Instant Pot Chicken Noodle Soup Recipe

Introduction

This Instant Pot Chicken Noodle Soup is a comforting and hearty meal that’s perfect for any day of the year. Packed with tender chicken, fresh vegetables, and tender noodles, it comes together quickly and effortlessly in your pressure cooker.

Ingredients

• 2 chicken breasts (or 4 chicken thighs)
• 4 tbsp olive oil (divided)
• 1 cup onion (diced)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (chopped)
• 1 tbsp salt (more to taste)
• 2 tsp oregano (dried)
• 2 bay leaves
• 6 cups chicken broth
• 4 yukon gold potatoes (cut into ½ inch cubes)
• 4 oz wide egg noodles (or use what you have on hand)
• 2 tbsp parsley (finely chopped)

Instructions

1. Step 1: Turn the Instant Pot to the sauté setting. Add 2 tablespoons of olive oil, then add the carrots, celery, and onion. Cook until the onion is soft and translucent, about 3–4 minutes. Add the garlic and cook for one more minute. Transfer the vegetables to a bowl and set aside.
2. Step 2: Add the remaining 2 tablespoons of olive oil to the Instant Pot, then add the chicken. Sear the chicken on both sides until lightly browned to add flavor.
3. Step 3: Return the sautéed vegetables to the Instant Pot. Add the chicken broth, dried oregano, and bay leaves.
4. Step 4: Close the lid of the Instant Pot and set it to the Manual setting for 10 minutes. It will take about 5 minutes to come to pressure.
5. Step 5: When the cooking time ends, allow the pressure to naturally release for 10 minutes. Carefully release any remaining pressure by turning the steam release valve to vent and then remove the lid.
6. Step 6: Remove the chicken from the pot into a bowl and shred it with two forks. Remove and discard the bay leaves.
7. Step 7: Turn the Instant Pot back to the sauté setting and bring the soup to a boil. Add the potatoes and noodles and cook until tender, testing by piercing the potatoes with a fork.
8. Step 8: Return the shredded chicken to the soup. Adjust salt to taste, stir in the fresh parsley, and serve warm.

Tips & Variations

• Use chicken thighs instead of breasts for a richer, juicier flavor.
• For a gluten-free version, substitute the egg noodles with rice noodles or gluten-free pasta.
• Add a squeeze of lemon juice or a dash of white pepper to brighten the flavors before serving.
• If you prefer a thicker broth, mash some of the cooked potatoes into the soup before adding the chicken back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat or in the microwave until heated through. If the noodles absorb too much broth during storage, you can add a little more chicken broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs. Just increase the cooking time to 15 minutes on Manual to ensure the chicken cooks through properly.

Can I prepare this soup without an Instant Pot?

Absolutely. You can make this soup on the stovetop by sautéing the vegetables and chicken first, then simmering everything in chicken broth until the chicken is cooked and the potatoes are tender. Add the noodles last and cook until tender.

Instant Pot Chicken Noodle Soup Recipe

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★★★★★

4.5 from 478 reviews

• Author: Hailey
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This comforting Instant Pot Chicken Noodle Soup combines tender chicken, wide egg noodles, and diced vegetables simmered in a savory broth. Using an Instant Pot speeds up the cooking process while infusing rich flavors, making it perfect for a cozy meal any day of the year.

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Ingredients

Scale 1x2x3x

Protein

• 2 chicken breasts (or 4 chicken thighs)

Vegetables

• 1 cup onion (diced)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (chopped)
• 4 yukon gold potatoes (cut into ½ inch cubes)

Liquids

• 6 cups chicken broth
• 4 tbsp olive oil (divided)

Seasonings and Herbs

• 1 tbsp salt (more to taste)
• 2 tsp dried oregano
• 2 bay leaves
• 2 tbsp parsley (finely chopped)

Other

• 4 oz wide egg noodles (or use what you have on hand)

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Instructions

1. Sauté the vegetables: Turn the Instant Pot to the sauté setting and add 2 tablespoons of olive oil. Add the chopped carrots, celery, and diced onion. Cook for 3-4 minutes or until the onion is soft and translucent. Add the chopped garlic and cook for an additional minute. Remove the sautéed vegetables into a bowl and set aside.
2. Sear the chicken: Add the remaining 2 tablespoons of olive oil to the Instant Pot. Place the chicken breasts or thighs into the pot and sear them on both sides to develop flavor.
3. Add vegetables and broth: Return the sautéed vegetables to the pot with the chicken. Pour in the chicken broth, then add dried oregano and bay leaves.
4. Pressure cook: Close the Instant Pot lid and set it to the MANUAL (or Pressure Cook) setting for 10 minutes. It will take about 5 minutes to come to pressure before the cooking time starts.
5. Release pressure: When the cooking cycle ends, let the pressure naturally release for 10 minutes. After that, carefully turn the steam release valve to vent remaining pressure before opening the lid.
6. Shred the chicken: Remove the chicken from the pot and shred it using two forks. Also remove and discard the two bay leaves from the soup.
7. Cook potatoes and noodles: Switch the Instant Pot to sauté mode and bring the soup to a boil. Add the cubed Yukon gold potatoes and wide egg noodles. Cook until the potatoes are tender and can be pierced easily with a fork.
8. Finish the soup: Return the shredded chicken to the soup, adjust salt to taste, stir in the fresh chopped parsley, and serve hot.

Notes

• You can substitute chicken thighs for breasts if preferred for more flavor and juiciness.
• If you don’t have wide egg noodles, any pasta type on hand can work.
• Adjust salt and herbs based on your preference.
• Natural pressure release helps keep chicken moist and tender.
• For a thicker broth, you can mash a few potatoes into the soup before adding noodles.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot Chicken Noodle Soup, comfort food, easy chicken soup, weeknight dinner, pressure cooker soup