If you’re looking for a comforting and easy-to-make recipe, this Instant Pot Chicken Noodle Soup is perfect for you. Ready in under 30 minutes, this soup is loaded with tender chicken, flavorful vegetables, and perfectly cooked noodles, all simmered together in a delicious broth. It’s perfect for those busy weeknights or whenever you need a warm, satisfying meal. Plus, using the Instant Pot makes the cooking process almost effortless!

Ingredients for Instant Pot Chicken Noodle Soup

To create this hearty soup, you’ll need a combination of fresh ingredients and pantry staples:

2 tablespoons olive oil
3 medium carrots, peeled and diced
2 celery stalks, diced
1 small yellow onion, diced
2 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 cups low-sodium chicken stock
2 dried bay leaves
1 pound boneless, skinless chicken breasts
8 ounces pasta or egg noodles

Essential Kitchen Equipment

Here is the equipment you’ll need to prepare this Instant Pot chicken noodle soup:

Instant Pot or electric pressure cooker
Cutting board
Knife for chopping vegetables
Wooden spoon or spatula
Measuring spoons and cups
Ladle for serving

Step-by-Step Preparation

1. Prepping the Vegetables and Seasonings

Start by preparing all the ingredients. Peel and dice the carrots, dice the celery and onion, and mince the garlic. Gather the dried herbs, salt, and pepper, so they’re ready to go.

2. Sautéing the Vegetables in the Instant Pot

Turn the Instant Pot on and set it to the sauté function. When the display reads “hot,” add the olive oil and heat it until warm. Add the diced carrots, celery, onion, and minced garlic. Season the vegetables with the dried basil, parsley, thyme, kosher salt, and black pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.

3. Cooking the Chicken Breasts Under Pressure

Pour in the chicken stock and add the bay leaves, stirring everything to combine. Place the chicken breasts into the pot, making sure they are submerged in the broth. Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes on high pressure. The Instant Pot will take a few moments to come to pressure before the countdown begins.

4. Shredding the Chicken for the Perfect Texture

Once the cooking time is complete, carefully perform a quick release by turning the valve to “Venting.” When the pressure has fully released and the pin drops, remove the lid. Use tongs to take the chicken breasts out of the pot and set them aside to cool slightly. Once cooled, shred the chicken using two forks or your preferred method.

5. Cooking the Noodles to Perfection

Turn the Instant Pot back to the sauté setting. Once the broth begins to boil, add the pasta or egg noodles. Cook according to the package instructions, usually around 6-8 minutes, or until the noodles are tender.

6. Combining the Ingredients and Finishing the Soup

After the noodles have finished cooking, discard the bay leaves. Return the shredded chicken to the pot and stir to combine all the ingredients. Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Expert Tips for the Best Chicken Noodle Soup

Use Quality Chicken Stock: Opt for low-sodium chicken stock to control the saltiness of the soup. If you have homemade chicken stock, even better!
Choose Your Noodles Wisely: Egg noodles or small pasta shapes work best for this recipe. They cook quickly and have a satisfying bite.
Fresh Herbs for Extra Flavor: While dried herbs are convenient, adding a few sprigs of fresh thyme or parsley can elevate the flavor even more.

Common Mistakes to Avoid

Not Sautéing the Vegetables: Skipping the sauté step can result in bland vegetables. Sautéing brings out their natural sweetness and flavor.
Overcooking the Noodles: Be careful not to overcook the noodles, or they may become mushy. Add them at the end of cooking to ensure they stay al dente.
Neglecting to Season the Soup: Taste the soup before serving and adjust the seasoning. Sometimes it may need a little extra salt or pepper.

Variations and Swaps

Gluten-Free Option: Use gluten-free noodles or pasta to make this soup gluten-free.
Low-Carb Version: Substitute the noodles with spiralized zucchini or shirataki noodles for a low-carb alternative.
Add Extra Vegetables: Feel free to add more vegetables like peas, corn, or spinach to make the soup even heartier.

Serving and Presentation Tips

Serve your chicken noodle soup hot, garnished with freshly chopped parsley or chives. Pair it with a side of crusty bread or a fresh green salad for a complete meal. Consider using large soup bowls or mugs to keep the soup warm for longer and add a cozy touch.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over medium heat or in the microwave. If the noodles absorb too much broth, add a little extra chicken stock to thin the soup to your desired consistency.

FAQ Section

Can I freeze Instant Pot chicken noodle soup?
Yes, but it’s best to freeze the soup without the noodles, as they can become mushy upon thawing and reheating. Add freshly cooked noodles when reheating.
How can I make this recipe dairy-free?
This recipe is naturally dairy-free! Just be sure to use dairy-free noodles.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. However, increase the cooking time to 10 minutes under high pressure to ensure the chicken is cooked through.

conclusion

Enjoy this warm and comforting Instant Pot chicken noodle soup and let us know how it turned out for you! Don’t forget to share this recipe with friends and family, and subscribe to our blog for more delicious and easy-to-make recipes.

Instant Pot Chicken Noodle Soup Recipe