Ultimate Instant Pot Whole Chicken Noodle Soup Recipe

Is there anything more comforting than a warm bowl of chicken noodle soup? Especially when you're feeling under the weather, it just hits the spot. But who has hours to simmer a pot on the stove? That's where the magic of the Instant Pot comes in. This instant pot whole chicken noodle soup recipe is a game-changer. It's quick, easy, and delivers a flavor that tastes like it's been simmering all day. Forget those watery, bland soups – we're talking about a rich, flavorful broth, tender chicken, and perfectly cooked noodles, all made in a fraction of the time.

Why Use an Instant Pot for Chicken Noodle Soup?

let's get real. Why should you even bother using an Instant Pot for chicken noodle soup? I mean, isn't it a classic stovetop dish? Well, yes, it is. But trust me, once you try it in the Instant Pot, you might never go back. The biggest reason is speed. You can have a pot of delicious, homemade soup ready in about an hour, compared to the several hours it takes on the stove. Plus, the Instant Pot infuses the flavors so much faster and deeper. The pressure cooking extracts all the goodness from the chicken and vegetables, creating a richer, more flavorful broth than you can achieve with traditional methods.

Another major advantage? It's incredibly convenient. You can basically set it and forget it. No need to constantly monitor the pot, stir it, or worry about it boiling over. Just toss everything in, set the timer, and walk away. It's perfect for busy weeknights when you want a healthy, homemade meal without spending all evening in the kitchen. And cleanup is a breeze too, with just one pot to wash. Seriously, the Instant Pot makes chicken noodle soup a weeknight staple.

• Speed: Soup in about an hour!
• Flavor: Richer, deeper broth.
• Convenience: Set it and forget it.
• Easy Cleanup: One pot to wash.

Instant Pot Whole Chicken Noodle Soup Recipe: StepbyStep

Gather Your Ingredients

Alright, let's get down to business. Before you even think about turning on that Instant Pot, you need to gather your ingredients. This instant pot whole chicken noodle soup recipe is pretty forgiving, but having everything prepped and ready to go will make the process a whole lot smoother. Here's what you'll need:

• 1 whole chicken (about 3-4 pounds), giblets removed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium is best)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 8 ounces egg noodles
• Fresh parsley, chopped (for garnish)

Don't skimp on the fresh herbs for garnish; it really brightens up the flavor! And if you don't have fresh, dried herbs work just fine. I've even used Italian seasoning in a pinch, and it turned out great. The key is to make it your own!

Pressure Cooking the Chicken and Broth

Now for the fun part! Place the whole chicken in the Instant Pot. Add the chopped onion, carrots, celery, and minced garlic. Pour in the chicken broth, then add the thyme, rosemary, and bay leaf. Season with salt and pepper. Seal the Instant Pot lid, making sure the valve is set to "sealing." Cook on high pressure for 30 minutes. Once the cooking time is up, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.

Carefully remove the chicken from the Instant Pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve to remove the vegetables and herbs. Discard the solids. Return the strained broth to the Instant Pot. Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. This is where you get to decide how chunky you want your soup. I personally like a good amount of chicken, but it's all up to you!

Tips for the Best Instant Pot Chicken Noodle Soup

Don't Overcook the Noodles

this is crucial. Nobody likes mushy noodles. The Instant Pot can be a little aggressive with delicate ingredients like egg noodles, so timing is everything. I recommend adding the noodles during the last few minutes of cooking – usually about 5-6 minutes on high pressure is perfect. If you add them too early, they'll turn to mush. If you're using a different type of noodle, adjust the cooking time accordingly. For thicker noodles, you might need to add a couple of extra minutes. And remember, the noodles will continue to cook a bit as the soup sits, so it's better to err on the side of slightly undercooked.

Another trick to prevent mushy noodles is to use the pot-in-pot (PIP) method. Place a trivet in the Instant Pot, add a cup of water, then place a heat-safe bowl on top of the trivet. Add the noodles and a bit of broth to the bowl, then cook as directed. This keeps the noodles separate from the main soup and prevents them from overcooking. It's a bit more work, but it's worth it if you're really serious about your noodle texture.

Seasoning is Key

Seriously, don't underestimate the power of good seasoning. While the recipe provides a solid base, feel free to experiment and adjust the seasonings to your liking. Taste the broth after straining and adjust the salt and pepper as needed. A squeeze of lemon juice can also brighten up the flavors and add a nice touch of acidity. And if you're feeling adventurous, try adding a pinch of red pepper flakes for a little kick. Or, a dash of smoked paprika to add smokiness.

Another great way to boost the flavor is to use homemade chicken broth. It's so much richer and more flavorful than store-bought broth, and it's surprisingly easy to make. Just save the carcass from a roasted chicken, toss it in a pot with some vegetables and herbs, cover it with water, and simmer for a few hours. Strain the broth and you're good to go. Trust me, it makes a world of difference. If you don't have time to make your own broth, look for a high-quality, low-sodium broth at the store. The better the broth, the better the soup!

Variations and Serving Suggestions for Your Instant Pot Whole Chicken Noodle Soup

so you've mastered the basic instant pot whole chicken noodle soup recipe. Now, let's get creative! One of the best things about this soup is how easily you can customize it to suit your tastes and dietary needs. For a heartier soup, try adding some diced potatoes or sweet potatoes along with the carrots and celery. They add a lovely sweetness and creaminess to the broth. Or, if you're a fan of greens, stir in some chopped spinach or kale during the last few minutes of cooking. Just be sure not to overcook them – you want them to wilt slightly, but still retain some texture. If you're watching your carb intake, you can easily swap out the egg noodles for zucchini noodles or cauliflower rice. It's a delicious and healthy alternative that won't sacrifice flavor.

When it comes to serving, the possibilities are endless. A classic pairing is a grilled cheese sandwich or some crusty bread for dipping. But you can also get a little more adventurous. Try topping your soup with some crumbled feta cheese or a dollop of Greek yogurt for a tangy twist. Or, sprinkle on some toasted pumpkin seeds for a bit of crunch. And don't forget the garnishes! Fresh parsley, dill, or chives add a pop of color and flavor. And for a little extra heat, a drizzle of hot sauce or a sprinkle of red pepper flakes is always a good idea.

Your Instant Pot Chicken Noodle Soup Awaits!

So, there you have it – a simple, delicious, and incredibly satisfying instant pot whole chicken noodle soup recipe that's ready in no time. From the flavorful broth to the tender chicken and perfectly cooked noodles, this recipe is a guaranteed crowd-pleaser. Whether you're battling a cold, craving comfort food, or simply want a hearty, homemade meal, this Instant Pot version is a winner. Ditch the canned soup and embrace the ease and flavor of this recipe. Your kitchen will smell amazing, and your taste buds will be singing! Now go forth and make some soup!