Instant Pot Chicken Noodle Soup Recipe

If you’re craving a warm, comforting meal that comes together in a snap, this Instant Pot Chicken Noodle Soup Recipe is exactly what you need. It’s the perfect blend of tender chicken, flavorful broth, and perfectly cooked noodles, all made effortlessly in your Instant Pot. Whether you’re feeling under the weather or just want a soul-soothing dinner, this recipe will quickly become your go-to for cozy nights and happy taste buds.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key to making an Instant Pot Chicken Noodle Soup Recipe that’s both nourishing and packed with flavor. Each component adds something special to the mix — from the savory depth of chicken broth to the bright crunch of celery and carrots.

• 2 chicken breasts, cubed bite size (boneless, skinless): Choose fresh chicken breasts for tender, juicy chunks that cook quickly.
• 2 Tbsp olive oil: Adds richness and helps brown the chicken and vegetables for extra flavor.
• 1/4 tsp salt and pepper: Essential seasonings to bring out the natural flavors without overpowering the soup.
• 1 cup baby carrots, sliced thin: Adds subtle sweetness and vibrant color.
• 2 stalks celery, sliced: Provides crunch and the classic soup base flavor.
• 1/4 onion, diced: Builds a savory aromatic foundation.
• 48 oz chicken broth: The heart of the soup, giving it a warm, comforting body.
• 2 cups egg noodles, uncooked: Perfect size to soak up the broth and remain tender without turning mushy.
• 1/4 tsp basil: Adds a gentle herbal note.
• 1/4 tsp oregano: Complements the basil with earthiness for that classic soup flavor.

How to Make Instant Pot Chicken Noodle Soup Recipe

Step 1: Prepare the Instant Pot and Start Sautéing

Begin by setting your Instant Pot on the sauté function at low heat. This is where your flavors will start to bloom, so pay attention to the gradual caramelization that forms the soup’s delicious base.

Step 2: Add Olive Oil, Chicken, and Onions

Pour in the olive oil, then add the cubed chicken breasts and diced onions. This combination sizzles nicely, allowing the chicken to begin cooking while the onions soften and release their sweet aroma.

Step 3: Cook Until Chicken Is Slightly Done and Onions Translucent

Keep cooking, stirring occasionally, until your chicken pieces just start to turn white on the outside and the onions appear translucent. This step ensures your chicken won’t be overcooked later, keeping it juicy and tender.

Step 4: Add Celery and Carrots

Next, toss in the sliced celery and baby carrots. These veggies add both texture and sweetness that balance the savory broth beautifully.

Step 5: Stir to Combine

Give everything a good stir so the flavors begin mingling. This little bit of mixing helps lock in the seasoning across all ingredients.

Step 6: Sauté for Another 5 Minutes

Let the vegetables soften a bit more by sautéing everything together for an additional five minutes. This gentle cooking melds the flavors and tenderizes the veggies without losing their bite.

Step 7: Turn the Instant Pot Off

Switch off the sauté function to prepare for the next phase where all your fresh ingredients will come together to make soup magic.

Step 8: Add Broth and Seasonings

Pour in the chicken broth and sprinkle in the salt, pepper, basil, and oregano. These seasonings are subtle but essential, creating that classic herbal depth that chicken noodle soup lovers crave.

Step 9: Secure the Lid

Place the Instant Pot lid firmly on top to get ready for pressure cooking.

Step 10: Set the Valve and Pressure Cook

Close the valve, select manual pressure, and set it to high for 5 minutes. This quick yet effective cooking bursts the flavors and thoroughly cooks the chicken and vegetables.

Step 11: Slowly Release the Pressure

When the timer beeps, carefully move the pressure valve slightly to release the steam gradually. This slow release helps retain moisture and prevents the soup from splattering.

Step 12: Open the Lid Carefully

Once the steam is fully released, lift the lid gently to reveal the aromatic broth and tender ingredients ready for the final touch.

Step 13: Add Egg Noodles and Stir

Stir in the uncooked egg noodles, mixing them into the hot broth so they start absorbing all that warm, delicious liquid.

Step 14: Let the Noodles Sit Covered for 5 Minutes

Put the lid back on and let the soup rest for five minutes. This resting time allows the noodles to become perfectly tender without turning mushy, finishing off your soup just right.

How to Serve Instant Pot Chicken Noodle Soup Recipe

Garnishes

Fresh garnishes can elevate your soup in both flavor and appearance. Sprinkle chopped parsley or fresh chives for a bright, herbal note. A squeeze of lemon adds a refreshing zing, while a few grated Parmesan flakes bring a rich umami touch.

Side Dishes

Pair this comforting soup with crusty bread or warm garlic toast to soak up every last drop of broth. A simple green salad with a light vinaigrette also complements the meal nicely, adding a crisp contrast to the soft noodles and tender chicken.

Creative Ways to Present

Serve the soup in rustic bowls for a cozy vibe, or get charming with mason jars if you’re on the go. For a fun twist, ladle the soup over cooked rice or mashed potatoes to mix textures and create a hearty hybrid meal.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers and refrigerate for up to 3 days. The flavors only deepen as it rests, making your soup even more delicious the next day.

Freezing

You can freeze this Instant Pot Chicken Noodle Soup Recipe for up to 3 months. For best results, freeze the soup without noodles, then add fresh cooked noodles after thawing and reheating to maintain texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup becomes too thick, and cook until warmed through without boiling to preserve tenderness.

FAQs

Can I use frozen chicken breasts for this recipe?

Absolutely! Frozen chicken breasts work fine; just add a few extra minutes to the pressure cooking time to ensure they’re fully cooked. The Instant Pot is great at handling frozen ingredients without sacrificing texture.

What can I substitute if I don’t have egg noodles?

You can swap egg noodles with any pasta of your choice, such as rotini, shells, or even gluten-free varieties. Just adjust cooking times accordingly, as smaller pastas may cook faster.

Is it possible to make this soup vegetarian?

Yes, simply replace the chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth. The herbs and veggies will still deliver wonderful flavor.

How do I prevent the noodles from getting mushy?

The secret is to add the noodles after pressure cooking and let them sit covered off heat for 5 minutes. Avoid overcooking during pressure release to maintain the perfect texture.

Can I add other vegetables to this soup?

Definitely! Feel free to include peas, corn, green beans, or even spinach for extra color and nutrients. Add delicate greens at the end to preserve their freshness.

Final Thoughts

This Instant Pot Chicken Noodle Soup Recipe is not only a delightful meal but also a total lifesaver on busy days when you want something homey and fast. Its ease, rich flavors, and comforting warmth make it an absolute must-try. I promise, once you make it, it will become a beloved classic in your recipe collection just like it is in mine.

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