Instant Pot Chicken Noodle Soup

When life calls for comfort and speed, this Instant Pot Chicken Noodle Soup is the ultimate answer. Effortlessly combining tender chicken, hearty vegetables, and soft egg noodles, this dish offers a classic homemade flavor in just 30 minutes, making it a perfect solution for a cozy meal any day of the week.

Save

Using the Sauté and High Pressure functions of your electric pressure cooker allows the soup to develop a deep, simmered-all-day flavor without the long wait. This dairy-free recipe is a reliable staple that provides a hearty yield of six servings, making it ideal for families or meal prep.

Ingredients

• Poultry: 1 lb (450 g) boneless, skinless chicken breasts or thighs
• Vegetables: 1 medium onion (diced), 3 medium carrots (peeled and sliced), 3 celery stalks (sliced), 3 cloves garlic (minced)
• Soup Base: 8 cups (2 liters) low-sodium chicken broth
• Seasonings: 1 tsp dried thyme, 1 tsp dried parsley, 1 bay leaf, 1/2 tsp black pepper, 1 tsp salt (or to taste)
• Pasta: 6 oz (170 g) egg noodles
• Garnish: 2 tbsp fresh parsley, chopped (optional)
• Oil: 1 tbsp olive oil

Instructions

Step 1

Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3–4 minutes until softened.

Step 2

Add garlic and cook for 30 seconds until fragrant.

Step 3

Place chicken breasts or thighs on top of the vegetables.

Step 4

Pour in chicken broth, add thyme, parsley, bay leaf, black pepper, and salt. Stir gently.

Step 5

Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.

Step 6

Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.

Step 7

Remove chicken to a plate and shred using two forks.

Step 8

Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5–6 minutes, or until noodles are tender.

Step 9

Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.

Step 10

Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

Zusatztipps für die Zubereitung

For the best texture, use a knife and cutting board to slice the vegetables uniformly. Utilizing the natural pressure release for 5 minutes is crucial for keeping the chicken juicy. When shredding the chicken, using two forks makes the process quick and easy before returning it to the savory broth.

Varianten und Anpassungen

If you are short on time, you can substitute the raw chicken with rotisserie chicken; simply add it at the same time as the noodles. For those following a gluten-free diet, swap the standard egg noodles for gluten-free alternatives. Always check product labels for potential allergens like wheat or eggs in traditional pasta.

Serviervorschläge

Ladle the hot soup into bowls and garnish with 2 tablespoons of fresh chopped parsley for a pop of color and freshness. To further enhance the flavor profile, add a dash of lemon juice to each bowl right before serving to provide a bright, citrusy finish to the meal.

Save

This Instant Pot chicken noodle soup proves that you don't need hours in the kitchen to create a soul-warming meal. With simple ingredients and a streamlined cooking process, it is a healthy and satisfying dish that brings everyone to the table.

Recipe FAQs

→ Can I use frozen chicken for this soup?

Yes, you can use frozen chicken breasts or thighs. Simply increase the pressure cooking time to 12-15 minutes to ensure the chicken is fully cooked and safe to shred.

→ What type of noodles work best?

Traditional egg noodles are ideal, but you can substitute with any pasta shape you prefer. For gluten-free options, use rice noodles or gluten-free pasta, adjusting cooking time as needed.

→ How do I prevent the noodles from getting mushy?

Cook the noodles after pressure cooking is complete, during the sauté step. This keeps them firm and prevents overcooking. If storing leftovers, keep noodles separate and add when reheating.

→ Can I make this soup ahead of time?

Absolutely. Prepare the soup through step 9, but store the noodles separately. When ready to serve, reheat the soup and cook fresh noodles, or add stored noodles just before serving.

→ What vegetables can I add or substitute?

Feel free to add peas, corn, green beans, or potatoes. You can also include fresh herbs like dill or rosemary. Add heartier vegetables during pressure cooking and delicate ones when simmering noodles.

→ How long does leftover soup keep?

Store in an airtight container in the refrigerator for up to 4 days. For best results, store noodles separately as they absorb liquid. Freeze the soup without noodles for up to 3 months.