Instant pot chicken dip

Is there anything more comforting instant pot chicken dip a bowl of chicken noodle soup? This Instant Pot recipe makes light work of this homestyle classic. More of a dark meat person?

Thighs or drumsticks would be DELICIOUS in this soup. Since dark meat typically takes a bit longer to cook, we recommend upping the pressure cook time from 7 minutes to 10 minutes to ensure your chicken is cooked through and easily shreddable. We know, it’s an annoying extra step to boil noodles separately. The thing is, if the noodles sit in the soup, they’ll get bloated.

We want nice, al dente noodles in our soup! So, boil and drain them on their own. When you’re ready to serve, put some cooked noodles in the bottom of your bowl and ladle the hot soup on top. This soup reheats beautifully—but again, you’ll want to leave out the noodles. Just boil the exact amount you want to eat fresh while you defrost your soup. Heartier veggies like peppers and parsnips can be snuck in with your mirepoix, or stir in some leafy greens like spinach or Swiss chard when everything else is done cooking and the soup is still piping hot. Let us know how it went in the comment section below!