Instant Pot Chicken Noodle Soup

There is nothing more comforting than a bowl of chicken noodle soup and this Instant Pot version brings all the homemade flavor in a fraction of the time. Using simple ingredients and high pressure cooking you end up with tender chicken, perfectly cooked vegetables, and noodles that soak up every bit of goodness. This recipe is my go-to when someone in the house has the sniffles or we crave nostalgic food with minimal effort.

Once I figured out how quickly the Instant Pot could develop flavor I never looked back. My little ones get excited every time they smell this soup starting up after school.

Ingredients

• Chicken breasts: cut into bite size pieces, use boneless and skinless, look for firm pale pink chicken for freshness
• Olive oil: gives richness and helps the chicken brown, choose extra virgin for best flavor
• Salt and pepper: season the soup and draw out flavors, use kosher salt for clean taste
• Baby carrots: sliced thin for sweetness and color, select carrots that are firm with smooth skin
• Celery stalks: sliced for crunch and aroma, go for crisp bright green stalks
• Onion: diced for a savory base, yellow onions work best
• Chicken broth: creates the soup’s body, pick low sodium if you want more control over seasoning
• Egg noodles: uncooked, classic texture and soak up broth, aim for wide ribbon egg noodles without added coloring
• Basil and oregano: dried herbs give classic aroma and earthy notes, use fresh if you have them but cut quantity in half

Instructions

Start with Sautéing the Chicken and Aromatics:

Set your Instant Pot to sauté on low and swirl in the olive oil. Add cut chicken and diced onions. Cook them together until the chicken is barely opaque outside and the onions have softened and turned translucent. This should take about five minutes. Stir regularly so nothing sticks or browns too much. This helps concentrate flavor without losing moisture.

Build the Vegetable Layer:

Toss in your sliced baby carrots and celery. Stir everything to combine well. Continue sautéing for another five minutes. The veggies will look slightly brighter in color and will start to soften at the edges. This step ensures your carrots and celery cook evenly and develop sweetness at the base of the soup.

Add the Broth and Seasonings:

Turn the Instant Pot to Off to stop sautéing. Pour in the chicken broth. Sprinkle in the salt, pepper, basil, and oregano. Give the whole pot a good stir to help the dried herbs mingle throughout the liquid.

Pressure Cook:

Seal the Instant Pot lid in place and check that the valve is closed. Set to manual high pressure for five minutes. The pressure will take a few minutes to build then cook everything together quickly. This step ensures the chicken is extra tender and the flavors are deeply mixed.

Quick Release and Add Noodles:

When the pot beeps to signal the end of cooking time carefully use a towel or oven mitt to move the pressure valve and slowly let out the steam. Once all the steam is released open the lid carefully away from you. Add in your dry egg noodles and stir well. The broth will still be piping hot.

Finish and Rest:

Pop the lid back on the Instant Pot but do not turn it on. Let the soup sit for about five minutes. The heat from the broth will cook the noodles just right without them getting mushy. Taste and adjust salt or pepper if you like.

The baby carrots are my personal favorite since they add a hint of sweetness that balances the savory broth. My kids still argue over who gets the last ladle of soup and there are rarely leftovers by the next day.

Storage Tips

Let the soup cool before ladling it into airtight containers. In the fridge it keeps well for up to four days. If you want to keep the noodles from soaking up too much broth store them separately and add when reheating. For longer storage scoop into freezer bags and freeze flat for up to three months.

Ingredient Substitutions

Swap out chicken breasts for boneless thighs if you want extra richness. You can use whole wheat egg noodles or gluten free pasta for dietary needs. If you love herbs fresh parsley or dill at the end give extra flavor. For more veggies sneak in peas corn or spinach right after cooking.

Serving Suggestions

Serve the soup with crusty bread or saltine crackers for a classic pairing. I love adding a squeeze of fresh lemon over my bowl for brightness. If you want to bulk it up add a small side salad or grilled cheese sandwich.

Cultural and Historical Context

Chicken noodle soup is famous in both American and many world cuisines as a comfort food. It is often the first dish people think of when they want care and healing at home. The addition of noodles is a uniquely American touch while the combination of chicken and vegetables is respected worldwide.

Seasonal Adaptations

In fall roast the carrots and celery ahead of time for deeper flavor. During spring use fresh peas and a handful of chopped spinach just before serving. For winter spice up the broth with a pinch of crushed red pepper for warmth.

Success Stories

Many readers tell me this is the first dinner their kids wanted to help prepare because the steps are so simple. A neighbor once dropped off a bowl after a surgery and called to say it tasted just like what his grandmother made. My mom now asks for the recipe every cold season.

Freezer Meal Conversion

If you want to make this soup ahead as a freezer meal just cook as directed but leave out the egg noodles. Cool. Freeze in meal size portions. When ready to eat thaw reheat to a simmer and add noodles to cook five minutes before serving.

Enjoy a bowl of Instant Pot chicken noodle soup with your favorite sides — it’s sure to brighten any day. Don’t forget to savor every spoonful while it’s warm and comforting.

Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs offer rich flavor and stay tender. Adjust slicing and cook time as needed for best texture.

→ Do I need to cook the noodles beforehand?

No, stir in uncooked egg noodles after pressure cooking. Let them rest in hot broth until tender.

→ How can I make the soup less salty?

Use low-sodium chicken broth and adjust seasoning at the end to better control the salt level.

→ What vegetables work as substitutes?

Try parsnips, peas, or zucchini for a twist. Just slice thin and add along with the carrots and celery.

→ Can I freeze leftovers?

Yes, cool fully before storing in airtight containers. The noodles may soften more upon reheating.