This Instant Pot Chicken Noodle Soup is the ultimate comfort food! It’s hearty, warm, and loaded with juicy chicken, tender noodles, and fresh veggies. Yum!
What’s great is how quick it is to make—just toss everything in and let the Instant Pot work its magic! Perfect for when you need a cozy meal in a hurry.
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps cook the aromatics. If you’re out of olive oil, you can use vegetable oil, canola oil, or even butter for a different taste.
Onions and Garlic: These are the base for flavor. I prefer yellow onions for their sweetness. If you need a quicker option, use onion powder (about 1 teaspoon) and garlic powder (1/2 teaspoon) instead.
Carrots and Celery: These veggies add a nice crunch and earthiness. Try swapping them for frozen mixed vegetables, but add them closer to the end to avoid mushiness.
Chicken Broth: Low sodium broth is best for controlling saltiness. Feel free to exchange it for vegetable broth for a lighter soup, or use homemade broth if you have some on hand.
Chicken Breasts: I love boneless and skinless chicken for easy shredding. If you have leftovers, you can use rotisserie chicken. Just add it at the end to heat through.
Egg Noodles: Any shape of noodle works! You can use whole wheat noodles for a healthier option or gluten-free noodles if you have dietary restrictions.
How Do You Get Perfectly Shredded Chicken?
Shredding chicken can feel tricky, but it’s easy with a couple of simple tricks! Start by using two forks, which will give you good control.
- Remove the chicken from the pot and place it on a cutting board.
- Hold one fork in each hand. Use one fork to hold the chicken steady and the other to pull apart the meat.
- Shred it to the desired size and don’t stress if some pieces are chunkier—it’s all going into the soup!
For a quick alternative, you can also use a stand mixer with the paddle attachment for faster shredding!
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon dried basil
- 6 cups chicken broth (low sodium preferred)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 6 ounces wide egg noodles or any preferred egg noodles
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and 25 minutes to cook in your Instant Pot, so total, you’re looking at about 35 minutes to a warm, cozy meal. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
First, set your Instant Pot to sauté mode and heat up the olive oil. Toss in the finely chopped onion and minced garlic. Sauté them for around 3 minutes until they’re softened and smelling amazing!
2. Add the Veggies and Herbs:
Now add the sliced carrots, celery, dried thyme, dried parsley, and dried basil. Sauté everything together for another 2 minutes to really bring out those flavors.
3. Pour in the Broth:
Next, pour in the chicken broth and give it a good stir. Season with salt and pepper to taste—remember, you can always adjust the seasoning later!
4. Cook the Chicken:
Place the boneless, skinless chicken breasts into the pot and securely close the lid. Set the Instant Pot to manual high pressure and cook for 8 minutes. You’ve got this!
5. Quick Release:
When the cooking time is up, carefully perform a quick release by turning the valve to vent. Watch out for the steam!
6. Shred the Chicken:
Take the chicken breasts out of the pot and place them on a cutting board. Use two forks to shred them into bite-sized pieces—this adds a lovely texture to the soup!
7. Cook the Noodles:
Turn the Instant Pot back to sauté mode and add the egg noodles. Cook uncovered for about 5-7 minutes, stirring occasionally, until the noodles are tender. The soup is coming together beautifully!
8. Combine Everything:
Return the shredded chicken back to the pot and give everything a good stir to combine. Taste and adjust any seasonings with salt and pepper as needed.
9. Serve and Enjoy:
Finally, ladle the soup into bowls and sprinkle with fresh chopped parsley for a finishing touch. Enjoy the warmth and comfort of your homemade Instant Pot Chicken Noodle Soup!
Serve warm and feel the love in every bite! Don’t forget to share with family and friends.
Can I Use Frozen Chicken in This Recipe?
Absolutely! You can use frozen chicken breasts, but you’ll need to increase the cooking time to 12 minutes at high pressure. Ensure to allow for the natural release for about 5 minutes before performing a quick release.
How Can I Make This Soup Creamier?
If you prefer a creamier soup, simply stir in 1/2 cup of heavy cream or half-and-half after you add the shredded chicken back into the pot. Heat it through while stirring until it’s well combined.
What Other Vegetables Can I Add?
Feel free to get creative! You can include peas, corn, or even spinach for added nutrients and flavors. Just add the quicker-cooking veggies towards the end, cooking them only until tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth if the soup thickens too much.
