Instant Pot Chicken Noodle Soup

Experience the ultimate comfort food with this Instant Pot Chicken Noodle Soup. This recipe delivers a hearty, nourishing meal in just 30 minutes, making it the perfect solution for a busy weeknight when you need something warm and satisfying without the wait.

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Using the Instant Pot allows the flavors of the thyme, parsley, and garlic to infuse deeply into the broth in a fraction of the time required for traditional stovetop methods. It is a foolproof way to achieve tender chicken and perfectly cooked vegetables every single time.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 8 cups (2 liters) low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1/2 tsp black pepper
• 1 tsp salt (or to taste)
• 6 oz (170 g) egg noodles
• 2 tbsp fresh parsley, chopped (optional)

Instructions

Step 1

Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3–4 minutes until softened.

Step 2

Add garlic and cook for 30 seconds until fragrant.

Step 3

Place chicken breasts or thighs on top of the vegetables.

Step 4

Pour in chicken broth, add thyme, parsley, bay leaf, black pepper, and salt. Stir gently.

Step 5

Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.

Step 6

Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.

Step 7

Remove chicken to a plate and shred using two forks.

Step 8

Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5–6 minutes, or until noodles are tender.

Step 9

Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.

Step 10

Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

Zusatztipps für die Zubereitung

To ensure your chicken is easy to shred, always allow for the 5-minute natural pressure release before switching to quick release. Using two forks makes the shredding process quick and efficient on a separate plate before returning the meat to the soup base.

Varianten und Anpassungen

For an even faster version, you can substitute the raw chicken with rotisserie chicken; simply add the pre-cooked meat at the same time as the egg noodles. If you are following a gluten-free diet, replace the traditional egg noodles with your favorite gluten-free pasta alternative.

Serviervorschläge

Ladle the steaming soup into deep rustic bowls and top with fresh chopped parsley. For a bright, citrusy finish that balances the savory notes, add a small dash of fresh lemon juice to each bowl right before serving.

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Whether you're feeling under the weather or just need a cozy meal, this Instant Pot Chicken Noodle Soup is a reliable and delicious choice that the whole family will enjoy. Simple, hearty, and full of classic flavor, it is destined to become a household favorite.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken?

Yes, using rotisserie chicken works beautifully. Skip the initial pressure cooking step and add the shredded chicken when you add the noodles during the final simmer.

→ How do I make this gluten-free?

Substitute the egg noodles with your favorite gluten-free pasta variety. Brown rice noodles, quinoa pasta, or gluten-free egg noodles all work well in this soup.

→ Can I freeze this soup?

Freeze the soup without the noodles for best results. Cook fresh noodles when reheating, as frozen noodles can become mushy. The soup base freezes well for up to 3 months.

→ What other vegetables can I add?

Feel free to add diced potatoes, green beans, peas, or corn during the pressure cooking stage. Spinach or kale can be stirred in during the final minutes for extra nutrition.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 4 days. The noodles may absorb some broth, so add a splash of water or broth when reheating to reach desired consistency.