Instant Pot Chicken Noodle Soup

There’s nothing like a steaming bowl of chicken noodle soup to make everything feel right in the world. It’s the ultimate comfort food – the kind that warms you from the inside out and makes you feel like you’re getting a big, cozy hug. I’ve been making this Instant Pot version for years now, especially on those crazy weeknights when I need something nourishing on the table fast. What used to take hours on the stove now comes together in under 30 minutes, thanks to the magic of pressure cooking. The best part? It tastes like it simmered all day long, with tender chicken, perfectly cooked veggies, and those comforting egg noodles soaking up all that flavorful broth. My kids go crazy for this soup, and honestly, so do I!

Why You’ll Love This Instant Pot Chicken Noodle Soup

Oh my goodness, where do I even start? This soup has become my go-to for so many reasons:

• It’s crazy fast – From chopping to serving, you’re looking at under 30 minutes. Perfect for those “I need dinner NOW” moments!
• The flavor is unreal – Pressure cooking makes it taste like it simmered for hours. The broth gets so rich and comforting.
• One pot wonder – Minimal cleanup means more time to actually enjoy your meal (and maybe even relax a little).
• Kid-approved – My picky eaters actually beg for seconds of this one. That’s a win in my book!
• Feel-good food – It’s nourishing, comforting, and just makes everything better. Like a warm hug in a bowl.

Trust me, once you try this version, you’ll never go back to the old stovetop method!

Ingredients for Instant Pot Chicken Noodle Soup

What I love about this recipe is how simple the ingredients are – just good, honest stuff you probably already have in your kitchen! Here’s what you’ll need:

• 1 tablespoon olive oil – Just enough to get those veggies sautéing nicely
• 1 medium onion, diced – I like yellow onions for their sweet flavor when cooked
• 2 carrots, sliced – About 1/4 inch thick so they cook perfectly
• 2 celery stalks, chopped – Don’t skip these – they add such great flavor!
• 3 garlic cloves, minced – Fresh is best here, not the jarred stuff
• 1 lb boneless, skinless chicken breast – Thighs work great too if you prefer
• 6 cups chicken broth – I use low-sodium so I can control the salt
• 1 teaspoon dried thyme – My secret weapon for that cozy flavor
• 1 teaspoon dried parsley – Adds nice color and freshness
• 1 bay leaf – Just one is plenty, but it makes all the difference
• 1/2 teaspoon black pepper – Freshly ground if you have it
• 2 cups egg noodles – The classic choice, but any small pasta works
• Salt to taste – I always wait until the end to adjust

See? Nothing fancy – just simple ingredients that come together to make something magical. Now let’s get cooking!

How to Make Instant Pot Chicken Noodle Soup

Okay, let’s get cooking! This recipe comes together so easily in the Instant Pot – you’re going to love how hands-off most of the process is. Just follow these simple steps, and before you know it, you’ll be enjoying the most comforting bowl of soup!

Step 1: Sauté the Vegetables

First, grab your Instant Pot and turn on the sauté function. Add that tablespoon of olive oil and let it heat up for about a minute – you’ll know it’s ready when the oil shimmers slightly. Now toss in your diced onion, sliced carrots, and chopped celery. Oh, that sizzle is music to my ears!

Stir everything around occasionally, letting the veggies soften and get slightly golden – about 3 minutes should do it. Then add your minced garlic and stir for just 30 seconds more until it becomes fragrant. Careful not to let the garlic burn – it can turn bitter fast!

Step 2: Add Chicken and Broth

Now place your chicken breasts right on top of those beautiful sautéed vegetables. No need to chop them – we’ll shred them later! Pour in your chicken broth, making sure to scrape up any tasty browned bits from the bottom of the pot (that’s flavor gold right there).

Next comes the seasoning – sprinkle in your thyme, parsley, black pepper, and drop in that bay leaf. Give everything a gentle stir to distribute the seasonings, but don’t worry about mixing perfectly. The pressure cooking will take care of that!

Step 3: Pressure Cook

Here’s where the magic happens! Secure the lid on your Instant Pot, making sure the valve is set to “Sealing.” Select manual high pressure and set the timer for 10 minutes. The pot will take a few minutes to come up to pressure – that’s normal!

Once the cooking time is up, carefully do a quick pressure release by turning the valve to “Venting.” Stand back a bit – that steam is hot! When the pin drops, it’s safe to open the lid. Oh, that aroma is heavenly!

Step 4: Shred Chicken and Add Noodles

Use tongs to remove the chicken breasts to a plate or cutting board. They should be perfectly cooked and tender! Shred the chicken using two forks – it should practically fall apart. While you’re doing this, turn the Instant Pot back to sauté mode.

Return the shredded chicken to the pot and stir in your egg noodles. Let everything cook for about 5 minutes, stirring occasionally, until the noodles are tender but still have a bit of bite. Taste and add salt if needed – I usually find it needs just a pinch!

Fish out that bay leaf (no one wants to bite into that!), and your soup is ready to serve. Ladle it into bowls and enjoy that homemade comfort in minutes!

Tips for the Best Instant Pot Chicken Noodle Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to absolutely amazing:

• Pre-cooked chicken shortcut – Got leftover rotisserie chicken? Throw in 2-3 cups shredded instead of raw chicken and skip the pressure cooking step. Just simmer with the veggies and broth for 5 minutes before adding noodles.
• Salt smartly – Always taste before adding salt at the end. Broths vary in saltiness, and the noodles will absorb some as they cook.
• Gluten-free option – Swap the egg noodles for rice noodles or gluten-free pasta. Add them right at the end since they cook much faster.
• Don’t overcook the noodles – They’ll continue softening in the hot broth, so aim for slightly al dente when you turn off the heat.
• Fresh herb boost – Stir in some chopped fresh parsley or dill just before serving for a bright, fresh flavor.

The beauty of this recipe is how forgiving it is – don’t be afraid to make it your own!

Serving Suggestions for Instant Pot Chicken Noodle Soup

This soup is practically a meal by itself, but I love rounding it out with a few simple sides. A chunk of crusty bread for dipping is non-negotiable in my house – you’ll want to soak up every last drop of that delicious broth! For something fresh, a simple green salad with a lemony vinaigrette brightens everything up. On really chilly nights, I’ll sometimes add grilled cheese sandwiches for the ultimate comfort food combo. Whatever you choose, just make sure to serve this soup piping hot – that’s when it’s at its absolute best!

Storing and Reheating Instant Pot Chicken Noodle Soup

Here’s the thing about leftovers – this soup somehow tastes even better the next day! Just let it cool completely before transferring to an airtight container. It’ll keep happily in the fridge for about 3 days. Want to freeze it? Hold the noodles – they turn mushy when frozen. Just add fresh ones when reheating.

When you’re ready to eat, the microwave works fine (stir every 30 seconds), but my favorite method is reheating on the stove over medium-low heat. Add a splash of broth if it’s thickened up too much. Oh, and fair warning – your kitchen will smell amazing all over again!

Instant Pot Chicken Noodle Soup Variations

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried over the years:

• Turkey twist – After Thanksgiving, I swap the chicken for leftover turkey (dark meat adds incredible flavor) and use turkey broth. It’s like a holiday hug in a bowl!
• Veggie boost – Toss in a handful of frozen peas or chopped spinach during the last minute of cooking for extra color and nutrients.
• Spice it up – A pinch of red pepper flakes or dash of hot sauce gives it a nice kick when I’m feeling under the weather.
• Herb garden special – In summer, I use fresh thyme and parsley instead of dried, and sometimes add a squeeze of lemon for brightness.
• Mushroom lover’s version – Sautéed mushrooms add such rich, earthy flavor – I use them instead of chicken sometimes for a meatless option.

The possibilities are endless – make it your own!

Nutritional Information for Instant Pot Chicken Noodle Soup

Here’s the scoop on what you’re getting in each comforting bowl (based on my recipe as written):

• Calories: 280
• Protein: 25g (that chicken really packs a punch!)
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 4g
• Fat: 6g
• Sodium: 800mg

Now, keep in mind these numbers can dance around a bit depending on your exact ingredients – like if you use low-sodium broth or different noodles. But overall, it’s a pretty balanced, nourishing meal that’ll keep you full and happy. And honestly? When you’re craving comfort, sometimes the numbers matter less than how good it makes you feel!

Frequently Asked Questions About Instant Pot Chicken Noodle Soup

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often:

Can I use frozen chicken?

Absolutely! Just add 5 extra minutes to the pressure cooking time. I like to rinse the frozen chicken under warm water first to remove any ice crystals. No need to thaw – that’s the beauty of pressure cooking!

How do I make it gluten-free?

Easier than you’d think! Simply swap the egg noodles for gluten-free pasta (I love rice noodles) or even zucchini noodles if you’re watching carbs. Add gluten-free noodles at the end and cook just until tender – they often need less time than regular pasta.

Why is my soup cloudy?

Don’t worry – this happens sometimes! It’s usually from the starch in the noodles or from stirring too vigorously after cooking. While it might not look picture-perfect, I promise it still tastes amazing. If you want a clearer broth, try cooking the noodles separately and adding them to each bowl.

Can I double this recipe?

You sure can, but don’t fill your Instant Pot more than 2/3 full. The ingredients will expand during cooking. If you need more soup than that, I recommend making two separate batches. Leftovers freeze beautifully (without noodles) for up to 3 months!

What if I don’t have an Instant Pot?

No problem! Just simmer everything on the stove for about 30 minutes until the chicken cooks through, then add noodles for the last 8-10 minutes. It takes a bit longer but still delivers that same comforting flavor. For more cooking inspiration, you can check out Simply Recipes.

Got more questions? Just ask in the comments! Now go grab your Instant Pot and whip up this cozy, satisfying soup today – your taste buds will thank you.

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