There’s nothing quite as comforting as a bowl of chicken noodle soup, especially when it’s gluten-free and made in an Instant Pot. This modern twist on a classic dish is not only delicious but also incredibly easy to prepare. Whether you’re managing a gluten intolerance or simply looking for a healthier option, this recipe is sure to become a staple in your kitchen. In this blog post, we’ll walk you through the steps to create a flavorful, gluten-free chicken noodle soup using your Instant Pot, along with tips, FAQs, and more.
Gluten-free diets have become increasingly popular, not just for those with celiac disease or gluten sensitivity, but also for individuals looking to reduce inflammation or improve digestion. Traditional chicken noodle soup often contains wheat-based noodles, which can be problematic for those avoiding gluten. By substituting regular noodles with gluten-free alternatives, you can enjoy the same comforting flavors without the adverse effects.
Before diving into the recipe, let’s take a look at the ingredients you’ll need to make this gluten-free chicken noodle soup:
| Ingredient | Quantity |
|---|---|
| Chicken breast or thighs | 1 lb |
| Gluten-free noodles | 2 cups |
| Carrots (sliced) | 1 cup |
| Celery (chopped) | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth (gluten-free) | 6 cups |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Dried thyme | 1 tsp |
| Bay leaf | 1 |
| Fresh parsley (chopped) | 1/4 cup |
Set your Instant Pot to the “Sauté” function and add the olive oil. Once the oil is heated, add the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until the vegetables begin to soften and the onions become translucent.
Add the chicken breast or thighs to the Instant Pot, followed by the gluten-free chicken broth. Season with salt, black pepper, dried thyme, and add the bay leaf. Stir everything together to combine.
Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the Instant Pot and remove the chicken pieces. Shred the chicken using two forks, then return it to the pot.
Add the gluten-free noodles to the Instant Pot and stir to combine. Set the Instant Pot to the “Sauté” function again and cook for an additional 5-7 minutes, or until the noodles are tender.
Once the noodles are cooked, turn off the Instant Pot and stir in the chopped parsley. Ladle the soup into bowls and serve hot. Enjoy your gluten-free chicken noodle soup!
Yes, you can use frozen chicken, but you may need to increase the cooking time by a few minutes to ensure it’s fully cooked.
Absolutely! This soup stores well in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave before serving.
Feel free to add other vegetables like zucchini, spinach, or mushrooms to customize the soup to your liking.
Yes, you can freeze this soup for up to 3 months. However, it’s best to freeze it without the noodles, as they can become mushy when thawed. Add fresh noodles when reheating.
Gluten-free chicken noodle soup made in an Instant Pot is a quick, easy, and delicious meal that’s perfect for any occasion. Whether you’re cooking for someone with dietary restrictions or simply looking for a healthier alternative, this recipe is sure to satisfy. With its rich flavors, tender chicken, and hearty vegetables, it’s a dish that brings comfort and warmth to every spoonful. Give it a try and enjoy the convenience and taste of this modern classic!
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