There’s something undeniably soothing about a warm bowl of chicken noodle soup, and my Instant Pot chicken noodle soup takes that comfort to a whole new level! This recipe is a lifesaver for busy weeknights or chilly days when you crave something hearty yet quick to make. The beauty of the Instant Pot is that it locks in all those delicious flavors while cooking everything to perfection in just about 25 minutes!

Imagine tender chicken, perfectly cooked egg noodles, and a delightful medley of fresh veggies all swimming in a savory broth; it’s like a hug in a bowl. Plus, it’s super easy to prepare! You just sauté your veggies, add your ingredients, and let the Instant Pot do the magic. Trust me, once you try this recipe, you’ll find yourself making it again and again. Whether you’re feeling under the weather or just want a comforting meal without the fuss, this Instant Pot chicken noodle soup is here to save the day!

Why You’ll Love This Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup is a game-changer in the kitchen! Here’s why you’re going to adore it:

• Quick Preparation: With just 25 minutes from start to finish, you can whip up a delicious meal even on the busiest nights.
• Comforting Flavors: It’s packed with all the classic flavors you love, like savory chicken and rich broth, making it perfect for cozy evenings.
• Healthy Ingredients: Made with lean chicken, fresh vegetables, and egg noodles, it’s a nutritious option that doesn’t skimp on taste.
• One-Pot Wonder: The Instant Pot means less cleanup, so you can spend more time enjoying your meal and less time washing dishes!
• Customizable: Feel free to add your favorite veggies or adjust the seasonings to make this soup uniquely yours!

Trust me, once you serve this up, it’ll become a staple in your home!

Ingredients for Instant Pot Chicken Noodle Soup

Gathering the right ingredients is key to making this Instant Pot chicken noodle soup shine! Here’s what you’ll need:

• 1 lb chicken breast, diced: I love using boneless, skinless chicken breasts for their lean protein and tenderness. Dicing them into bite-sized pieces ensures they cook quickly and evenly.
• 4 cups chicken broth: This is the foundation of flavor for your soup. I prefer low-sodium broth to control the saltiness, but regular works just as well!
• 2 cups egg noodles: These are the classic choice for chicken noodle soup. They cook perfectly in the Instant Pot and soak up all that delicious broth.
• 1 cup carrots, sliced: Fresh carrots add a touch of sweetness and vibrant color. Slice them into thin rounds for even cooking.
• 1 cup celery, chopped: Celery brings a nice crunch and depth of flavor. Make sure to chop it into small pieces so they soften nicely.
• 1 onion, diced: Onions are a must for building that savory base. Dice them finely for maximum flavor release.
• 2 cloves garlic, minced: Garlic adds a wonderful aroma and depth. I always use fresh garlic for the best taste!
• 1 tsp thyme: This herb complements the chicken beautifully. Dried thyme works well, but if you have fresh, even better!
• 1 tsp salt: Adjust to your taste, especially if you’re using regular chicken broth.
• 1/2 tsp pepper: A pinch of black pepper adds a subtle kick and balances the flavors.

With these fresh ingredients, you’re on your way to creating a soul-warming soup that’s quick and satisfying!

How to Prepare Instant Pot Chicken Noodle Soup

Making this Instant Pot chicken noodle soup is a breeze! Follow these simple steps to create a delicious, comforting meal that will warm your soul:

Step-by-Step Instructions

1. Set the Instant Pot to sauté mode: Start by turning on your Instant Pot and selecting the sauté function. This heats the pot and prepares it for cooking.
2. Add the aromatics: Once the pot is hot, toss in the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté them for about 5 minutes, stirring occasionally, until the onions become translucent and the veggies start to soften. Wow, the smell will be amazing!
3. Add the chicken and broth: Next, add the diced chicken breast into the pot, followed by the chicken broth, thyme, salt, and pepper. Give everything a good stir to combine the ingredients well.
4. Seal and cook: Close the Instant Pot lid and ensure the valve is set to sealing. Set the pot to high pressure and cook for 10 minutes. This is when the magic happens!
5. Quick release: Once the cooking time is up, carefully perform a quick release by turning the valve to venting. Watch out for the steam – it can be a bit hot!
6. Add the noodles: After releasing the pressure, open the lid and stir in the egg noodles. Set the Instant Pot back to sauté mode for an additional 5 minutes, allowing the noodles to cook perfectly in that flavorful broth.
7. Serve and enjoy: Once the noodles are tender, ladle your soup into bowls, and enjoy it hot! You might even want to sprinkle some fresh herbs on top for an extra touch.

And just like that, you’ve got a delightful bowl of chicken noodle soup, all thanks to your trusty Instant Pot!

Tips for Success with Instant Pot Chicken Noodle Soup

To ensure your Instant Pot chicken noodle soup turns out perfectly every time, here are some handy tips you won’t want to miss:

• Don’t skip the sauté: Sautéing the veggies first builds a rich flavor base, so make sure to give that step the time it needs!
• Adjust the broth: If you like a heartier soup, feel free to add an extra cup of broth or even some water if it seems too thick when adding the noodles.
• Experiment with veggies: Feel free to toss in some frozen peas, corn, or even spinach during the last few minutes of cooking for added nutrition and flavor.
• Watch the noodles: Egg noodles can become mushy if overcooked, so keep an eye on them during the sauté step and adjust timing as needed.
• Let it rest: If you can, let the soup sit for a few minutes before serving. It allows the flavors to meld even more!

With these tips, you’ll create a comforting bowl of soup that’s sure to impress!

FAQ About Instant Pot Chicken Noodle Soup

Got questions about making the perfect Instant Pot chicken noodle soup? Don’t worry, I’ve got you covered! Here are some common queries I often hear:

• Can I use frozen chicken? Absolutely! If you’re in a pinch, you can toss in frozen chicken breasts straight into the pot. Just be sure to increase the cooking time to about 12-15 minutes.
• Can I substitute the egg noodles? Yes! If you prefer, you can use whole wheat noodles or even gluten-free pasta. Just remember to adjust the cooking time according to the package instructions.
• How do I store leftovers? Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just make sure to let it cool before sealing!
• Can I freeze this soup? Definitely! This soup freezes wonderfully. Just let it cool completely, then store it in freezer-safe containers. It’ll keep for up to 3 months.
• What can I serve with the soup? A crusty loaf of bread or a simple side salad pairs beautifully with this soup, making for a complete and satisfying meal.

These tips will help you navigate any concerns and enjoy your Instant Pot chicken noodle soup to the fullest!

Nutritional Information for Instant Pot Chicken Noodle Soup

When it comes to enjoying a hearty bowl of Instant Pot chicken noodle soup, knowing the nutritional benefits can make it even better! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these are approximate estimates:

• Serving Size: 1 cup
• Calories: 250
• Protein: 20g
• Fat: 5g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Fiber: 2g
• Sodium: 800mg
• Sugar: 2g

This soup is a comforting option packed with protein and veggies, making it a great choice for a well-rounded meal. Enjoy every delicious spoonful while knowing you’re treating yourself right!

Storage & Reheating Instructions for Instant Pot Chicken Noodle Soup

Storing your Instant Pot chicken noodle soup is super easy! Once it’s cooled down a bit, transfer any leftovers into an airtight container. I love using glass containers because they’re durable and don’t retain odors. You can keep the soup in the fridge for up to 3 days, which makes it perfect for meal prep!

If you want to enjoy your soup later, don’t worry – it freezes beautifully! Just let it cool completely before pouring it into freezer-safe containers. Make sure to leave some space at the top, as the soup will expand when frozen. It’ll stay fresh for up to 3 months.

When it comes time to reheat, you can do so on the stovetop or in the microwave. If using the stovetop, gently heat it over medium heat until warm, stirring occasionally. For the microwave, heat it in short bursts, stirring in between, until it’s hot. Just remember to check for seasoning; you might want to add a splash of broth or water to loosen it up a bit!

Serving Suggestions for Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup is delightful on its own, but pairing it with the right sides can elevate your meal experience! Here are some of my favorite accompaniments:

• Crusty Bread: A warm, crusty baguette or sourdough loaf is perfect for dipping. Trust me, there’s nothing quite like soaking up that savory broth!
• Simple Side Salad: A fresh garden salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a nice crunch and balances the warmth of the soup.
• Garlic Bread: If you want something a little indulgent, garlic bread is a fantastic choice! The buttery, garlicky flavor complements the soup beautifully.
• Cheese and Crackers: For a light touch, serve some cheese and assorted crackers on the side. It’s a great way to add variety to your meal!

With these options, you’ll create a comforting and satisfying meal that everyone will love!

Instant Pot Chicken Noodle Soup: 7 Comforting Benefits

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• Author: ushinzomr
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A comforting and quick chicken noodle soup made in the Instant Pot.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced
• 4 cups chicken broth
• 2 cups egg noodles
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. Set the Instant Pot to sauté mode.
2. Add onion, garlic, carrots, and celery. Sauté for 5 minutes.
3. Add diced chicken, broth, thyme, salt, and pepper. Stir well.
4. Seal the Instant Pot lid and set to high pressure for 10 minutes.
5. Once done, quick release the pressure.
6. Add egg noodles and stir. Set to sauté mode for 5 minutes.
7. Serve hot and enjoy.

Notes

• Adjust seasoning to taste.
• You can add more vegetables if desired.
• Store leftovers in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 2g
• Sodium: 800mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 60mg

Keywords: instant pot chicken noodle soup