This Instant Pot Chicken Noodle Soup is a warm and cozy delight! Loaded with tender chicken, hearty noodles, and fresh veggies, it’s perfect for any day when you need comfort food.
I love how quick and easy it is to make! Just pop everything in the Instant Pot, and in no time, you’ll have a tasty bowl of soup. It feels like a hug in a bowl! 🥣😊
Key Ingredients & Substitutions
Olive Oil: Great for sautéing, but you can substitute with butter for a richer flavor or use canola oil if you prefer a neutral taste. I often mix them, especially for a buttery finish!
Chicken Broth: Low-sodium is best for better control over saltiness. If you’re vegetarian, swap it with vegetable broth or water with extra herbs for flavor. Homemade broth works wonders if you have it on hand!
Chicken: Boneless, skinless chicken breasts are convenient, but thighs can work too, giving you even juicier meat. Feel free to use leftover rotisserie chicken; just add it in the end to warm through.
Noodles: Egg noodles are traditional, but you can try small pasta like rotini or even whole wheat noodles if you want a healthier option. Just remember to adjust cooking times!
How Do You Get the Most Flavor from Your Instant Pot Chicken Noodle Soup?
For a big flavor boost, sauté your onions and garlic first. This step enhances their natural sweetness. Remember to scrape up any brown bits from the bottom – they add depth to the soup.
- Heat olive oil on “Sauté” mode before adding onions.
- Don’t rush! Let them soften and become translucent before adding garlic.
- Make sure to securely seal the lid after you add the chicken to lock in those flavors.
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus more for garnish)
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 boneless, skinless chicken breasts
- 2 cups egg noodles or wide egg noodles
How Much Time Will You Need?
This delicious Instant Pot Chicken Noodle Soup will take about 10 minutes of prep time and 30 minutes of cooking time, plus a few minutes for releasing pressure. In total, you can have a warm, comforting bowl of soup in about 40 minutes!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by setting your Instant Pot to “Sauté” mode. Add the olive oil and let it heat up. Once it’s hot, toss in the diced onion. Sauté for about 2-3 minutes until the onion becomes translucent. Then, stir in the minced garlic, sliced carrots, and celery, cooking for another 2 minutes until they soften a bit.
2. Adding the Broth and Seasonings:
Now, it’s time to pour in the chicken broth. Add in the dried thyme, dried parsley, dried basil, black pepper, and salt. Give everything a good stir to mix the ingredients evenly.
3. Pressure Cooking the Chicken:
Place the chicken breasts into the broth mixture, making sure they’re submerged. Seal the Instant Pot lid tightly and set it to “Pressure Cook” or “Manual” for 10 minutes on high pressure. It might take a few minutes for the pot to come to pressure before the countdown starts.
4. Shredding the Chicken:
Once the cooking is finished, allow the pressure to release naturally for about 10 minutes. After that, do a quick release for any remaining pressure. Carefully remove the chicken breasts and shred them with two forks; set them aside for now.
5. Cooking the Noodles:
With the Instant Pot still set to “Sauté” mode, bring the soup to a gentle boil. Add in the egg noodles and cook for about 5 to 7 minutes, or until they’re tender. Stir occasionally to prevent them from sticking to the bottom.
6. Finishing Touches:
Return the shredded chicken back to the pot and stir to combine everything. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serving:
Ladle the soup into bowls and garnish with fresh chopped parsley for an extra burst of flavor. Serve hot, and enjoy your comforting Instant Pot Chicken Noodle Soup! It’s perfect for warming your heart and soul on chilly days!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts! Just increase the cooking time to 12-15 minutes on high pressure. The natural pressure release will help thaw and cook the chicken properly.
What If I Don’t Have Egg Noodles?
If you don’t have egg noodles, feel free to substitute with any small pasta like rotini or shells. Just be sure to adjust the cooking time based on the type of pasta you use, as smaller ones generally cook faster.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. Add a bit of extra broth or water if it’s too thick after refrigeration.
Can I Customize the Vegetables in This Soup?
Absolutely! This recipe is very versatile. You can add any veggies you like, such as peas, corn, or green beans. Just adjust the cooking time accordingly for firmer vegetables or add them at different stages for softer ones.
