Chicken noodle soup is a timeless comfort food loved by many. The Instant Pot makes it quick and easy to prepare. This Instant Pot chicken noodle soup recipe delivers rich flavors in less time.
Using an Instant Pot cuts cooking time significantly. You get a hearty, homemade meal without hours of simmering. It’s perfect for busy weeknights or chilly days.
This recipe is beginner-friendly and uses simple ingredients. It’s a family favorite that warms the soul. Let’s explore why this dish is so popular.
Why People Love This Instant Pot Chicken Noodle Soup Recipe
This Instant Pot chicken noodle soup recipe is a lifesaver for busy cooks. It delivers classic flavors in under an hour. The pressure cooker locks in taste and nutrients.
It’s versatile and works with fresh or frozen ingredients. You can customize it to suit your family’s preferences. Everyone loves its cozy, homemade vibe.
The recipe is also budget-friendly. Basic pantry staples and affordable chicken create a filling meal. It’s comfort food without the fuss.
What Makes This Recipe Special?
The Instant Pot transforms traditional chicken noodle soup. It cooks chicken tender and infuses broth with deep flavor. You get slow-simmered taste in a fraction of the time.
Simple ingredients like carrots, celery, and noodles shine here. Fresh herbs add a burst of flavor. It’s a wholesome dish that feels like a hug in a bowl.
This recipe is adaptable for dietary needs. Use gluten-free noodles or low-sodium broth. It’s a crowd-pleaser for any table.
Ingredients for Instant Pot Chicken Noodle Soup
You’ll need basic ingredients for this recipe. Most are likely in your kitchen already. Here’s what to gather:
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 2 cups egg noodles (dry)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: fresh parsley for garnish
These ingredients create a hearty, flavorful soup. Use fresh vegetables for the best taste. Adjust seasonings to your liking.
Equipment You’ll Need
This recipe requires minimal tools. The Instant Pot is the star of the show. Here’s what you’ll need:
- Instant Pot (6-quart or larger)
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
A 6-quart Instant Pot works perfectly for this recipe. Ensure your pot is clean before starting. Basic kitchen tools make prep easy.
Instant Pot Chicken Noodle Soup Recipe
This Instant Pot chicken noodle soup recipe is simple and quick. Follow these steps for a comforting meal in about 40 minutes. It’s perfect for any day of the week.
Step 1: Prepare the Ingredients
Chop carrots, celery, onion, and garlic. Measure out broth, noodles, and seasonings. Having everything ready streamlines the process.
Step 2: Sauté the Aromatics
Set the Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and celery; cook for 3-4 minutes. Stir occasionally until softened.
Step 3: Add Chicken and Seasonings
Place chicken breasts or thighs in the pot. Add thyme, bay leaf, salt, and pepper. Stir to coat the chicken and vegetables.
Step 4: Pour in Broth
Add 8 cups of chicken broth to the Instant Pot. Stir gently to combine ingredients. Ensure the chicken is fully submerged.
Step 5: Pressure Cook
Secure the Instant Pot lid and set to high pressure for 8 minutes. Allow a 10-minute natural pressure release afterward. Carefully open the lid.
Step 6: Shred the Chicken
Remove the chicken and shred it using two forks. Return shredded chicken to the pot. Discard the bay leaf.
Step 7: Cook the Noodles
Set the Instant Pot to sauté mode again. Add egg noodles and simmer for 6-8 minutes until tender. Stir occasionally to prevent sticking.
Step 8: Serve and Garnish
Ladle soup into bowls and garnish with fresh parsley. Adjust salt and pepper to taste. Serve hot for maximum comfort.
Nutritional Information
This Instant Pot chicken noodle soup recipe is nutritious and filling. Below is a table with approximate nutritional details per serving (based on 6 servings).
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 220 kcal | 11% |
| Protein | 20g | 40% |
| Total Carbs | 15g | 5% |
*Note: Values are approximate and based on standard ingredients. Adjust for substitutions or portion sizes. Consult a dietitian for precise dietary needs.
Tips for Perfect Chicken Noodle Soup
These tips will make your soup shine. They ensure great flavor and texture every time.
- Use low-sodium broth to control salt levels.
- Don’t overcook noodles; add them after pressure cooking to avoid mushiness.
- Add a squeeze of lemon for a bright, fresh flavor.
- Use chicken thighs for richer taste and juicier texture.
- Double the recipe for meal prep; it freezes well.
These small tweaks elevate the dish. Experiment to find your perfect balance. Your soup will be a family favorite.
Serving Suggestions
This soup is versatile and pairs well with many sides. Here are some ideas to enhance your meal:
- Crusty Bread: Serve with a slice of crusty bread or rolls for dipping.
- Side Salad: Pair with a fresh green salad for a balanced meal.
- Crackers: Offer saltine or oyster crackers for extra crunch.
- Cheese Plate: Add a small cheese platter for a cozy dinner spread.
These pairings make the soup a complete meal. It’s great for lunch, dinner, or even a light snack. Get creative with your sides.
Storing and Reheating
This soup stores well for later meals. Keep it in an airtight container in the fridge for up to 4 days. Noodles may absorb broth over time.
To freeze, store in freezer-safe containers for up to 3 months. Freeze without noodles to maintain texture; add fresh noodles when reheating. Thaw in the fridge overnight before reheating.
Reheat on the stovetop over medium heat until hot. You can also microwave in 1-minute intervals, stirring between each. Add extra broth if needed.
Customizing Your Soup
This Instant Pot chicken noodle soup recipe is easy to tweak. Add vegetables like peas, spinach, or zucchini for extra nutrition. Adjust herbs to match your taste.
For a creamy version, stir in a splash of heavy cream after cooking. Use gluten-free noodles for dietary needs. Spice it up with a pinch of red pepper flakes.
Try different proteins like shredded turkey or rotisserie chicken. The Instant Pot makes it easy to experiment. Make it your own with simple changes.
Summary
This Instant Pot chicken noodle soup recipe is a quick way to enjoy a classic comfort dish. It combines tender chicken, hearty noodles, and flavorful broth in under an hour. The Instant Pot simplifies the process without sacrificing taste. It’s perfect for busy days or when you need a warm, comforting meal.
You can customize it with extra veggies, spices, or different noodles. It stores well, making it great for meal prep. This recipe is a must-have for any home cook. Try it for a cozy, satisfying dinner tonight.
FAQ
Can I use frozen chicken for this recipe?
Yes, frozen chicken works well. Increase pressure cooking time to 10-12 minutes. Ensure chicken reaches an internal temperature of 165°F.
How do I prevent mushy noodles?
Add noodles after pressure cooking, during the sauté step. Cook only until tender, about 6-8 minutes. Check frequently to avoid overcooking.
Can I make this soup gluten-free?
Use gluten-free egg noodles or rice noodles. Ensure broth and seasonings are gluten-free. The flavor remains just as comforting.
How long does this soup last in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave. Add broth if it thickens.
Can I add more vegetables to the soup?
Absolutely, add veggies like spinach, peas, or zucchini during the sauté step. They cook quickly and boost nutrition. Adjust seasoning as needed.