Instant Pot Chicken Noodle Soup – Easy One Pot Comfort
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup is the kind of dish that feels like a warm hug in a bowl rich broth, tender chicken, perfectly cooked noodles, and aromatic vegetables all infused with comforting flavors. What makes this recipe truly special is the Instant Pot’s ability to create deep, slow-cooked taste in a fraction of the time. Traditionally, homemade chicken soup would simmer for hours to develop that signature flavor, but with the Instant Pot, you can achieve the same result in under an hour.
This soup is flavorful, hearty, and balanced. The broth is savory and slightly sweet from carrots and onions, the chicken shreds effortlessly, and the noodles absorb the flavors without turning mushy. It’s an ideal meal when you’re craving comfort food, need something soothing during cold weather, or want a nourishing family dinner with minimal cleanup. Unlike store-bought versions, this Instant Pot Chicken Noodle Soup tastes pure, homemade, and wholesome. Once you try it, it will easily become your go-to recipe for quick, nourishing comfort food.
Why You’ll Love This Recipe
This Instant Pot Chicken Noodle Soup is not just another soup recipe it’s a chef’s version streamlined for home cooks. The Instant Pot allows ingredients to retain their structure while blending flavors deeply, giving you a perfectly balanced soup every time. Here’s why it stands out:
Preparation and Cooking Time
This makes about six generous bowls of soup perfect for a family meal with leftovers for lunch the next day.
Ingredients
For the Soup:
For Finishing:
Substitution Notes:
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Turn on the Instant Pot and select the sauté setting. Add olive oil and let it heat slightly. Add chopped onions and cook until translucent, about 2–3 minutes. Add minced garlic, carrots, and celery, and cook for another 2 minutes. This step builds the foundation of flavor by caramelizing natural sugars in the vegetables.
Step 2: Add the Chicken and Seasonings
Place the chicken breasts or thighs directly over the sautéed vegetables. Season with salt, pepper, thyme, parsley, and the bay leaf. The seasonings will penetrate the meat during pressure cooking, flavoring both chicken and broth deeply.
Step 3: Add the Broth and Pressure Cook
Pour in the chicken broth, making sure the chicken is fully submerged. Lock the lid in place and set the Instant Pot to Manual or Pressure Cook mode on High Pressure for 10 minutes. Once the cooking time ends, allow a 10-minute natural release before carefully venting any remaining pressure. This helps the soup stay clear and prevents noodles or vegetables from breaking down.
Step 4: Shred the Chicken
Open the lid once the pressure is released. Remove the chicken pieces with tongs and shred them using two forks. The meat should be tender enough to fall apart easily. Return the shredded chicken to the pot.
Step 5: Cook the Noodles
Set the Instant Pot back to the sauté setting. Add egg noodles and cook uncovered for about 5–6 minutes, or until tender. Stir occasionally to ensure even cooking. The residual heat and broth will perfectly cook the noodles without over-softening them.
Step 6: Taste and Adjust
Taste the soup and adjust seasoning with additional salt or pepper if needed. You can add a splash of lemon juice at this point to enhance the overall brightness and depth of flavor.
Step 7: Garnish and Serve
Turn off the Instant Pot and ladle the soup into bowls. Sprinkle fresh parsley on top before serving.
How to Serve
Instant Pot Chicken Noodle Soup can be served in wide soup bowls with a garnish of fresh herbs like parsley or dill for a bright presentation. To elevate it, drizzle a few drops of olive oil or add a light sprinkle of grated parmesan cheese. Pair it with crusty bread, garlic toast, or a fresh green salad for a balanced meal. For a homestyle presentation, serve it in large ceramic bowls with a slice of lemon on the side it adds both visual appeal and a flavor boost.
If you’re entertaining, serve it as a starter in smaller bowls with a dollop of herb butter melting on top. The warmth of the soup combined with aromatic herbs creates a restaurant-quality touch that’s still simple to execute at home.
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information (Approximate per Serving)
Final Words
Instant Pot Chicken Noodle Soup captures everything comforting about homemade soup while removing the lengthy cooking process. It’s nutritious, versatile, and deeply satisfying proof that simple ingredients can produce exceptional results with the right technique. Cooking it at home gives you full control over salt, quality, and texture, something pre-made versions can never match.
Whether you’re making it for a weeknight meal, prepping ahead for busy days, or simply seeking warmth on a cold evening, this recipe will always deliver. Once you taste the depth and freshness that the Instant Pot achieves, you’ll understand why this soup has become a year-round favorite for so many home cooks and professional chefs alike.
FAQ’s
Instant Pot Chicken Noodle Soup – Easy One Pot Comfort
Course: Soup Recipes6
servings15
minutes25
minutes270
kcalIngredients
- For the Soup:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced into rounds
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
2 cups egg noodles (uncooked)
- For Finishing:
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley for garnish
Directions
- Turn on the Instant Pot and select the sauté setting. Add olive oil and let it heat slightly. Add chopped onions and cook until translucent, about 2–3 minutes. Add minced garlic, carrots, and celery, and cook for another 2 minutes. This step builds the foundation of flavor by caramelizing natural sugars in the vegetables.
- Place the chicken breasts or thighs directly over the sautéed vegetables. Season with salt, pepper, thyme, parsley, and the bay leaf. The seasonings will penetrate the meat during pressure cooking, flavoring both chicken and broth deeply.
- Pour in the chicken broth, making sure the chicken is fully submerged. Lock the lid in place and set the Instant Pot to Manual or Pressure Cook mode on High Pressure for 10 minutes. Once the cooking time ends, allow a 10-minute natural release before carefully venting any remaining pressure. This helps the soup stay clear and prevents noodles or vegetables from breaking down.
- Open the lid once the pressure is released. Remove the chicken pieces with tongs and shred them using two forks. The meat should be tender enough to fall apart easily. Return the shredded chicken to the pot.
- Set the Instant Pot back to the sauté setting. Add egg noodles and cook uncovered for about 5–6 minutes, or until tender. Stir occasionally to ensure even cooking. The residual heat and broth will perfectly cook the noodles without over-softening them.
- Taste the soup and adjust seasoning with additional salt or pepper if needed. You can add a splash of lemon juice at this point to enhance the overall brightness and depth of flavor.
- Turn off the Instant Pot and ladle the soup into bowls. Sprinkle fresh parsley on top before serving.
Notes
- Use chicken thighs instead of breasts for a richer, more flavorful broth.
- Avoid overcooking noodles always add them after pressure release, not before.
- If you prefer a clearer broth, strain it before adding the noodles and chicken back in.
- Add a small piece of ginger or turmeric for a subtle immune-boosting twist.
- For more depth, deglaze the pot with a splash of white wine or a few tablespoons of broth after sautéing the vegetables.
- Always allow a natural pressure release this keeps the soup from becoming cloudy and helps flavors settle.
