Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

from foodnetwork.com
Main-dish
45 min
6 servings
493 kcal / serving

An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.

Ingredients

  • 1 tablespoonolive oil
  • 5 mediumcarrots, cut into 1/4-inch-thick diagonal slices
  • 3 largestalks celery, cut into 1/2-inch-thick slices
  • 2 clovesgarlic, minced
  • 1 largeyellow onion, cut into a large dice
  • kosher salt and freshly ground black pepper
  • one 3-pound whole chicken
  • one 3-inch piece ginger, halved lengthwise, optional
  • 6 ouncesextra-wide egg noodles (about 4 cups)
  • 2 tablespoonsdill fronds, roughly chopped

Directions

  1. 1

    Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.

  2. 2

    Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.

  3. 3

    After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.

  4. 4

    Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.

  5. 5

    While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.