I love making soups in the pressure cooker; they’re so quick and easy and you get the flavor of slow simmered chicken noodle soup in a fraction of the time when you make it in the pressure cooker. Although it’s hot outside, I made this chicken noodle soup for my son who recently had ACL surgery. The whole family enjoyed it despite the hot summer weather.
Making Chicken Noodle Soup in an Instant Pot
We had some soup left over to freezer for lunches later. The soup reheats much better if the noodles are frozen in a separate Ziploc bag. Noodles require less time to reheat, and heating them separately keeps the noodles from absorbing all the broth. So I don’t add the noodles to the soup before I serve it. I just let each person fill their own bowl with as many noodles as they like. I like lots of noodles.
Last week I posted the recipe for Homemade Chicken Stock made in the pressure cooker. If you don’t have time to make homemade stock, you can substitute store bought chicken broth. It won’t be quite as tasty, but it will definitely be better than any canned chicken soup you can buy, and it will be ready to eat in less than 30 minutes.
- 1 tablespoon butter
- 1 large onion, diced
- 4 carrots, peeled and cut into ¼-inch-thick rounds
- 1 celery rib, diced
- 6 cups chicken stock
- 2 cups diced chicken (cooked or uncooked)
- 1 teaspoon salt
- Fresh ground pepper
- Egg noodles, cooked according to package directions
Select Sauté and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion starts to soften about 1 to 2 minutes. Add the carrots and celery and sauté for about 5 minutes stirring occasionally.
Add chicken stock and chicken. Lock lid in place. Select High Pressure. Set timer for 5 minutes. When beeper sounds, wait 5 minutes and then use a quick pressure release to release pressure. When valve drops, carefully remove lid. Add salt and pepper to taste.
Serve soup spooned over prepared noodles.
TIP: I like to make up a big pot of soup and freeze it in individual servings in freezer zipper bags for lunches. Many soups freeze well, but soups with noodles, potatoes or rice freeze better if you freeze the noodles, potatoes or rice in a separate single serving bags and reheat them separately.