Instant Pot Chicken Noodle Soup Recipe

This Instant Pot Chicken Noodle Soup Recipe is a classic and comforting recipe, which is made incredibly fast and easy in the pressure cooker. It’s the perfect one-pot meal for a chilly day, ready in about 45 minutes.

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Instant Pot Chicken Noodle Soup Recipe Ingredients

• 2 Tbsp. butter
• 1 large onion, chopped
• 3 carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 3 garlic cloves, chopped
• 1 Tbsp. chopped fresh thyme leaves
• 1 Tbsp. chopped fresh oregano
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 bay leaf
• 2 lb. boneless skinless chicken breasts
• 4 cups chicken stock
• 6 oz. extra-wide egg noodles
• Chopped fresh parsley, optional

How To Make Instant Pot Chicken Noodle Soup

1. Sauté the vegetables: Set a 6- or 8-quart Instant Pot to the SAUTE function. Add the butter. Once melted, add the onion, carrots, and celery and cook, stirring, for 3 minutes until they begin to soften. Stir in the garlic, thyme, oregano, salt, and pepper and cook for 1 more minute until fragrant.
2. Pressure cook the soup: Add the bay leaf, whole chicken breasts, chicken stock, and 2 cups of water to the pot. Lock the lid in place and make sure the steam release handle is in the “Sealing” position. Select HIGH PRESSURE and set the timer for 10 minutes.
3. Release the pressure: When the cooking time is up, let the pressure release naturally for 10 minutes. After 10 minutes, carefully move the steam release handle to the “Venting” position to release any remaining pressure.
4. Shred the chicken: Once the pressure is fully released, unlock and remove the lid. Remove the bay leaf. Take the cooked chicken breasts out of the pot and place them on a cutting board. Use two forks to shred the chicken.
5. Cook the noodles: Meanwhile, set the Instant Pot back to the SAUTE function and bring the soup to a boil. Add the egg noodles and cook for 5-7 minutes, or until the noodles are tender.
6. Finish and serve: Turn off the Instant Pot. Return the shredded chicken to the pot and stir gently to combine. Ladle the hot soup into bowls and garnish with fresh parsley, if desired.

Recipe Tips

• How to get the most flavorful broth? Sautéing the vegetables and herbs in butter before pressure cooking is a key step. It builds a deep, aromatic base of flavor for the soup.
• Can I use bone-in chicken? Yes! Bone-in chicken, like breasts or thighs, will create an even richer broth. You can use the same cooking time. Just be sure to remove all bones and skin when you shred the meat.
• How to avoid mushy noodles? The noodles are cooked separately on the SAUTE function after the pressure cooking is complete. This gives you perfect control over their texture and prevents them from getting overcooked and mushy during the pressure cook cycle.
• Can I use frozen chicken breasts? Yes, you can cook chicken breasts from frozen in the Instant Pot. Increase the HIGH PRESSURE cooking time to 12-15 minutes.

What To Serve With Chicken Noodle Soup

This classic soup is a complete meal in a bowl. It’s perfect served with:

• Warm, crusty bread or buttery dinner rolls for dipping
• Saltine crackers or oyster crackers
• A simple grilled cheese sandwich for the ultimate comfort combo

How To Store Chicken Noodle Soup

Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb some of the broth, making the soup thicker. Freeze: This soup freezes well, but for the best texture, it’s recommended to freeze it without the noodles. The soup base can be frozen for up to 3 months. Thaw, bring to a simmer on the stove, and then add fresh noodles to cook.

Instant Pot Chicken Noodle Soup Nutrition Facts

• Calories: 390kcal
• Carbohydrates: 30g
• Protein: 38g
• Fat: 12g
• Saturated Fat: 5g
• Sodium: 1100mg
• Fiber: 4g
• Sugar: 6g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

Try More Recipes:

• Veggie Tortellini Soup Recipe
• Chicken Soup Recipe
• Chicken Cordon Bleu Soup Recipe