Eightyrecipes
Instant Pot Chicken Noodle Soup
Thinly sliced bone in chicken thighs, fusilli and vegetables cooked together in four minutes at high pressure.
Ingredients
- 1 lb skinless, bone-in chicken thighs about 4 to 5 thighs
- 1 tbsp olive oil
- 1 small onion diced
- 1 tsp garlic powder
- 2 carrots sliced
- 2 stalks celery sliced
- 6 1/2 cups chicken broth
- 2 cups dry fusilli pasta
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or parsley
Instructions
- Set the Instant Pot to Saute. Heat the olive oil and add the diced onion, carrots and celery. Saute for 2 to 3 minutes until slightly softened.
- Carefully slice the bone-in chicken thighs into thin strips, being mindful of the bones. Add the sliced chicken along with the bones, chicken broth, salt, pepper, thyme and fusilli pasta to the pot. Stir everything together, making sure most of the pasta is submerged.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- When the cooking time is complete, perform a quick release by carefully turning the valve to Venting. Open the lid once the pressure has fully released.
- Stir the soup and let it sit for 3 to 5 minutes to thicken slightly. Remove the bones from the soup and shred any meat that has come loose back into the pot.
Notes
Nutrition values are an estimate. Slicing the chicken about a quarter inch thick is what allows it to cook through in just 4 minutes at high pressure. Using boneless thighs gives a tender texture without the risk of dryness, though the broth will be lighter. Push most of the pasta under the liquid before sealing, and quick release the moment the timer ends.
Nutrition
Nutrition is an estimate, calculated automatically.
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