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Instant Pot Chicken Noodle Soup Recipe

Why I Love This Recipe

This Instant Pot Chicken Noodle Soup is a complete game-changer, especially on cold winter days when you want something comforting and hearty without spending hours in the kitchen. What I love most is how quick and easy it is to make—this recipe takes just 55 minutes, including pressure time, and it’s packed with flavor. The Instant Pot does all the work, and you’re left with a delicious, rich broth and tender chicken that’s ready to serve. It’s the perfect meal to feed the whole family, and it’s so simple that even beginner cooks can make it with ease.


Instant Pot Chicken Noodle Soup

A comforting and hearty chicken noodle soup made in the Instant Pot that’s ready in less than an hour! Packed with vegetables, tender chicken, and perfectly cooked noodles.


Prep Time: 20 minutes

Cook Time: 15 minutes

Pressure Time: 20 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 269 kcal per serving


Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 medium carrots, peeled and cut into 1/4-inch pieces
  • 4 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ¾ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 4 cups water (or more chicken broth)
  • 1 pound boneless, skinless chicken breasts
  • 6 ounces egg noodles
  • Chopped fresh parsley (optional, for serving)

Instructions

Step 1: Sauté the Vegetables

  1. Press the Sauté button on the Instant Pot and add the olive oil to the pot.
  2. Once the pot is hot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 3 minutes, until the veggies begin to soften.
  3. Stir in the garlic and cook for an additional 30 seconds until fragrant.

Step 2: Add Seasonings and Broth

  1. Press the Cancel button to turn off the Instant Pot.
  2. Add the oregano, thyme, bay leaf, salt, pepper, broth, and water to the pot. Stir to combine.
  3. Nestle the chicken breasts into the broth.

Step 3: Pressure Cook

  1. Close the Instant Pot lid and set the valve to the sealing position.
  2. Select High Pressure and set the cook time for 7 minutes.
  3. The Instant Pot will take about 20 minutes to reach pressure before the cook time begins.

Step 4: Release Pressure and Shred Chicken

  1. When the cook time ends, allow the Instant Pot to naturally release pressure for 10 minutes.
  2. After 10 minutes, carefully release any remaining pressure by turning the steam release valve to the venting position (using the handle of a long spoon to keep your hands safe).
  3. When the pin drops, open the Instant Pot lid. Remove the bay leaf and discard it.
  4. Take the chicken breasts out of the pot and place them on a plate, bowl, or cutting board. Let them rest for a few minutes before shredding the chicken using two forks.

Step 5: Cook the Noodles

  1. Press Cancel to turn off the warm setting, and then press Sauté again.
  2. Add the egg noodles to the pot and let them simmer for about 5 minutes, or until tender.
  3. Turn the Instant Pot off once the noodles are cooked.

Step 6: Assemble and Serve

  1. Stir the shredded chicken back into the soup. Taste and adjust the seasoning with more salt and pepper if needed.
  2. Serve the soup hot, garnished with chopped parsley, if desired.

Recipe Tips

  • Frozen Chicken: If you’re using frozen chicken breasts, increase the pressure cooking time to 12 minutes, and follow the same 10-minute natural pressure release.
  • Bone-In Chicken: If using bone-in chicken (like thighs or drumsticks), cook on high pressure for 10 minutes followed by a 10-minute natural release.
  • Noodle Type: Egg noodles are the traditional choice for chicken noodle soup, but you can swap them out for other noodles, like rotini or bowtie pasta. Just adjust the cooking time as needed.
  • Add Veggies: Feel free to add other veggies like potatoes, peas, or corn to give the soup more texture and flavor.
  • More Broth: For a more brothy soup, increase the amount of broth or water.

Notes

  • Stovetop Version: If you prefer to make this soup on the stovetop, follow the same steps, but instead of pressure cooking, simply simmer the soup (covered) for about 20 minutes, or until the chicken is cooked through. Remove the chicken to shred, add the noodles, and cook until tender. Then, return the shredded chicken to the pot and serve.
  • Adjusting Thickness: If you like your soup thicker, try using less water or more chicken broth. If it’s too thick, simply add extra broth or water to thin it out.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?
Yes, you can definitely use boneless skinless chicken thighs instead of chicken breasts. They will add a bit more flavor to the soup, and you can follow the same cooking time as the recipe for chicken breasts.

Q: Can I make this soup with low-sodium broth?
Yes, using low-sodium chicken broth is a great option if you want to control the salt content in the soup. You can always taste and adjust the seasoning to your preference after cooking.

Q: Can I add cream to the soup?
If you prefer a creamy chicken noodle soup, you can add a splash of heavy cream or half-and-half once the soup is finished cooking. Add it just before serving and stir to incorporate.

Q: How do I store leftovers?
Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. If the noodles soak up too much liquid while stored, add a bit of broth or water when reheating.


Storage

  • Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days. The soup might thicken slightly as it cools due to the noodles, so feel free to add a little water or broth when reheating.
  • Freezing: Chicken noodle soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. When ready to serve, reheat in the microwave or on the stovetop, adding extra broth if needed.

This Instant Pot Chicken Noodle Soup is a go-to recipe for satisfying your cravings for something comforting and healthy in no time. The convenience of the Instant Pot makes it quick and easy, and the rich, flavorful broth will warm you up on even the coldest days. It’s a simple, one-pot meal that’s sure to please the entire family

Nutrition

Serving: 1.5cups | Calories: 269kcal | Carbohydrates: 29g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 374mg | Potassium: 654mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6846IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

Nutrition information is only an estimate.

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