chicken noodle soup instant pot recipe

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The Best chicken noodle soup instant pot recipe

I’m so excited to share this easy and delicious chicken noodle soup Instant Pot recipe with you. As a busy mom of two, I’m always on the lookout for quick and nutritious meals that my family will love. This recipe has become a staple in our household, and I’m sure it will be in yours too!

Chicken noodle soup is a classic comfort food that never goes out of style. It’s a simple yet satisfying meal that’s perfect for any occasion, whether you’re feeling under the weather or just need a warm and cozy bowl to brighten up your day. The best part?

It’s incredibly easy to make in the Instant Pot, which means you can have a hot and delicious meal on the table in no time. I’ve been making this recipe for years, and my kids love it so much that they often request it for dinner. In fact, my daughter even calls it her ‘special treat’ whenever she gets it.

And let’s be real – who doesn’t love a good bowl of chicken noodle soup every now and then? It’s just one of those comforting foods that never fails to hit the spot. As for where this dish comes from, well, chicken noodle soup has been a staple in American cuisine for centuries.

Its origins date back to the early 1800s, when it was first served as a medicinal soup made with chicken broth, noodles, and vegetables. Over time, the recipe evolved and spread throughout the country, becoming a beloved comfort food classic that we all know and love today.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

4.8 from 1851 votes

A comforting and hearty chicken noodle soup made quickly in the Instant Pot. This recipe delivers tender chicken, flavorful broth, and perfectly cooked noodles in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 large yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
6 cups low-sodium chicken broth
1.5 pounds boneless, skinless chicken breasts
8 ounces wide egg noodles
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Press the Saute function on the Instant Pot and heat 1 tablespoon of olive oil until shimmering.
2Add the diced onion, sliced carrots, and sliced celery, then cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.
3Add the minced garlic, dried thyme, dried rosemary, black pepper, and salt to the pot.
4Cook for 1 minute, stirring constantly, until the garlic is fragrant.
5Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6Place the chicken breasts into the broth, ensuring they are mostly submerged.
7Secure the lid on the Instant Pot and set the valve to the Sealing position.
8Select the Manual or Pressure Cook setting on High pressure and set the timer for 10 minutes.
9Once the cooking cycle is complete, perform a quick pressure release by carefully turning the valve to Venting.
10Wait for the steam to fully escape and the pin to drop before opening the lid.
11Use tongs to transfer the cooked chicken breasts to a cutting board.
12Shred the chicken with two forks and set it aside.
13Press the Saute function again and bring the broth to a gentle simmer.
14Add the egg noodles and cook for 5 to 7 minutes, stirring occasionally, until the noodles are tender.
15Turn off the Instant Pot by pressing the Cancel button.
16Stir the shredded chicken and fresh parsley into the soup.
17Taste and adjust seasoning with additional salt and pepper if needed before serving.

🔧Equipment

6-quart Instant Pot
Measuring cups and spoons
Cutting board
Chef’s knife
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

For a richer flavor, use bone-in chicken thighs instead of breasts and increase pressure cooking time to 12 minutes. You can also add a cup of frozen peas or corn along with the noodles for extra vegetables.

Watch Video Of How Instant Pot Chicken Noodle Soup Works

This chicken noodle soup Instant Pot recipe is always a good idea for any occasion – whether you’re feeling under the weather or just need a comforting meal after a long day.

My kids love it so much that they often request it for dinner!

And let me tell you, there’s nothing quite like coming home to a warm and cozy bowl of homemade chicken noodle soup on a chilly evening.

❓ Frequently Asked Questions About Instant Pot Chicken Noodle Soup

1. What type of noodles should I use in this recipe?

In this recipe, we recommend using egg noodles or rice noodles. Both types of noodles work beautifully with the rich and savory flavors of the chicken broth.

2. Can I make this recipe without an Instant Pot?

While we highly recommend using an Instant Pot for this recipe due to its ease of use and speed of cooking time, you can still make it on the stovetop or in a slow cooker if needed.

3. How do I store leftovers?

For storing leftovers, simply let the soup cool completely before transferring it to an airtight container in the fridge or freezer.

4. Can I customize this recipe with other ingredients?

Of course! Feel free to add your favorite vegetables or herbs to make this recipe your own.

5. Is this recipe suitable for special diets?

This recipe is gluten-free but not vegetarian or vegan-friendly due to the presence of chicken broth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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