Instant Pot Lentil Chicken Noodle Soup: A Comforting One-Pot Meal

Nothing beats a warm, comforting bowl of soup, especially on a chilly day. This Instant Pot Lentil Chicken Noodle Soup is the perfect one-pot meal that’s packed with flavor, protein, and fiber. It’s incredibly easy to make, thanks to the Instant Pot, and it’s a healthy and satisfying option for lunch or dinner. Plus, it’s a great way to use up leftover cooked chicken! This recipe is a game changer. Ditch those sad canned soups and embrace the vibrant flavors of homemade. Ready in under an hour, it’s perfect for busy weeknights.

Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot drastically reduces cooking time compared to traditional stovetop methods.
* **One-Pot Meal:** Less cleanup is always a win!
* **Healthy and Nutritious:** Packed with protein, fiber, and vitamins.
* **Budget-Friendly:** Lentils are an affordable and nutritious ingredient.
* **Customizable:** Easily adaptable to your preferences and dietary needs. Add or subtract vegetables, change the type of noodles, or use different herbs and spices.
* **Great for Meal Prep:** Makes a large batch that’s perfect for meal prepping lunches or dinners.
* **Delicious Flavor:** The combination of lentils, chicken, vegetables, and herbs creates a rich and satisfying flavor profile.
* **Family-Friendly:** Even picky eaters will enjoy this comforting soup.

## Ingredients You’ll Need

Here’s a list of the key ingredients you’ll need to make this delicious soup:

* **Olive Oil:** For sautéing the vegetables.
* **Onion:** Adds a savory base flavor.
* **Carrots:** Provide sweetness and texture.
* **Celery:** Contributes to the classic soup flavor profile.
* **Garlic:** Adds a pungent and aromatic element.
* **Dried Lentils:** I prefer brown or green lentils for this recipe. Red lentils will work, but they tend to break down more and create a thicker soup.
* **Chicken Broth:** Use low-sodium chicken broth to control the saltiness of the soup. You can also use vegetable broth for a vegetarian option.
* **Cooked Chicken:** Shredded or diced cooked chicken. Leftover rotisserie chicken is a great option.
* **Egg Noodles:** I prefer wide egg noodles, but any type of noodle will work. Gluten-free noodles can also be used.
* **Dried Italian Seasoning:** A blend of herbs that adds depth of flavor.
* **Bay Leaf:** Infuses the soup with a subtle aromatic flavor. Remember to remove it before serving.
* **Salt and Pepper:** To taste.
* **Lemon Juice:** A squeeze of lemon juice brightens up the flavors and adds a touch of acidity (optional).
* **Fresh Parsley:** For garnish (optional).

### Ingredient Substitutions

* **Lentils:** You can substitute with other types of beans, such as cannellini beans or great northern beans, but the cooking time may need to be adjusted.
* **Chicken:** You can use turkey, tofu, or chickpeas for a vegetarian option.
* **Egg Noodles:** Use any type of pasta you like, such as macaroni, ditalini, or rotini. Gluten-free pasta is also a great option.
* **Chicken Broth:** Vegetable broth can be used for a vegetarian option.
* **Italian Seasoning:** Use a combination of dried oregano, basil, thyme, and rosemary.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot is recommended.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Ladle:** For serving the soup.

## Step-by-Step Instructions

Here’s a detailed guide on how to make Instant Pot Lentil Chicken Noodle Soup:

1. **Sauté the Vegetables:** Turn on the Instant Pot to the ‘Sauté’ function. Add olive oil to the pot. Once heated, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

2. **Add Garlic and Spices:** Add the minced garlic and dried Italian seasoning to the pot. Sauté for another minute, until fragrant.

3. **Add Lentils and Broth:** Add the dried lentils and chicken broth to the pot. Stir to combine. Make sure that the lentils are submerged in the broth. If necessary, add a little more broth or water.

4. **Add Bay Leaf:** Add the bay leaf to the pot. This will add a subtle aromatic flavor to the soup. Remember to remove it before serving.

5. **Pressure Cook:** Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 12 minutes.

6. **Natural Pressure Release:** Allow the Instant Pot to natural pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the ‘Venting’ position.

7. **Add Chicken and Noodles:** Remove the lid and stir in the cooked chicken and egg noodles. Make sure the noodles are submerged in the liquid.

8. **Cook Noodles:** Turn the Instant Pot back to the ‘Sauté’ function. Cook for 5-7 minutes, or until the noodles are cooked to your liking. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

9. **Season and Serve:** Remove the bay leaf. Season the soup with salt and pepper to taste. Stir in a squeeze of lemon juice (optional). Garnish with fresh parsley (optional). Serve hot and enjoy!

### Detailed Instructions with Photos

**(Image: Sautéing the onion, carrots, and celery in the Instant Pot.)**

1. First, turn your Instant Pot to the ‘Sauté’ function. Add olive oil to the pot and let it heat up. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent, stirring occasionally to prevent burning.

**(Image: Adding garlic and Italian seasoning to the pot.)**

2. Next, add the minced garlic and dried Italian seasoning to the pot. Sauté for another minute, or until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.

**(Image: Adding lentils and chicken broth to the Instant Pot.)**

3. Now, add the dried lentils and chicken broth to the pot. Stir to combine. Make sure that the lentils are submerged in the broth. If necessary, add a little more broth or water. This step is important to ensure the lentils cook properly.

**(Image: Adding the bay leaf to the pot.)**

4. Add the bay leaf to the pot. This will infuse the soup with a subtle aromatic flavor as it cooks. Remember to remove it before serving.

**(Image: Closing the Instant Pot lid.)**

5. Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 12 minutes. Make sure the valve is properly sealed to ensure the pressure builds correctly.

**(Image: Releasing pressure from the Instant Pot.)**

6. Allow the Instant Pot to natural pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the ‘Venting’ position. Be cautious of the steam when releasing the pressure manually.

**(Image: Adding chicken and noodles to the soup.)**

7. Remove the lid and stir in the cooked chicken and egg noodles. Make sure the noodles are submerged in the liquid. This ensures they cook evenly.

**(Image: Cooking the noodles on ‘Sauté’ mode.)**

8. Turn the Instant Pot back to the ‘Sauté’ function. Cook for 5-7 minutes, or until the noodles are cooked to your liking. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Keep an eye on the noodles to prevent them from overcooking.

**(Image: Serving the soup.)**

9. Remove the bay leaf. Season the soup with salt and pepper to taste. Stir in a squeeze of lemon juice (optional) for a brighter flavor. Garnish with fresh parsley (optional). Serve hot and enjoy this comforting and delicious soup!

## Tips for the Best Instant Pot Lentil Chicken Noodle Soup

* **Don’t Overcook the Lentils:** Overcooked lentils can become mushy. Follow the recommended cooking time for the best texture.
* **Use Low-Sodium Broth:** This allows you to control the saltiness of the soup.
* **Add Lemon Juice:** A squeeze of lemon juice brightens up the flavors.
* **Adjust the Noodles:** If you prefer a thicker soup, use more noodles. For a thinner soup, use less noodles.
* **Store Leftovers Properly:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Add More Vegetables:** Feel free to add other vegetables like zucchini, spinach, or kale.
* **Don’t Skip the Sauté:** Sautéing the vegetables before pressure cooking enhances their flavor.
* **Use a Good Quality Broth:** The broth is the base of the soup, so using a good quality broth will make a big difference in the flavor.
* **Be Careful When Releasing Pressure:** Always be cautious when releasing pressure from the Instant Pot.

## Serving Suggestions

* **Crusty Bread:** Serve with a slice of crusty bread for dipping.
* **Grilled Cheese Sandwich:** A classic pairing for soup.
* **Side Salad:** A light and refreshing salad to balance the richness of the soup.
* **Crackers:** Serve with your favorite crackers.
* **Grated Parmesan Cheese:** Sprinkle with grated Parmesan cheese for added flavor.
* **Sour Cream or Greek Yogurt:** Add a dollop of sour cream or Greek yogurt for extra creaminess.

## Variations

* **Vegetarian Lentil Noodle Soup:** Omit the chicken and use vegetable broth for a vegetarian option. Add more vegetables, such as spinach, kale, or mushrooms, to make it more filling.
* **Spicy Lentil Noodle Soup:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Lemon Chicken Noodle Soup:** Add more lemon juice for a brighter and more citrusy flavor. You can also add lemon zest for extra flavor.
* **Curried Lentil Noodle Soup:** Add a teaspoon of curry powder or garam masala for a warm and aromatic flavor.
* **Tomato-Based Lentil Noodle Soup:** Add a can of diced tomatoes for a richer and more flavorful soup.

## Make-Ahead Instructions

This soup can be made ahead of time. Simply prepare the soup according to the instructions, but don’t add the noodles. Store the soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, bring the soup to a simmer on the stovetop or in the Instant Pot using the ‘Sauté’ function. Add the noodles and cook until they are tender. This prevents the noodles from becoming mushy during storage.

## Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

## Recipe Card

**Instant Pot Lentil Chicken Noodle Soup**

A comforting and healthy one-pot meal that’s quick and easy to make in the Instant Pot.

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 6-8

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 cup dried lentils
* 6 cups low-sodium chicken broth
* 2 cups cooked chicken, shredded or diced
* 1 cup egg noodles
* 1 teaspoon dried Italian seasoning
* 1 bay leaf
* Salt and pepper to taste
* 1 tablespoon lemon juice (optional)
* Fresh parsley, for garnish (optional)

**Instructions:**

1. Turn on the Instant Pot to the ‘Sauté’ function. Add olive oil to the pot. Once heated, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
2. Add the minced garlic and dried Italian seasoning to the pot. Sauté for another minute, until fragrant.
3. Add the dried lentils and chicken broth to the pot. Stir to combine.
4. Add the bay leaf to the pot.
5. Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 12 minutes.
6. Allow the Instant Pot to natural pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually.
7. Remove the lid and stir in the cooked chicken and egg noodles.
8. Turn the Instant Pot back to the ‘Sauté’ function. Cook for 5-7 minutes, or until the noodles are cooked to your liking.
9. Remove the bay leaf. Season the soup with salt and pepper to taste. Stir in lemon juice (optional). Garnish with fresh parsley (optional). Serve hot.

**Notes:**

* For a vegetarian option, omit the chicken and use vegetable broth.
* Adjust the amount of noodles to your liking.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.

## Conclusion

This Instant Pot Lentil Chicken Noodle Soup is a delicious, healthy, and convenient meal that’s perfect for busy weeknights. With its simple ingredients and easy-to-follow instructions, you can have a comforting bowl of soup on the table in under an hour. So, ditch those canned soups and give this recipe a try. You won’t be disappointed!