If you are looking for a comforting, hearty, and quick meal that tastes like it’s been simmering all day, this Instant Pot Chicken Noodle Soup Recipe is exactly what you need. It brings together tender chicken, perfectly cooked noodles, and a vibrant mix of veggies in a savory broth that warms you right to your soul. Using the Instant Pot means all those rich flavors develop in no time, making it an ideal dish for busy weeknights or anytime you crave a bowl of classic homemade soup without spending hours in the kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that each play a vital role in creating the perfect balance of flavor and texture. From aromatic herbs to fresh veggies and tender chicken, every component comes together seamlessly in your Instant Pot.
- Chicken breasts or thighs: Choose your favorite cut for juicy and flavorful meat that melts into the soup.
- Olive oil: Used for sautéing to build a rich base and add subtle fruity notes.
- Onion: Diced small to bring gentle sweetness and depth to the broth.
- Carrots: Peeled and chopped for natural sweetness and a vibrant pop of color.
- Celery stalks: Chopped to add that classic soup crunch and earthiness.
- Garlic: Freshly chopped to give a fragrant and savory kick.
- Salt: Essential for enhancing all the flavors, with flexibility to adjust to taste.
- Dried oregano: Adds a subtle herbal warmth that complements the chicken beautifully.
- Bay leaves: Infuse the broth with a slightly floral, aromatic quality you can’t miss.
- Chicken broth: The heart of the soup, providing a rich, savory base and plenty of moisture.
- Yukon gold potatoes: Cubed for a creamy texture and to soak up all those delicious flavors.
- Wide egg noodles: Perfect for holding onto the broth and providing hearty substance.
- Parsley: Finely chopped and added at the end for a fresh burst of color and brightness.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Begin by turning your Instant Pot to the sauté setting. Add 2 tablespoons of olive oil and toss in the diced carrots, celery, and onion. Cook everything until the onions turn soft and translucent, about 3 to 4 minutes. Then, add chopped garlic and cook for just one more minute to release its bold aroma. Carefully remove this colorful sautéed medley into a bowl and set it aside for use later.
Step 2: Sear the Chicken
Next, add the remaining 2 tablespoons of olive oil to the Instant Pot. Place your chicken breasts or thighs in the pot and let them sear on both sides. This step is key to locking in juices and building the deep, savory flavor base that makes this soup irresistible.
Step 3: Combine Ingredients in the Pot
Return the sautéed vegetables to the Instant Pot, nestling them around the chicken. Pour in 6 cups of chicken broth along with 2 teaspoons of dried oregano and the 2 bay leaves. These additions create layers of herbal and aromatic complexity that make each spoonful sing.
Step 4: Pressure Cook the Soup
Seal the Instant Pot with its lid and set it to the MANUAL mode for 10 minutes. Keep in mind it will take about 5 additional minutes for the pot to come up to pressure. This efficient cooking method ensures the chicken becomes tender and the flavors meld beautifully without standing over the stove.
Step 5: Natural Pressure Release
When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After this gentle release, carefully turn the steam release valve to vent to let out any remaining pressure. Remove the lid with care to reveal a bubbling pot of goodness.
Step 6: Shred the Chicken and Remove Bay Leaves
Take the chicken out of the soup and place it in a bowl. Use two forks to shred the meat into bite-sized pieces. Don’t forget to fish out the bay leaves from the soup—they’ve done their job adding a subtle depth and are not meant to be eaten!
Step 7: Cook Potatoes and Noodles
Switch the Instant Pot back to the sauté setting and bring the soup to a rolling boil. Add in the cubed Yukon gold potatoes and wide egg noodles. Let them cook until the potatoes are tender enough to pierce easily with a fork and the noodles are perfectly al dente. This step gives your soup satisfying heartiness and texture.
Step 8: Final Touches
Return the shredded chicken to the pot, stir well, and taste the broth. Adjust salt as needed to brighten the flavors. Finally, sprinkle in the finely chopped parsley to add a fresh, vibrant finish. Your Instant Pot Chicken Noodle Soup Recipe is now ready to be ladled into bowls and enjoyed!
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
Adding garnishes is a lovely way to elevate your soup presentation and flavor. A sprinkle of freshly chopped parsley brightens the dish visually and taste-wise. You might also consider a dusting of cracked black pepper or a squeeze of lemon juice to add a fresh zing. For a cozy touch, a spoonful of grated Parmesan or a swirl of cream can make each bite even more comforting.
Side Dishes
This chicken noodle soup is perfectly satisfying on its own, but pairing it with warm, crusty bread or flaky dinner rolls is a classic combination that never fails. A simple green salad with a light vinaigrette provides a refreshing contrast, balancing the warm richness of the soup beautifully. For extra heartiness, roasted vegetables or a side of garlic mashed potatoes can make the meal feel celebratory.
Creative Ways to Present
To make your Instant Pot Chicken Noodle Soup Recipe feel a bit special, serve it in rustic bowls or oversized mugs that keep the soup warm longer. For gatherings, you could set up a soup bar with various toppings like shredded cheese, chopped green onions, or crispy bacon bits so everyone can customize their bowl. Serving soup alongside fresh herbs or lemon wedges also adds a lovely interactive touch.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Because the noodles and potatoes continue to absorb liquid, the soup might thicken upon standing. Simply add a splash of broth or water when reheating to bring it back to the perfect consistency.
Freezing
This Instant Pot Chicken Noodle Soup Recipe freezes beautifully, making it a great meal prep option. Store portions in freezer-safe containers or bags for up to 3 months. To avoid mushy noodles, consider freezing the broth, chicken, and vegetables separately, then cooking fresh noodles when you reheat.
Reheating
When reheating, gently warm your soup on the stovetop over medium heat or microwave in short bursts, stirring occasionally. If thickened, add a bit of broth to loosen the texture. Take a moment to freshen it up with a sprinkle of chopped parsley or a dash of black pepper just before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra richness and tend to stay tender, making them a great choice for this soup. Just make sure to shred them well after cooking.
What type of noodles works best in this soup?
Wide egg noodles are traditional and hold up well in this recipe, but feel free to use whatever you have on hand—spaghetti broken into pieces, small shells, or even gluten-free options work too.
Can I make this soup vegetarian?
To make it vegetarian, substitute chicken broth with vegetable broth and skip the chicken. You can add extra vegetables or protein-rich beans to keep it hearty and satisfying.
How can I make the soup spicier?
Add a pinch of crushed red pepper flakes during the sauté step or finish the soup with a dash of hot sauce for a little kick that warms you up even more.
Is it possible to cook the soup entirely on the sauté setting?
You could, but the pressure cooking step is what really tenderizes the chicken and melds the flavors quickly. Sauté alone would take much longer and might not develop the same depth of flavor.
Final Thoughts
There’s just something truly special about a warm bowl of noodles swimming in a savory broth with tender chicken and fresh veggies that feels like a hug on a chilly day. I hope this Instant Pot Chicken Noodle Soup Recipe becomes your go-to comfort food, making your kitchen smell amazing and your heart happy with every spoonful. Give it a try—you might just find your new favorite soup!
Print
Instant Pot Chicken Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This comforting Instant Pot Chicken Noodle Soup combines tender chicken, hearty vegetables, and wide egg noodles in a flavorful broth. Prepared quickly using the Instant Pot, this recipe delivers a delicious homemade soup perfect for a cozy meal.
Ingredients
Protein
- 2 chicken breasts (or 4 chicken thighs)
Vegetables
- 1 cup onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, chopped
- 4 yukon gold potatoes, cut into ½ inch cubes
Liquids and Oils
- 4 tbsp olive oil, divided
- 6 cups chicken broth
Herbs and Seasonings
- 1 tbsp salt (more to taste)
- 2 tsp dried oregano
- 2 bay leaves
- 2 tbsp parsley, finely chopped
Pasta
- 4 oz wide egg noodles (or any noodles you have on hand)
Instructions
- Sauté vegetables: Turn the Instant Pot to the sauté setting. Add 2 tablespoons of olive oil, then add carrots, celery, and diced onion. Cook for 3-4 minutes until the onion becomes soft and translucent. Add the chopped garlic and sauté for an additional minute. Remove the sautéed vegetables into a bowl and set aside.
- Sear the chicken: Add the remaining 2 tablespoons of olive oil to the Instant Pot. Place the chicken breasts or thighs in the pot and sear on both sides until lightly browned to enhance flavor.
- Add sautéed veggies and broth: Return the sautéed vegetables back into the Instant Pot with the seared chicken. Pour in the chicken broth, then add the dried oregano and bay leaves.
- Pressure cook: Close the lid securely and set the Instant Pot to MANUAL for 10 minutes. It will take about 5 minutes for the pot to come to pressure before cooking begins.
- Release pressure: When cooking finishes, allow the pressure to naturally release for 10 minutes. Then carefully turn the steam release valve to vent and remove the lid once pressure is fully released.
- Shred chicken and remove bay leaves: Remove the chicken pieces into a bowl and shred them using two forks. Discard the bay leaves from the soup.
- Add potatoes and noodles: Turn on the Instant Pot sauté function and bring the soup to a boil. Add the cubed potatoes and the egg noodles. Cook until the potatoes and noodles are tender and a fork can easily pierce the potatoes.
- Finish and serve: Return the shredded chicken to the pot, stir well, adjust the salt to taste, and sprinkle in the fresh parsley. Serve warm and enjoy.
Notes
- You can substitute chicken thighs for breasts for more flavor and tenderness.
- Adjust salt to taste, especially if your chicken broth is salted.
- Wide egg noodles can be replaced with any pasta you have on hand.
- For a thicker soup, reduce the amount of broth slightly or cook longer with the lid off in the sauté step.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
