Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Mamma Campbell's Instant Pot Chicken Noodle Soup

Start to finish cook time: 53 minutes (3 prep + 7 sauté + 21 pressurization + 9 high pressure + 13 minutes sitting sealed)
Effort Level: Low
Servings: 9 servings, 1 cup a serving (makes 9 cups in total)

Growing up as a kid we typically ate very plain, however we did have a few unusual cultural influences. When I was young, my parent took in Vietnamese refuges. I don't really remember the whole story as to why, but these Vietnamese house guests turned us onto a severe Vietnamese egg roll addiction and also the use of bean threads in soups. So while most of you grew up eating egg noodles in your chicken noodle soup, we did most of the time with bean threads. This kind of chicken noodle soup is impossible to find pretty much anywhere, except in my mother's kitchen. Naturally, making an Instant Pot version was on the top of my soup bucket lists.  This is most definitely a comfort food for me and I encourage you to try at least once, if you aren't a fan you can sub out egg noodles and follow the same steps but I swear it's so good with bean threads! Added bonus- one bundle of bean threads is 200 calories, so you are looking at less than 30 calories a serving/bowl for the noodle portion (and most of the other ingredients are lean and low cal).

If you are feeling adventurous enough to try bean threads, you can find in most grocery stores in the Asian section (Meijer and Jewel usually have, Walmart and Aldi don't). Don't get anything in a box, what you are looking for is plastic pouch with rows of stringy white noodles (I use Dynasty Brand). These are similar but different to rice noodles; once cooked bean threads will be more clear and bouncy where as rice noodles with be more white and wirey.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Soup Ingredients 
  • 2 oz bean threads (1 bundle of noodles, out of 4 bundles in an 8 oz package, so 1/4 package) *or 1 cup egg noodles if you prefer*
  • 2 medium chicken breasts, cubed
  • 1/2 bag of baby carrots, sliced into small circles
  • 4-5 stalks celery, sliced
  • 3 cloves garlic, diced
  • 1 yellow onion, chopped
  • 8 cups water
  • 8 chicken bouillon cubes or 8 tsp Better Than Bouillon 
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 1/4 tsp garlic salt
  • 1/4 tsp black pepper

Optional Garnish Ingredients
  • Chopped parsley (dried or fresh)

  1. Chop onion, slice celery, slice carrots, and dice garlic. Slice chicken into cubes or small strips.
  2. Set Instant Pot to high sauté for 9 minutes. Add oil, onions, garlic, and chicken. Stir frequently to avoid garlic burning and sticking to bottom, if it does it will set off the "Hot" sensor alert but honestly won't really impact your later cooking so long as you don't really let it fully burn and catch it early. 
  3. Cook until onions are almost translucent and chicken is at least 50% not pink on the outside (if your meat is ready before the time goes off that is okay, I always like to have a few extra minutes set just in case I get distracted or things take a bit longer that way it won't turn off on in the middle of something).
  4. Turn off sauté if there is time remaining. Then add water, celery, carrots, salt, pepper, garlic salt, garlic powder, onion powder, and chicken bouillon cubes (or better than bouillon tsps). DONT add bean threads yet.
  5. Set to pressure cook for 9 minutes, allow for 21 minutes to build pressure. Be sure to hit keep warm and that the pressure valve is set to seal. 
  6. Once it beeps it's done cooking, quick release pressure. Add 1 row bean threads and seal instant pot back up. Leave sitting in pot, still on keep warm and sealed, for 13 minutes to let the noodles cook.
  7. Uncover and stir, I like to pull up noodles with spoon and use scissors to cut in half to make more manageable but that is up to you. Pour a piping hot bowl and garnish with parsley. Enjoy!
Dice onions, garlic, carrots, and celery.  
Chop into small squares or strips chicken.  
Cook on high saute chicken, onions, garlic, and oil. Cook until
chicken is at least half brown and onions are almost translucent.
Be sure to stir often, to prevent garlic from burning.
Turn off saute. Add water, bouillon, carrots, celery, garlic salt,
garlic powder, salt, and pepper. DONT add bean threads yet.
Seal and set to 9 minutes high pressure, allow for 21 minutes
high pressure. 
If you are on the hunt for bean threads, these are the kinds I buy.
You can see it comes in 4 bundles/rows, you will use 1 bundle
for this recipe (one package can get you 4 batches). 
Once it beeps, quick release steam. Add 1 bundle of bean threads
and seal. Make sure the setting is on "keep warm" and let
sit for 13 minutes to allow noodles to soften. Once 13 minutes
are up noodles will be clear and texture soft.