking time accordingly. Finally, don’t be afraid to experiment with different combinations of veggies and spices to find your perfect chicken noodle soup. The best part about cooking is making it your own!

• Sauté veggies for extra flavor.
• Add a bay leaf for depth.
• Use red pepper flakes for a kick.
• Add lemon juice for brightness.
• Cook frozen chicken without thawing.