instant pot chicken noodle soup recipe
The Best instant pot chicken noodle soup recipe
I love this recipe because it’s simple enough to make in record time, but it still feels special. The Instant Pot does all the hard work—steaming the chicken and veggies until they’re perfectly tender without burning a hole in the kitchen. Plus, it’s packed with nutrients: lean protein from the chicken, fiber from the veggies, and carbs from the noodles, making it a balanced meal that’s gentle on the stomach. It’s also a great way to use up whatever veggies you have on hand—carrots, celery, or even frozen peas work just fine. Whether you’re feeding a family or just treating yourself, this soup is a reliable comfort food that never disappoints.
Easy Instant Pot Chicken Noodle Soup
A comforting, flavorful soup that’s ready in under an hour with tender chicken, soft noodles, and a rich broth. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 bay leaves
- 12 oz egg noodles
- 2 cups shredded rotisserie chicken (or cooked chicken)
- 1 cup frozen peas
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
👨🍳Directions
-
1
In a large pot, combine chicken broth, onion, carrots, celery, bay leaves, thyme, and parsley. Bring to a boil, then reduce heat and simmer for 10 minutes. -
2
Add chicken breasts and cook until fully done (about 8–10 minutes). Remove chicken, shred, and set aside. -
3
In the Instant Pot, sauté olive oil over medium heat for 1 minute. Add shredded chicken, peas, and egg noodles. Stir well. -
4
Pour the simmering broth from the pot into the Instant Pot. Secure the lid, set to high pressure for 10 minutes. -
5
Quick-release the pressure, then stir in the shredded chicken. Let sit for 2 minutes before serving.
🔧Equipment
- Instant Pot
- Cutting board
- Knife
- Large pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Instant Pot Chicken Noodle Soup Works
❓ Frequently Asked Questions About Instant Pot Chicken Noodle Soup
How long should I cook the chicken in the Instant Pot before adding the broth?
Cook the chicken pieces in the Instant Pot until they reach an internal temperature of 165°F (74°C) for at least 5 minutes. This ensures the meat is fully cooked and tender before adding the broth.
Can I use any type of noodles in this recipe, or should I stick to wheat-based ones?
While wheat noodles work well, you can use any short pasta shape like penne, farfalle, or even rice noodles for a lighter texture. Just add them in the last 2 minutes of cooking to prevent overcooking.
What if I don’t have an Instant Pot, and I’d rather use a stovetop?
Simmer the chicken, broth, and aromatics in a pot over medium-high heat for 15–20 minutes, then reduce to a gentle simmer. Add noodles in the last 5 minutes, stirring occasionally to prevent sticking.
How do I adjust the recipe if I want a thicker soup?
For a thicker soup, remove the chicken and noodles after the first cooking cycle, then simmer the broth and veggies for 5–10 minutes to reduce it slightly. Strain the broth if you prefer a smoother texture before adding everything back.
Can I make this soup ahead of time and reheat it safely?
Yes, the soup keeps well in the fridge for up to 4 days. Reheat gently in the Instant Pot on high pressure for 2 minutes or on low heat on the stovetop, stirring occasionally to avoid drying out the noodles.
