The beauty of this classic dish lies in its simplicity and the way it brings families together around the dinner table. From busy weeknight dinners to Sunday meal prep, this soup has become a cornerstone of home cooking across generations.
Why Instant Pot Chicken Noodle Soup Matters
For those looking to expand their pressure cooking repertoire, the r/PressureCooking – Reddit community offers invaluable tips and techniques. Similarly, our crockpot recipes collection provides alternative slow-cooking methods for when you have more time. Just like finding your comfort food jrpg, discovering the perfect soup recipe becomes a personal journey. Don’t miss our best homemade chicken noodle soup for traditional stovetop variations.
Chicken noodle soup traces its roots back to ancient civilizations, where chicken broth was considered medicinal. The modern American version emerged in the early 1900s, gaining popularity during the Great Depression when families needed hearty, economical meals. Campbell’s made it a household staple in 1934, but nothing compares to the homemade version.
The Instant Pot revolutionized this classic by reducing cooking time from hours to minutes while maintaining all the deep, comforting flavors. This pressure cooking method allows the chicken to become incredibly tender while infusing the broth with rich flavor in record time.
Instant Pot Chicken Noodle Soup Ingredients
Ingredient Spotlight
Olive Oil (2 tablespoons): Creates the flavor foundation through sautéing, helping vegetables release their natural sweetness and aromatics.
Holy Trinity Vegetables: Carrots add natural sweetness and beta-carotene, celery provides earthy depth and satisfying crunch, while onions create the savory base that makes everything taste more delicious.
Fresh Garlic (2 cloves): Releases allicin when minced, creating that irresistible aroma and adding immune-boosting properties.
Herb Blend: Dried basil brings sweet, peppery notes; parsley adds freshness; thyme contributes earthy, floral undertones that complement chicken perfectly.
Low-Sodium Chicken Broth (8 cups): The liquid gold that becomes your soup base, allowing you to control salt levels while building rich flavor.
Bay Leaves (2): These aromatic leaves infuse the broth with subtle complexity and should always be removed before serving.
Boneless Chicken Breasts (1 pound): Pressure cooking makes them incredibly tender and easy to shred, absorbing all the surrounding flavors.
Pasta or Egg Noodles (8 ounces): Wide egg noodles are traditional, but any pasta shape works beautifully.
Complete Ingredients List
- 2 tablespoons olive oil
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 cups low-sodium chicken broth
- 2 dried bay leaves
- 1 pound boneless skinless chicken breasts
- 8 ounces pasta or egg noodles
Smart Substitutions
Chicken: Use chicken thighs for richer flavor, or rotisserie chicken added at the end. Noodles: Try gluten-free pasta, rice noodles, or even cauliflower gnocchi. Vegetables: Swap carrots for parsnips, add mushrooms, or include frozen peas for color.
Timing
- Prep Time: 10 minutes
- Cook Time: 30 minutes (including pressure build-up)
- Total Time: 40 minutes
- Efficiency Note: This recipe is 60% faster than traditional stovetop methods
Step-by-Step Instructions for Perfect Instant Pot Chicken Noodle Soup
Step 1: Sauté the Aromatics
Set your Instant Pot to sauté mode and heat the olive oil until shimmering. Add diced carrots, celery, and onion, cooking for 3-4 minutes until they begin to soften. The vegetables should release their moisture and become fragrant. Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Step 2: Season and Deglaze
Sprinkle in the dried herbs, salt, and pepper, stirring to coat the vegetables evenly. Pour in the chicken broth gradually, scraping up any browned bits from the bottom of the pot with a wooden spoon. These fond bits add incredible depth to your soup base.
Step 3: Add Bay Leaves and Chicken
Drop in the bay leaves and gently nestle the chicken breasts into the broth. The liquid should cover the chicken completely. If needed, add a bit more broth or water.
Step 4: Pressure Cook
Secure the Instant Pot lid, ensuring the valve is set to sealing. Select high pressure and cook for 5 minutes. The pot will take about 10 minutes to come to pressure, then cook for the set time.
Step 5: Quick Release and Shred
When cooking completes, immediately perform a manual quick release. Carefully remove the chicken breasts and let them cool for 2-3 minutes before shredding with two forks. The meat should pull apart effortlessly.
Step 6: Cook the Noodles
Return the shredded chicken to the pot and add the noodles. Set to sauté mode and cook according to package directions, usually 8-10 minutes, stirring occasionally. Remove bay leaves before serving.
Tips & Tricks for Perfect Results
- Don’t Skip the Sauté: Building flavor through proper browning makes all the difference
- Use Room Temperature Chicken: Cold chicken straight from the fridge can affect pressure cooking times
- Quick Release is Key: Natural release can overcook the chicken, making it tough
- Cook Noodles Separately for Meal Prep: Add cooked noodles to individual bowls to prevent mushy leftovers
- Taste and Adjust: Always season to taste at the end, as flavors concentrate during pressure cooking
Recipe Variations & Substitutions
Asian-Inspired: Add ginger, soy sauce, and finish with green onions and sesame oil. Mediterranean Style: Include diced tomatoes, oregano, and finish with fresh lemon juice. Creamy Version: Stir in heavy cream or cream cheese after cooking. Vegetable-Packed: Add zucchini, bell peppers, or frozen corn in the last few minutes.
Behind the Recipe
This Instant Pot Chicken Noodle Soup recipe was born from countless cold winter evenings when only something warm and nourishing would do. After testing various pressure cooking times and ingredient combinations, this version emerged as the perfect balance of convenience and traditional comfort food satisfaction. The key breakthrough was discovering that cooking the noodles separately prevents them from becoming mushy while maintaining the soup’s integrity for leftovers.
Pairing Ideas
Serve alongside crusty sourdough bread or homemade biscuits for dipping. Fresh herb tea, sparkling water with lemon, or warm apple cider complement the soup beautifully. A simple green salad with vinaigrette provides a fresh contrast to the rich, warming broth.
Leftover & Reuse Ideas
Transform leftover soup into a chicken pot pie filling by thickening with cornstarch. Use the broth as a base for risotto or cooking grains. Blend leftover vegetables into a smooth soup base, or repurpose the shredded chicken for sandwiches, salads, or quesadillas.
Nutritional Information
Each serving provides approximately 280 calories, 28g protein, 25g carbohydrates, and 8g fat. Rich in vitamins A and C from vegetables, plus immune-supporting nutrients from garlic and herbs. The lean protein supports muscle health while the complex carbohydrates provide sustained energy.
Serving Suggestions
Ladle into warmed bowls and garnish with fresh chopped parsley or dill. Serve with oyster crackers, crusty bread, or homemade croutons. For special occasions, drizzle with a touch of good olive oil and crack fresh black pepper on top.
Common Mistakes to Avoid
Overcooking the Chicken: Stick to 5 minutes high pressure to prevent tough, stringy meat. Adding Noodles Too Early: They’ll become mushy and absorb too much liquid. Forgetting to Remove Bay Leaves: They’re not pleasant to bite into accidentally. Not Deglazing Properly: Those browned bits add crucial flavor depth.
Storage & Reheating Tips
Store in refrigerator for up to 4 days or freeze for up to 3 months. For best results, store noodles separately and add when reheating. Reheat gently on stovetop, adding extra broth if needed. Microwave individual portions for 1-2 minutes, stirring halfway through.
FAQs
Can I make Instant Pot Chicken Noodle Soup with frozen chicken?
Yes, add 2-3 extra minutes to the cooking time. Ensure chicken reaches 165°F internal temperature before shredding.
How do I prevent noodles from getting mushy in Instant Pot Chicken Noodle Soup?
Cook noodles separately using the sauté function after pressure cooking, or store cooked noodles separately for leftovers.
Can I double this Instant Pot Chicken Noodle Soup recipe?
Yes, but don’t exceed your Instant Pot’s maximum fill line. Cooking time remains the same, but pressure build-up may take longer.
What’s the best pasta for Instant Pot Chicken Noodle Soup?
Wide egg noodles are traditional, but any short pasta works well. Avoid delicate shapes that break easily during stirring.
How can I make my Instant Pot Chicken Noodle Soup more flavorful?
Use homemade or high-quality broth, don’t skip the sautéing step, and taste-adjust seasoning at the end. Fresh herbs added just before serving brighten the entire dish.
Conclusion
Instant Pot Chicken Noodle Soup
This Instant Pot Chicken Noodle Soup delivers everything you love about the classic comfort food in a fraction of the time. With tender chicken, perfectly cooked vegetables, and hearty noodles in a rich, flavorful broth, it’s destined to become your go-to recipe for busy weeknights and cozy weekends alike. The beauty lies in its simplicity and the way it brings warmth to any table.
Made this recipe? Drop your twist in the comments, rate the recipe, and tag us on Facebook, Instagram with #recipehoney.com we might feature your creation!
Instant Pot Chicken Noodle Soup – Easy Perfect How to Make Recipe
Ingredients
Instructions
- Sauté Vegetables: Sauté chopped carrots, celery, onion, and garlic in olive oil in the Instant Pot until softened.
- Add Broth and Chicken: Add chicken broth and bay leaves; stir to combine. Place chicken breasts into the pot and seal with the lid.
- Pressure Cook: Cook on high pressure for 5 minutes; then perform a manual release.
- Shred Chicken and Add Noodles: Shred the chicken once cooled, return it to the pot, and add noodles according to package instructions.
- Finish and Serve: Cook noodles until tender, remove bay leaves, and adjust seasoning before serving.