Soup’s on!
There’s something about the cold biting at your windowpane that makes chicken noodle soup not just comforting, but downright essential. Last week, I ditched the old stovetop slow simmer and let my Instant Pot do the heavy lifting. The result? A steaming bowl in under 40 minutes that felt like a warm hug from an old friend.
Start with a sizzle—olive oil heating, onions and celery tossing in the pot until they soften just right. The aroma alone is enough to pull on your apron strings. Then comes the magic: chicken broth steeped with herbs and juicy chicken breasts, locked under pressure to meld flavors at warp speed. No babysitting required.
When the pressure drops, you shred the chicken like a pro and swirl in those wide egg noodles, cooking them till tender. In and out, no muss, no fuss. This isn’t just soup; it’s a clutch kitchen hack for anyone craving that stick-to-your-ribs warmth without the hours of slaving over a stove.
If you’re looking for a comforting meal, try making How to Roast Chicken Breast and Potatoes Perfectly Every Time for a delicious dinner option.
Real-Life Benefits of Instant Pot Chicken Noodle Soup
- Speedy weeknight fix—ready in just 35 minutes, perfect when you’re racing the clock after work.
- One-pot wonder—fewer dishes means less cleanup hassle, which I’m all for after a long day.
- Flexible flavor—throw in whatever veggies you have; it’s forgiving, like a good jam session.
- Kid-friendly comfort—smooth, tender noodles and mild broth make it a no-complaint meal at our house.
- Meal prep magic—makes enough to stash leftovers that taste even better the next day, saving you from hangry moments.
Instant Pot Chicken Noodle Soup
A comforting and hearty chicken noodle soup made quickly and easily in the Instant Pot. Tender chicken, vegetables, and egg noodles come together in a flavorful broth for the perfect homemade meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into 1/4-inch rounds
3 celery stalks, sliced into 1/4-inch pieces
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2 bay leaves
1 1/2 pounds boneless, skinless chicken breasts
6 ounces wide egg noodles
2 tablespoons chopped fresh parsley
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Pour in the chicken broth and stir in dried thyme, dried rosemary, ground black pepper, kosher salt, and bay leaves.
Place the chicken breasts into the broth, making sure they are submerged.
Cancel the ‘Sauté’ mode. Secure the Instant Pot lid and set the valve to ‘Sealing’.
Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 10 minutes on high pressure.
When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces.
Set the Instant Pot back to ‘Sauté’ mode and bring the soup to a gentle boil.
Add the egg noodles to the pot and cook uncovered for 6 to 8 minutes, stirring occasionally, until the noodles are tender.
Return the shredded chicken to the pot and stir to combine. Cook for an additional 1 to 2 minutes to heat through.
Remove the bay leaves and stir in the chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.
Explore more:
Dinner Recipes
Instant Pot Chicken Noodle Soup Secrets
The Swap That Saves Time Without Sacrificing Flavor
Let’s talk noodles—egg noodles are the classic go-to, but did you know you can toss in other pasta shapes like orzo or small shells if you’re fresh out? Here’s the catch: smaller pasta cooks faster, so adjust your sauté time accordingly. Another curveball is swapping chicken breasts for thighs. Thighs have more fat and flavor, making your broth richer and less likely to dry out during pressure cooking. I once tried turkey meat instead—gamey, yes, but it gave the soup a rustic vibe that worked on a chilly night. Olive oil? It’s not just a slick; it adds a subtle fruitiness that butter can’t match, especially when sautéeing those onions and garlic to a golden translucent state. Skip it, and your soup might feel flat. In a pinch, vegetable broth can replace chicken broth, but be warned—it changes the whole soup’s mojo.
The Pressure Cooker Dance: Why Timing Makes or Breaks Your Broth
Alright, pressure cookers are like temperamental divas—too little time, and your chicken stays rubbery; too long, and you end up with a shredded mess that’s more mush than meat. Ten minutes at high pressure followed by a natural release is the sweet spot. Why? The natural release lets the internal pressure drop slowly, calming the broth and locking in juices. Quick releases can shock the soup, causing cloudy broth and tough chicken. Remember when I rushed the release once? The noodles turned to mush, the broth clouded like a bad mood, and the chicken was dry as the Sahara. Not fun. Also, adding the noodles post-pressure cook is critical. Noodles under pressure equal a starchy, gluey nightmare—don’t mess with it. Instead, bring the soup back to a gentle boil and let the noodles do their thing; patience is key here.
Fixing the Common Flubs—When Your Soup Goes Off Script
Here’s the lowdown on the usual slip-ups. Too salty? Add a peeled potato wedge—it’ll suck up some of that saltiness like a hungry sponge. Bland broth? A splash of acid like a squeeze of lemon or a dash of apple cider vinegar can brighten things up, cutting through the heaviness. Watery soup? Simmer it longer on sauté mode to reduce and concentrate flavors. Overcooked chicken? Don’t toss it; shred and toss into a quick stir-fry or sandwich. Lastly, those bay leaves—don’t forget to fish ’em out before serving. Leaving them in is like leaving a sock in the laundry—unexpected and unpleasant. I keep a ladle nearby just for this mission. These little tweaks turn a meh batch into a soup you brag about.
Instant Pot Chicken Noodle Soup FAQs
A: Absolutely! Chicken thighs add more richness and stay juicy under pressure. Just adjust the cooking time slightly—thighs usually get tender a bit faster than breasts.
A: Nope, no soaking needed. You toss them right into the hot broth at the end and cook them until tender. Saves steps and keeps things fast—just the way I like it.
A: Yes and no. You can swap chicken broth for veggie broth and leave out the chicken, but it won’t have that classic hearty vibe. Toss in mushrooms or tofu for some oomph.
A: No, you add the noodles after pressure cooking. Cooking noodles under pressure can turn the soup into a gloopy mess—that’s the kitchen rookie trap right there.
A: No way. Noodles get mushy fast when frozen. Freeze the soup base and add fresh noodles when reheating. Trust me on this one.