Quick and Comforting Instant Pot Chicken Noodle Soup

There’s something incredibly soothing about a warm bowl of chicken noodle soup, especially when it comes together in a matter of minutes. This Instant Pot recipe transforms simple ingredients into a delicious, hearty meal that warms the soul. Perfect for busy weeknights or when you’re feeling under the weather, it’s a classic comfort dish that never disappoints.

In this recipe, we harness the power of the Instant Pot to create a rich, flavorful broth loaded with tender chicken, vibrant vegetables, and perfectly cooked noodles. The best part? You can customize it easily with your favorite herbs and spices. It’s the kind of recipe that makes you feel like a kitchen pro, even if you’re a novice.

The Ultimate Instant Pot Chicken Noodle Soup Recipe

This Instant Pot chicken noodle soup is a delightful mix of juicy chicken, fresh vegetables, and egg noodles, all enveloped in a savory broth. It’s comforting, savory, and has a touch of warmth that makes it feel like a hug in a bowl.

Ingredients

1 pound boneless, skinless chicken breasts
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
2 cups egg noodles
1 tablespoon olive oil
Chopped fresh parsley for garnish (optional)

Instructions

Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ mode. Add olive oil, chopped onion, carrots, and celery. Sauté for about 5 minutes until vegetables are slightly softened. Stir in minced garlic and sauté for an additional minute.
Add Chicken and Broth: Place the chicken breasts on top of the sautéed vegetables. Pour in the chicken broth, thyme, parsley, salt, and pepper.
Pressure Cook: Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes on high pressure. Make sure the valve is set to ‘Sealing’.
Release Pressure: Once cooking is complete, do a quick release of pressure. Carefully remove the chicken breasts and shred them with two forks.
Cook Noodles: Return the shredded chicken to the pot. Add the egg noodles, stir, and set the Instant Pot to ‘Sauté’ mode again. Cook for about 5 minutes, or until noodles are tender.
Serve: Taste and adjust seasonings if necessary. Garnish with fresh parsley and serve hot.