Quick & Comforting: Instant Pot Chicken Noodle Soup Recipe

Chicken noodle soup is a timeless classic, a comforting remedy for colds, and a satisfying meal any time of year. This Instant Pot version takes the traditional recipe and streamlines it, delivering a delicious and hearty soup in a fraction of the time. Perfect for busy weeknights or when you need a quick and easy meal, this Instant Pot Chicken Noodle Soup is sure to become a family favorite.

## Why Use an Instant Pot for Chicken Noodle Soup?

The Instant Pot offers several advantages when making chicken noodle soup:

* **Speed:** The Instant Pot cooks much faster than traditional stovetop methods. You can have a delicious soup ready in under an hour.
* **Flavor:** Pressure cooking intensifies the flavors, resulting in a richer and more flavorful broth.
* **One-Pot Wonder:** You can cook the chicken, vegetables, and noodles all in the same pot, minimizing cleanup.
* **Tender Chicken:** The pressure cooking ensures the chicken is incredibly tender and easily shreds.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this Instant Pot Chicken Noodle Soup:

* **Chicken:** 1.5-2 pounds of boneless, skinless chicken breasts or thighs. You can also use a whole chicken cut into pieces, but you’ll need to adjust the cooking time. Chicken thighs tend to be more flavorful and stay moister than chicken breasts.
* **Aromatics:** 1 large onion, chopped; 2-3 carrots, chopped; 2-3 celery stalks, chopped; 2-3 cloves garlic, minced. These form the flavor base of your soup. Don’t skimp on these!
* **Broth:** 8 cups of chicken broth (low-sodium is recommended so you can control the salt level). You can also use homemade chicken broth for even better flavor.
* **Noodles:** 8 ounces of egg noodles (medium or wide). You can also use other types of noodles like rotini, ditalini, or gluten-free noodles. Just be mindful of the cooking time, as different noodles require different cooking times.
* **Herbs & Spices:** 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon dried sage; 1/4 teaspoon black pepper; salt to taste. Fresh herbs can also be used. If using fresh herbs, add them towards the end of the cooking process to preserve their flavor.
* **Bay Leaf:** 1-2 bay leaves. These add a subtle depth of flavor to the broth. Remember to remove them before serving.
* **Olive Oil (or other cooking oil):** 1-2 tablespoons. For sautéing the vegetables.
* **Optional:** Lemon juice (a squeeze at the end brightens the flavor), fresh parsley (for garnish).

## Step-by-Step Instructions

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

**Step 1: Sauté the Aromatics**

1. Turn your Instant Pot to the “Sauté” function.
2. Add olive oil to the pot and let it heat up for a minute or two.
3. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir occasionally to prevent burning.
4. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

**Step 2: Add Chicken and Broth**

1. Turn off the “Sauté” function.
2. Add the chicken breasts or thighs to the Instant Pot.
3. Pour in the chicken broth, making sure the chicken is mostly submerged. If not, you may need to add a little more broth. The amount of broth needed will depend on the size of your Instant Pot and the amount of chicken you are using.
4. Add the dried thyme, rosemary, sage, black pepper, and bay leaf(ves).
5. Season with salt to taste. Remember that you can always add more salt later, but it’s harder to remove it.

**Step 3: Pressure Cook**

1. Secure the Instant Pot lid and make sure the valve is set to “Sealing.”
2. Select the “Manual” or “Pressure Cook” function and set the cooking time to 8-10 minutes for chicken breasts, or 10-12 minutes for chicken thighs. If using a whole chicken cut into pieces, set the cooking time to 12-15 minutes.
3. The Instant Pot will take some time to come to pressure before the cooking time starts counting down.

**Step 4: Natural Pressure Release (NPR) or Quick Release (QR)**

1. Once the cooking time is complete, you have two options for releasing the pressure:
* **Natural Pressure Release (NPR):** Let the pressure release naturally for 10-15 minutes. This allows the chicken to continue cooking and become even more tender. After 10-15 minutes, manually release any remaining pressure by carefully switching the valve to “Venting.”
* **Quick Release (QR):** Carefully switch the valve to “Venting” to quickly release the pressure. Be cautious as steam will be released rapidly. This method is faster, but the chicken might not be as tender as with NPR.
2. Once the pressure is fully released and the pin has dropped, carefully open the Instant Pot lid.

**Step 5: Shred the Chicken**

1. Remove the chicken from the Instant Pot and place it on a cutting board.
2. Use two forks to shred the chicken into bite-sized pieces.
3. Return the shredded chicken to the Instant Pot.
4. Remove the bay leaf(ves).

**Step 6: Cook the Noodles**

1. Turn the Instant Pot back to the “Sauté” function.
2. Add the egg noodles to the pot.
3. Cook for 5-7 minutes, or until the noodles are tender but not mushy. Stir frequently to prevent the noodles from sticking to the bottom of the pot. The exact cooking time will depend on the type of noodles you are using, so check the package instructions.
4. If the soup is too thick, add a little more chicken broth to reach your desired consistency.

**Step 7: Season and Serve**

1. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or other spices to your liking.
2. If desired, stir in a squeeze of lemon juice to brighten the flavor.
3. Garnish with fresh parsley, if desired.
4. Serve hot and enjoy!

## Tips for the Best Instant Pot Chicken Noodle Soup

* **Don’t Overcook the Noodles:** Overcooked noodles will become mushy and ruin the texture of the soup. Keep a close eye on them and cook them just until they are tender.
* **Use High-Quality Broth:** The flavor of the broth is crucial to the overall taste of the soup. Use a good quality store-bought broth or, even better, homemade chicken broth.
* **Adjust the Seasoning:** Taste the soup frequently and adjust the seasoning as needed. Don’t be afraid to experiment with different herbs and spices.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as peas, corn, green beans, or spinach. Add them towards the end of the cooking process to prevent them from becoming overcooked.
* **Make it Creamy:** For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of the cooking process.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Use Leftover Chicken:** This recipe is a great way to use leftover cooked chicken. Simply skip the pressure cooking step and add the shredded chicken to the pot when you add the noodles.
* **Store Leftovers Properly:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb some of the broth as it sits, so you may need to add a little more broth when reheating.
* **Freeze for Later:** Chicken noodle soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

## Variations on the Recipe

* **Spicy Chicken Noodle Soup:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
* **Lemon Chicken Noodle Soup:** Add the zest and juice of one lemon to the soup for a bright and zesty flavor.
* **Creamy Chicken Noodle Soup:** Stir in a splash of heavy cream or half-and-half at the end of the cooking process for a richer, creamier soup.
* **Vegetarian Chicken Noodle Soup:** Use vegetable broth instead of chicken broth and add some tofu or chickpeas for protein.
* **Turkey Noodle Soup:** Substitute cooked turkey for the chicken.

## Serving Suggestions

Instant Pot Chicken Noodle Soup is delicious on its own, but here are a few serving suggestions to enhance the experience:

* **With Crusty Bread:** Serve with a side of crusty bread for dipping into the broth.
* **With Crackers:** Offer a variety of crackers for topping the soup.
* **With a Salad:** Pair with a simple green salad for a complete meal.
* **Grilled Cheese Sandwich:** A classic combination!

## Troubleshooting

* **Soup is too thick:** Add more chicken broth to thin it out.
* **Soup is too thin:** Simmer the soup on the “Sauté” function for a few minutes to reduce the liquid.
* **Noodles are mushy:** You likely overcooked the noodles. Be sure to cook them for the recommended time and check for doneness frequently.
* **Chicken is dry:** You may have overcooked the chicken. Reduce the cooking time slightly in future batches.

## Nutritional Information (Approximate)

* Calories: 300-400
* Protein: 30-40g
* Fat: 10-20g
* Carbohydrates: 20-30g

*Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*

## Equipment Needed

* Instant Pot (6-quart or larger)
* Cutting board
* Knife
* Measuring cups and spoons
* Ladle

## Instant Pot Chicken Noodle Soup Recipe Card

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 30-40 minutes

**Ingredients:**

* 1.5-2 pounds boneless, skinless chicken breasts or thighs
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2-3 carrots, chopped
* 2-3 celery stalks, chopped
* 2-3 cloves garlic, minced
* 8 cups chicken broth (low-sodium)
* 8 ounces egg noodles (medium or wide)
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried sage
* 1/4 teaspoon black pepper
* Salt to taste
* 1-2 bay leaves
* Optional: Lemon juice, fresh parsley

**Instructions:**

1. Turn the Instant Pot to the “Sauté” function. Add olive oil, onion, carrots, and celery. Sauté for 5-7 minutes.
2. Add garlic and sauté for another minute.
3. Turn off the “Sauté” function. Add chicken, chicken broth, thyme, rosemary, sage, pepper, salt, and bay leaf(ves).
4. Secure the lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” for 8-10 minutes (chicken breasts) or 10-12 minutes (chicken thighs).
5. Let the pressure release naturally for 10-15 minutes, then manually release any remaining pressure.
6. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot. Remove bay leaf(ves).
7. Turn the Instant Pot back to the “Sauté” function. Add the egg noodles and cook for 5-7 minutes, or until tender.
8. Taste and adjust seasoning as needed. Add lemon juice and parsley, if desired.
9. Serve hot.

Enjoy your delicious and comforting Instant Pot Chicken Noodle Soup! This recipe is a testament to how easy and quick it can be to make a classic meal with modern appliances. From the convenience of one-pot cooking to the intensified flavors from pressure cooking, this Instant Pot version is a must-try for any home cook. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a bowl of heartwarming goodness!