2024.10.18 01:15

Instant Pot Spicy Chicken Noodle Soup Recipe

Ingredients

1 lb boneless, skinless chicken thighs or breasts

8 cups chicken broth (low-sodium recommended)

1 medium onion, diced

4 cloves garlic, minced

1 tablespoon ginger, minced

2 carrots, sliced

2 celery stalks, chopped

1-2 teaspoons red pepper flakes (adjust to taste)

1 tablespoon soy sauce (optional)

6 oz egg noodles (or noodles of your choice)

1 cup spinach or kale (optional)

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Instant Pot:

Turn on the Instant Pot and set it to the "Sauté" mode. Add the olive oil.

Sauté Aromatics:

Once the oil is hot, add the diced onion, minced garlic, and ginger. Sauté for about 3-4 minutes until the onions become translucent.

Add Vegetables:

Stir in the sliced carrots and chopped celery. Cook for an additional 2-3 minutes.

Add Chicken and Broth:

Place the chicken in the pot. Pour in the chicken broth and add the red pepper flakes and soy sauce (if using). Stir to combine.

Pressure Cook:

Close the lid of the Instant Pot and make sure the valve is set to "Sealing." Select "Manual" or "Pressure Cook" mode and set the timer for 10 minutes.

Release Pressure:

Once the cooking time is complete, let the Instant Pot naturally release pressure for 5 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.

Shred the Chicken:

Open the lid and remove the chicken. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.

Add Noodles:

Switch the Instant Pot back to "Sauté" mode. Add the egg noodles and cook for 4-5 minutes until they are tender. If you’re adding spinach or kale, stir it in during the last minute of cooking.

Taste and Adjust:

Taste the soup and adjust the seasoning with salt and pepper as needed.

Serve:

Ladle the spicy chicken noodle soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Tips for the Best Instant Pot Spicy Chicken Noodle Soup

Spice Level: Adjust the amount of red pepper flakes based on your spice tolerance. For a milder soup, start with 1 teaspoon.

Broth: Using homemade or low-sodium broth will enhance the flavor and control the saltiness of your soup.

Add-Ins: Feel free to add other vegetables like bell peppers, corn, or green beans for extra flavor and nutrition.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if you plan to freeze the soup, as they can become mushy.

Enjoy this comforting Instant Pot Spicy Chicken Noodle Soup on chilly evenings or whenever you're in need of a delicious and satisfying meal!

Feel free to let me know if you need any more adjustments or additional recipes!

Business Information

Business Name: Happy Sashimi

Address: 2714 Pinole Valley Road, Pinole, CA 94564

Phone: (510) 758-8881

E-mail: info@eathappysashimi.com

Owner: Chris Wong

Hastag: #happysashimi #Sashimi #JapaneseCuisine

Source: Happy Sashimi

Website: www.eathappysashimi.com

Facebook: eathappysashimi