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There is something wonderfully comforting about a bowl of homemade chicken soup, especially when it comes together quickly and effortlessly. This Instant Pot Chicken Noodle Soup Recipe is a lifesaver on busy days, delivering tender chicken, hearty vegetables, and perfectly cooked egg noodles in just under half an hour. Using your Instant Pot not only speeds up the process but deepens the flavors, creating a soul-soothing meal that feels like a warm hug in a bowl. Whether you’re nursing a cold or simply craving something nourishing, this recipe will quickly become your go-to comfort food.
Ingredients You’ll Need
Gathering the right ingredients is key to making a soup that’s flavorful and balanced. Each item plays its part: the chicken adds protein and tenderness, the fresh veggies bring color and crunch, while the herbs and broth layer in warmth and aroma.
- 2 chicken breasts, cubed bite size (boneless, skinless): Perfect for quick cooking and tender bites throughout the soup.
- 2 Tbsp olive oil: Used for sautéing; it adds richness and helps marry the flavors.
- 1/4 tsp salt and pepper: Simple seasonings that enhance every ingredient’s natural taste.
- 1 cup baby carrots, sliced thin: Adds a subtly sweet crunch and vibrant orange color.
- 2 stalks celery, sliced: Offers freshness and a slight earthy bite, classic in chicken noodle soup.
- 1/4 onion, diced: Brings depth and a savory background note as it cooks down.
- 48 oz chicken broth: The hearty liquid base that infuses the soup with savory goodness.
- 2 cups egg noodles, uncooked: They soak up all the flavors and provide that classic texture we all love.
- 1/4 tsp basil: A hint of herbal brightness that lifts the overall taste.
- 1/4 tsp oregano: Adds a touch of warmth and complexity to round out the seasoning.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté the Chicken and Onions
Start by setting your Instant Pot to the sauté mode on low heat. Add the olive oil, then toss in the cubed chicken breasts and diced onions. Let the chicken get just a bit cooked on the outside while the onions soften and turn translucent. This step helps build a flavorful base for your soup.
Step 2: Add the Vegetables
Next, stir in the thinly sliced baby carrots and celery. These vegetables will add both lovely color and a nice crunch that balances the tender chicken. Give everything a good mix so the oil and flavors coat the veggies evenly.
Step 3: Sauté Together
Continue to sauté for 5 more minutes. This gentle cooking helps mellow the veggies and begin melding the flavors before we add the broth. Stir occasionally to prevent sticking and encourage even cooking.
Step 4: Add Broth and Herbs
Turn off the sauté function, and add the chicken broth along with salt, pepper, basil, and oregano. These simple seasonings frame the flavor profile and turn this from a simple stew into something truly comforting. Make sure to give it a quick stir to combine everything nicely.
Step 5: Pressure Cook the Soup
Seal the Instant Pot lid and close the valve to manual pressure set to high. Cook for 5 minutes under pressure. This short but effective cooking time allows the flavors to deepen and the chicken to become juicy and tender, soaking up all the delicious broth.
Step 6: Release Pressure and Add Noodles
Once the timer beeps, carefully move the valve slightly to slowly release the steam—this prevents the soup from boiling over and keeps your noodles from getting mushy later. When the pressure fully releases, remove the lid and add the uncooked egg noodles, stirring to distribute them evenly throughout the broth.
Step 7: Let Noodles Cook in Residual Heat
Place the lid back on without sealing it, and let the soup sit for 5 minutes. The residual heat gently softens the noodles to just the right tender bite without losing their shape or texture.
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
Elevate your soup with a sprinkle of fresh herbs like chopped parsley or a dash of cracked black pepper. A squeeze of fresh lemon juice can brighten the flavors, while a little grated Parmesan cheese adds a comforting umami kick. These small touches really personalize your bowl and make it feel extra special.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls to sop up every last drop. For a light but satisfying meal, try a simple green salad or roasted vegetables on the side. These accompaniments complement the soup’s warmth and maintain the wholesome vibe of the meal.
Creative Ways to Present
For a cozy gathering, serve the Instant Pot Chicken Noodle Soup Recipe in rustic bowls with a side of herb-infused olive oil for dipping bread. You can also ladle it into individual bread bowls for a charming and edible presentation that guests will adore. Adding colorful garnishes like chopped carrots or celery leaves on top makes the soup as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Instant Pot Chicken Noodle Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors. Before eating, give it a good stir as the noodles may soak up broth over time.
Freezing
You can freeze this soup, but it’s best to wait until after cooking the chicken and vegetables but before adding noodles. Freeze the broth mixture in a freezer-safe container for up to 3 months. When ready to enjoy, thaw in the fridge overnight and add fresh noodles after reheating.
Reheating
Reheat your chicken noodle soup gently on the stove over medium heat, stirring occasionally. If the soup is too thick from absorbing broth, add a splash of chicken broth or water. If noodles were added prior to storing, they may soften further, so keep that in mind for texture.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen cubed chicken breasts straight from the freezer. Just add a couple of extra minutes to the pressure cooking time to ensure the chicken is fully cooked.
What type of noodles works best?
Traditional egg noodles are ideal for this recipe because they cook quickly and soak up the flavorful broth nicely. Avoid pasta that takes too long to cook or becomes mushy easily.
Is it possible to make this soup vegetarian?
You can swap the chicken for firm tofu or extra vegetables and use vegetable broth instead of chicken broth to keep all the comforting flavors while making it completely vegetarian-friendly.
How spicy is this soup?
This Instant Pot Chicken Noodle Soup Recipe is mild and soothing, perfect for all ages and tastes. If you like a little heat, you can always add a pinch of red pepper flakes or a dash of hot sauce when serving.
Can I make this soup on the stovetop instead?
Absolutely! Follow the same steps for sautéing and simmering but cook everything in a large pot on the stove over medium-low heat until the chicken is cooked through and noodles are tender, about 20 to 25 minutes.
Final Thoughts
This Instant Pot Chicken Noodle Soup Recipe is truly a gem in your recipe collection — fast, flavorful, and filled with wholesome ingredients that bring comfort and joy to your table. Whether you’re craving a quick dinner or a nourishing meal to soothe you, this soup never disappoints. I encourage you to dive in and make it your own little bowl of happiness!
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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 meal perfect for any day. Made with tender chicken breasts, fresh vegetables, and classic herbs, it combines the ease of pressure cooking with a traditional home-cooked flavor. Ready in just around 25 minutes, this soup is an effortless way to enjoy a warm, savory dish packed with protein and wholesome ingredients.
Ingredients
Chicken and Vegetables
- 2 chicken breasts, cubed bite size (boneless and skinless)
- 1 cup baby carrots, sliced thin
- 2 stalks celery, sliced
- 1/4 onion, diced
Soup Base and Seasonings
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 48 oz chicken broth
- 2 cups egg noodles, uncooked
- 1/4 tsp basil
- 1/4 tsp oregano
Instructions
- Preheat the Instant Pot: Set your Instant Pot to sauté on low heat to prepare for cooking the chicken and onions.
- Sauté chicken and onions: Add olive oil, chicken cubes, and diced onions to the Instant Pot. Cook until the chicken is slightly cooked on the outside and the onions become translucent, stirring occasionally.
- Add vegetables: Mix in sliced celery and baby carrots, stirring everything together to combine flavors.
- Continue to sauté: Cook the mixture for another 5 minutes to soften the vegetables and develop flavors further.
- Turn off the sauté mode: Once sautéing is complete, turn the Instant Pot off before adding liquids.
- Add broth and seasonings: Pour in the chicken broth, then season with salt, pepper, basil, and oregano. Stir to combine all ingredients evenly.
- Seal and set pressure cooking: Secure the lid on the Instant Pot and close the valve. Set the pressure cooker to manual high pressure for 5 minutes.
- Release pressure: When the cooking time finishes and the pot beeps, slowly release the pressure by moving the valve slightly to allow steam to escape gradually.
- Open the lid carefully: Once the pressure is fully released, lift the lid carefully to avoid steam burns.
- Add noodles: Stir in the uncooked egg noodles thoroughly so they soak in the broth evenly.
- Let noodles cook in residual heat: Place the lid back on the Instant Pot and let the soup sit undisturbed for 5 minutes, allowing the noodles to soften and cook perfectly in the hot broth.
Notes
- You can substitute chicken breasts with thighs if preferred for a juicier texture.
- Adjust seasoning to taste, adding more salt or herbs if desired.
- For a thicker soup, reduce the broth quantity slightly or add a cornstarch slurry after cooking.
- If you want more vegetables, feel free to add peas or corn along with the carrots and celery.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
