If you love the comforting embrace of a warm bowl of soup on a chilly day, you are going to adore this Instant Pot Chicken Noodle Soup Recipe. It brings together tender chunks of chicken, vibrant veggies, aromatic herbs, and perfectly tender egg noodles, all simmered to perfection in a fraction of the time traditional methods take. Using the Instant Pot transforms this classic into a convenient, hassle-free meal that still feels like it’s been simmering for hours. Trust me, once you make this recipe, it will fast become your go-to on busy weeknights or whenever you need a cozy pick-me-up.
Ingredients You’ll Need
This Instant Pot Chicken Noodle Soup Recipe relies on simple, wholesome ingredients that each play an important role in creating depth of flavor, texture, and vibrant color. From the savory broth to the fresh veggies and tender chicken, every bite is balanced and satisfying.
- 2 chicken breasts cubed bite size (boneless, and skinless): These provide juicy, lean protein that absorbs the soup’s flavors beautifully.
- 2 Tbsp olive oil: Adds a subtle richness and helps sauté the ingredients for enhanced flavor.
- 1/4 tsp salt and pepper: Essential seasoning to bring out the natural taste of the ingredients perfectly.
- 1 cup baby carrots sliced thin: Offers a sweet crunch and bright orange hue to the soup.
- 2 stalks celery sliced: Adds a refreshing, slightly peppery note and crisp texture.
- 1/4 onion diced: Builds the savory base with a gentle sweetness once softened.
- 48 oz chicken broth: The heart of the soup that ties all flavors together with warmth and comfort.
- 2 cups egg noodles uncooked: Cook inside the soup to absorb the broth’s richness and become delightfully tender.
- 1/4 tsp basil: Brings a subtle herbal sweetness that elevates the overall flavor profile.
- 1/4 tsp oregano: Adds a hint of earthiness and complexity to the dish.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté the Chicken and Onions
Start by setting your Instant Pot to sauté mode on low. This gentle heat is perfect for getting your chicken and onions cooking without browning too quickly. Add the olive oil followed by the cubed chicken and diced onions. Cook, stirring occasionally, until the chicken begins to look slightly cooked on the outside and the onions become translucent. This step develops a lovely base of flavor that will carry through the soup.
Step 2: Add the Vegetables
Once the chicken and onions have softened, it’s time to add the sliced celery and thin baby carrots. Stir everything together so the vegetables mingle with the chicken and onions. Let the sauté continue for about 5 more minutes. This allows the vegetables to soften slightly and meld their flavors into the dish before adding the broth.
Step 3: Add Broth and Seasonings
Turn the Instant Pot off to prepare for the next step. Pour in the full 48 ounces of chicken broth, followed by salt, black pepper, basil, and oregano. Give it a gentle stir to distribute all the herbs and seasoning evenly throughout the soup. This will ensure every spoonful tastes hearty and perfectly seasoned.
Step 4: Pressure Cook the Soup
Secure the lid on your Instant Pot and close the steam valve. Set your Instant Pot to manual pressure, high pressure, for 5 minutes. Once the cooking time ends and the Instant Pot beeps, carefully move the valve slightly to release the pressure slowly. This slow release keeps your chicken tender and prevents the soup from splattering. When all the steam is out, open the lid carefully.
Step 5: Add Egg Noodles and Rest
With the lid off, add your uncooked egg noodles into the hot broth. Stir gently to combine everything. Replace the Instant Pot lid again and simply let the soup sit for 5 minutes. During this time, the noodles will absorb the delicious broth and become tender without overcooking. This final step ensures perfectly cooked noodles that are just right.
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
Nothing makes this soup feel more homemade than fresh garnishes. Try sprinkling some chopped fresh parsley or a few leaves of fresh basil over each bowl for a pop of color and freshness. A light drizzle of extra virgin olive oil or a squeeze of lemon juice gives an extra layer of brightness that complements the hearty soup beautifully.
Side Dishes
This soup is quite satisfying on its own, but if you want to round out your meal, consider serving it with crusty bread or garlic toast. A simple green salad with a tangy vinaigrette can also provide a crisp contrast to the warm, comforting soup. These sides add variety and texture without overwhelming the gentle flavors of the soup.
Creative Ways to Present
For a special touch, serve your Instant Pot Chicken Noodle Soup Recipe in rustic bread bowls, which soak up every drop of that flavorful broth. Or layer it in clear glass bowls to show off the vibrant colors of the chicken, veggies, and noodles. This soup also makes for a charming family-style meal when placed in a large, beautiful dish that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Noodle Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day. Just be sure to store the soup with the noodles already mixed in for convenience.
Freezing
While you can freeze this soup, the noodles tend to become mushy after thawing. To prevent this, freeze the soup broth and chicken separately from the noodles. When ready to enjoy, thaw the broth and chicken, then cook fresh noodles before combining for a near-fresh experience.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to warm everything evenly without breaking apart the noodles or chicken. You can also use the microwave, heating in short intervals and stirring between to avoid hot spots. Add a splash of broth or water if the soup thickens too much.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe, lending a richer flavor and tender texture. Just adjust the cooking time slightly if your pieces are larger, but generally, the Instant Pot handles them well.
Is this soup suitable for freezing with noodles already added?
It’s best to freeze the soup without the noodles mixed in, as noodles tend to get mushy when frozen and reheated. Cook the noodles fresh when you’re ready to serve for the best texture.
Can I make this recipe with vegetable broth instead?
You can substitute vegetable broth for a vegetarian version, but of course, it won’t have the same depth of chicken flavor. To boost the umami, consider adding a splash of soy sauce or nutritional yeast.
How do I adjust the seasoning if the soup tastes too bland?
If your soup needs a little kick, add more salt and freshly cracked black pepper to taste. A squeeze of lemon juice or a dash of hot sauce can also brighten and elevate the flavors wonderfully.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in diced tomatoes, peas, or green beans for variety and color. Just keep in mind that cooking times might slightly change depending on the veggies added.
Final Thoughts
This Instant Pot Chicken Noodle Soup Recipe is a beautiful balance of ease, comfort, and flavor that I can’t recommend enough. It’s perfect when you want a hearty meal without spending hours in the kitchen. Give it a try, and I’m sure it will quickly become a cherished favorite in your repertoire, just as it is in mine.
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Instant Pot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Chicken Noodle Soup is a comforting and hearty homemade classic made quickly using your pressure cooker. Tender cubed chicken breasts are sautéed with onions, celery, and carrots, then cooked under high pressure with chicken broth and herbs. Finally, egg noodles are added off-heat and cooked gently to perfect tenderness, making this a delicious and easy meal perfect for any day.
Ingredients
Chicken and Veggies
- 2 chicken breasts, cubed bite size (boneless and skinless)
- 1 cup baby carrots, sliced thin
- 2 stalks celery, sliced
- 1/4 onion, diced
Pantry Items & Seasonings
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 48 oz chicken broth
- 2 cups egg noodles, uncooked
- 1/4 tsp basil
- 1/4 tsp oregano
Instructions
- Saute the chicken and onions: Set the Instant Pot on saute low. Add the olive oil, cubed chicken, and diced onions to the pot. Cook this mixture until the chicken is slightly cooked on the outside and the onions start to become translucent.
- Add vegetables: Add the sliced celery and baby carrots to the pot, stirring well to combine all ingredients.
- Continue sauteing: Saute the combined mixture for another 5 minutes to enhance flavors and slightly soften the vegetables.
- Stop sauteing and add broth and seasonings: Turn the Instant Pot off. Add the chicken broth, salt, pepper, basil, and oregano to the pot. Stir to mix everything evenly.
- Pressure cook: Secure the Instant Pot lid and close the valve, setting it to manual high pressure for 5 minutes.
- Release pressure: When cooking is complete and the Instant Pot beeps, slowly release the pressure by moving the valve slightly, allowing steam to escape gradually.
- Open lid and add noodles: Once steam release is complete and it is safe to open, carefully remove the lid. Add the uncooked egg noodles to the soup and stir well to combine.
- Cook noodles off-heat: Place the lid back on the Instant Pot and let the soup sit for 5 minutes. The residual heat will gently cook the egg noodles to tender perfection.
Notes
- Use boneless, skinless chicken breasts for easily cubed pieces and quicker cooking.
- Adjust seasoning such as salt and herbs according to taste preference.
- If you prefer softer vegetables, you can cook them longer during the saute stage.
- The soup thickens slightly as it sits; add a little more broth or water to loosen if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer shelf life.
