Instant Pot Chicken Noodle Soup

There is nothing more comforting and fulfilling than enjoying a hot bowl of chicken noodle soup made right at home. Whether you’re feeling a bit under the weather or simply craving a soothing bowl of deliciousness, this Instant Pot Chicken Noodle Soup has got you covered. And the best part is that it’s super easy to make. It’s loaded with tender shredded chicken, carrots, celery, and noodles in a flavorful broth. From start to finish, it takes just 30 minutes, and the results are amazing. The broth tastes like it has been simmered for hours and hours ; it’s so rich and flavorful.

Easy-Chicken-Noodle-Soup

Instant Pot Chicken Noodle Soup. It’s the perfect quick and easy meal to warm you up on a chilly day!

I don’t know about you, but soup brings back so many precious memories from my childhood. Although I come from a country with warm and humid temperatures, soups were always a part of our menu. Whether it was a rainy day or one of us got sick, a bowl of soup was there to comfort us. And this Chicken noodle soup was one of those. I hope this Chicken Soup recipe will be your new best friend on a cold day, too. It’s like a big warm hug! That’s what comfort food is all about.

Chicken-Noodle-Soup

INSTANT POT CHICKEN NOODLE SOUP

I think soups and stews are some of the easiest recipes to make in the instant pot, especially if you’re new to using the instant pot. One of the main reasons I love using the instant pot to make this soup, besides the convenience of saving time, is that the instant pot infuses the chicken with tons of flavor and cooks it until it nearly falls off the bone.
Another benefit of using the Instant Pot is the extra convenience of cooking everything in one pot for a quick weeknight meal.

Important things to know when using an Instant Pot:

How To Release Pressure in the Instant Pot
If you are new to Instant Pot cooking, you’ll need to know about the two methods to release pressure.

The first is natural release, meaning the pressure will naturally release over time and there is no need to touch the venting knob. This method allows for continued cooking and also takes more time.

The second is Quick Release. It’s perfect for chicken noodle soup and to get dinner on the table in a hurry. For the quick release When the cycle ends, just turn the venting knob to “vent” to release the steam. Always protect your hands with an oven mitt or kitchen towel to prevent burns, as the steam is very hot. A quick release will make the pressure drop in seconds instead of minutes. Once released, the lid will easily open. Never force the lid off your Instant Pot if it doesn’t open easily; it is still under pressure and should not be opened!

Ingredients needed to make Instant Pot Chicken Noodle Soup

Chicken-Noodle-Soup-Ingredients

Butter – Always use unsalted butter to limit the amount of added salt. You can also use olive oil if you prefer.
Veggies – a mixture of celery, carrots, fresh garlic and onions. I also added a few pearl onions I have in my pantry.
Seasoning –garlic powder, salt, and black pepper are used to season the chicken and a little extra to bring out all the natural flavors of the soup.
Herbs – Thyme, parsley, and oregano are used to add depth to the broth. You can use fresh or dried herbs. 
Chicken or Vegetable Broth – Use no sodium added to control the saltiness of the final dish. Water can also be used if you prefer.
Chicken – You will need a couple of pounds of chicken with skin and bones. I use chicken thighs. At least one breast should be included in the mixture. Yet, you can also use boneless skinless chicken breasts or chicken thighs if you like. However, do keep in mind that the broth won’t be as rich in flavor without the skin and bones.
Chicken Bouillon – I love adding this for extra flavor but you can also use a vegetable one instead.
Water – Needed to help the Instant Pot do its job.
Egg Noodles – Any type of store-bought egg noodles can be used.

HOW TO MAKE INSTANT POT CHICKEN NOODLE SOUP

STEP 1: Season the chicken with salt and pepper. I use a combination of skinless, boneless chicken breasts and chicken thighs (skin and bone-in).

Season-chicken-with-salt-and-pepper.

STEP 2: Turn your Instant Pot to the saute setting.  My recommendation is to see your manufacturer’s guide for detailed instructions on how to use your instant pot. Add the unsalted butter and cook until the butter has melted. Add the diced onion, carrots, and celery and saute for 3 minutes until the onion softens and becomes translucent.

Add-the-unsalted-butter-and-cook-until-the-butter-has-melted.-Add-the-diced-onion,-carrots,-and-celery-and-saute-for-three-minutes-until-the-onion-softens-and-becomes-translucent.

STEP 3: Add the thyme, parsley, oregano, chicken bouillon and stir. Pour in the chicken broth. Add the chicken pieces and add 4 cups of water. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 20 minutes.

Pour-in-the-chicken-broth.-Add-the-chicken-pieces-and-add -four-cups-of-water

STEP 4: When the cooking time ends, allow the Instant Pot to naturally release, or use the quick release if in a rush by turning the steam release valve to the venting position. Always protect your hand with an oven mitt or kitchen towel to prevent burns, as the steam is very hot.

STEP 5: Remove the chicken pieces from the soup and shred them with two forks. Set aside. 

Shredded-chicken-for-chicken-noodle-soup.

STEP 6: Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.

STEP 7: Turn off the Instant Pot, add the shredded chicken back to the Instant Pot, taste for seasoning, and adjust as necessary. Garnish with additional parsley, if preferred.

Whether-you-are-feeling-a-bit-under-the-weather-or-simply-craving-a-soothing-bowl-of-deliciousness,-this-Instant-Pot-Chicken-Noodle-Soup-has-got-you-covered.

Q&A 

What to Serve with Chicken Noodle Soup:
Chicken noodle soup is a complete meal in a bowl. It’s great served with crackers or bread.

How to Freeze Chicken Noodle Soup:
Leftover chicken noodle soup can be kept refrigerated for up to 4 days in an airtight container. You can also freeze it for up to 3 months in single-serving containers. Thaw it in the fridge, and microwave or heat it on the stove until warm. Don’t add the noodles, as they can become mushy. The noodles won’t hold up very well when defrosted and reheated.

Can I make this recipe without an Instant Pot?
Yes! You can use a Dutch oven or large pot instead!

Can I use just boneless, skinless chicken breast?

Yes, of course, but cooking the chicken with the skin and bones will give you a deeper, more delicious broth.

Can I use frozen chicken?

Yes, you can. The time can vary depending on how big your chicken pieces are, but I would start with 10 to 12 minutes and go from there.

Enjoy!

Instant-Pot-Chicken-Noodle-Soup-Recipe

Other Delicious Soup Recipes To Try

Instant-Pot-Chicken-Noodle-Soup-Recipe

INSTANT POT CHICKEN NOODLE SOUP

Nothing is more comforting and fulfilling than enjoying a hot bowl of chicken noodle soup at home. Whether you're feeling a bit under the weather or simply craving a soothing bowl of deliciousness, this Instant Pot Chicken Noodle Soup has got you covered. And the best part is that it's super easy to make.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Chicken Soup, comfort food
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 SERVINGS
Calories: 234kcal

Equipment

  • 1 Instant Pot (pressure cooker)

Ingredients

  • 2 pounds chicken I use chicken thighs with skin and bones; I use at least 1 boneless, skinless chicken breast
  • 2 tablespoons butter unsalted
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme dry, 1 tbsp if using fresh
  • 1 tablespoon parsley fresh, chopped
  • 1 tablespoon oregano fresh, chopped, 1 tsp if using dry
  • 1 chicken bouillon cube or powder
  • 4 cups chicken broth or vegetable broth, no sodium added
  • 4 cups water
  • 5- ounce egg noodles uncooked, about 2 cups

Instructions

  • Season the chicken with garlic powder, salt and pepper. I use a combination of skinless, boneless chicken breasts and chicken thighs (skin and bone-in).
  • Turn your Instant Pot to the saute setting. My recommendation is to see your manufacturer’s guide for detailed instructions on how to use your instant pot. Add the unsalted butter and cook until the butter has melted. Add the diced onion, carrots, and celery and saute for 3 minutes until the onion softens and becomes translucent.
  • Add the thyme, parsley, oregano, chicken bouillon and stir. Pour in the chicken broth. Add the chicken pieces and add 4 cups of water. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 20 minutes.
  • When the cooking time ends, allow the Instant Pot to naturally release, or use the quick release if in a rush by turning the steam release valve to the venting position. Always protect your hand with an oven mitt or kitchen towel to prevent burns, as the steam is very hot.
  • Remove the chicken pieces from the soup and shred them with two forks. Set aside.
  • Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
  • Turn off the Instant Pot, and add the shredded chicken back to the Instant Pot. Taste for seasoning and adjust as necessary. Garnish with additional parsley, if preferred. Enjoy!

Notes

Q&A

What to Serve with Chicken Noodle Soup:
Chicken noodle soup is a complete meal in a bowl. It’s great served with crackers or bread.
How to Freeze Chicken Noodle Soup:
Leftover chicken noodle soup can be kept refrigerated for up to 4 days in an airtight container. You can also freeze it for up to 3 months in single-serving containers. Thaw it in the fridge, and microwave or heat it on the stove until warm. Don’t add the noodles, as they can become mushy. The noodles won’t hold up very well when defrosted and reheated.
Can I make this recipe without an Instant Pot?
Yes! You can use a Dutch oven or large pot instead!
Can I use just boneless, skinless chicken breast?
Yes, of course, but cooking the chicken with the skin and bones will give you a deeper, more delicious broth.
Can I use frozen chicken?
Yes, you can. The time can vary depending on how big your chicken pieces are, but I would start with 10 to 12 minutes and go from there.

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 817mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2836IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg

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Instant-Pot-Chicken-Noodle-Soup-Recipe

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 

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