Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts or thighs; 2 carrots, diced; 2 celery stalks, diced; 1 onion, diced; 3 cloves garlic, minced; 6 cups chicken broth; 2 cups egg noodles; 1 tbsp olive oil; 1 tbsp butter; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice (optional)

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Short Description

Instant Pot Chicken Noodle Soup is a comforting, homemade classic that comes together quickly and effortlessly in a pressure cooker. This recipe delivers a rich, flavorful broth, tender chicken, and perfectly cooked noodles—all in a fraction of the time it would take using traditional methods. Perfect for chilly days, sick days, or when you need a warm, satisfying meal in a hurry.

Why You’ll Love This Recipe

Quick and Easy – The Instant Pot significantly reduces cooking time compared to stovetop or slow cooker versions.
Rich and Flavorful – The pressure cooking method infuses deep flavors into the broth.
One-Pot Meal – Minimal cleanup with everything cooked in one appliance.
Customizable – Adjust the ingredients and seasonings to fit your preferences or dietary needs.
Perfect Comfort Food – Warm, nourishing, and soothing, especially during cold weather or flu season.

Ingredients

chicken breasts or thighs
carrots
celery
onion
garlic
chicken broth
egg noodles
olive oil
butter
dried thyme
dried oregano
bay leaf
salt
black pepper
fresh parsley
lemon juice (optional)

Directions

Sauté the Vegetables: Set the Instant Pot to the sauté function. Add olive oil and butter, then sauté the diced onions, carrots, and celery for about 3-4 minutes until slightly softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the Chicken and Broth: Place the chicken breasts or thighs into the pot. Pour in the chicken broth and add dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir everything together.
Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 10 minutes on high pressure.
Release Pressure: Once the cooking time is complete, let the pressure naturally release for 10 minutes, then carefully perform a quick release by turning the valve to the venting position.
Shred the Chicken: Open the lid and remove the cooked chicken to a plate. Shred it using two forks, then return it to the pot.
Cook the Noodles: Set the Instant Pot back to the sauté function. Add the egg noodles and cook for 5-7 minutes until tender, stirring occasionally.
Final Touches: Stir in freshly chopped parsley and a squeeze of lemon juice for a bright, fresh flavor. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and enjoy while warm!

Variations

Use Rotisserie Chicken: Save time by using pre-cooked shredded rotisserie chicken and reduce the pressure cooking time to 5 minutes.
Make it Creamy: Stir in a splash of heavy cream or coconut milk for a creamy version.
Low-Carb Option: Substitute the egg noodles with zucchini noodles or cauliflower rice.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
Gluten-Free Alternative: Use gluten-free noodles or rice instead of egg noodles.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Leave out the noodles when freezing and add freshly cooked noodles when reheating.
Reheating: Warm on the stovetop over low heat or in the microwave in 1-minute intervals, stirring between each.

FAQs

How do I prevent the noodles from getting mushy?

To avoid mushy noodles, cook them separately and add them to individual servings instead of cooking them directly in the soup.

Can I use frozen chicken?

Yes! You can add frozen chicken directly to the Instant Pot, increasing the pressure cooking time to 15 minutes.

What if I don’t have egg noodles?

You can substitute any pasta, rice, or even dumplings for a different texture and flavor.

Can I make this soup in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and add the noodles towards the end.

How can I make the broth richer?

Use bone-in chicken thighs, add a splash of extra chicken broth concentrate, or simmer with a Parmesan rind for depth of flavor.

Can I add more vegetables?

Absolutely! Try adding mushrooms, bell peppers, spinach, or kale for extra nutrients.

What herbs pair well with chicken noodle soup?

Besides thyme and oregano, you can use rosemary, basil, or dill for a different flavor profile.

How do I make it dairy-free?

Simply omit the butter and use only olive oil for sautéing.

Can I use homemade chicken stock?

Yes! Homemade chicken stock enhances the flavor and makes the soup even more delicious.

What’s the best way to serve this soup?

Pair it with crusty bread, crackers, or a side salad for a complete meal.

Conclusion

This Instant Pot Chicken Noodle Soup is a game-changer for quick and easy comfort food. With its rich, flavorful broth and perfectly cooked ingredients, it’s the ideal meal for busy nights or when you need a soothing bowl of warmth. Try it today and enjoy homemade goodness in just 30 minutes!

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