Instant Pot Chicken Noodle Soup

There’s something magical about coming home to the smell of homemade chicken noodle soup wafting through the house. I remember a rainy Sunday afternoon as a child, clad in cozy pajamas, when my mom would whip up a pot of her signature chicken noodle soup. The laughter and chatter at the dinner table, paired with warm bread and generous dollops of butter, turned those ordinary moments into cherished memories. Fast forward to today, and I find that same joy rekindled with my Instant Pot Chicken Noodle Soup. This isn’t just any recipe; it’s a time-saving twist on a traditional classic that marries convenience with nostalgia.

This recipe shines because it not only delivers that beloved homemade richness, but it does so in under an hour! Forget slaving away over a hot stove—thank you, Instant Pot! Here, you’ll learn how to transform simple ingredients into a dish that warms your soul (and fills your belly) in no time. So grab your Instant Pot and let’s embark on a culinary adventure that’ll make your family feel right at home!

What Are Instant Pot Chicken Noodle Soups?

Chicken noodle soup has long been a staple of kitchens around the world. Its origins may trace back to various cultures, but one thing is clear: it’s the ultimate comfort food. The blend of tender chicken, hearty noodles, and a symphony of vegetables creates a savory masterpiece that warms the heart. When made in an Instant Pot, the combined flavors develop wonderfully, and the texture is simply divine.

Imagine how nourishing it feels to enjoy a steaming bowl of chicken noodle soup on a chilly day. The soft egg noodles mingle with juicy, flavorful chunks of chicken, all enveloped in a savory broth that dances on your taste buds. This recipe is especially unique because it locks in moisture, yielding a luscious, aromatic broth that you can’t replicate on the stovetop.

Whether you’re feeling under the weather or just in need of some cozy vibes, making this Instant Pot Chicken Noodle Soup will elevate your lunch or dinner, turning it into a special occasion—any day of the week!

Why You’ll Love This Recipe

What’s so special about this Instant Pot Chicken Noodle Soup recipe? Let me share some compelling reasons why I believe you’ll adore it:

1. Speed and Efficiency: In just about 30 minutes, you’ll have a warm, hearty dinner on the table. The Instant Pot gets the job done, making it perfect for busy weeknights.
2. Better than Takeout: Let’s face it—store-bought or restaurant chicken noodle soups can often lack that homemade touch. This recipe uses fresh ingredients, providing vibrant flavors that are hard to beat.
3. Cost-Effective: You’re able to create a nutritious meal for a fraction of the cost of takeout. Plus, it’s super simple to double the recipe if you’re feeding a crowd!
4. Customizable: Feel free to add or swap out veggies based on what’s in season or what you have on hand. This soup is incredibly forgiving, so whether you want to throw in some peas or spinach, go for it!
5. Beginner-Friendly: Even if you’ve never used an Instant Pot before, you’ll find this recipe straightforward and easy to follow. With just a few ingredients, it’s perfect for all cooking levels.

This Instant Pot Chicken Noodle Soup isn’t just a meal; it’s an invitation to experience wholesome comfort food in your own kitchen, without the hassle.

Ingredients

To create the best Instant Pot Chicken Noodle Soup, here’s what you’ll need. Fresh, high-quality ingredients will make a world of difference!

• 1 Tbsp Olive Oil: Opt for extra virgin for better flavor.
• 1 1/2 Cups Peeled and Diced Carrots: Sweet and crunchy!
• 1 1/2 Cups Diced Celery: Adds that delightful crunch.
• 1 Cup Chopped Yellow Onion: For that aromatic kick.
• 3 Tsp Minced Garlic: Fresh is always best for flavor!
• 8 Cups Low-Sodium Chicken Broth: Choose organic if possible.
• 2 Tsps Minced Fresh Thyme (or 2 large sprigs): This herb brings warmth to the soup.
• 2 Tsps Minced Fresh Rosemary (or 1 large sprig): The quintessential herb for comfort.
• 1 Bay Leaf: For depth of flavor (be sure to remove it before serving!).
• Salt and Freshly Ground Black Pepper: To taste.
• 2 1/2 lbs Bone-In, Skin-On Chicken Thighs: The bones add rich flavor (feel free to swap for breast meat if you prefer).
• 3 Cups Wide Egg Noodles: These soak up the broth and create a comforting texture.
• 1 Tbsp Fresh Lemon Juice: Brightens the flavor and adds zing.
• 1/4 Cup Chopped Fresh Parsley: For garnish and freshness.

Prep Tips:

• Make sure your butter and chicken are at room temperature before starting.
• To save time, you can chop your veggies ahead of time!

Step-by-Step Instructions

Now that you have your ingredients prepped, it’s time to switch on that Instant Pot and create this comforting masterpiece!

1. Sauté: Select the sauté setting on the Instant Pot. Heat until the display reads “HOT.” Drizzle in the olive oil and add the diced carrots, celery, and onion. Sauté for 2 minutes until they soften slightly.
2. Garlic Time: Add the minced garlic and sauté for an additional 1 minute, until fragrant. You want that delicious aroma to fill your kitchen!
3. Add the Broth: Pour in the low-sodium chicken broth, followed by the thyme, rosemary, bay leaf, and a generous pinch of salt and pepper. Give everything a quick stir.
4. Chicken In: Place the bone-in chicken thighs into the pot, covering them with the broth mixture.
5. Pressure Off: Press cancel to turn off the sauté mode. Secure the lid and ensure the vent is set to the sealing position.
6. Set and Forget: Set the Instant Pot to manual/high pressure for 10 minutes. Walk away and let the magic happen!
7. Release Pressure: Once the timer goes off, allow the pressure to naturally release for 10 minutes before carefully using the quick-release method for any remaining pressure.
8. Shred Chicken: Remove the chicken from the Instant Pot and shred it on a cutting board using two forks. Set aside.
9. Cook Noodles: Press cancel once more, then select sauté. Add the wide egg noodles and cook uncovered until they’re tender, about 5-6 minutes.
10. Finishing Touches: Stir in the lemon juice, chopped parsley, and shredded chicken. Taste and adjust seasoning if needed.
11. Serve Up: Dish out your Instant Pot Chicken Noodle Soup, garnishing each bowl with extra parsley if desired. Enjoy while warm!

Chef’s Tip: Avoid overcooking the noodles by keeping a close eye on them in the last few minutes. You want them tender but not mushy!

Expert Tips & Tricks

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth if necessary.
• Make-ahead Instructions: You can prep your veggies in advance and refrigerate them. This cuts down on cooking time and will make dinner a breeze!
• Troubleshooting: If the soup is too salty, add a splash of water or broth to dilute it. Don’t be afraid to get creative with herbs and spices to suit your taste.

Serving Suggestions

Serve your delightful Instant Pot Chicken Noodle Soup alongside a warm, crusty baguette or homemade garlic bread for a complete meal. You could also toss together a light salad to refresh your palate after that rich broth.

For a cozy presentation, ladle the soup into rustic bowls and sprinkle with fresh parsley or a drizzle of olive oil. Whether it’s a casual family dinner or a laid-back gathering with friends, this soup sets the stage for good times.

Variations & Substitutions

Feel free to make this dish your own! Here are some variations to consider:

• Herb Swap: Instead of thyme and rosemary, try dill or oregano for a unique twist.
• Veggie Add-ins: Consider tossing in some frozen peas, chopped kale, or even corn towards the end of the cooking time.
• Gluten-Free: Swap the wide egg noodles for gluten-free noodles or even rice if needed.
• Dairy-Free: This recipe is naturally dairy-free, but if you’d like to add a creamy texture, feel free to swirl in coconut milk during the finishing touches.
• Seasonal: Use seasonal veggies—like butternut squash in the fall or asparagus in spring—for a fresh touch!

Nutrition & Storage Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes (including pressure build time)
• Total Time: 30 minutes
• Yield: 6-8 servings
• Estimated Calories: About 400 calories per serving (varies based on exact ingredients and quantities).

Storage Instructions:

• Room temp: Up to 2 hours.
• Fridge: 3-4 days.
• Freezer: Up to 3 months; thaw overnight in the refrigerator before reheating.

FAQ Section

• Can I use boneless, skinless chicken thighs/breasts?
• Yes, but the cooking time may need to be adjusted slightly. Boneless cuts typically cook faster.
• What’s the best way to reheat leftovers?
• Gently reheat on the stove or microwave, adding a bit of broth to maintain the soup’s rich texture.
• Can I freeze this soup?
• Absolutely! Just ensure it’s in an airtight container. The noodles may absorb some broth when reheated, so add extra broth if needed.
• How do I make it spicier?
• Consider adding red pepper flakes or freshly cracked black pepper. For a kick, a dash of hot sauce works wonders, too!
• What if I don’t have fresh herbs?
• Dried herbs work just as well! Use 1/3 of the amount of dried spices compared to fresh.
• Can I make this in a slow cooker?
• Yes! Add all the ingredients and cook on low for 6-8 hours. Shred the chicken before serving.
• Why bone-in chicken?
• Bone-in chicken tends to be more flavorful and juicy, adding depth to the broth.
• What’s the best way to grade my veggies?
• Cut them into uniform sizes so they cook evenly.
• How long will this stay fresh in the fridge?
• It’s best consumed within 3-4 days for optimal flavor and freshness.
• Can I double the recipe?
• Yes! Your Instant Pot should handle it easily; ensure not to exceed its capacity.

Conclusion

There you have it—the ultimate Instant Pot Chicken Noodle Soup! You’ve learned just how simple it is to create a dish that brings both comfort and joy to your table. I hope you try making it soon and experience the warmth and love that only a homemade meal can provide.

Don’t forget to leave your thoughts or feedback in the comments below—I love hearing from you! And if you’re looking for more delicious recipes, be sure to check out the other warming dishes on my blog, like my Slow Cooker Barbacoa Beef or Slow Cooker Witches Brew Stew. Happy cooking!

Instant Pot Chicken Noodle Soup

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• Author: Ranime
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Low Fat

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Description

A comforting and hearty chicken noodle soup made quickly in the Instant Pot. Tender chicken, vegetables, and egg noodles in a flavorful broth.

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Ingredients

• 1 Tbsp Olive Oil
• 1 1/2 Cups Peeled and Diced Carrots
• 1 1/2 Cups Diced Celery
• 1 Cup Chopped Yellow Onion
• 3 Tsp Minced Garlic
• 8 Cups Low-Sodium Chicken Broth
• 2 Tsps Minced Fresh Thyme (or 2 large sprigs)
• 2 Tsps Minced Fresh Rosemary (or 1 large sprig)
• 1 Bay Leaf
• Salt and Freshly Ground Black Pepper
• 2 1/2 lbs Bone-In, Skin-On Chicken Thighs
• 3 Cups Wide Egg Noodles
• 1 Tbsp Fresh Lemon Juice
• 1/4 Cup Chopped Fresh Parsley

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Instructions

1. Set the Instant Pot to sauté mode. Add olive oil and chicken. Cook until browned, about 5 minutes.
2. Add onion, carrots, celery, and garlic. Sauté for 3-4 minutes until slightly softened.
3. Pour in chicken broth, then add thyme, bay leaf, salt, and pepper.
4. Close the lid and set to high pressure for 7 minutes. Once done, quick release the pressure.
5. Remove the lid and set to sauté mode. Add egg noodles and cook for 5-7 minutes until tender.
6. Stir in parsley and lemon juice (if using). Remove bay leaf before serving.

Notes

• For a richer flavor, use homemade chicken broth.
• Do not overcook the noodles as they can become mushy.
• Leftovers can be stored in the refrigerator for up to 3 days. The noodles will absorb broth, so add more broth when reheating.
• For a creamier version, stir in 1/4 cup of heavy cream at the end.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 220
• Sugar: 4g
• Sodium: 980mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 55mg