As the weather is cooling down, I always reach for comfort food like this Instant Pot Chicken Noodle Soup. With the Instant Pot, I’ve been known to drop ingredients in, go do my thing, and come back later to a hot, cooked meal.
I actually did this when I was about to leave for a funeral but had to cook lunch for my husband and kids. I prepped all of the ingredients in 20 minutes and started the Instant Pot. Then I left the house and a little later, a healthy lunch was waiting for my family without me having to nurse something over the stove.
For my version of Chicken Noodle Soup, I like to use pho (Vietnamese rice noodles). I started cooking with pho when I developed food allergies to gluten.
Now that I can have wheat again, I still like to use pho noodles as they cook quickly, in 5 minutes, and they go very well with soup. And my kids love slurping long noodles. You can’t do this with pasta!
Instant Pot Chicken Noodle Soup
- 2-3 pounds chicken thighs (bone in) or chicken drumsticks
- 1 stalk celery chopped
- 4 carrots chopped
- 1 onion (sliced)
- 1 14 oz. package pho noodles dry
- salt to taste
- pepper (optional)
- shallots sliced and fried
- In the Instant Pot, add chicken thighs, chopped celery, chopped carrots, and sliced onion.
- Fill the Instant Pot with water until you reach one inch below the max line, to avoid overflowing. For newer Instant Pots, fill water until you reach the max line of 2/3 full.
- Close the lid and seal the Instant Pot. Select high pressure and 20 minutes.
- While the Instant Pot is cooking, cook the pho noodles. In a medium size pot, add water. Set it over the stove on medium high heat. When the water starts to boil add the pho noodles. Cook for 5 minutes or until soft. Adjust the heat as necessary to prevent it from boiling over. When the noodles are cooked, drain and set aside in a bowl.
- When the Instant Pot is finished cooking, either do a quick release or natural release. Open the lid and salt to taste.
- Add pepper or fried sliced shallots for extra flavor (optional).