instapot chicken noodle soup recipe
The Best instapot chicken noodle soup recipe
This recipe for Instant Pot chicken noodle soup is one of those simple, comforting dishes that just feels right in my heart. It’s been a staple in my kitchen for years, especially when I’m short on time but still want something hearty and nourishing for my family. There’s something about the way the flavors meld together—tender chicken, chewy noodles, and just the right amount of herbs and broth—that makes it feel like a hug in a bowl. My kids will always ask for it, whether it’s after a long day at school or when they’re feeling under the weather. It’s the kind of meal that doesn’t just fill their stomachs, but makes them feel taken care of.
I love how this recipe works so well in the Instant Pot, cutting down on prep time without sacrificing taste. It’s perfect for busy weeknights when I need something quick but still feels like a special dinner. And honestly, it’s also great for special occasions—whether it’s a family get-together, a holiday meal, or just a cozy night in. The way the broth simmers with all the ingredients makes it rich and satisfying, but it’s also light enough to balance out heavier meals. Plus, it’s packed with protein and nutrients, so it’s a healthy choice that everyone can enjoy without feeling like they’re missing out on flavor.
My husband and kids have been known to eat it straight from the pot, and honestly, I don’t blame them. It’s that easy to love. And the best part? It’s so adaptable—you can adjust the seasoning, add extra veggies, or even swap in different noodles if you prefer. There’s nothing like a warm bowl of this soup on a cold day, and it’s a recipe that’s always a hit, whether it’s a weeknight meal or a comforting centerpiece for a gathering. It’s simple, reliable, and just the right amount of cozy.
Instant Pot Chicken Noodle Soup
A comforting, easy-to-make soup with tender chicken, flavorful broth, and soft noodles, perfect for a quick meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 12 oz (340g) egg noodles
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp black pepper
- Salt to taste
👨🍳Directions
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1 In the Instant Pot, combine chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, oregano, and black pepper. Stir well.
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2 Add chicken pieces to the pot. Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
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3 Quick-release the pressure and let the soup sit for 5 minutes. Discard the bay leaf. Stir in olive oil, salt, and frozen peas and corn.
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4 While the soup simmers, cook egg noodles according to package instructions (usually 8-10 mins in boiling water). Drain and set aside.
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5 Once noodles are cooked, add them to the Instant Pot soup. Stir gently to combine. Cook on High Pressure for 2 minutes, then quick-release the pressure.
🔧Equipment
- Instant Pot
- Large pot or saucepan
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Noodle Soup Works
This Instant Pot chicken noodle soup recipe is a lifesaver during busy weeknights or when you need a comforting meal for the whole family. It’s quick to make, packed with flavor, and always feels like a special treat—whether you’re hosting a small get-together or just craving something hearty after a long day. Plus, it’s simple to customize with extra veggies or broth, making it adaptable for any occasion.
❓ Frequently Asked Questions About Instant Pot Chicken Noodle Soup
What is the best way to prepare tender chicken for the Instant Pot Chicken Noodle Soup?
To ensure tender chicken, use boneless, skinless chicken thighs or breasts. Cut them into bite-sized pieces (about 1-inch cubes) and sear them in the Instant Pot for 2–3 minutes before adding broth and broth. This helps break down the collagen for a richer flavor and more tender texture.
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Why does my soup taste bland, even after adding extra broth?
Bland soup can happen for a few reasons: 1) Overcooking the chicken (use a meat thermometer—chicken should reach 165°F/74°C). 2) Not enough salt (season the broth well before adding chicken and noodles; add salt to noodles too). 3) Using plain broth without herbs/spices (add garlic, onion, celery, bay leaves, and a pinch of black pepper). 4) Undercooked noodles (use instant noodles that cook in 3–4 minutes, or add them later to avoid mushiness).
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Can I use dried noodles or should I use fresh?
Yes! Dried instant noodles (like ramen or egg noodles) work perfectly for Instant Pot soup—they cook in 3–4 minutes at high pressure. Fresh noodles can be too soft or mushy, but if you prefer them, rinse dried noodles under cold water after cooking to stop the cooking process.
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How do I avoid soggy noodles in the soup?
To keep noodles crispy: 1. Add them last—cook the broth and chicken first, then add noodles and cook for 1–2 minutes (or per package instructions). 2. Use thicker noodles (like udon or ramen) or cut dried noodles into shorter pieces to cook faster. 3. Don’t overcrowd—if the soup is too thick, let it simmer gently after pressure release. 4. Add a splash of broth if noodles feel dry after cooking.
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What’s the best substitute for chicken broth if I don’t have any?
If you’re out of chicken broth, try these substitutes (adjust seasoning as needed): – Vegetable broth (mild flavor, add a splash of chicken bouillon powder for depth). – Water + bouillon cubes (use 1 bouillon cube + 2 cups water per 4 cups broth). – Coconut milk + herbs (for a creamy, less salty option; blend with garlic, ginger, and turmeric). – Tomato juice + water (for a slightly tangy base, but add salt and herbs to compensate). Pro tip: Always taste and adjust seasoning—substitutes can vary in saltiness.
