instant pot chicken noodle soup recipe
The Best instant pot chicken noodle soup recipe
I’ve been making Instant Pot chicken noodle soup for years, and it’s one of those recipes that feels like a hug in a pot. There’s something so comforting about the rich, savory broth and tender chicken mixed with soft pasta—it’s the kind of meal that makes you forget about the world for a little while. My kids, especially when they’re sick or just need something warm and filling, will beg for it. It’s quick to make, but it tastes like home, and honestly, that’s all you really need. Plus, it’s so versatile—you can adjust the ingredients based on what you have, whether it’s using leftover chicken or adding veggies like carrots and celery for extra nutrition.
This soup is also perfect for any occasion. It’s hearty enough to feed a crowd but simple enough to make for a family dinner. I’ve had it on busy weeknights when I’m tired and just want something easy, and even on weekends when we’re hosting friends, it’s always a hit. The health benefits make it even better—it’s packed with protein from the chicken, fiber from the veggies, and complex carbs from the pasta, which keeps everyone full and energized. No one leaves the table hungry, and it’s a great way to sneak in some extra veggies without them even realizing it. Plus, it’s so forgiving; if you don’t measure everything perfectly, it still tastes good. That’s the kind of recipe that makes life easier.
Instant Pot Chicken Noodle Soup
A comforting and easy-to-make chicken noodle soup using an Instant Pot for quick and flavorful results. Perfect for a quick meal or a cozy dinner.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 cup diced tomatoes
- 12 oz (340g) egg noodles or rotini
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
👨🍳Directions
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1 In a large bowl, combine egg noodles and olive oil. Toss to coat evenly.
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2 Place the Instant Pot on the stovetop and set the valve to sealing.
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3 Add chicken broth, chicken, onion, garlic, carrots, celery, peas, diced tomatoes, thyme, rosemary, oregano, bay leaf, salt, and black pepper. Stir gently to combine.
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4 Place the sealed Instant Pot on high pressure and cook for 10 minutes.
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5 Quick-release the pressure and let it sit for 5 minutes. Then, open the valve and discard the bay leaf.
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6 Add the noodles to the Instant Pot and stir to coat them in the broth. Cook on high pressure for 5 minutes.
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7 Quick-release the pressure again. Let it sit for 2 minutes, then open the valve. Fluff the noodles with a fork and serve hot.
🔧Equipment
- Instant Pot
- Large pot or pot holder
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Noodle Soup Works
This Instant Pot chicken noodle soup recipe is always a lifesaver for quick meals when life gets busy, and it’s the perfect go-to for family gatherings—whether it’s a cold day or a busy weeknight. It’s hearty enough to feed everyone without feeling like extra work, and the flavors come together fast, so you can focus on what else needs to get done. Plus, it’s so comforting that no one will even notice how easy it was to make.
❓ Frequently Asked Questions About Instant Pot Chicken Noodle Soup
1. What ingredients should I use to make the best Instant Pot Chicken Noodle Soup?
To make the best Instant Pot Chicken Noodle Soup, use fresh ingredients whenever possible. Here’s a reliable list: – Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. – Noodles: 12 oz egg noodles or rotini (or use gluten-free pasta if needed). – Broth: 6 cups low-sodium chicken broth (or homemade broth for extra flavor). – Vegetables: 1 large onion, sliced; 3 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 bay leaf; 1 tsp dried thyme (or 1 tbsp fresh). – Seasonings: 1 tsp salt (adjust to taste), ½ tsp black pepper, ½ tsp paprika (optional). – Soup Base: 1 tbsp olive oil or butter, 1 tbsp soy sauce (or Worcestershire sauce), 1 tsp honey or brown sugar (balances flavors).
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2. Can I use dried noodles directly in the Instant Pot, or do I need to soak them first?
You can use dried noodles directly in the Instant Pot, but they’ll take longer to cook. For best results: – Cook noodles separately in boiling water for 8–10 minutes (or until al dente), drain, and rinse with cold water to stop cooking. – Add them directly to the Instant Pot once the broth is hot, stirring to prevent sticking. – If using instant noodles (like ramen), rinse them well first to remove excess starch.
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3. How long should I cook the chicken and vegetables in the Instant Pot for a tender, flavorful soup?
For a perfectly tender and flavorful soup, follow this timing: – Pressure Cook: 15 minutes (natural release recommended). – Stir in noodles after 10 minutes of cooking to avoid mushiness. – Simmer: After pressure cooking, reduce heat to low and cook for 5–7 minutes to let flavors meld. – Check doneness: Chicken should be 165°F (74°C) internally, and vegetables should be soft but still slightly crisp.
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4. What’s the best way to avoid a watery soup, and how can I thicken it if needed?
Avoiding a watery soup: – Use enough broth (6 cups) but don’t overfill the pot—leave 1–2 inches of headspace. – Stir frequently while cooking to prevent scorching or uneven cooking. – Add noodles at the right time (after 10 minutes of cooking) to avoid over-absorption.
If the soup is too thin: – Simmer uncovered for 5–10 minutes to evaporate excess liquid. – Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir in at the end. – Add a splash of pasta water (if using fresh noodles) to adjust consistency.
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5. Can I make this soup ahead of time, and how should I store and reheat it?
Yes! This soup tastes even better the next day. – Store: Let it cool completely, then refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. – Reheating: – Refrigerated: Warm on the stovetop over medium-low heat, stirring occasionally. – Frozen: Thaw overnight in the fridge, then reheat in the Instant Pot on High Pressure for 5 minutes, then natural release. – Tip: Add a splash of broth when reheating to restore moisture if needed.
