Instant Pot Chicken Noodle Soup has been my go-to for chilly evenings and when I’m feeling under the weather. I remember one particularly gloomy Tuesday; I was exhausted and craving something warm and comforting. I decided to try the Instant Pot, and within an hour, my kitchen was filled with the most amazing aroma! This recipe is truly an easy Instant Pot chicken noodle soup that delivers all the homestyle goodness without the fuss. Learning how to make chicken noodle soup in Instant Pot has totally changed my weeknight cooking game. Let’s get cooking!
Why You’ll Love This Instant Pot Chicken Noodle Soup
This recipe isn’t just soup; it’s a bowl of pure comfort that’s surprisingly simple to make. Here’s why it’s a winner:
- Incredible Flavor: The Instant Pot locks in all the savory goodness, creating a deeply flavorful broth.
- Speedy Prep: It’s a quick Instant Pot chicken noodle soup that gets dinner on the table in under an hour.
- Healthy Choice: Packed with lean protein and fresh veggies, it’s a nourishing meal option.
- Budget-Friendly: Uses common, affordable ingredients for a satisfying meal without breaking the bank.
- Family Favorite: Kids and adults alike adore this classic dish, making it perfect for any family dinner.
- Hearty Satisfaction: You get a truly hearty Instant Pot chicken noodle soup experience that warms you from the inside out.
- Minimal Cleanup: Most of the cooking happens in one pot, meaning less mess!
Ingredients for Instant Pot Chicken Noodle Soup
Making this Instant Pot chicken noodle soup with fresh ingredients is a breeze. You’ll find everything you need at your local grocery store:
- 1 tablespoon olive oil – for sautéing the veggies and browning the chicken
- 1 pound boneless, skinless chicken breasts or thighs – thighs offer a richer flavor, but breasts work great too!
- 1 large onion, chopped – about 1.5 cups, this is the base of our savory broth
- 3 carrots, chopped – adds sweetness and vibrant color
- 3 celery stalks, chopped – for that classic aromatic flavor
- 4 cloves garlic, minced – don’t skimp on the garlic for maximum flavor
- 8 cups chicken broth – use a good quality broth for the best taste
- 1 teaspoon dried thyme – a classic herb pairing for chicken
- 1 teaspoon dried rosemary – adds a lovely fragrant note
- Salt and black pepper to taste – essential for bringing all the flavors together
- 8 ounces egg noodles – the perfect vehicle for that delicious broth
- 2 tablespoons fresh parsley, chopped – for a pop of freshness at the end
How to Make Chicken Noodle Soup in Instant Pot
Let’s dive into making this comforting chicken noodle soup in Instant Pot. It’s surprisingly straightforward and faster than you might think!
- Step 1: Set your Instant Pot to Saute mode. Once the display reads “Hot,” add 1 tablespoon olive oil. When the oil shimmers, carefully place the 1 pound boneless, skinless chicken breasts or thighs into the pot. Brown the chicken for about 2-3 minutes per side. This step is key for a richer flavor in your pressure cooker chicken noodle soup. Remove the chicken and set it aside on a plate.
- Step 2: Add the 1 large onion, chopped, 3 carrots, chopped, and 3 celery stalks, chopped to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, which should take about 5 minutes. You’ll start to smell their sweetness mingling with the chicken drippings. Stir in the 4 cloves garlic, minced, and cook for just 1 more minute until fragrant.
- Step 3: Return the browned chicken to the Instant Pot. Pour in the 8 cups chicken broth, ensuring it covers the chicken and vegetables. Add 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and season generously with salt and black pepper to taste.
- Step 4: Secure the lid onto the Instant Pot, making sure the steam release valve is set to the “Sealing” position. Select Manual/Pressure Cook mode and set the timer for 10 minutes on High pressure.
- Step 5: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. After this natural release, carefully move the steam valve to the “Venting” position to release any remaining pressure. This is the chicken noodle soup Instant Pot method in action, tenderizing everything perfectly.
- Step 6: Carefully open the lid. Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Step 7: Add the 8 ounces egg noodles directly into the pot with the broth and vegetables. Secure the lid again and set the valve to “Sealing.” Select Manual/Pressure Cook mode on High pressure for just 2 minutes.
- Step 8: Immediately perform a quick pressure release by moving the steam valve to “Venting.”
- Step 9: Carefully open the lid. Stir the shredded chicken back into the soup along with the 2 tablespoons fresh parsley, chopped.
- Step 10: Give everything a final stir, taste, and adjust seasoning if needed. Serve your delicious homemade Instant Pot Chicken Noodle Soup piping hot!
Pro Tips for the Best Instant Pot Chicken Noodle Soup
Want to elevate your soup game? These tips will make your pressure cooker chicken noodle soup absolutely amazing:
- For an even richer broth, use bone-in, skin-on chicken thighs and remove the skin and bones after shredding.
- Don’t overcook the noodles! Adding them at the very end and using a quick pressure cook ensures they are perfectly tender, not mushy.
- A splash of lemon juice at the end can brighten the flavors beautifully.
- Taste and adjust seasonings right before serving; the broth’s flavor intensifies as it sits.
What’s the secret to perfect Instant Pot Chicken Noodle Soup?
The real secret to a truly savory Instant Pot chicken noodle soup is building flavor from the start. Browning the chicken and sautéing the aromatics like onions, carrots, and celery well before adding the liquid creates a deep, complex base that canned soup just can’t match. For more tips on building flavor, check out these easy homemade seasoning mix recipes.
Can I make this Instant Pot Chicken Noodle Soup ahead of time?
Yes, you absolutely can! You can prep all the veggies and have them ready to go. Cook the soup completely, then let it cool. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
How do I avoid common mistakes with my homemade chicken noodle soup in Instant Pot?
A common pitfall is overcooking the noodles, making them mushy. Cook them separately if you plan on storing leftovers for a long time. Also, ensure you perform the correct pressure release – natural release for 10 minutes followed by a quick release helps tenderize the chicken perfectly. Understanding how to brine chicken can also enhance its tenderness and flavor.
Best Ways to Serve Comfort Food Instant Pot Chicken Noodle Soup
This classic soup is so versatile! It’s perfect on its own, but here are a few ideas to make your meal even more special. For a truly healthy Instant Pot chicken noodle soup pairing, consider serving it with a simple side salad tossed with a light vinaigrette. This adds a fresh crunch without weighing down the meal.
You can also never go wrong with a side of crusty bread or warm dinner rolls. They’re perfect for soaking up every last drop of that delicious, savory broth. For a heartier meal, a grilled cheese sandwich alongside your soup is an absolute winner – pure comfort food bliss! If you’re looking for other comforting chicken dishes, you might enjoy these easy meat recipes.
Nutrition Facts for Instant Pot Chicken Noodle Soup
This Instant Pot chicken noodle soup is a nourishing choice, packed with protein and essential nutrients. Here’s a breakdown per serving:
- Serving Size: 1.5 cups
- Calories: 350
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Protein: 30g
- Cholesterol: 90mg
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used in your chicken noodle soup recipe for Instant Pot.
How to Store and Reheat Instant Pot Chicken Noodle Soup
This simple Instant Pot chicken noodle soup is fantastic for meal prep! Once your soup has cooled slightly, ladle it into airtight containers. For refrigeration, store it in the fridge for up to 3-4 days. If you won’t be enjoying it within that time, freezing is a great option. This soup freezes beautifully for up to 3 months. Just ensure your containers are freezer-safe and leave a little headspace for expansion.
To reheat, you have a few easy options. You can gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, microwave individual portions in a microwave-safe bowl for 1-2 minutes, stirring halfway. If reheating from frozen, thaw overnight in the refrigerator first for best results.
Frequently Asked Questions About This Chicken Noodle Soup Recipe for Instant Pot
What is the best chicken noodle soup Instant Pot recipe?
The best recipe is often subjective, but this one is designed for maximum flavor with minimal effort. It balances classic comfort with the speed and efficiency of pressure cooking, making it a top contender for the best chicken noodle soup Instant Pot recipe. The key is browning the aromatics and chicken first, which builds a deep flavor base.
Why make chicken noodle soup in an Instant Pot?
Why make chicken noodle soup in an Instant Pot? It’s all about convenience and results! You get that slow-cooked richness in a fraction of the time. The pressure cooker tenderizes the chicken perfectly and infuses the broth with incredible flavor, making it a fantastic shortcut for a beloved comfort food. Plus, cleanup is usually a breeze! For more on the benefits of pressure cooking, you can explore resources on pressure cooker cooking.
Can I use frozen chicken for this Instant Pot chicken noodle soup?
While this recipe works best with fresh chicken for optimal browning, you can adapt it for frozen chicken. You’ll need to increase the pressure cooking time significantly, usually by about 10-15 minutes on High pressure. However, you won’t get the same depth of flavor from searing frozen chicken, so it’s a trade-off for speed.
How do I make this chicken noodle soup recipe for Instant Pot thicker?
If you prefer a thicker broth for your homemade chicken noodle soup in Instant Pot, you can create a slurry. Mix 2 tablespoons of cornstarch or flour with 4 tablespoons of cold water until smooth. Stir this mixture into the soup after the noodles have cooked and the chicken has been shredded. Then, set the Instant Pot to Saute mode for a few minutes, stirring constantly until the soup thickens to your liking.
Variations of Instant Pot Chicken Noodle Soup You Can Try
This recipe is a fantastic starting point, but don’t be afraid to get creative! Here are a few ways to switch up your soup game:
- Vegetarian/Vegan Option: Skip the chicken and use vegetable broth. Add extra hearty vegetables like mushrooms, parsnips, or sweet potatoes. For a vegan version, use plant-based “chicken” pieces or extra veggies and ensure your noodles are egg-free.
- Spicy Kick: Love a little heat? Add a pinch of red pepper flakes along with the dried herbs, or stir in a dash of your favorite hot sauce at the end. This turns your classic soup into a zesty delight.
- Creamy Version: For a richer, creamier soup, stir in a splash of heavy cream or half-and-half during the last few minutes of cooking (after shredding the chicken and before adding parsley). This makes for a decadent, comforting bowl.
- Gluten-Free Noodles: If you need a gluten-free meal, simply swap out the egg noodles for your favorite gluten-free pasta alternative. Rice noodles or lentil-based pasta work wonderfully and keep it a fast and easy Instant Pot chicken noodle soup!
Instant Pot Chicken Noodle Soup: Deliciously Easy
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A quick and comforting Instant Pot Chicken Noodle Soup recipe. This method tenderizes the chicken and develops a rich broth efficiently. Enjoy homemade chicken noodle soup without the long cooking time.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Set your Instant Pot to Saute mode. Add olive oil. Once hot, add chicken and brown on both sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the Instant Pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Return the chicken to the pot. Pour in chicken broth. Add thyme, rosemary, salt, and pepper.
- Secure the lid and set the valve to sealing. Select Manual/Pressure Cook mode on High pressure for 10 minutes.
- Once the cooking cycle is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Remove the chicken from the pot and shred it.
- Add the egg noodles to the pot. Secure the lid and select Manual/Pressure Cook mode on High pressure for 2 minutes.
- Perform a quick pressure release.
- Stir in the shredded chicken and fresh parsley.
- Serve your delicious Instant Pot Chicken Noodle Soup hot.
Notes
- For a richer flavor, you can use chicken thighs.
- Adjust seasoning to your preference.
- If you don’t have fresh parsley, dried parsley can be used, but add it with the other dried herbs.
- This recipe can be adapted for other pressure cookers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Instant Pot Chicken Noodle Soup, pressure cooker chicken noodle soup, easy chicken noodle soup recipe, homemade chicken noodle soup, quick chicken noodle soup
