This Instant Pot Chicken Noodle Soup is warm, comforting, and super easy to make! It’s packed with tender chicken, tasty veggies, and slurp-worthy noodles.
You can’t go wrong with a bowl of this soup when the weather gets chilly. I love how it cooks quickly, so I can have a cozy meal ready in no time!
Key Ingredients & Substitutions
Olive oil: This is great for sautéing, but you could swap it for butter if you prefer a richer flavor. Canola or avocado oil also works well.
Onion: I love using a yellow onion for its sweetness. If you have red or white onions, those can work too, but they have a stronger flavor.
Chicken: While boneless chicken breasts are convenient, you can use thighs for more flavor and juiciness. Leftover roasted chicken is also a fantastic option!
Noodles: Wide egg noodles are classic, but any bite-sized pasta can substitute. Gluten-free pasta options are available too; just adjust cooking time as needed.
Herbs: If you don’t have dried thyme and basil, Italian seasoning is a great all-in-one substitute. Fresh herbs can add a lovely touch, just use them generously.
How Do I Get Perfectly Tender Chicken?
One key step is cooking the chicken just right. By setting your Instant Pot to high pressure for 10 minutes, the chicken gets cooked through but stays juicy. Here’s how:
- Always ensure your chicken is added before sealing, submerged in broth.
- Let the pressure release naturally for better moisture retention.
- Shred the chicken with two forks and mix it back into the soup to keep it flavorful.
This method gives you tender chicken that’s easy to shred and full of flavor!
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth (preferably low sodium)
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 cups wide egg noodles or any preferred noodle
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This Instant Pot Chicken Noodle Soup takes about 15-20 minutes of prep time and around 30 minutes total, including cooking time and pressure buildup. It’s quick, cozy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by setting your Instant Pot to sauté mode. Pour in the olive oil and let it heat up. Add the diced onions and cook them for about 3-4 minutes until they become translucent, which means they’re nicely softened. Then, stir in the minced garlic, sliced carrots, and celery. Sauté these veggies for another 2-3 minutes until they smell fragrant and wonderful.
2. Season and Prepare the Soup Base:
Now it’s time to add some flavor! Sprinkle in the dried thyme and basil, stirring everything together so the herbs coat the veggies nicely. Pour in the chicken broth and season with salt and freshly ground black pepper to taste. It should smell so good at this point!
3. Cook the Chicken:
Gently place the boneless chicken breasts or thighs into the pot, making sure they are submerged in the broth. Close and seal the lid tightly. Set your Instant Pot to manual high pressure and cook for 10 minutes. This is where the magic happens!
4. Release the Pressure and Shred the Chicken:
When the cooking time is up, allow for a natural pressure release for 10 minutes, and then do a quick release for any remaining pressure before carefully opening the lid. Remove the chicken and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
5. Add the Noodles:
Next, add your egg noodles directly into the hot soup. Select sauté mode again and cook for 5-7 minutes, stirring occasionally until the noodles are tender. This is when you’ll want to toss in the chopped fresh parsley for that pop of color and flavor!
6. Adjust and Serve:
Finally, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with extra parsley if you like. This hearty bowl of goodness is perfect for sharing or enjoying all by yourself!
Enjoy your comforting and easy Instant Pot Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time to about 12-15 minutes on high pressure. There’s no need to thaw it first; the Instant Pot will handle it!
What If I Don’t Have Egg Noodles?
No problem! You can substitute with any small pasta like ditalini, or even use rice. Just remember to adjust the cooking time accordingly since some pasta types cook faster than others. If using rice, it’ll typically need about 6-8 minutes in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup, let it cool, and store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it, reheat on the stove or in the microwave. You may need to add a splash of broth if it thickens up too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2-3 months. Just make sure to let it cool completely before transferring to a freezer-safe container. When reheating, you can thaw it overnight in the fridge for best results.