Instant Pot Chicken Noodle Soup - Cozy Comfort in a Bowl

Enjoy a warm bowl of Instant Pot Chicken Noodle Soup, filled with tender chicken, vibrant veggies, and soft noodles, perfect for comfort and nourishment.

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Course: Soups

Cuisine: American

Keyword: comfort food, Family Favorite, Instant Pot Chicken Noodle Soup, quick recipe, soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 350kcal

Equipment

Instant Pot

Ingredients

For the Soup Base

2 tablespoons Olive Oil Substitute with vegetable oil or butter if desired.
1 cup Onions Fresh is best with no substitutions needed.
3 cloves Garlic Fresh is preferred; garlic powder can work in a pinch.
2 medium Carrots Can swap for parsnips or omit if necessary.
2 stalks Celery Substitute with fennel for a different taste profile.

For the Protein and Broth

1 pound Chicken (boneless, skinless) Can replace with tofu or chickpeas for a vegetarian option.
4 cups Chicken Broth Use vegetable broth for a vegetarian variation.

For Seasoning and Flavor

1 teaspoon Thyme Use dried thyme if fresh is unavailable.
2 leaves Bay Leaves Can omit if not available.
to taste Salt Adjust to taste to enhance the soup's overall flavor.
to taste Pepper Adjust to taste to enhance the soup's overall flavor.

For the Noodles

2 cups Egg Noodles Substitute with gluten-free noodles for a gluten-free version.

For Garnish

2 tablespoons Fresh Parsley Chives can work as a substitute or omit altogether.
1 tablespoon Lemon Optional but can switch for lime for a quirky twist.

Instructions

Step-by-Step Instructions

Begin by setting your Instant Pot to the sauté function and pouring in a drizzle of olive oil. Once the oil shimmers, toss in chopped onions, minced garlic, diced carrots, and celery. Sauté these fresh vegetables for about 5 minutes until they soften and become fragrant, stirring occasionally to prevent browning.
Next, layer the boneless, skinless chicken pieces directly on top of the sautéed vegetables. Pour in chicken broth until ingredients are submerged, then sprinkle in thyme, add bay leaves, and season generously with salt and pepper. Stir gently to combine the flavors, ensuring all ingredients are well-incorporated.
Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes, allowing the machine to build pressure. When the timer beeps, wait for a natural pressure release for about 10 minutes.
Carefully remove the chicken from the pot using tongs and place it on a cutting board. Shred the tender chicken using two forks or your hands, then return it to the Instant Pot along with the remaining contents.
With the Instant Pot still set to sauté mode, add egg noodles to the flavorful broth. Stir gently and let the soup simmer for an additional 5 minutes, or until the noodles are cooked to your desired tenderness.
Finally, taste your soup and adjust the seasoning with additional salt and pepper if needed. Carefully remove the bay leaves and discard them. Serve your Instant Pot Chicken Noodle Soup into bowls, garnished with fresh parsley and a squeeze of lemon.

Notes

Use frozen chicken for convenience and adjust the cooking time accordingly. Feel free to add other vegetables like spinach or zucchini for added nutrition.

Nutrition