insta pot chicken noodle soup recipe
The Best insta pot chicken noodle soup recipe
This Insta Pot chicken noodle soup is one of those recipes that feels like a hug in a bowl—simple enough to make with ingredients you already have, but so comforting that it becomes a staple for everything from cold winter nights to busy weeknights when everyone’s tired.
I started making it years ago when my kids were little, and it became their go-to when they were sick, when they needed a warm meal after school, or even just when they wanted something hearty but not too heavy. It’s the kind of soup that doesn’t demand perfection—just a few ingredients simmered together until everything melts into something nourishing.
My family loves it because it’s easy to customize—add veggies they like, swap noodles for rice if they’re not big fans, or even let the kids stir it themselves if they’re old enough. It’s not just a meal; it’s a way to slow down and enjoy something familiar, even on the busiest days.
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What really makes this recipe special is how it balances flavor and nutrition without being overly complicated. The chicken adds protein, the carrots and celery bring in vitamins and fiber, and the broth is rich but light, so it doesn’t weigh you down.
I’ve made it for family gatherings, potlucks, and even when we’re just watching a movie at home—it’s that kind of dish that feels like a hug for the soul. My kids, especially when they were younger, would always ask for seconds because it’s so satisfying, and honestly, I don’t blame them.
It’s the kind of meal that makes you feel good inside, whether you’re eating it straight from the pot or serving it in bowls with crusty bread. Plus, it’s a great way to use up any leftover chicken or veggies you have on hand, so it’s practical as well as delicious. No fancy techniques, no stress—just good, simple food that everyone can enjoy.
Instant Pot Chicken Noodle Soup
A comforting and flavorful soup packed with tender chicken, chewy egg noodles, and aromatic vegetables, all made effortlessly in your Instant Pot. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup frozen peas
- 1 cup corn kernels
- 1 cup diced tomatoes (canned or fresh)
- 12 oz egg noodles (or gluten-free noodles)
- 1 tbsp butter
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley
- ½ tsp paprika
👨🍳Directions
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1 In the Instant Pot, combine chicken breasts, 1 cup chicken broth, olive oil, salt, pepper, and thyme. Seal and cook on High Pressure for 10 mins, then let pressure release naturally.
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2 While the chicken cooks, sauté onion, garlic, carrot, and celery in a skillet over medium heat for 5 mins. Add diced tomatoes, corn, and peas, cooking for another 3 mins.
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3 Add the cooked chicken (shredded) and vegetable mixture to the Instant Pot. Stir in egg noodles and remaining broth. Season with parsley and paprika.
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4 Cook on High Pressure for 5 mins, then let pressure release naturally. Stir in butter and cook for 1 more minute to melt. Adjust seasoning if needed.
🔧Equipment
- Instant Pot
- Large pot or skillet
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Noodle Soup Works
This Insta-Pot chicken noodle soup recipe is always a go-to for me because it’s quick to make without sacrificing flavor or comfort. Whether it’s a busy weeknight or a family gathering, this hearty soup warms everyone up and feels special without needing fancy ingredients. It’s the kind of dish that works on its own or as a simple meal prep for leftovers—no stress, just good food.
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❓ Frequently Asked Questions About Instant Pot Chicken Noodle Soup
1. What ingredients are essential for making an Instapot Chicken Noodle Soup that is flavorful and tender?
The essential ingredients include 1 whole chicken (about 4 lbs), 1 lb chicken thighs and drumsticks, 4 cups low-sodium chicken broth, 1 large onion (diced), 4 cloves garlic (minced), 1 carrot (diced), 1 celery stalk (diced), 2 cups uncooked pasta (such as egg noodles or rotini), 1 cup frozen peas, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, ½ cup shredded cheddar cheese (optional), and 1 tbsp butter or oil.
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2. How long should I pressure cook the chicken and broth in the Instant Pot for the best texture?
For the best texture, pressure cook the chicken and broth on High Pressure for 60 minutes. After cooking, let the pressure release naturally for 10 minutes, then quickly release the remaining pressure. This ensures the chicken is fully tender and the broth is rich and flavorful.
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3. Can I use pre-cut rotisserie chicken for this recipe instead of whole chicken?
Yes, you can use pre-cut rotisserie chicken (about 3–4 lbs) to save time. Remove the meat from the bones, discard the skin, and chop it into bite-sized pieces before adding it to the Instant Pot. Just make sure to use enough broth to cover the chicken to prevent drying out.
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4. What substitutions can I make for the noodles if I don’t have egg noodles?
If you don’t have egg noodles, you can substitute them with: – Penne or fettuccine (use 1–2 cups instead of 2 cups) – Whole wheat or chickpea pasta (check the package for cooking time) – Rice noodles (soak in warm water for 10–15 minutes before adding) – Zucchini noodles (zoodles) for a low-carb option (cook fresh or pre-cooked)
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5. How do I adjust the recipe if I want a creamier soup instead of a broth-based one?
To make the soup creamier, add ½ cup heavy cream or half-and-half while the soup is cooking on High Pressure for 10 minutes after the broth is fully heated. Stir in ½ cup grated Parmesan cheese at the end for extra richness. You can also blend ½ cup of the soup with the cream before re-integrating it back into the pot.
