Meals that typically take hours to cook in a slow cooker or on the stovetop—like this old-fashioned chicken soup that’s perfect for warding away the winter chill—can be assembled in a fraction of the time using a versatile Instant Pot. And because you can both sauté and pressure cook in the Instant Pot, it reduces the cleanup time as well.
Instant Pot Chicken Noodle Soup
- 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
1. Season the chicken thighs and drumsticks with salt and pepper.
2. In an Instant Pot set to “sauté,” 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.
3. 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.
4. Cover the pot with the lid, lock the lid into place and cook at high pressure for 20 minutes. When the Instant Pot beeps, let the steam release naturally for about 15 minutes, then turn the valve to “venting” to release any residual steam.
5. 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.
6. Set the Instant Pot to “sauté.” 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.
7. To serve, ladle the soup into individual bowls. Garnish with parsley and serve immediately. Serves 6.
Williams Sonoma Test Kitchen