Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium chicken breasts, cubed, bite size, boneless skinless, could use thighs instead; 2 tbsp olive oil; 1/4 tsp salt and pepper, optional, more or less, to taste; 2 medium carrots, sliced thin; 2 stalks celery, sliced; 1/4 small onion, diced; 48 ounces chicken broth, or half chicken and half vegetable broth; 2 cup egg noodles, uncooked; 1/4 tsp basil; 1/4 tsp oregano

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Instant Pot Chicken Noodle Soup is the ultimate comfort food, especially during chilly days when a warm, hearty bowl is just what you need. This recipe not only combines tender chicken, fresh veggies, and delicious noodles but also does it all in a remarkably short time, thanks to the Instant Pot’s magical pressure cooking. Imagine cozying up to a steaming bowl of this flavorful soup, where every spoonful warms you from the inside out and fills your kitchen with an aromatic invitation to gather around the table.

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I first stumbled upon this recipe when looking for quick weeknight meals that didn’t compromise on taste. I wanted something that was easy enough for a busy evening yet special enough to feel like a treat. Instant Pot Chicken Noodle Soup quickly became a staple in our home. It’s not only satisfying but versatile, making it perfect for lunchboxes, dinner parties, or even a cozy solo dinner in front of your favorite show.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Chicken Noodle Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Chicken Noodle Soup

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes from start to finish; this soup is perfect for busy weeknights.
Irresistible Flavor: The blend of savory chicken broth, tender chicken, and fresh herbs creates a taste that’ll leave you craving more.
Eye-Catching Appeal: It’s a colorful and inviting dish—bright orange carrots, vibrant greens, and golden noodles make every bowl look amazing.
Flexible Serving: Enjoy it as a comforting dinner, a nourishing lunch, or even make it for a chilly day on the weekend.
Diet-Friendly Options: Easily adapt this dish for gluten-free diets by using gluten-free egg noodles.

Ingredients You’ll Need

2 medium boneless, skinless chicken breasts: Cut into bite-sized cubes. You can use thighs for a richer flavor if you prefer.
2 tbsp olive oil: This helps to sauté the chicken and vegetables, adding depth to the base flavors.
1/4 tsp salt and pepper: These are optional seasonings that can be adjusted to suit your taste; they enhance the overall flavor.
2 medium carrots: Sliced thin, they add natural sweetness and a lovely texture.
2 stalks celery: Sliced, they provide a subtle crunch and freshness that balances the dish.
1/4 small onion: Diced, it adds a foundational flavor that complements the chicken beautifully.
48 ounces chicken broth: Use a mix of chicken and vegetable broth for a more robust flavor if you’d like.
2 cups uncooked egg noodles: These cook quickly and are what gives the soup its signature heartiness.
1/4 tsp dried basil: Adds a lovely earthy note that rounds out the flavor profile.
1/4 tsp dried oregano: This herb complements the basil and enhances the soup’s overall savoriness.

How to Make Instant Pot Chicken Noodle Soup

Sauté the Base: Put your Instant Pot on the low sauté setting. Add 2 tablespoons of olive oil along with the cubed chicken, sliced celery, diced onion, and thinly sliced carrots. Stir it all together and let it cook for about 3-5 minutes, just until the chicken is lightly browned on the outside and the veggies begin to soften.
Add Broth & Noodles: Turn off the sauté function and pour in the 48 ounces of chicken broth. Add 2 cups of uncooked egg noodles, the optional salt, pepper, and 1/4 teaspoon each of dried basil and oregano. Give everything a gentle stir to combine.
Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is closed. Set it to manual pressure at high for 3 minutes. Once it beeps, carefully release the pressure by slightly moving the valve to allow the steam to escape slowly; be cautious of the hot steam.
Serve & Enjoy: Once the pressure is completely released, remove the lid, and give the soup a gentle stir. Serve immediately while hot and enjoy every comforting mouthful!

Storing & Reheating

To store any leftovers, allow the soup to cool, and then transfer it to an airtight container. It can stay at room temperature for about 2 hours, but for longer storage, refrigerate it for up to 3 days. Alternatively, freeze the soup in a sealed container for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop over medium-low heat until warmed through. Note that the noodles may absorb some broth, so feel free to add more broth or water to refresh its texture and flavor.

Chef’s Helpful Tips

Don’t Overcook: Be cautious not to overcook the chicken. Cooking it just enough during the sauté phase helps it to remain tender.
Fresh Ingredients Matter: Using fresh carrots and celery makes a significant difference in flavor and texture compared to canned or frozen varieties.
Customize with Veggies: Feel free to add in other vegetables like peas or corn, or even swap in whole wheat egg noodles for a healthier option.
Herb Flexibility: You can also experiment with fresh herbs like thyme or parsley added at the end for a burst of freshness.
Make Ahead: Prepare a big batch on the weekend and portion it for quick meals throughout the week.

It’s hard to go wrong with a classic like Instant Pot Chicken Noodle Soup, where every delightful bowl is a warm hug. Whether you’re feeling under the weather, celebrating a cozy night in, or just want something comforting and tasty, this recipe is your go-to for a quick yet satisfying meal.

Recipe FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts if you’re short on time! Just increase the cooking time to 10 minutes on high pressure, and they will cook evenly during the process.

Can I make this soup in advance?

Absolutely! You can make a big batch ahead of time. Just store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Just remember to adjust the water or broth when reheating to refresh the texture.

How can I make this soup vegetarian?

Easily! Substitute the chicken with chickpeas or additional vegetables and switch the chicken broth for vegetable broth. Add some extra spices or herbs to enhance the flavors.

What’s the best way to customize the noodles?

Feel free to swap the egg noodles for other pasta types! Just remember to adjust the cooking time based on the type of pasta you choose. Whole grain or gluten-free options also work wonderfully!

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Instant Pot Chicken Noodle Soup

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Instant Pot Chicken Noodle Soup

Storing & Reheating

Chef’s Helpful Tips