This Instant Pot Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, cozy noodles, and fresh veggies, it’s ready in no time—perfect for busy days!
I love how quickly this soup comes together. Just toss everything in, set it, and relax while the magic happens! It’s like having a chef on speed dial! 🥣✨
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor and helps in sautéing the vegetables. If you don’t have olive oil, you can use canola oil or vegetable oil. I personally love the flavor that olive oil brings, but any oil will do!
Chicken: Boneless, skinless breasts or thighs work best for quick cooking. If you’re looking for a shredded texture, thighs are a bit more forgiving and stay juicy. You can also swap with rotisserie chicken to save time!
Veggies: The classic combo of carrots, onions, and celery is known as mirepoix. Feel free to add other vegetables like bell peppers or peas for variety. Frozen vegetables can also be a great time-saver if fresh ones aren’t available.
Egg Noodles: I love traditional egg noodles for their texture, but any pasta works. You can substitute with whole wheat or gluten-free pasta. Just keep an eye on cooking times, as they may vary!
How Do I Get the Chicken Perfectly Shredded?
Shredding chicken can be tricky, but it’s super easy with these tips! After the chicken cooks, remove it from the pot using tongs or a slotted spoon. Let it cool slightly so you can handle it without burning your fingers.
- Use two forks to pull the chicken apart. One fork holds it steady while the other shreds.
- If you prefer a finer shred, just chop it with a knife instead!
This method makes it easy to incorporate the chicken back into the soup for a truly comforting dish!
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 bay leaf
- Salt and pepper, to taste
- 6 ounces egg noodles or wide egg noodles
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious Instant Pot Chicken Noodle Soup takes about 15 minutes of prep time, plus 10 minutes of cooking time. After cooking, you’ll need a few minutes to shred the chicken and cook the noodles. Overall, you can have this cozy soup ready in about 35 minutes! Perfect for a quick dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
Set your Instant Pot to sauté mode. Add the olive oil and let it heat up until it’s shimmering. Toss in the diced onion, minced garlic, sliced carrots, and celery. Sauté the mixture for about 3-4 minutes until the onions are translucent and the vegetables start to soften. Your kitchen will smell amazing!
2. Combine the Ingredients:
Now it’s time to pour the chicken broth into the pot. Give it a gentle stir to combine everything. Then, add the whole chicken breasts or thighs to the pot. Sprinkle in the dried thyme, dried parsley, salt, and pepper, and toss in the bay leaf. It’s a symphony of flavors!
3. Pressure Cook:
Close the lid of your Instant Pot and set it to manual pressure cook on high for 10 minutes. Don’t forget to make sure the valve is set to sealing. While it cooks, you can kick back and relax!
4. Quick Release and Shred Chicken:
When the cooking time is up, carefully do a quick release of the pressure by turning the valve to venting. Once the pressure is released, remove the chicken breasts or thighs gently from the pot, and shred them using two forks. They should pull apart easily!
5. Cook the Noodles:
Turn the Instant Pot back to sauté mode to bring the broth back to a simmer. Add the egg noodles to the pot and cook for about 5 minutes or until the noodles are tender. Stir occasionally to prevent sticking!
6. Final Touches:
Now, return the shredded chicken to the pot, and stir to mix everything together. Taste the soup and adjust the seasoning if needed. Sprinkle in some fresh parsley for that lovely pop of color and flavor.
7. Serve and Enjoy:
Dish the soup into bowls, garnishing with additional fresh parsley if desired. Your comforting Instant Pot Chicken Noodle Soup is ready to be enjoyed! Perfect for warming up on a chilly day.
Enjoy your comforting and flavorful Instant Pot Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just increase the cooking time to 12-15 minutes on high pressure to ensure it’s fully cooked. Make sure to separate any chicken pieces if frozen together.
What If I Don’t Have Egg Noodles?
No problem! You can substitute with any pasta you have on hand, like rotini or penne. Just adjust the cooking time according to the type of pasta, as they may require less or more time to cook.
How Do I Store Leftovers?
To store leftovers, let the soup cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just remember to leave some space in the container for expansion when freezing!
Can I Make This Soup Vegetarian?
Absolutely! You can use vegetable broth instead of chicken broth and replace the chicken with chickpeas or tofu. Adjust the seasonings to your taste, and you’ll have a delightful vegetarian soup!
