There’s something truly special about the first spoonful of homemade chicken noodle soup, and this Instant Pot version captures that magic effortlessly. I recently found myself craving the comforting embrace of warm broth and tender chicken, yet I wanted to keep things simple—no all-day simmering required. With the Instant Pot, I discovered a new way to delve into this classic dish, using tender chicken breasts that soak up the flavorful broth alongside vibrant carrots, celery, and aromatic herbs.
As the scents of thyme and garlic filled my kitchen, I was reminded of cozy family gatherings and warm memories. This recipe not only brings a heartfelt flavor to the table but also offers a speedy solution for busy weeknights, making it a go-to comfort dish for anyone tired of fast food. So grab your Instant Pot, and let’s turn simple ingredients into a steaming bowl of goodness that tastes like a warm hug!
Why is Pot Chicken Noodle Soup a Must-Try?
Simplicity at Its Best: This Instant Pot recipe makes homemade soup a breeze.
Hearty and Comforting: Packed with tender chunks of chicken, fresh vegetables, and flavorful broth.
Quick Cooking: Ready in just 30 minutes, perfect for busy weeknights!
Endless Variations: Customize it with different noodles or veggies for a personal touch.
Nostalgic Flavors: Enjoy the familiar taste of classic chicken noodle soup that warms the soul.
Whether you’re seeking comfort on a chilly evening or looking for a simple meal, this recipe will become your family’s favorite. Discover more ideas in my post about cooking with an Instant Pot.
Pot Chicken Noodle Soup Ingredients
For the Broth
- Chicken Broth (8 cups) – Forms the flavorful base; substitute with vegetable broth for a vegetarian option.
- Bay Leaf – Adds aromatic flavor; fresh herbs like rosemary can enhance taste.
- Salt (3/4 tsp, or to taste) – Enhances overall flavor; opt for low-sodium varieties for a healthier choice.
- Black Pepper (1/4 tsp) – Provides warmth and spice; feel free to adjust to your taste preference.
For the Vegetables
- Yellow Onion (1 medium) – Adds sweetness and depth; shallots or leeks can work as substitutes.
- Garlic Cloves (3, minced) – Imparts robust flavor; fresh garlic gives the best results.
- Carrots (4 medium, cut into rounds) – Contributes sweetness and texture; parsnips can be a delightful swap.
- Celery (4 ribs, diced) – Offers a fresh crunch; this can be replaced with zucchini if desired.
For the Chicken
- Boneless Skinless Chicken Breasts (1 lb) – The main protein that cooks tenderly; thighs can be swapped for richer flavor, adjusting the cooking time if needed.
For the Noodles
- Egg Noodles (6 oz) – Adds substance to the soup; use whole grain or gluten-free options for a twist.
For Garnish
- Fresh Parsley (optional) – Adds color and freshness; other fresh herbs like dill or thyme can be used as well.
With these ingredients, you’re well on your way to creating a heartwarming Pot Chicken Noodle Soup that will delight your family and bring everyone together around the dinner table!
How to Make Instant Pot Chicken Noodle Soup
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Activate the Sauté Function:
Begin by turning on the sauté function of your Instant Pot. Heat the olive oil until it shimmers—this will create a great base for your flavors. -
Sauté the Vegetables:
Add the diced onion, carrots, and celery to the pot. Sauté for about 3 minutes, just until they start to soften and their colors brighten. -
Add Garlic:
Stir in the minced garlic and sauté for an additional 30 seconds, allowing those fragrant aromas to fill your kitchen with warmth. -
Pour in the Broth:
Turn off the sauté function. Carefully pour in the chicken broth, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. -
Season the Soup:
Add the oregano, thyme, bay leaf, salt, and pepper, mixing everything well for harmonious flavor. -
Add the Chicken:
Submerge the boneless skinless chicken breasts into the broth. Close the lid, ensuring it’s sealed tightly. -
Cook Under Pressure:
Cook on high pressure for 7 minutes. Once done, let the pressure release naturally for about 10 minutes for perfectly tender chicken. -
Shred the Chicken:
Carefully remove the chicken from the pot and shred it with two forks; it should fall apart easily, soaking up all the rich flavors. -
Add Noodles:
Reactivate the sauté mode, and add the egg noodles directly into the pot. Cook for about 5 minutes, or until they’re tender and well incorporated. -
Final Touches:
Stir in the shredded chicken, taste the soup, and adjust the seasoning as necessary. Serve it hot, garnished with fresh parsley for that pop of color.
Optional: Squeeze a bit of lemon juice or add a dash of hot sauce for an extra zing!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Instant Pot Chicken Noodle Soup components are perfect for meal prep enthusiasts! You can chop the vegetables—like onions, carrots, and celery—up to 24 hours in advance and store them in an airtight container in the fridge to keep them fresh. Additionally, you can season and shred the chicken, storing it separately for up to 3 days. When you’re ready to serve, simply sauté the prepped veggies, add the broth, and pressure cook for 7 minutes, then throw in the noodles to cook them fresh in just 5 minutes. This way, you can enjoy a hearty, comforting bowl of soup without the hassle, keeping it just as delicious as the day you made it!
Expert Tips for Instant Pot Chicken Noodle Soup
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Noodle Timing: Avoid adding noodles before pressure cooking to prevent mushiness. Always cook them after the chicken has been shredded for the best texture in your Pot Chicken Noodle Soup.
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Pressure Release Secret: Allow natural pressure release for at least 10 minutes for the juiciest chicken. This prevents the meat from drying out and ensures perfect tenderness.
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Sauté Care: Remember to turn off the sauté function after cooking the vegetables. This helps prevent scorching, keeping the flavors bright and fresh.
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Using Thighs: If you opt for chicken thighs for richer flavor, increase the cooking time to 10 minutes at high pressure to ensure optimal tenderness in your dish.
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Herb Substitutions: Don’t hesitate to experiment with herbs! Fresh herbs like rosemary or dill can beautifully enhance the flavors in your Instant Pot Chicken Noodle Soup.
Storage Tips for Instant Pot Chicken Noodle Soup
Refrigerate: Store leftovers in an airtight container for up to 4 days. To keep it moist, add a bit of extra broth when reheating.
Freeze: This comforting Instant Pot Chicken Noodle Soup can be frozen for up to 3 months. For best results, store without noodles, and cook fresh noodles when you’re ready to enjoy it again.
Reheating: Warm on the stovetop or in the microwave until heated through. If it thickens, add a splash of broth to restore the desired consistency.
Portioning: Consider dividing the soup into single-serving containers before freezing for easy meal prep on busy days!
Pot Chicken Noodle Soup Variations
Feel free to embrace your creativity and personalize this delicious soup with these simple ideas!
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Dairy-Free: Swap traditional chicken broth for a homemade or store-bought dairy-free broth to keep it light and delicious.
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Vegetarian: Replace chicken with chickpeas or tofu, and use vegetable broth for a hearty plant-based alternative that’s packed with flavor.
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Gluten-Free: Use gluten-free noodles instead of egg noodles to enjoy a comforting bowl without the gluten!
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Extra Veggie Boost: Toss in a handful of spinach or kale during the final simmer for added nutrients and vibrant color.
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Spicy Kick: Sprinkle in red pepper flakes or add diced jalapeños to the broth for those who like a bit of heat.
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Herb Infusion: Experiment with fresh herbs like dill or cilantro for an exciting twist that elevates the flavor profile.
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Curry Flavor: Stir in a teaspoon of curry powder or paste before cooking to turn this classic into a warming, exotic dish.
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Mushroom Medley: For an earthy flavor, add sautéed mushrooms along with the vegetables for a deeper, more complex taste.
Feel inspired to mix and match these variations, creating a Pot Chicken Noodle Soup that’s uniquely yours!
What to Serve with Pot Chicken Noodle Soup?
The perfect accompaniment can elevate your chicken noodle experience, transforming a cozy bowl into a delightful meal.
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Warm Crusty Rolls: Perfect for dipping into the savory broth, these rolls add a comforting crunch that complements the soup’s flavors beautifully.
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Sourdough Bread: With its tangy crust and soft interior, sourdough provides a satisfying texture contrast and a delightful taste that pairs seamlessly.
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Simple Side Salad: A fresh salad with vinaigrette brings vibrant crunch and acidity, balancing the hearty nature of the soup and brightening every bite.
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Buttered Crackers: These are great for crumbling into the soup, adding a delightful texture and enhancing the comforting experience with a buttery richness.
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Fresh Herbs for Garnish: A sprinkle of extra parsley, or even dill and thyme, can enhance the aromatic notes and provide a burst of freshness.
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Hot Tea or Apple Cider: For a warming drink, either option complements the soup and enhances the cozy, comforting ambiance of your meal.
Each of these pairings contributes a unique element, making your bowl of Pot Chicken Noodle Soup even more satisfying and heartwarming.
Instant Pot Chicken Noodle Soup Recipe FAQs
How do I select ripe ingredients for the soup?
Absolutely! For the vegetables, choose fresh and firm carrots and celery without dark spots or wilting. The onion should feel heavy for its size, free from soft spots. Garlic cloves should be plump and free from sprouting. Fresh chicken should be bright in color and never gray or slimy.
How should I store leftover Instant Pot Chicken Noodle Soup?
Very! Store the leftovers in an airtight container in the refrigerator for up to 4 days. To prevent dryness during reheating, add a little extra broth. This ensures that each bowl tastes as fresh as the first!
Can I freeze Instant Pot Chicken Noodle Soup?
Absolutely! This comforting soup can be frozen for up to 3 months. To do this, store it without noodles in a freezer-safe container. When you’re ready to enjoy it, simply cook fresh noodles separately and add them in right before serving for the best texture.
What should I do if the chicken is tough after cooking?
Not to worry! If the chicken isn’t as tender as you hoped, try increasing the pressure cooking time by a few minutes next time. Allowing for a natural pressure release is essential, too—this extra time helps the chicken absorb moisture and become more tender.
Are there any dietary considerations I should keep in mind for this recipe?
Definitely! If anyone in your family has allergies, make sure to substitute any specific ingredients. For instance, if gluten is a concern, you can use gluten-free noodles instead of regular egg noodles. Also, always check that the chicken broth is labeled gluten-free as well if necessary.
What’s the best way to reheat the soup?
To reheat, you can warm it on the stovetop over medium heat, stirring occasionally until heated through. If it’s thickened up too much, simply add a splash of broth or water to reach your desired consistency. You can also use a microwave in a microwave-safe bowl, just stir halfway through heating!
Soul-Warming Instant Pot Chicken Noodle Soup in 30 Minutes
Equipment
- - Instant Pot
Ingredients
For the Broth
- 8 cups Chicken Broth Substitute with vegetable broth for vegetarian option.
- 1 Bay Leaf Fresh herbs like rosemary can enhance taste.
- 3/4 tsp Salt Opt for low-sodium varieties for a healthier choice.
- 1/4 tsp Black Pepper Adjust to your taste preference.
For the Vegetables
- 1 medium Yellow Onion Shallots or leeks can work as substitutes.
- 3 Garlic Cloves Minced fresh garlic gives the best results.
- 4 medium Carrots Cut into rounds; parsnips can be a delightful swap.
- 4 ribs Celery This can be replaced with zucchini if desired.
For the Chicken
- 1 lb Boneless Skinless Chicken Breasts Thighs can be swapped for richer flavor.
For the Noodles
- 6 oz Egg Noodles Use whole grain or gluten-free options for a twist.
For Garnish
- Fresh Parsley Other fresh herbs like dill or thyme can be used.
Instructions
Directions
- Activate the sauté function of your Instant Pot. Heat the olive oil until it shimmers.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 3 minutes until they start to soften.
- Stir in the minced garlic and sauté for an additional 30 seconds.
- Turn off the sauté function. Carefully pour in the chicken broth.
- Add the oregano, thyme, bay leaf, salt, and pepper, mixing everything well.
- Submerge the chicken breasts into the broth. Close the lid tightly.
- Cook on high pressure for 7 minutes. Let the pressure release naturally for 10 minutes.
- Carefully remove the chicken and shred it with two forks.
- Reactivate the sauté mode and add the egg noodles. Cook for about 5 minutes.
- Stir in the shredded chicken, taste the soup, and adjust seasoning as necessary.