In just 25 minutes, you’ll have a comforting bowl of this Instant Pot Chicken Noodle Soup. It’s ideal for busy nights or when you’re craving something warm and delicious.
This Instant Pot Chicken Noodle Soup recipe, is a homey, comforting classic, perfect for cool weather, or any day you need a pick-me-up. Tender chunks of chicken, hearty egg noodles, and a medley of vegetables come together in a flavorful broth. With just 10 minutes of prep, the Instant Pot handles the rest.
Serve up this delicious Instant Pot chicken noodle soup with a side of potato rolls, homemade crescent rolls, or whole wheat dinner rolls to sop up all of that goodness!
Table of Contents
Why I Love This Chicken Noodle Soup
- This easy Instant Pot Chicken Noodle Soup recipe is a keeper! The whole family will love it, and the leftovers make a healthy lunch for everyone.
- You can whip up an incredibly flavorful homemade chicken soup with just a few simple ingredients in under 30 minutes!
- Everything cooks right in the Instant Pot, so there’s minimal cleanup.
Recipe Ingredients
Chicken Broth – Provides a savory richness, tying everything together. Low-sodium chicken broth helps control the salt.
Seasoning – Salt and pepper to enhance the natural flavors.
Mirepoix – The classic combo of celery, carrots, and onions forms a flavorful base for the soup.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herb and Spice Enhancement – Boost the flavor with fresh herbs like parsley, fresh thyme, or oregano. For a bit of warmth, try smoked paprika or red pepper flakes. Adding a bay leaf during cooking brings out even more flavor—just remember to remove it before serving.
Chicken – Leftover rotisserie chicken is a fantastic shortcut—just toss it in when you add the noodles. If you’re using frozen chicken, keep the cook time the same but let the pressure naturally release for 5-10 minutes. You can also swap in chicken thighs or drumsticks for extra flavor and tenderness!
How to Make Instant Pot Chicken Noodle Soup
Step 1: Heat the olive oil in the Instant Pot insert on the sauté setting. Add the onion and cook until softened, stirring occasionally. Add the chicken to the pot and cook until lightly browned.
Step 2: Add the carrots, celery, salt, garlic powder, and pepper, and stir to combine. Add the chicken broth to the pot, stir, and turn off the SAUTE function.
Step 3: Place the lid on the pot, turn the knob to seal, and cook on high pressure for 10 minutes. Quick release the pressure, then add the noodles to the pot. Press the sauté function on the pot, and cook for 5-6 minutes, until the noodles are tender. Serve immediately.
FAQs
Absolutely! While carrots and celery are classic, you can easily add other veggies like zucchini, mushrooms, or spinach for extra flavor and nutrition. Just adjust the cooking time slightly to ensure they don’t get too soft.
Try serving it with potato rolls, focaccia, cheese breadsticks, or garlic Parmesan artisan bread for a delicious and comforting combo.
Storage Info
To STORE your Homemade Chicken Noodle Soup, keep it in an airtight container in the refrigerator for 3-4 days. To FREEZE, let the soup cool completely, then transfer it to a freezer-safe container or freezer bag, leaving some room for expansion. It can be frozen for up to 3 months.
For best results, freeze without the noodles to avoid mushiness. To REHEAT, thaw in the fridge overnight, bring to a boil in a pan over medium heat, and add noodles. Simmer until tender.
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Ingredients
- 2 teaspoons olive oil
- 1 medium onion - chopped
- 1 pound boneless skinless chicken breasts - cut into one-inch pieces
- 1 cup carrots - chopped
- 2 stalks celery - chopped
- 1 teaspoon salt
- 1 tsp garlic powder
- 1/2 teaspoon pepper
- 8 cups chicken broth
- 2 cups egg noodles
Instructions
- Heat the olive oil in the Instant Pot insert on the sauté setting. Add the onion and cook until softened, stirring occasionally. Add the chicken to the pot and cook until lightly browned.
- Add the carrots, celery, salt, garlic powder, and pepper, and stir to combine. Add the chicken broth to the pot, stir, and turn off the SAUTE function.
- Place the lid on the pot, turn the knob to seal, and cook on high pressure for 10 minutes. Quick release the pressure, then add the noodles to the pot. Press the sauté function on the pot, and cook for 5-6 minutes, until the noodles are tender. Serve immediately.
I can’t believe I can make soup that tastes like this in only 25 minutes, but I did! Super easy and perfect anytime soup!
So quick and easy to make, especially if someone isn’t feeling well.
I love how easy this is to throw together and how it’s delicious every time, especially on cold fall nights!
I love chicken noodle soup, and this homemade soup is awesome. And incredibly easy to make in the Instant Pot. So yummy!
The instant pot is especially great for soups.