There’s something undeniably soothing about a steaming bowl of chicken noodle soup – the perfect remedy for chilly evenings, busy days, or when you simply crave a hug in a bowl. But who has hours to simmer and stew when life moves at lightning speed? Enter the Instant Pot, your new kitchen hero, ready to transform humble ingredients into a soul-warming masterpiece in a fraction of the time. In this guide, we’ll unlock the secrets to making rapid and comforting Instant Pot chicken noodle soup that tastes like it’s been simmering all day, minus the wait.Get ready to dive into a world where convenience meets coziness, and heartwarming flavors come alive wiht every spoonful.
Quick & Comforting Instant Pot Chicken noodle Soup is the ultimate cozy meal, blending tender chicken, wholesome noodles, and vibrant vegetables into a bowl of nourishing goodness. Inspired by traditional homemade recipes yet elevated by the convenience of the Instant Pot, this soup brings warmth to your table in a fraction of the time. The rich broth, radiant with fresh herbs and perfectly cooked noodles, makes each spoonful a comforting embrace-ideal for chilly evenings or anytime you crave hearty simplicity.
Prep and Cook Time
- Preparation: 15 minutes
- Instant Pot cooking: 20 minutes
- Total: 35 minutes
Yield
Serves 6 hearty bowls
Difficulty Level
Easy – Perfect for home cooks of all skill levels
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion,finely diced
- 3 garlic cloves,minced
- 3 medium carrots,peeled and sliced into ¼-inch rounds
- 3 celery stalks,sliced thin
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 1½ pounds boneless,skinless chicken breasts or thighs
- 8 ounces egg noodles
- Salt and freshly ground black pepper,to taste
- fresh parsley,chopped,for garnish
- Juice of half a lemon (optional,for brightness)
Instructions
- Set the Instant pot to ‘Sauté’ mode. Add olive oil,then sauté the chopped onion,carrots,and celery for about 5 minutes until softened. Stir occasionally to prevent sticking and to develop a rich base flavor.
- Add the minced garlic, dried thyme, and bay leaf. Cook for another minute until fragrant, stirring constantly to avoid burning the garlic.
- Pour in the chicken broth and stir well. Carefully nestle the chicken breasts into the broth. Season generously with salt and pepper.
- Seal the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes at high pressure. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Set the Instant Pot back to ‘Sauté’ mode. Add the egg noodles and cook uncovered for 5-7 minutes,stirring occasionally to prevent sticking,until noodles are tender but not mushy.
- Remove the bay leaf, adjust seasoning with salt, pepper, and lemon juice for a fresh burst of flavor. Stir in chopped parsley just before serving.
Tips for Success
- Choose fresh, high-quality chicken breasts or thighs for richer flavor and tenderness. dark meat adds extra moisture if you prefer.
- Use homemade or a good-quality store-bought broth to intensify the soup’s depth. This is where the soul of your soup builds.
- Don’t skip sautéing the aromatics; it unlocks sweetness and layers the soup with complex, inviting aromas.
- For gluten-free or low-carb options,substitute egg noodles with spiralized zucchini noodles or rice noodles.
- Make this soup ahead: Cook through step 5,then cool and refrigerate. Add noodles and reheat on ‘Sauté’ mode when ready to serve.
Serving Suggestions
Serve this comforting Instant Pot chicken noodle soup in deep bowls topped with a sprinkle of freshly chopped parsley or thyme. A drizzle of good-quality extra virgin olive oil or a pat of butter swirled on top adds an enticing sheen and richness. Pair with crusty artisan bread or garlic toast for dipping,and a crisp mixed green salad for balance. For an extra touch of warmth, garnish with freshly cracked black pepper and a wedge of lemon on the side to brighten the broth to your liking.
Nutritional Facts (Per Serving)
| Calories | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
| 320 | 28 | 30 | 8 |
For more kitchen techniques and comforting recipes, check out our Homemade Chicken Recipes Collection. Expand your culinary arsenal with trusted culinary insights from Serious Eats’ Chicken Noodle Soup guide.
Q&A
Q&A: Quick & Comforting – Your Instant Pot Chicken Noodle Soup Guide
Q1: Why is Instant Pot the perfect tool for making chicken noodle soup?
A1: the Instant Pot is a game-changer because it combines speed and flavor. It uses pressure cooking to infuse your broth with rich, homemade taste in a fraction of the time it takes on the stove. Plus, it keeps everything warm and ready for when you’re craving that cozy bowl of soup.
Q2: Can I use frozen chicken in my Instant Pot chicken noodle soup?
A2: Absolutely! The Instant Pot handles frozen chicken like a pro. Just add an extra few minutes to the cooking time, and you’ll have tender, juicy chicken mingling beautifully with your broth without any thawing stress.
Q3: What kind of noodles work best in Instant Pot chicken noodle soup?
A3: Go for quick-cooking noodles like egg noodles, thin spaghetti, or vermicelli. Because noodles can get gummy if cooked too long under pressure, it’s best to add them after the soup has cooked and the pressure is released, then simmer just until tender.
Q4: How do I make this soup both quick and comforting?
A4: The magic lies in layering flavors: sauté your aromatics like onions, garlic, and carrots right in the pot first. Then pressure cook with broth and chicken for that deep, savory punch. Finish with fresh herbs and a squeeze of lemon or a dash of pepper for warmth. Dinner is ready before you realize it.
Q5: Can I customize the soup with vegetables?
A5: Definitely! Instant Pot chicken noodle soup is a flexible canvas. Toss in celery, zucchini, peas, or even kale for extra nutrition and color. Just keep in mind the cooking times-delicate greens are best added after pressure cooking to stay bright and fresh.
Q6: Is this recipe freezer-pleasant?
A6: Yes! This soup freezes beautifully. For best results, freeze the soup without the noodles and add them fresh upon reheating.That way, your noodles stay perfectly al dente, and the comfort factor remains high.Q7: What’s a secret tip for making this soup standout?
A7: A little acid goes a long way-try adding a splash of apple cider vinegar or a touch of fresh lemon juice at the end. it brightens the flavors, balances the richness, and makes your chicken noodle soup truly unforgettable.
With this Instant Pot chicken noodle soup guide,you’re all set to whip up a bowl that’s fast,flavorful,and feels like a warm hug in a bowl.Happy cooking!
In Summary
Whether you’re battling a cold, craving a cozy meal, or simply short on time, this Instant Pot Chicken Noodle Soup guide proves that comfort food doesn’t have to be complicated. With just a handful of ingredients and minutes to spare, you can transform your kitchen into a warm haven of savory broth, tender chicken, and hearty noodles. So next time the chill sets in or hunger strikes unexpectedly, remember: quick, comforting, and utterly satisfying chicken noodle soup is just a button away. Your Instant Pot is ready-are you?
