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The Instant Pot can really be so helpful in the kitchen at creating quick cooking recipes. This Instant Pot Chicken Noodle Soup recipe is easy to make and so hearty and comforting.
Homemade Chicken Noodle Soup
To me the ultimate comfort food is chicken noodle soup. Which makes sense since they have entire books dedicated to it. Obviously this is a popular comfort food.
My mom makes the best chicken noodle soup and spends all day cooking a whole roasted chicken, straining out the cooked veggies, boiling pasta, etc. It’s definitely a process.
I wanted to create a tasty chicken noodle soup that had all the same qualities as the traditional version but a little less of a “hands on” process.
Making Soup in the Instant Pot
I was skeptical about using the instant pot to make chicken noodle soup at first. However, the more I tested its out, the more I liked it. One of the things that I love the most is that it’s all contained and you don’t have to worry about the pot boiling over on the stove.
There are definitely still stages in this recipe.
- Stage 1 – sauté veggies
- Stage 2 – cooking the broth, veggies and chicken together
- Stage 3 – removing the chicken to shred and cooking the pasta
- Stage 4 – combining the soup all together
I do like that you add the uncooked pasta directly to the soup to cook. No need to boil water or cook separately. Although if you wanted to make this recipe in advance, you could cook the pasta separately and add to the soup when you are ready to enjoy.
Instant Pot Chicken Noodle Soup Recipe
Instant Pot Chicken Noodle Soup
The ultimate comfort food gets a little update with this easy and quick Instant Pot Chicken Noodle Soup recipe.
- 2 tbsp extra virgin olive oil
- 1 yellow onion, peeled and chopped
- 3 carrots, peeled and cut into 1 inch pieces
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, removed from stem (you can sub with 1 tsp dried herbs)
- 1 tbsp fresh rosemary, removed from stem (you can sub with 1 tsp dried herbs)
- 1/2 tsp black pepper
- 4 cups chicken stock
- 1 bay leaf
- 2 pounds chicken breast, boneless, skinless
- 1/2 pound egg noodles
- fresh parsley, for garnish (if desired)
Place 2 tbsp olive oil in the bottom of the Instant Pot and turn on sauté mode. Once warm, add onion, carrots and celery. Sauce for 5-7 minutes, until onions are translucent
Add garlic, thyme, rosemary and pepper and sauté for an additional 1-2 minutes, just until garlic becomes fragrant
Add chicken broth, bay leaf, chicken and 2 cups of water. Cover with lid, set to high pressure and cook for 10 minutes. Allow Instant pot to naturally release pressure once 10 minute cooking time is complete.** Please note it will take about 10 minutes for instant pot to come to pressure and additional 10 minutes to naturally release pressure, so total cooking time will be about 30 minutes.
Carefully open lid, remove chicken breast and place in large bowl to shred with two forks. Remove bay leaf and discard
Set instant pot back onto sauté mode and bring soup to a boil. Once boiling, add egg noodles and cook until tender, about 8 minutes. Return shredded chicken to pot and garnish with fresh parsley before serving.
More Pressure Cooker Recipes
If you love using your Instant Pot as well, here’s some other favorite recipes of ours.
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Last modified: November 2, 2022