This Instant Pot Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, yummy noodles, and tasty veggies, it’s super comforting and quick to make.
I love that you can have this soup ready in no time. Just toss everything in the pot, press a button, and relax while it cooks. Perfect for chilly nights or when you’re feeling under the weather!
Key Ingredients & Substitutions
Olive Oil: This adds great flavor and helps sauté the veggies. If you’re out, feel free to use vegetable oil or butter instead for a different taste.
Chicken Broth: Opt for low-sodium broth to control the saltiness. If you’re vegetarian or vegan, use vegetable broth instead for a lighter option.
Chicken Breasts: Boneless, skinless chicken breasts are easy to shred, but you can substitute thighs for a richer flavor. Rotisserie chicken also works well to save time!
Pasta: I prefer egg noodles for their classic taste and texture. However, you can use any pasta you have on hand, like rotini or even gluten-free noodles.
How Do You Ensure the Chicken is Perfectly Shredded?
Shredding the chicken is a fun part! After cooking, let the chicken rest for a few minutes before shredding. This keeps it tender. Use two forks to easily pull the chicken apart into pieces.
- Remove the chicken from the pot carefully.
- Place it on a cutting board and use forks to shred it into bite-sized pieces.
- If you find it tough to shred, let it cool for another minute or two.
How to Make Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (low sodium preferred)
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs)
- 6 ounces egg noodles or wide egg pasta noodles
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Instant Pot Chicken Noodle Soup takes about 15 minutes of prep time and around 15 minutes of cooking time. After that, you’ll only need a few minutes to get everything ready to serve. So you can have a hearty meal in just about 30 minutes!
Simple Steps to Make It:
1. Sauté the Veggies:
Start by turning the Instant Pot to the sauté mode and adding olive oil. Toss in the diced onion, sliced carrots, and celery. Cook it all for about 3-4 minutes, stirring occasionally until the onions are translucent. Then, add the minced garlic and let it sauté for another 30 seconds until you can smell that wonderful aroma!
2. Add the Broth and Seasonings:
Next, pour in the chicken broth and add the dried thyme, parsley, rosemary, and a pinch of salt and pepper. Stir everything together to mix it well.
3. Add the Chicken:
Carefully place the chicken breasts into the pot, pressing them down gently so they’re covered by the broth mixture.
4. Cook Under Pressure:
Now it’s time to seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes. Just sit back and relax while it works its magic!
5. Quick Release:
When the timer goes off, be careful and perform a quick release of the pressure by turning the valve to venting. Watch out for the steam!
6. Shred the Chicken:
Once the pressure is released, take out the chicken breasts and put them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
7. Cook the Noodles:
Turn the Instant Pot back to sauté mode and add the egg noodles to the soup. Cook for about 5-7 minutes, stirring occasionally, until the noodles are tender.
8. Combine and Season:
Stir the shredded chicken back into the pot with the soup. Taste it and adjust the seasoning with more salt and pepper if you like.
9. Serve & Enjoy:
It’s time to serve! Ladle the hot soup into bowls and sprinkle some fresh chopped parsley on top if you want. Enjoy your delicious, homemade chicken noodle soup!
This recipe yields a hearty and comforting chicken noodle soup, ideal for those chilly days or when you need a cozy meal quickly. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just increase the cooking time to 12-15 minutes to ensure it cooks through properly. An Instant Pot is great for this because it can handle frozen meat without any issues.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. If you plan on keeping it longer, freeze it in portions for up to 3 months!
Can I Make This Soup Vegetarian?
Absolutely! Substitute the chicken with cubed tofu or chickpeas for protein, and use vegetable broth instead of chicken broth. You may also add more veggies for a hearty, plant-based soup.
Can I Add Extra Vegetables?
Of course! Feel free to toss in other vegetables like peas, corn, or green beans. Just remember to add them when cooking the noodles during the sauté step for best texture.
