Instant Pot Chicken Noodle Soup (with frozen chicken!)

by Anne Bennett on January 7, 2018

Lunch break– Instant Pot chicken noodle soup, ready in less than an hour.

Today I began painting a canvas for my next needlepoint project, a painting by Dutch artist Kees Van Dongen. Outside it was below freezing and raining, which meant that a trip to the supermarket was out of the question. What could I make in my new Instant Pot? Googling recipes brought me to this soup, made with frozen chicken breasts and ready in less than an hour.

I followed the instructions with one exception: I only had frozen chicken thighs so I used them. I cooked the frozen chicken under high pressure, removed it and sautéed the vegetables. Then I put everything together in the pot, including raw noodles, and cooked at high pressure on the Soup setting for 4 minutes. Result? A delicious pot of soup brimming with tender chicken, carrots and noodles.  BTW, take a look at those noodles. They’re perfectly cooked al dente. No mushy pasta here!

What is an Instant Pot? It’s both an electric pressure cooker and a slow cooker. While it is an invention of the 21st century, (the first one debuted in 2010), the Instant Pot brings home cooking back to the days when soup simmered for hours on top of the stove to achieve its rich flavor. With an Instant Pot, you can achieve the same delicious results in a fraction of the time. I am in awe of this amazing appliance.

Van Dongen’s painting

4 large frozen chicken breasts (boneless, skinless)
3 full-sized carrots, chopped
4 celery stalks, chopped
1 small onion, chopped
1 Tbsp. butter
2 cloves garlic, minced
2 slices fresh ginger
8 oz. wide noodles
1 bay leaf
1 Tbsp. Italian seasoning
Salt and pepper (to taste)
8 cups chicken broth (2-32 ounce containers)

To cook the chicken
Place frozen chicken breasts in Instant Pot, adding one cup water
Put on lid and close vent
Set Instant Pot to manual and set the time to 10 minutes
Once the timer is up, do a quick release and remove the chicken.
Remove the Instant Pot insert and drain water
Rinse pot and place back inside Instant Pot
Finishing the Soup
Add 1 Tbsp. butter and press sauté on Instant Pot
Once butter is melted, add carrots, celery, and onion. Saute until vegetables are soft, about 5 minutes
While vegetables are sautéing, shred or chop chicken
Add chicken, chicken broth, garlic, sliced ginger, and bay leaf
Add salt, pepper, and Italian seasonings
Add noodles
Close lid and vent
Set Instant Pot to the Soup setting and reduce the time to 4 minutes
When timer is done, press the quick release valve (being careful to stay out of the way of the steam)
Serve 6-8
WW SmartPoints per 1 1/2 cups: 3
Thanks, Balancing Motherhood blog, for your great recipe.



Related Posts with Thumbnails

{ 2 comments… read them below or add one }

Gayle January 7, 2018 at 3:43 pm

Anne, are you starting a new needle work! If so, I love it!

Anita January 10, 2018 at 1:59 pm

I met you in the noon W.W meeting today. I am so excited to try this recipe since I just got an Instant Pot for Christmas. I did not see the servings per recipe or serving size or Smart points value. Would you be able to give me that?

You are an inspiration! I have heard so much about you through the years and have never had a chance to sit in on one of your meetings. (Believe it or not!!)
I had worked for W.W for about 6 months a few years ago, but had never had a chance to meet you! I hope you stay a leader for a very long time.

I am just now getting back into the swing of “working” the W.W. Program after a few years of half assing it—-if you know what I mean.
I am so excited to get this extra 8-10 pounds back off again.

Thank you,
Anita Janner

Leave a Comment

Previous post:

Next post: