Cozy Homemade Instant Pot Chicken Noodle Soup Recipe

Hey there!

There’s nothing that warms the soul quicker than a bowl of homemade chicken noodle soup—and when it’s made in the Instant Pot, it’s ready in record time. Whether you’re under the weather, need a quick weeknight dinner, or just craving something cozy, this recipe delivers all the comfort with half the effort.

If you’re looking for a hearty, wholesome meal that tastes like it’s been simmering for hours (minus the wait), this Instant Pot Chicken Noodle Soup is your go-to.

Why You’ll Love This Recipe

• Quick and Easy: Ready in about 30 minutes, thanks to the magic of the Instant Pot.
• Healthy and Wholesome: Packed with lean protein, fresh veggies, and tender noodles.
• Family-Friendly: The classic flavors are loved by kids and adults alike.
• Customizable: Perfect for tweaking based on what you have in your pantry!

Ingredients Breakdown

• Chicken Breast or Thighs: Boneless, skinless is best, but bone-in works too (just shred around the bones after cooking).
  Pro Tip: Use pre-cooked shredded rotisserie chicken if you’re short on time!
• Carrots, Celery, and Onion: The classic trifecta for a flavorful soup base.
  Pro Tip: Dice the veggies evenly so they cook at the same rate.
• Chicken Broth: Use low-sodium so you can control the salt level.
  Pro Tip: Homemade bone broth takes this soup to the next level.
• Egg Noodles: Wide egg noodles work best, but feel free to sub with any pasta in your pantry.
• Garlic and Herbs: Fresh thyme and parsley add brightness, while dried spices work in a pinch.
• Seasonings: Salt, pepper, and a hint of turmeric for color and warmth!

Step-by-Step Instructions

1. Start with sauté mode: Turn your Instant Pot to sauté and heat a tablespoon of olive oil. Add your diced onion, carrots, and celery. Cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute.
2. Add the chicken and broth: Lay the chicken breasts or thighs on top of the veggies. Sprinkle in your seasonings (salt, pepper, thyme, and a pinch of turmeric), then pour in the chicken broth to fully cover the ingredients.
3. Pressure cook: Seal the Instant Pot lid and set it to manual high pressure for 8 minutes. Once the timer is complete, let the pressure naturally release for 5 minutes before quick-releasing the rest.
4. Remove and shred the chicken: Carefully remove the chicken from the pot. Use two forks to shred it into bite-sized pieces, then return it back to the soup.
5. Add noodles and finish: Switch the Instant Pot to sauté again, stir in the egg noodles, and let them cook for 5-7 minutes until tender. Taste-test the broth and adjust salt, pepper, or seasoning as needed.
6. Garnish and serve: Ladle the soup into bowls and sprinkle with fresh parsley for that extra pop of color and flavor. Serve warm and enjoy!

Chef’s Tips and Tricks

• For an extra-rich broth: Add a splash of soy sauce or Worcestershire sauce to deepen the umami flavor.
• Prep ahead: Chop your veggies and measure your seasonings ahead of time for an even quicker meal!
• Leftovers: The noodles tend to soak up the broth, so add a splash of water or additional stock when reheating.

Recipe Variations and Serving Suggestions

• Make it vegetarian: Swap the chicken for chickpeas or tofu, and use vegetable broth instead.
• Kick up the heat: Add a pinch of cayenne or a drizzle of hot sauce for a spicy twist.
• Pair it with: Serve alongside crusty bread or a simple side salad for the perfect comfort meal.

FAQs

Can I use frozen chicken?

Yes! Just increase the pressure cook time to about 12 minutes. No need to thaw beforehand.

How can I store leftovers?

Let the soup cool fully, transfer it to an airtight container, and refrigerate for up to 4 days. You can freeze it too, but leave out the noodles and add them fresh when reheating.

Printable Recipe Card

I can’t wait for you to try this Instant Pot Chicken Noodle Soup—it’s simple, satisfying, and oh-so comforting! Don’t forget to share your creations by tagging #TheKitchensAid. I’d love to see how your bowl turns out!