Is there anything more comforting than a warm bowl of chicken noodle soup? It’s the ultimate comfort food, perfect for chilly evenings, soothing sniffles, or just a simple weeknight dinner. And making Instant Pot Chicken Noodle Soup from scratch is easier than you think! This recipe delivers all the homemade goodness without hours of simmering. We’ll be using the pressure cooker to lock in flavor and create a rich, satisfying broth in minutes.
Top Reasons To Make It
This Instant Pot Chicken Noodle Soup truly is a winner, y’all. First off, it’s quick. Who has time to babysit a pot on the stove for hours these days? The Instant Pot does the heavy lifting for you. It’s also a super budget-friendly option, especially if you use a rotisserie chicken. And let’s be honest, it’s so, so much better than anything you’ll find in a can. Plus, this soup is perfect for meal prep! Just make a big batch and enjoy it throughout the week.
Ingredients
- Chicken: I prefer bone-in, skin-on chicken thighs for maximum flavor. If you prefer boneless rotisserie chicken see variatios below.
- Onion: I recommend a yellow or white onion for depth of flavor
- Carrots: The sweetness of carrots adds some warmth to the broth
- Celery: The celery adds depth to the aromatic profile
- Garlic: I use fresh garlic for the best flavor.
- Chicken Broth: Low-sodium is best so you can control the saltiness.
- Egg Noodles: Use your favorite kind.
- Fresh Herbs: I prefer parsley and thyme; add your favs.
- Olive oil: To saute the aromatic vegetables
- Salt and pepper: To flavour.
Detailed ingredient measurements are provided below in the recipe card.
Instructions
- Set your Instant Pot to the “Sauté” function. Add olive oil, onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more. Season with salt and pepper.
- Place chicken thighs in the Instant Pot. Pour in chicken broth. Make sure the chicken is mostly submerged.
- Close the lid and set the valve to “Sealing.” Cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Carefully remove the chicken and shred it. Discard the skin and bones.
- Return the shredded chicken to the pot. Add the egg noodles.
- Close the lid and let the soup sit for about 5 minutes, or until the noodles are cooked through. No need for pressure this time.
- Stir in fresh herbs. Serve warm.
Pressure Cooker Tips For Perfect Soup
- Don’t overcrowd the pot. Give those ingredients some room to breathe!
- Adjust cooking time for thicker veggies. If you’re using heartier vegetables like potatoes, add a few more minutes to the pressure cooking time.
- Taste and adjust seasoning. Always taste and adjust the salt and pepper after pressure cooking.
- Be careful when releasing pressure. It’s hot! Use a kitchen towel and tilt the valve away from you.
- Want a richer broth? Use bone-in chicken thighs, just like Mama always did.
Variations & Substitutions
This One Pot Chicken Noodle Soup is so versatile! Feel free to swap chicken thighs for breasts or rotisserie chicken. For a veggie boost, add some peas, corn, or green beans. If you like a little heat, add a pinch of red pepper flakes. Honestly, if you hate heat, skip these! For gluten-free chicken noodle soup, use gluten-free noodles or substitute rice. It’s your kitchen, your delicious soup!
Serving Ideas & Pairings
Chicken noodle soup is amazing on its own. But, try serving it with a crusty bread or a side salad. Grilled cheese is a classic pairing, or go for some biscuits with a little honey. So good.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until warmed through. Don’t boil it! Avoid reheating more than once for food safety.
Frequently Asked Questions
Can I make Easy Chicken Noodle Soup in a Crock-Pot instead? Yes! See my similar recipe for Crock-Pot Chicken Noodle Soup for slow-cooker instructions.
Is homemade Chicken Noodle Soup Instant Pot healthier than canned? Homemade Instapot Chicken Noodle Soup from scratch often has less sodium and allows you to control the ingredients, making it a generally healthier option. This pressure cooker chicken noodle soup gives you all those home flavors too.
Making Instant Pot Chicken Noodle Soup is a breeze, creating a warm and comforting meal in minutes. This simple, satisfying Homemade Chicken Noodle Soup in an Instant Pot recipe is perfect for busy weeknights and sure to become a new family favorite.