Instant Pot Chicken Noodle Soup

Warm, hearty, and incredibly soothing, this Instant Pot Chicken Noodle Soup is the ultimate comfort food for any day of the week. By using the magic of the pressure cooker, you can achieve a deep, slow-cooked flavor in just 30 minutes, making it an ideal choice for busy families or anyone craving a homemade meal without the long wait.

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The combination of tender shredded chicken, classic egg noodles, and a savory broth makes every spoonful feel like a hug in a bowl. Whether you use chicken breasts or thighs, the pressure cooking method ensures the meat stays juicy while the carrots and celery reach the perfect level of tenderness.

Ingredients

• Poultry: 1 lb (450 g) boneless, skinless chicken breasts or thighs
• Vegetables: 1 medium onion (diced), 3 medium carrots (peeled and sliced), 3 celery stalks (sliced), 3 cloves garlic (minced)
• Soup Base: 8 cups (2 liters) low-sodium chicken broth
• Seasonings: 1 tsp dried thyme, 1 tsp dried parsley, 1 bay leaf, 1/2 tsp black pepper, 1 tsp salt (or to taste)
• Pasta: 6 oz (170 g) egg noodles
• Garnish: 2 tbsp fresh parsley, chopped (optional)
• Oil: 1 tbsp olive oil

Instructions

Step 1

Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3–4 minutes until softened.

Step 2

Add garlic and cook for 30 seconds until fragrant.

Step 3

Place chicken breasts or thighs on top of the vegetables.

Step 4

Pour in chicken broth, add thyme, parsley, bay leaf, black pepper, and salt. Stir gently.

Step 5

Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.

Step 6

Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.

Step 7

Remove chicken to a plate and shred using two forks.

Step 8

Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5–6 minutes, or until noodles are tender.

Step 9

Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.

Step 10

Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

Zusatztipps für die Zubereitung

To ensure the most tender results, do not skip the 5-minute natural pressure release before switching to quick release. When shredding the chicken, using two forks while the meat is still warm makes the process quick and easy. If you prefer a thinner soup, you can add a bit more broth after the noodles have finished simmering.

Varianten und Anpassungen

This recipe is highly adaptable. For a gluten-free version, simply use gluten-free noodles. If you're pressed for time, substitute the raw chicken with a rotisserie chicken; just shred it and add it at the same time as the noodles. Note that traditional egg noodles contain wheat and may contain eggs, so check labels if you have specific dietary requirements.

Serviervorschläge

Ladle the soup into large bowls and finish with a sprinkle of fresh parsley and a dash of black pepper. For a bright, citrusy lift, add a squeeze of fresh lemon juice just before serving. This soup pairs beautifully with a side of crusty bread for dipping or a crisp garden salad.

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With 240 calories and 22g of protein per serving, this Instant Pot Chicken Noodle Soup is a nutritious choice that doesn't compromise on flavor. Enjoy this classic American dish tonight for a wholesome and satisfying experience.

Recipe FAQs

→ How long does it take to make this soup?

The total time is 30 minutes, including 10 minutes for prep and 20 minutes for cooking. The Instant Pot pressure cooks the chicken and vegetables in just 10 minutes, while noodles simmer for an additional 5-6 minutes.

→ Can I use rotisserie chicken instead?

Yes, using a rotisserie chicken makes this even quicker. Simply skip the pressure cooking step for raw chicken and add the shredded rotisserie meat when you add the noodles. This reduces the cooking time significantly.

→ What type of noodles work best?

Traditional egg noodles work wonderfully in this soup. For a gluten-free option, use rice noodles or gluten-free pasta. The noodles cook directly in the broth, absorbing flavor and thickening the soup slightly.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. For best results, cool completely before freezing in airtight containers. Note that noodles may soften slightly when reheated, so you can add fresh noodles when reheating if preferred.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for 4-5 days. The broth may continue to thicken as the noodles absorb liquid. Add additional broth when reheating if needed to reach desired consistency.