Instant Pot Chicken Noodle Soup Recipe

Introduction

This Instant Pot Chicken Noodle Soup is a comforting and hearty dish perfect for any day you need a warm, satisfying meal. With tender chicken, fresh vegetables, and flavorful broth, it comes together quickly using your pressure cooker for an easy weeknight dinner.

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 sauté setting. Add 2 tablespoons of olive oil along with the carrots, celery, and onion. Cook until the onion is soft and translucent, about 3 to 4 minutes. Add the garlic and cook for one more minute. Remove the vegetables into a bowl and set aside.
2. Step 2: Add the remaining 2 tablespoons of olive oil to the Instant Pot. Place the chicken inside and sear both sides to develop flavor.
3. Step 3: Return the sautéed vegetables to the Instant Pot with the chicken. Pour in the chicken broth, then add dried oregano and bay leaves.
4. Step 4: Close the lid and set the Instant Pot to MANUAL or PRESSURE COOK for 10 minutes. It will take about 5 minutes to come to pressure.
5. Step 5: When cooking is complete, allow the pressure to naturally release for 10 minutes. Then carefully release any remaining pressure by turning the steam release valve to vent. Remove the lid.
6. Step 6: Remove the chicken from the soup and shred it with two forks. Remove and discard the bay leaves.
7. Step 7: Turn the Instant Pot to sauté and bring the soup to a boil. Add the potatoes and noodles, cooking until tender and the potatoes can be easily pierced with a fork.
8. Step 8: Return the shredded chicken to the soup. Adjust salt to taste, stir in fresh parsley, and serve hot.

Tips & Variations

• For a richer flavor, use chicken thighs instead of breasts or a mix of both.
• Swap egg noodles with any pasta you prefer; just adjust cook time accordingly.
• Add a squeeze of lemon juice or a dash of hot sauce for a bright or spicy twist.
• Use homemade or low-sodium chicken broth to control saltiness.
• If you like a thicker soup, mash some of the cooked potatoes into the broth before adding the chicken back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until hot. Note that noodles may absorb more liquid when stored; add extra broth or water to loosen the soup 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 add a few extra minutes to the cooking time to ensure the chicken cooks through completely.

Can I make this soup without an Instant Pot?

Absolutely. Sauté the vegetables and sear the chicken in a large pot on the stove. Then add broth and seasonings and simmer covered for 30 to 40 minutes until chicken is cooked. Add potatoes and noodles and cook until tender before shredding the chicken and serving.

Instant Pot Chicken Noodle Soup Recipe

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★★★★★

4.9 from 136 reviews

• Author: Ben
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Instant Pot Chicken Noodle Soup is a hearty and comforting meal perfect for any day. Made with tender chicken breasts or thighs, fresh vegetables, and wide egg noodles, this soup is flavorful and easy to prepare using the Instant Pot. The soup features a savory broth infused with garlic, oregano, and bay leaves, combined with tender potatoes and noodles, making it a wholesome and satisfying classic.

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Ingredients

Scale 1x2x3x

Protein and Broth

• 2 chicken breasts (or 4 chicken thighs)
• 6 cups chicken broth

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)

Seasonings and Herbs

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

Other Ingredients

• 4 tbsp olive oil (divided)
• 4 oz wide egg noodles (or use what you have on hand)

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Instructions

1. Sauté Vegetables: Turn the Instant Pot to the sauté setting and add 2 tablespoons of olive oil. Add diced carrots, celery, and onion and cook for 3-4 minutes until the onion is soft and translucent. Add chopped garlic and cook for an additional minute. Remove the vegetables into a bowl and set aside.
2. Sear Chicken: Add the remaining 2 tablespoons of olive oil to the Instant Pot. Add the chicken breasts or thighs and sear them on both sides to develop flavor and a slight crust.
3. Add Ingredients to Instant Pot: Return the sautéed vegetables to the Instant Pot with the seared 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. Allow approximately 5 additional minutes for the pot to come to pressure before cooking time starts.
5. Release Pressure: When the cooking time ends, allow the pressure to naturally release for 10 minutes. After that, carefully turn the steam release valve to vent any remaining pressure and remove the lid.
6. Shred Chicken and Remove Bay Leaves: Remove the chicken from the pot into a bowl and shred it using two forks. Remove the bay leaves from the soup and discard.
7. Cook Potatoes and Noodles: Turn the Instant Pot back to the sauté setting and bring the soup to a boil. Add the cubed potatoes and egg noodles. Cook until the potatoes are tender when pierced with a fork and the noodles are cooked through.
8. Finish and Serve: Return the shredded chicken to the soup, adjust salt to taste, stir in finely chopped parsley, and serve hot.

Notes

• You can substitute chicken thighs for breasts for a richer flavor and juicier texture.
• Use any type of noodles you prefer or have on hand, but wide egg noodles work best for a classic feel.
• Be sure to cut potatoes into uniform pieces so they cook evenly.
• Adjust salt according to your preference, especially if your chicken broth is already salted.
• For a thicker soup, you can mash some of the potatoes before adding the noodles.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot chicken noodle soup, easy chicken soup, comfort food, pressure cooker soup, chicken and noodles, weeknight dinner