This Instant Pot Chicken Noodle Soup is warm, hearty, and super simple! With tender chicken, fresh veggies, and comforting noodles, it’s a cozy meal for any day.
Honestly, there’s nothing better than a bowl of this soup when you need a little cheer. It’s like a hug in a bowl! I love how fast it comes together; perfect for busy nights.
Key Ingredients & Substitutions
Olive Oil: I enjoy using olive oil for its flavor, but feel free to substitute with canola or vegetable oil if that’s what you have. These oils work well too!
Chicken Broth: Low sodium chicken broth is my go-to to control the saltiness. If you’re in a pinch, you can use vegetable broth or even water, but you might want to add more seasonings.
Chicken Breasts: Boneless, skinless chicken breasts make this dish lean and easy. For a heartier option, you might use thighs or even leftover rotisserie chicken; just adjust the cooking time.
Noodles: I prefer wide egg noodles for their comforting texture. However, rotini works nicely too! You can substitute with gluten-free noodles if needed, just check the cooking time as it may vary.
How Do You Safely Shred Chicken?
Shredding chicken easily can be tricky, but here’s a foolproof way. Once the chicken is cooked and removed from the Instant Pot, let it rest briefly until it’s safe to handle.
- Use two forks: Hold one fork in each hand. Pull the chicken apart, using one fork to anchor the meat while the other pulls away.
- For less mess: Put the chicken in a large bowl and use a hand mixer on low speed. It shreds the chicken quickly without the usual effort!
Once shredded, add the chicken back into the soup for that hearty, comforting feel we love in chicken noodle soup!
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
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 6 cups chicken broth (low sodium preferred)
- 2 boneless, skinless chicken breasts (about 1 to 1.5 pounds)
- 2 cups wide egg noodles or rotini pasta (uncooked)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 20 minutes to cook in the Instant Pot. After the cooking time, allow for a quick pressure release and another 5-7 minutes for the noodles to cook. In total, you’re looking at about 35-40 minutes for a warm bowl of deliciousness!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by setting your Instant Pot to ‘Sauté’ mode. Add the olive oil and let it heat up. Once hot, toss in the diced onion, sliced carrots, and celery. Sauté these for about 4-5 minutes until they’re nice and softened. This will create a lovely flavor base for your soup!
2. Add Garlic and Seasonings:
Next, add the minced garlic and sauté for an additional 30 seconds. You want to release all those yummy garlic aromas! Now, stir in the dried thyme, dried parsley, and a pinch of salt and pepper for a little seasoning kick.
3. Build the Soup Base:
Pour in the chicken broth, ensuring to scrape the bottom of the pot to lift any tasty browned bits. This will enhance the flavor of your soup. Then, gently place the whole chicken breasts into the broth mixture.
4. Pressure Cook:
Close the Instant Pot lid and set the valve to sealing. Now! Set it to cook on high pressure for 8 minutes. While it cooks, you can take a breather or prepare your garnishes!
5. Shred the Chicken:
When the cooking time is complete, carefully perform a quick release of the pressure. Remove the chicken breasts from the pot; they should be tender and juicy. Use two forks to shred them into bite-sized pieces.
6. Cook the Noodles:
Set the Instant Pot back to ‘Sauté’ mode and add the uncooked noodles along with the shredded chicken back into the pot. Let it simmer for about 5-7 minutes, stirring occasionally until the noodles are cooked through.
7. Serve and Enjoy:
Once the noodles are tender, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot in bowls, garnished with fresh parsley if desired. Enjoy your comforting bowl of chicken noodle soup!
This recipe produces a warm, comforting chicken noodle soup with tender chicken, perfectly cooked noodles, and flavorful broth—all made quickly in the Instant Pot. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just increase the cooking time to 10-12 minutes, depending on their thickness. The Instant Pot will take a bit longer to come to pressure, but it’ll yield perfectly cooked chicken!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it, but it’s best to add the noodles just before serving. If you make it ahead, let the soup cool and store it in an airtight container in the fridge for up to 3 days.
What If I Don’t Have Egg Noodles?
No worries! You can substitute with any pasta you have on hand, like rotini or fusilli. Just make sure to check the cooking time as some pasta types may vary in cooking time.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave, adding a splash of broth or water to loosen it up if it thickens too much in the fridge!
