This Instant Pot Chicken Noodle Soup is a warm hug in a bowl! It’s filled with tender chicken, soft noodles, and fresh veggies, all cooked quickly in one pot.
Honestly, it feels magical how delicious this soup can be done in no time! I love serving it with some crusty bread for dipping—yum! 🥖
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing, but you can swap it for butter or any cooking oil you prefer, like avocado or canola oil.
Chicken Broth: Using low-sodium broth helps control the salt level. Feel free to use homemade broth or vegetable broth if you want a lighter option.
Chicken Breasts: You can replace boneless, skinless chicken breasts with thighs for a richer flavor. Rotisserie chicken is a great shortcut too—just add it towards the end!
Egg Noodles: If you don’t have egg noodles, any pasta will work. Just adjust the cooking time according to your pasta type. Whole wheat or gluten-free options are available as well!
How Do I Properly Sauté the Veggies?
Sautéing veggies is crucial for flavor! Here’s how to do it right:
- Start by heating the olive oil on the ‘Sauté’ setting until it’s hot but not smoking.
- Add the onions first and let them cook for about 2 minutes until translucent, then stir in the celery and carrots.
- Cook them for about 5 minutes total, stirring occasionally to avoid burning, until they soften.
- Finally, add the garlic and cook briefly, as it can burn easily. This step builds a wonderful base for your soup!
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 celery stalks, sliced
- 3 large carrots, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- 2 boneless, skinless chicken breasts
- 6 ounces egg noodles or wide egg noodles
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This tasty soup comes together in about 30 minutes. You’ll need about 10 minutes for prep work and around 20 minutes of cooking time—so it’s quick and easy!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by setting your Instant Pot to ‘Sauté’ mode. Pour in the olive oil, then add the diced onion, sliced celery, and carrots. Cook these for about 5 minutes, stirring occasionally until they become tender.
2. Add Flavor:
Next, add the minced garlic to the pot and sauté for another 30 seconds. Your kitchen should smell amazing by now!
3. Combine with Broth:
Pour in the chicken broth and sprinkle in the dried thyme, basil, and parsley. Season with salt and black pepper to your taste. Mix everything together well.
4. Add Chicken:
Place the chicken breasts into the pot, ensuring they are fully submerged in the broth. This will keep them juicy and flavorful.
5. Pressure Cook:
Close the lid of the Instant Pot and set the valve to sealing. Cook the chicken on high pressure for 10 minutes. You can relax while it cooks!
6. Quick Release:
Once the cooking time is complete, carefully turn the valve to venting for a quick release of pressure.
7. Shred the Chicken:
Remove the cooked chicken breasts from the pot and shred them using two forks. It’s okay if they’re a little warm—you can handle it!
8. Cook the Noodles:
Add the egg noodles to the pot and switch the Instant Pot back to ‘Sauté’ mode. Cook the noodles for 5-7 minutes, stirring occasionally until they become tender.
9. Combine Everything:
Return the shredded chicken to the pot and stir well to combine. Taste and adjust the seasoning, adding more salt and pepper if needed.
10. Serve and Enjoy:
Finally, ladle the warm soup into bowls and garnish with freshly chopped parsley. Enjoy your cozy and comforting Instant Pot Chicken Noodle Soup!
It’s perfect for chilly days or anytime you need a comforting meal!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts, but you’ll need to increase the cooking time to about 15 minutes on high pressure. Ensure they are still submerged in the broth for even cooking, and consider adding a few extra minutes if they’re particularly thick.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, any pasta will work! Just adjust the cooking time according to the pasta type you choose. Whole wheat or gluten-free pasta options are also great alternatives.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of broth or water since the noodles will absorb some of the liquid.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup ahead of time, but it’s best to add the noodles when you’re ready to serve to keep them from getting mushy. Just reheat the base soup and cook the noodles in it for about 5-7 minutes before serving.
