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
Scale
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.
