Instant Pot Chicken Noodle Soup Recipe – Ginger & Black Pepper

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chicken Noodle Soup Recipe – Ginger & Black Pepper

Hey everyone! There’s just something about a warm bowl of soup that feels like a hug, isn’t there? Especially when the weather turns a little gloomy, or you’re just feeling under the weather yourself. I’m sharing my go-to Instant Pot Chicken Noodle Soup – it’s packed with flavour from ginger and black pepper, and comes together so quickly. Seriously, this is a weeknight winner!

Why You’ll Love This Recipe

This isn’t your average chicken noodle soup. The combination of fresh ginger and a generous amount of black peppercorns gives it a lovely warmth and subtle spice. Plus, using the Instant Pot makes it unbelievably easy and fast. Forget simmering for hours – you’ll have a comforting bowl of goodness on the table in under 30 minutes! It’s perfect for a cozy night in, or when you need a little pick-me-up.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 2 tablespoons oil, divided
• 1 tablespoon garlic, minced
• 3 green chilies, sliced (adjust to your spice preference!)
• 2 tablespoons ginger, grated (divided)
• 1 cup cilantro stems, chopped
• 1 pound chicken breasts
• 12 black peppercorns
• 1 teaspoon kosher salt
• 2 cups water
• 2 cups low-sodium chicken broth
• 1 cup cabbage, thinly sliced
• 1 cup carrots, julienned
• 3 tablespoons cornstarch (mixed in 1 cup water)
• 0.25 teaspoon fresh ground pepper
• 0.5 cup cilantro, chopped
• 2 tablespoons lemon juice

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Black Peppercorns: Don’t skimp on these! Freshly cracked black peppercorns have so much more flavour than pre-ground pepper. They add a beautiful warmth and depth to the soup.
• Ginger: Fresh ginger is key here. It brings a lovely zing and helps to brighten up the whole dish. I always keep a piece in the freezer, ready to go!
• Instant Pot Magic: The Instant Pot really simplifies things. It’s a lifesaver when you want a homemade soup without spending all day in the kitchen. It’s perfect for busy weeknights.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Sauté mode (High). Heat 1 tablespoon of oil. Add the minced garlic, sliced green chilies, half of the grated ginger, and chopped cilantro stems. Sauté for 1-2 minutes, until fragrant.
2. Add the chicken breasts, black peppercorns, salt, water, and chicken broth to the Instant Pot. Secure the lid and set to Pressure Cook on High for 10 minutes. Once done, let the pressure release naturally.
3. Carefully remove the chicken from the pot and shred it with two forks. Strain the broth through a sieve, pressing on the solids to extract all the flavour. Discard the solids and keep that lovely broth!
4. Clean out the Instant Pot and return it to Sauté mode. Heat the remaining 1 tablespoon of oil. Add the sliced cabbage, julienned carrots, and the remaining grated ginger. Sauté for 2-3 minutes, until slightly softened.
5. Add the shredded chicken, reserved broth, and cornstarch slurry to the pot. Bring to a gentle boil, stirring constantly, until the soup has slightly thickened.
6. Turn off the heat. Stir in the fresh ground pepper, lemon juice, and chopped cilantro. Give it a taste and adjust the seasoning if needed.

Expert Tips

• Don’t overcook the chicken! 10 minutes in the Instant Pot is usually perfect for tender, juicy chicken.
• Natural Pressure Release is your friend. It helps keep the chicken tender and prevents it from drying out.
• Taste as you go. Seasoning is key! Adjust the salt, pepper, and lemon juice to your liking.

Variations

This soup is super versatile! Here are a few ideas to customize it:

• Spice Level: For a milder soup, reduce or omit the green chilies. For a spicier kick, add a pinch of red pepper flakes or use more chilies. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: This soup is amazing during the monsoon season. It’s the ultimate comfort food when it’s raining outside.
• Gluten-Free: Simply use a gluten-free chicken broth to make this soup gluten-free.

Serving Suggestions

Serve this soup hot, garnished with a sprinkle of fresh cilantro. A side of warm, crusty bread for dipping is always a good idea! It’s also lovely with a simple green salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – just be aware that the noodles may become a little softer when thawed.

FAQs

1. Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs will give the soup a richer flavour. Just make sure to trim off any excess fat.

2. What is the best way to adjust the spice level of this soup?

Start with a small amount of green chilies and add more to taste. You can also add a pinch of red pepper flakes for extra heat.

3. Can this soup be made ahead of time?

Yes, you can make the soup base (up to step 5) ahead of time and store it in the refrigerator. Add the cilantro and lemon juice just before serving.

4. What kind of noodles would you recommend adding to this soup?

I haven’t included noodles in the main recipe to keep it lighter, but feel free to add your favourite! Thin egg noodles or rice noodles work really well. Add them during the last few minutes of cooking.

5. How can I make the broth more flavorful?

Using a good quality chicken broth is a great start. You can also add a chicken bouillon cube or a teaspoon of chicken soup base for extra flavour.