Instant Pot soup is easy and delicious. It was an overcast day so, I made some Creamy Chicken Noodle Soup. It did not disappoint. The veggies and chicken along with the spices blended wonderfully. The soup had a great flavor. Instead of using the traditional egg noodles, this recipe used Ditalini pasta. A wonderful short tubular pasta.
It takes about 3 minutes to cook the soup once it is brought up to pressure. Once the pressure has been released, you stir in some cream with cornstarch. This thickens the soup but if it is too thick for your taste, add milk to thin it.
A great soup that is a meal in itself.
Creamy Instant Pot Chicken Noodle Soup
From The Recipe Rebel and Adapted Slightly From My Southwest Kitchen
Ingredients:
1 tablespoon vegetable oil
3 large carrots peeled and sliced
2 ribs of celery sliced
1 boneless skinless chicken breast cut into 1/2" pieces
1 teaspoon dried parsley flakes
1 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
4 cups chicken broth
1 cup Ditalini pasta
1/2 cup cream
2 tablespoons cornstarch
Directions:
1. Set Instant Pot to sauté. Add the oil and heat. Add the carrots and celery.
2. Cook for 3-4 minutes. Add the chicken and cook and stir for 3-4 minutes.
3. Stir in the parsley flakes, salt, granulated garlic, onion powder, thyme, tarragon, and black pepper. Cook until fragrant.
4. Add broth and stir to remove any of the flavorful brown bits. Scrape down the sides of the Instant pot if needed.
5. Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, and set to HIGH pressure for 3 minutes.
6. Release pressure naturally for 7 minutes and then open valve to release remaining pressure. Remove lid.
7. Whisk together the cornstarch and the cream. Pour into soup and stir. Cook for 2-3 minutes or until thickened. Taste and adjusted seasoning if needed. Serve.
Serves 4
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