Best Instant Pot Chicken Noodle Soup

Soup is my go to dinner in the Fall and winter. Using the Instant Pot makes it easy to create a dish that tastes like it cooked all day. I've previously shared Instant Pot Clam Chowder and Taco Soup. You can even make my Guinness Stew in the Instant Pot! This Instant Pot Chicken noodle sup cooks up in no time but tastes like you simmered it all day.

• Use Chicken Thighs Not Breasts: They contain more fat which adds flavor and helps them stay tender and juicy.
• Sear Your Chicken: Browning the chicken caramelizes the exterior and adds flavor you just cant get any other way.
• Use Better Than Bouillon Not Broth: It has a richer flavor that tastes homemade without the work!
• Add Umami: I like to add a little Worcestershire sauce: its salty, meaty and add that little something extra.

• Chicken: I like using chicken thighs as they're flavorful and juicy. I use bone in skinless thighs as bone adds flavor and helps keep the meat juicy. Meat Man like to use skin on to render the fat and cook the veggies in it! You could use boneless skinless chicken breasts in a pinch.

  
  

  • This recipe is also great with leftover turkey.

  
  

• Better Than Bouillon: I like this so much better than broth, but you can certainly use broth if you prefer. Homemade stock would also be fantastic.
• Egg noodles: I used egg noodle nests, but any variety you have on handle will be great.
• Worcestershire Sauce: I love the depth this adds. If you're not a fan soy sauce is a good substitute.

1. Cut Veggies Evenly: This makes the soup easy to eat and helps everything cook at the same rate.
2. Dry Chicken: Pat chicken dry to get the best sear.
3. Safe Quick Release: Its necessary to do a quick release to stop the chicken from containing to cook. I like to cover the valve with a kitchen towel and open the valve using a wooden spoon to keep my hands and cabinets safe from any liquid.

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Instant Pot Potato Soup

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