Add Sautéed Mushrooms to your go-to side dish list. They cook quickly, taste buttery, herby, and garlicky (a.k.a. DELISH), and have total steakhouse vibes that will make you feel fancy when you serve them.
I spent the first 3/4 of my life despising mushrooms and have been making up for lost time ever since I saw the light (for that story, check out the video in this Mushroom Soup post).
Maybe it's because Ben and I share them family-style on the rare occasions we go out for steak (always with Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes), but to me sautéed mushrooms have an old school vibe that classes up a dinner plate.
Sautéed mushrooms are healthy, versatile, and cook pretty much unattended while you prepare the rest of the meal.
Try these garlic sautéed mushrooms for dinner tonight, then make them again for your next dinner party.
How to Make Sautéed Mushrooms
To make sautéed mushrooms, you'll need a large pan and some patience.
Mushrooms have a high water content, so they will cook down substantially.
When you start this recipe, it will look like a ridiculous amount of mushrooms, but you'll end up with a much smaller amount in the end.
To make sure your mushrooms are not soggy, when the mushrooms release liquid, you want that liquid to cook all the way off (drain excess liquid away if needed). Until it does, the mushrooms won't be able to brown.
Your sauté time will vary, based upon the amount of liquid and the size of your pan.
If the mushrooms have space in the pan, sauté mushrooms for 8 to 10 minutes.
If your pan is very crowded (as when you are making a big batch like this one), you'll need to cook them for longer.
The Ingredients
Mushrooms. Earthy and savory, mushrooms pair nicely with just about any type of main dish. In addition to being truly delicious, sautéed mushrooms are healthy too. Mushrooms are rich in antioxidants, vitamins, and potassium.
Market Swap
For ultimate ease, make this recipe with presliced cremini (also called baby bella) mushrooms that are widely available at grocery stores.
For a more elevated take, use a mix of mushrooms, such as trumpet, oyster, and shitake.
DO NOT use plain white button mushrooms. These lack flavor, especially when compared to other readily available varieties like cremini.
Olive Oil + Butter. This dynamic duo pairs searing (oil) with rich, satisfying flavor (butter).
Soy Sauce. For a background touch of umami complexity.
Balsamic Vinegar. Adds a lightly sweet acidity that balances the butteriness and gives depth to the mushrooms.
Garlic. Garlic and mushrooms are besties. The garlic plays especially nicely with the butter.
Fresh Thyme. For beautiful presentation and a tasty touch of fresh herb flavor.
Substitution Tip
You can use fresh parsley instead if you prefer.
The Directions
Clean and cut the mushrooms.
Tip!
To clean mushrooms, wipe them with a paper towel or lightly damp sponge. Do not run the mushrooms underwater, or they will absorb too much liquid and will end up soggy.
Saute with butter and oil.
Sauté until the mushrooms are tender and the liquid cooks away. Stir in the soy sauce, vinegar, and garlic.
Add the fresh herbs. ENJOY!
Recipe Variations
Red Wine Mushrooms. Omit the soy sauce and balsamic vinegar, swapping in 2 tablespoons of red wine. You don’t need to use anything special, but select a wine that you like to drink.
Balsamic Mushrooms. Increase the amount of balsamic vinegar in this recipe to 2 to 3 teaspoons.
Parmesan Mushrooms. Finish your sautéed mushrooms with a shower of freshly grated Parmesan cheese just before serving.
Sauteed Mushrooms with Rosemary. Swap the fresh thyme or parsley called for in this recipe for fresh rosemary.
Extra Garlic Mushrooms. As written, these sautéed mushrooms are quite garlicky. That said, if you'd like to up the garlic factor further, feel free to add 1 to 2 additional cloves.
Storage Tips
To Store. Refrigerate mushrooms in an airtight storage container for up to 5 days.
To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
To Freeze. Freeze mushrooms in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
To keep sautéed mushrooms from becoming soggy, use a large pan that will hold them without crowding (mushrooms let off a lot of liquid, and it needs room to evaporate). If crowding is inevitable, once the mushrooms are soft, drain off the extra liquid then continue browning until they are slightly crisped.
What’s the Healthiest Way to Cook Mushrooms?
While the healthiest way to cook mushrooms may be microwaving or grilling them (Grilled Portobello Mushrooms are delish!), the flavor and texture of these sautéed musrooms is unbeatable. Although this recipe does use some butter and oil, it is still a relatively healthy way to cook mushrooms.
Can I Omit the Garlic?
While I think the garlic adds wonderful flavor the mushrooms, you can omit it if needed.
Sautéed Mushrooms Video
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2teaspoonschopped fresh thymeor 2 tablespoons chopped fresh parsley, plus additional for serving
Instructions
Clean the mushrooms by wiping off any dirt with a paper towel or brush it away with a clean sponge. Cut into ½-inch-thick slices.
In a large skillet or Dutch oven, add the oil over medium heat. Once the oil is hot and simmering, add the butter, mushrooms, salt, and pepper.
Sauté the mushrooms, stirring occasionally, until they are tender, release their juices, and most of the juices cook away, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it off to speed up the process). Stir in soy sauce and vinegar, then stir in the garlic. Let cook, stirring constantly, for 30 seconds.
Remove from the heat. Stir in the parsley or thyme. Taste and adjust the seasoning as desired. Serve hot, with a sprinkle of extra herbs.
Video
Notes
TO STORE: Refrigerate mushrooms in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze mushrooms in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Sit down, rest yourself a moment, and settle in with a bowl of healthy Instant Pot Chicken Noodle Soup. It won't demand much from you—just a quick 15 minutes of ingredient prep—and you'll be rewarded with soul-soothing spoonfuls of nourishing healthy goodness.
This easy Instant Pot chicken noodle soup is a recipe to revitalize your spirits.
If you're feeling run down, it will give you comfort and respite.
If you are feeling optimistic, it will keep your momentum strong.
And if you're somewhere in between, it will tip the scale in your favor.
Its breezy 15-minute prep time means we can spend less time cooking and more time doing the things we love (like eating chicken noodle soup with a side of No Knead Focaccia ).
Though the activities that fill your day may look different than mine, let this healthy Instant Pot chicken noodle soup with egg noodles be there at the end of your day too.
5 Star Review
“This is the absolute best chicken soup recipe! My kids loved it!”
It's clean, cozy, and the kind of thing I like to eat when I want my dinner to give me a hug.
Thyme and bay leaves make this soup stand out above other run-of-the-mill chicken noodle soup recipes you may have tried, as does the method of pressure cooking.
Plus, just like my top-rated Crock Pot Chicken Noodle Soup, this soup tastes wonderful leftover and is freezer-friendly.
Make it once, and enjoy having a healthy, soul-soothing meal on hand whenever you need it.
How to Make The BEST Instant Pot Chicken Noodle Soup
Every element of it from the veggies, to the chicken, to the noodles cooks in a pressure cooker from start to finish.
If you want to make a chicken noodle soup from scratch the quick and easy way, you’ve come to the right place!
The Ingredients
Chicken. I elected to make this Instant Pot chicken noodle soup with chicken breasts, though you can swap thighs if you prefer.
Ingredient Note
Bone-In. My one pinky-out directive is that you use bone-in chicken. Not only is bone-in chicken more tender, but the bones themselves help to flavor the broth, making this recipe the best Instant Pot chicken noodle soup with chicken breasts (or thighs) that you'll try.
Whole Chicken. I have not tried making this as an Instant Pot whole chicken noodle soup yet, but I suspect if you’d like to make with a whole cut up chicken that it would be delicious. If you decide to try, I’d love to hear how it goes!
Mirepoix. The trinity of chicken noodle soup goodness! Onions, carrots, and celery are an essential soup trio, and they bring Vitamin A, Vitamin C, and antioxidants to the party.
Seasonings. A combination of pepper, salt, dried oregano, fresh thyme, and bay leaf is how you add flavor to chicken noodle soup. Make sure you use fresh thyme here (it’s worth it).
Chicken Broth. The liquid base for our soup. I always reach for a low-sodium option to keep things on the healthy side.
TIP!
If you elect to use boneless chicken for this recipe, I suggest using chicken stock or a high-quality bone broth instead of broth. Stock or bone broth will provide the soup with at least some of the added flavor and nutrients lost by not cooking with bone-in chicken. But I’ll repeat: I wholly recommend using bone-in chicken.
Egg Noodles. The chicken noodle soup classic. I used whole wheat egg noodles for a nutritional boost of fiber and iron.
Substitution Tip
If you want to make Instant Pot chicken noodle soup without egg noodles, you may swap for any pasta variety you enjoy. Instant Pot chicken noodle soup with macaroni or rigatoni are fine swaps.
I have never tried making this as an Instant Pot chicken noodle soup with dumplings before (I’m pretty loyal to my Crockpot Chicken and Dumplings), however, if you have a trusted method for making dumplings in an Instant Pot (likely by simmering with the sauté function, they might work with this recipe too. If you give it a try, I’d love to hear how it goes.
The Directions
Remove the skin from the chicken.
Sauté the veggies in the Instant Pot.
TIP!
I like to use a mix of butter and olive oil, though you can use all of one or all of the other if you prefer.
Add in all of the remaining ingredients, except for the water. Place the chicken pieces on top.
Close and pressure cook Instant Pot chicken noodle soup for 10 minutes, then let the pressure release naturally for 10 minutes.
Remove and shred the chicken.
Use the sauté function to simmer the noodles until al dente.
Stir in the chicken and herbs. ENJOY!
Recipe Variations
Instant Pot Chicken Noodle Soup with Spinach. At the end of cooking, stir in 4 ounces (about 4 or so big handfuls) of chopped baby spinach leaves until wilted.
Instant Pot Chicken Noodle Soup with Lemon. Stir in 1 to 2 tablespoons of lemon juice into your soup at the very end of cooking for a bright pop of flavor. You’ll also love this Lemon Chicken Orzo Soup.
Instant Pot Chicken Noodle Soup with Potatoes. Omit the noodles at the end and instead add 2-3, peeled and cubed, russet potatoes to the Instant Pot with the chicken and veggies before cooking. (It’s like an Instant Pot version of my favorite Chicken Stew.)
Gluten Free Instant Pot Chicken Noodle Soup. Swap the egg noodles for gluten free noodles. Since gluten free noodles cook quickly and can become gummy, I recommend preparing them separately, then stirring them into the whole pot (or even individual servings) at the end.
Instant Pot Chicken Noodle Soup with Cooked Chicken
You can make this Instant Pot chicken noodle soup with rotisserie chicken that you already have on hand, or you can use your own pre-cooked shredded chicken. Your broth won’t be as flavorful, but it’s a speedy choice.
To Use Rotisserie Chicken. Omit the bone-in chicken from the recipe, then stir the cooked, shredded chicken into the soup at the very end.
To Store. Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
To Reheat. Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Chop your mirepoix ingredients up to 1 day in advance, and store them in an airtight storage container in the refrigerator.
What to Serve with Instant Pot Chicken Noodle Soup
No matter how you’re feeling right now, a bowl of this wholesome, heart-warming chicken noodle soup is here for you.
I hope it’s just the healthy dinner/hug-in-a-bowl you’re craving.
Frequently Asked Questions
Why Does This Recipe Call for Chicken with the Skin?
The only reason this recipe calls for chicken with the skin on is that most bone-in chicken comes with the skin on. If you’re able to find bone-in chicken without the skin, feel free to use it (and save yourself the trouble of removing it).
Can You Put Raw Chicken in an Instant Pot?
Yes! It’s perfectly safe to put raw chicken in an Instant Pot.
Can You Overcook Soup in an Instant Pot?
Yes. Even though pressure cookers, like the Instant Pot, cook foods quickly, the high temperatures and pressure they cook with mean they can easily overcook recipes, including soups. Every model of pressure cooker is a little different so it can take some time to get the timing just right with your unit. Practice makes perfect!
Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
Close and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure release naturally for 10 minutes, then immediately vent to release any remaining pressure. Carefully open the lid.
Remove the chicken and transfer it to a cutting board. Pick out the thyme stems and bay leaf and discard. Turn the Instant Pot to saute (you will need to press "cancel" first).
Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
While the noodles cook, shred the chicken and discard the bones.
Once the noodles are done, turn off the Instant Pot. Stir in the parsley and shredded chicken. If you'd like a more brothy, thinner soup, stir in additional water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy hot with an extra sprinkle of fresh parsley.
Video
Notes
TO STORE. Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT. Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
TO FREEZE. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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