Best Instant Pot Chicken Noodle Soup
Introduction
As an expert chef, there’s something incredibly satisfying about a bowl of homemade chicken noodle soup, especially when it’s made in an Instant Pot. This Best Instant Pot Chicken Noodle Soup is the epitome of cozy comfort, with tender chicken, savory broth, and perfectly cooked noodles all coming together in a fraction of the time. It’s the kind of meal that feels like a warm hug, nourishing the body and soul. Plus, it’s packed with flavors, made with love, and ready in a flash—because even busy chefs need a quick but delicious meal!
Prep Time
10 Minutes
Cook Time
20 Minutes
Servings
6 Persons
Diet Type
Gluten-Free
Difficulty
Easy
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
2 large boneless, skinless chicken breasts: Fresh chicken provides the best flavor; can substitute with thighs for a richer taste
2 medium carrots, diced: Fresh, peeled carrots work best for texture
2 stalks celery, diced: Adds crunch and depth of flavor
1 medium onion, diced: Yellow or white onion adds a subtle sweetness
3 cloves garlic, minced: Be careful not to burn; garlic enhances the broth
6 cups low-sodium chicken broth: Opt for homemade or low-sodium broth for healthier results
2 cups egg noodles: Gluten-free option available; check cooking times as they may differ
2 tbsp olive oil: For sautéing; you can use butter for a richer flavor
Salt & pepper, to taste: Freshly ground pepper and kosher salt elevate the flavor
1 tsp dried thyme: A great herb to complement the savory depth of the broth
2 bay leaves: Adds aromatic notes to the broth
1 tbsp lemon juice: Optional, adds freshness and balances the richness
Step-by-Step Instructions
- Sauté the Aromatics: Set your Instant Pot to “Sauté” mode. Add olive oil and once hot, sauté the diced onion, carrots, and celery for 3-4 minutes until softened. Add the Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant. Chef’s Insight: Don’t let the garlic brown too much, as it can become bitter.
- Season & Add Chicken: Add salt, pepper, thyme, and bay leaves. Place the chicken breasts on top of the vegetables. Pour in the chicken broth, making sure the chicken is fully submerged.Pressure Cook: Seal the Instant Pot and set it to “Pressure Cook” or “Manual” mode for 10 minutes. Once done, allow the pressure to release naturally for 5 minutes before doing a quick release.
- Shred the Chicken: Open the Instant Pot and remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- Add Noodles: Add the egg noodles (or gluten-free noodles). Stir to combine and set the Instant Pot back to “Sauté” mode. Let the noodles cook for 5-7 minutes, stirring occasionally until they’re tender.
Chef’s Insight: Don’t let the garlic brown too much, as it can become bitter.
Pro Tips & Common Mistakes to Avoid
If you want a thicker soup, use a slotted spoon to remove some of the broth and thicken it before serving.
For a richer flavor, use chicken thighs instead of breasts. They’ll add extra juiciness and depth to the broth.
Avoid overcooking the noodles. They can become mushy if left to cook for too long in the hot broth after pressure cooking.
If your soup is too salty, add a splash of water or extra broth to balance out the flavors.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This Instant Pot Chicken Noodle Soup is ideal for serving with warm, crusty bread or a light side salad. It’s also a great make-ahead meal—store leftovers in an airtight container for up to 3-4 days in the refrigerator. To reheat, simply warm it up on the stovetop or in the microwave, adding a little broth if necessary. This soup freezes beautifully for up to 3 months; just let it cool completely before transferring to a freezer-safe container.
Best Instant Pot Chicken Noodle Soup
Ingredients
- 2 large Chicken breasts
- 2 medium Carrots
- 2 stalks Celery
- 1 medium Onion
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 2 cups Egg noodles
- 2 tbsp Olive oil
- To taste Salt & pepper
- 1 tsp Dried thyme
- 2 leaves Bay Bay leaves
- 1 tbsp Lemon juice
Instructions
- Sauté the Aromatics: Set your Instant Pot to "Sauté" mode. Add olive oil and once hot, sauté the diced onion, carrots, and celery for 3-4 minutes until softened.
- Add the Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Season & Add Chicken: Add salt, pepper, thyme, and bay leaves. Place the chicken breasts on top of the vegetables. Pour in the chicken broth, making sure the chicken is fully submerged.
- Pressure Cook: Seal the Instant Pot and set it to "Pressure Cook" or "Manual" mode for 10 minutes. Once done, allow the pressure to release naturally for 5 minutes before doing a quick release.
- Shred the Chicken: Open the Instant Pot and remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- Add Noodles: Add the egg noodles (or gluten-free noodles). Stir to combine and set the Instant Pot back to "Sauté" mode. Let the noodles cook for 5-7 minutes, stirring occasionally until they’re tender.
- Final Adjustments: Taste and adjust the seasoning with additional salt, pepper, and a splash of lemon juice if desired. Stir everything together to combine.
- Serve & Enjoy: Ladle the soup into bowls and serve hot. Garnish with fresh herbs if desired.
Notes
- Chicken Options: You can substitute chicken breasts with thighs for a richer, juicier broth. Bone-in chicken will add even more flavor but may require longer cooking time.
- Noodle Variations: If you’re using gluten-free noodles, be mindful that they may cook faster. Adjust the cooking time accordingly to avoid overcooking them.
- Broth Flavor: For a deeper flavor, consider using homemade chicken broth. Store-bought versions may need extra seasoning to reach the same level of taste.
- Make-Ahead: This soup can be made ahead of time and stored in the fridge for up to 3-4 days. The flavors will develop even more as it sits!
- Storage & Freezing: If you want to freeze the soup, it’s best to freeze the broth and noodles separately to maintain their texture. The soup can be stored for up to 3 months in the freezer. Reheat gently on the stovetop or microwave.
- Vegetable Add-ins: Feel free to add extra vegetables like peas, corn, or spinach in the last few minutes of cooking for added nutrition and color.
FAQs
This Best Instant Pot Chicken Noodle Soup is not only a time-saving game changer but a nourishing, comforting bowl of goodness that will leave your taste buds singing. Perfect for busy nights, family dinners, or meal prep, it’s the ideal recipe to add to your rotation. If you’ve tried this recipe, let me know how it turned out—leave a comment below, share your tips, and don’t forget to pass this recipe along to others who crave a warm, hearty bowl of soup!
