Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Pound Chicken Breast or Thigh- You can combine chicken breast and thigh for added variety.; 2 tablespoon Olive Oil; Onion – one small yellow onion or half of a large onion; 2 Garlic Cloves; 2 cups Vegetables of your choice- Carrots and Celery work wonders in this dish; Salt; Black pepper; Regular or Dark Soy Sauce; 4 cups Noodles; 3 ½ cup Water or Chicken Stock; Parsley; Thyme

If you’re a fan of homemade soup, you’re in for a treat. This Instant Pot Chicken Noodle Soup is not only super flavorful but it’s also made in an Instant Pot. That means you can enjoy the delicious taste of old-fashioned soup without spending hours in the kitchen. Give it a try, and let me know what you think!

Jump to Recipe Print Recipe

Table of Contents

Do you know?

This Delicious warmness is low in calories and fat and packed with high-quality protein, vitamins, and minerals. Plus, did you know that chicken broth’s collagen and amino acids can do wonders for your digestion, joints, and immune system? It’s true! So why not add this superfood to your diet and enjoy its excellent benefits?

Ingredients you’ll need:

1 Pound Chicken Breast or Thigh- You can combine chicken breast and thigh for added variety.
2 tablespoon Olive Oil
Onion – one small yellow onion or half of a large onion
2 Garlic Cloves
2 cups Vegetables of your choice- Carrots and Celery work wonders in this dish!
Salt
Black pepper
Regular or Dark Soy Sauce
4 cups Noodles
3 ½ cup Water or Chicken Stock
Parsley
Thyme

Ingredients of Instant Pot Chicken Noodle Soup | Instant pot recipe | easy & quick recipe

How to make Instant Pot chicken noodles soup:

Start by using the Instant Pot’s Sauté function to cook onions and veggies.
Once done, add chicken pieces in sauté mode to speed up the cooking process.
Add chicken stock instead of water for added flavor!
Cook everything on high pressure for about 8-10 minutes.
After releasing the pressure, add noodles to the same pot.
Cook the vegetables and chicken for an additional 10-12 minutes, adjusting for size.
Finish by adding your favorite herbs; mine are Parsley and thyme.
You are done! Serve and Enjoy!

Pressure release of instant pot:

After cooking, you can release the pressure in your Instant Pot naturally or quickly. If you choose a natural release, the pressure will drop gradually without any action, retaining the taste. The Instant Pot will automatically switch to ‘keep warm’ after cooking, which will also enhance the overall flavor of this soup.

Choosing the right noodles:

When it comes to choosing noodles for soup, egg noodles are my go-to version because of their availability. However, minestrone goes well with all kinds of broth-based recipes.

Instant Pot Chicken Noodle Soup offers a convenient and flavorful way to enjoy a classic comfort dish. With the Instant Pot’s efficiency, this recipe cuts down on cooking time while preserving the rich flavors of tender chicken, aromatic vegetables, and savory broth. The addition of egg noodles adds a comforting element, making it a satisfying meal for any occasion, especially during cold weather or when you’re in need of a comforting pick-me-up.

With its simplicity and versatility, this recipe will become a staple in your kitchen, providing warmth and nourishment to your loved ones with minimal effort. So, fire up your Instant Pot and enjoy a bowl of hearty chicken noodle soup that’s ready in no time!