Instant Pot Chicken Noodle Soup
Make slow-cooked meals fast with a versatile Instant Pot, an all-in-one kitchen essential that combines 9 functions in a single pot. Here we use the sauté and pressure cooking settings to make a satisfying old-fashioned chicken noodle soup in a minimum of time.
- 1 1/2 lb. (750 g) bone-in, skin-on chicken thighs
- 1/2 lb. (250 g) chicken drumsticks
- Kosher salt and freshly ground pepper
- 1 Tbs. olive oil
- 3 carrots, peeled and cut into 1-inch (2.5-cm) pieces
- 2 celery stalks, finely chopped
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp. minced fresh thyme
- 6 cups (48 fl. oz./1.5 l) chicken broth
- 1/2 lb. (250 g) egg noodles
- 1 Tbs. fresh lemon juice
- 1 Tbs. Worcestershire sauce
- Chopped fresh flat-leaf parsley for garnish
Season the chicken thighs and drumsticks with salt and pepper.
In an Instant Pot set to the sauté mode, warm the olive oil. Working in batches, sear the chicken until browned all over, about 4 minutes per side. Transfer the chicken to a plate.
Pour off all but 2 Tbs. of fat from the pot. Add the carrots, celery and onion and sauté until softened, about 5 minutes. Add the garlic and thyme and sauté until fragrant, about 30 seconds. Return the chicken to the pot and add the broth. Using a wooden spoon, scrape up any browned bits from the bottom of the pot.
Cover the pot with the lid, lock the lid into place and cook at high pressure for 20 minutes. Turn the heat off and let the steam release naturally for about 15 minutes, then turn the steam release handle to allow any residual steam to escape.
Carefully remove the lid from the pot and transfer the chicken to a cutting board. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Set aside.
Turn the Instant Pot to the sauté mode. When the broth comes to a boil, add the noodles and cook until just tender, about 6 minutes or according to the package instructions. Return the chicken to the pot and add the lemon juice and Worcestershire sauce. Season with salt and pepper.
To serve, ladle the soup into individual bowls. Garnish with parsley and serve immediately. Serves 6.
Williams Sonoma Test Kitchen