Instant Pot Chicken Noodle Soup

Picture a steaming bowl of chicken noodle soup, where the soothing aroma of herbs and tender chicken fills the air.

There’s something about its warmth that instantly evokes comfort and coziness.

This Instant Pot version makes it incredibly easy to whip up this classic favorite in no time.

Watch as the simple ingredients transform into a hearty, soul-warming dish. Let’s bring this comforting bowl of goodness to life!

Kitchen Tools Required

• 1 Instant Pot
• 1 Cutting board
• 1 Knife
• 1 Measuring cup
• 1 Wooden spoon

Ingredients

• 1 pound chicken breasts, boneless and skinless
• 8 cups chicken broth
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 8 ounces egg noodles
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Cook & Prep Time

To efficiently manage your time while preparing Instant Pot Chicken Noodle Soup, follow this timeline:

1. Reading and Gathering Ingredients (5 minutes)
   • Begin by reading through the full recipe to familiarize yourself with the steps.
   • Gather all the necessary ingredients and equipment as listed.
2. Prep Work (10 minutes)
   • Use this time to chop and prepare all the vegetables: dice the onion, mince the garlic, slice the carrots, and celery.
   • Measure out the spices, olive oil, lemon juice, and egg noodles.
3. Cooking Process (20 minutes)
   • 0-5 minutes: Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and minced garlic, sauté until the onion is translucent.
   • 5-7 minutes: Add sliced carrots and celery, and cook for an additional 2 minutes.
   • 7-9 minutes: Pour in the chicken broth, and stir in salt, pepper, thyme, and parsley. Add the chicken breasts.
   • 9-19 minutes: Close the Instant Pot lid, set the valve to sealing, and select the pressure cook/manual setting for 10 minutes.
4. Resting and Pressure Release (10 minutes)
   • Allow the pressure to release naturally for 5 minutes.
   • Carefully quick-release any remaining pressure and open the lid.
5. Final Cooking Steps (5 minutes)
   • Remove the chicken breasts, shred them with two forks, and return them to the pot.
   • Set the Instant Pot to sauté mode again, and add egg noodles. Cook the noodles until tender, about 5 minutes.
   • Stir in lemon juice and adjust seasoning as needed before serving.
6. Serving and Optional Garnishing (5 minutes)
   • Ladle the soup into bowls.
   • Optionally, garnish with fresh parsley for added flavor and presentation.

Recipe Instructions

Set the Instant Pot to sauté mode and heat olive oil.

Add diced onion and minced garlic to the pot and sauté until the onion is translucent.

Add sliced carrots and celery, cooking for an additional 2 minutes.

Pour in the chicken broth and stir in salt, pepper, thyme, and parsley.

Add the chicken breasts to the pot, ensuring they’re submerged in the broth.

Close the Instant Pot lid, set the valve to sealing, and select the pressure cook/manual setting for 10 minutes.

Allow the pressure to release naturally for 5 minutes, then carefully quick-release any remaining pressure.

Open the lid and remove the chicken breasts, shredding them with two forks.

Return the shredded chicken to the pot and add egg noodles.

Set the Instant Pot to sauté mode again and cook the noodles until tender, about 5 minutes.

Stir in lemon juice and adjust seasoning as needed before serving.

Serving Tips

• Crusty Bread: Serve alongside a warm loaf of crusty bread for dipping, adding texture and heartiness to the meal.
• Green Salad: Pair with a simple green salad for a revitalizing contrast and a boost of nutrients.
• Grilled Cheese Sandwich: Offer a classic grilled cheese sandwich for a comforting and indulgent combination.
• Herbed Crackers: Provide herbed crackers for a crunchy complement that absorbs the flavorful broth.
• Steamed Vegetables: Include a side of steamed vegetables for added color, nutrition, and balance to the dish.

Storage

Store leftover Instant Pot Chicken Noodle Soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove or in the microwave for best results.

Freezing

To freeze Instant Pot Chicken Noodle Soup, let it cool completely.

Transfer it to airtight containers and leave space for expansion.

Avoid freezing noodles.

Add freshly cooked ones upon reheating.

Reheating

To reheat Instant Pot Chicken Noodle Soup, gently warm it on the stovetop over medium heat.

Stir occasionally.

Alternatively, microwave individual portions until heated through.

Guarantee even temperature distribution.

Final Thoughts

The Instant Pot Chicken Noodle Soup is a comforting and flavorful dish that’s perfect for any occasion.

With a preparation time of just 10 minutes, you can have a hearty meal ready in about 40 minutes.

This recipe blends tender chicken, nutritious vegetables, and satisfying egg noodles in a savory broth.

It’s an ideal choice for a quick weeknight dinner or a warming meal on a chilly day.

Adjust the seasoning to your preference, and enjoy the convenience of the Instant Pot for a hassle-free cooking experience.

Whether you’re serving it for yourself or a group, this soup is sure to please.

Frequently Asked Questions

Can I Use Frozen Chicken Breasts in the Instant Pot Chicken Noodle Soup?

Yes, you can use frozen chicken breasts. Increase the pressure cooking time to 15 minutes. Make certain they’re fully submerged in the broth. Allow natural pressure release for 10 minutes to guarantee even cooking. Adjust seasoning post-cooking.

How Can I Make the Soup Spicier Without Altering the Main Ingredients?

To spice up the soup, add 1/2 teaspoon cayenne pepper or 1 teaspoon crushed red pepper flakes during step 4. Alternatively, incorporate 1-2 diced jalapeños while sautéing vegetables in step 3 for extra heat.

Is It Possible to Use a Different Type of Noodle Instead of Egg Noodles?

You can substitute egg noodles with any pasta like rotini or fusilli. Use the same amount, 8 ounces, and make certain they reach al dente by adjusting the sauté time accordingly. Check for desired texture before serving.

What’s the Best Way to Thicken the Soup if Desired?

To thicken the soup, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Gradually whisk it into the simmering soup, stirring constantly until it thickens to your desired consistency. Adjust seasoning as needed.

Can I Substitute Vegetable Broth for Chicken Broth in This Recipe?

You can substitute vegetable broth for chicken broth. Use the same measurement of 8 cups. Expect a slightly different flavor profile. Consider adding umami-rich ingredients like mushrooms or soy sauce to enhance depth and complexity.