The Ultimate Easy Instant Pot Chicken Noodle Soup Recipe: Comfort in Minutes

There are few things as comforting and soul-warming as a bowl of classic chicken noodle soup. It’s a timeless remedy for cold days, a gentle hug when you’re feeling under the weather, and a beloved family meal that brings everyone together. But let’s be honest, making homemade chicken noodle soup from scratch on the stovetop can feel like a lengthy endeavor, especially when life gets busy. That’s where the magic of your Instant Pot comes in!

This Instant Pot Chicken Noodle Soup recipe transforms a traditional favorite into an incredibly quick and easy meal, without sacrificing any of that delicious homemade flavor. Forget slaving over a hot stove for hours; with your pressure cooker, you can achieve tender chicken, perfectly cooked egg noodles, and a rich, aromatic broth in a fraction of the time. Simply combine your ingredients, set it, and let your Instant Pot handle the rest, freeing you up to enjoy quality time with your family or even get lost in a good book.

We’ve all been there: you’re engrossed in an activity, perhaps a captivating book or a creative project, and suddenly realize that dinner needs to happen – and fast! In those moments, the thought of an elaborate meal can be daunting. This is precisely when a super-fast, incredibly satisfying recipe like this Instant Pot Chicken Noodle Soup becomes your culinary hero. It’s designed for those “oh no, what’s for dinner?!” moments, offering a delicious solution that feels like you spent all day in the kitchen, even though you didn’t.

Your Go-To Pressure Cooker Chicken Noodle Soup Recipe for Busy Nights

Imagine dinner ready in under 30 minutes – not just any dinner, but a hearty, buttery, and utterly delicious chicken noodle soup. Tender pieces of chicken, soft egg noodles, and a flavorful broth, all achieved without the usual stovetop drama. If you’ve ever struggled with getting egg noodles just right on the stove, either undercooking them or turning them into an unappetizing mush, then you know the struggle is real. The Instant Pot eliminates this common kitchen headache, ensuring perfectly al dente noodles every single time.

Discovering how to master chicken and egg noodles in my pressure cooker was nothing short of a revelation. It transformed a dish I sometimes avoided due to the fuss into a regular staple. If I, someone who readily admits to battling with boiling water on the stovetop, can consistently create a perfect chicken noodle soup using an Instant Pot, then you absolutely can too. This recipe is designed to be foolproof, empowering even novice cooks to achieve impressive results.

Making homemade chicken noodle soup in your Instant Pot isn’t just about speed; it’s about consistency and ease. The sealed, high-pressure environment tenderizes the chicken quickly, locking in moisture and flavor. It also cooks the noodles evenly and efficiently, preventing them from becoming sticky or overcooked. This method brings out the best in every ingredient, resulting in a soup that tastes like it simmered for hours, rich with savory chicken, sweet carrots, crisp celery, and aromatic herbs.

So, get ready to experience the joy of incredibly easy and utterly delicious homemade chicken noodle soup. This recipe is destined to become a beloved favorite in your home, perfect for those evenings when you crave comfort food but need a quick solution. It pairs wonderfully with a cozy blanket, a great movie, or indeed, that captivating book you can’t put down.

INSTANT POT CHICKEN NOODLE SOUP: The Recipe

Yields: 5 servings

4 SmartPoints Freestyle (Note: Nutritional information may vary based on specific ingredients and brands used.)
Prep Time: 5 minutes
Cook Time: 14 minutes (plus pressure build-up and release time)

Ingredients

2 boneless, skinless chicken breasts (about 1-1.5 lbs total)
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 medium carrots, peeled and sliced into rounds or half-moons
2 stalks celery, sliced
1/4 medium yellow onion, diced
48 ounces (approximately 6 cups) chicken broth, low sodium preferred
2 cups uncooked egg noodles (medium width)
1/4 tsp dried basil
1/4 tsp dried oregano
Optional: Fresh parsley or dill, chopped, for garnish
Optional: A squeeze of lemon juice for brightness at the end

Instructions for the Perfect Instant Pot Chicken Noodle Soup

Prepare the Chicken: Add the olive oil to the Instant Pot inner pot. Add the boneless, skinless chicken breasts along with 1/4 tsp of salt and 1/4 tsp of black pepper. You can optionally use the “Sauté” function for 2-3 minutes per side to lightly brown the chicken before pressure cooking, which can add depth of flavor, but it’s not strictly necessary for this quick recipe. If sautéing, hit “Cancel” when done.
Pressure Cook the Chicken: Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for 10 minutes. Once cooking is complete, perform a Quick Release (QR) by carefully moving the sealing valve to the “Venting” position. This will release the steam rapidly. Once all steam has escaped and the float valve drops, carefully open the lid.
Shred the Chicken: Remove the cooked chicken breasts from the Instant Pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
Add Remaining Ingredients: Turn the Instant Pot off by pressing “Cancel” (this is important to prevent burning when adding new ingredients and setting a new cook time). Add the chicken broth, sliced carrots, sliced celery, diced onion, uncooked egg noodles, dried basil, and dried oregano to the Instant Pot. Stir gently to combine, ensuring the noodles are mostly submerged in the broth.
Cook the Soup: Return the shredded chicken to the pot. Secure the lid on the Instant Pot once more, ensuring the sealing valve is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for 4 minutes. This short cook time is perfect for ensuring the vegetables are tender-crisp and the egg noodles are cooked through without becoming mushy.
Release Pressure and Serve: Once the 4-minute cooking cycle is complete, allow a Natural Release (NR) for 5 minutes. This means you do nothing and let the pressure come down gradually on its own. After 5 minutes, carefully switch the sealing valve to “Venting” to quick release any remaining pressure. Once the float valve drops, carefully open the lid away from your face to avoid steam burns.
Final Touches: Give the soup a gentle stir. Taste and adjust seasonings if needed. Ladle the hot soup into bowls. For an extra touch of freshness and flavor, garnish with freshly chopped parsley or dill, and a tiny squeeze of lemon juice if desired. Enjoy your homemade, comforting Instant Pot Chicken Noodle Soup!

Tips for the Best Instant Pot Chicken Noodle Soup

Don’t Overcook Noodles: The 4-minute cook time with a 5-minute Natural Release is crucial for perfectly cooked egg noodles. Any longer, and they risk becoming too soft. If you prefer firmer noodles, you can try 3 minutes of pressure cook time with the 5-minute NR.
Vary Your Chicken: While boneless, skinless breasts are convenient, you can also use boneless, skinless chicken thighs for a richer flavor. If using bone-in chicken, you might need to adjust the initial cooking time slightly (e.g., 12-15 minutes) and remove bones before shredding. You can even use pre-cooked rotisserie chicken by adding it in step 4 with the other ingredients, completely skipping the initial chicken cooking step and reducing overall cook time.
Boost Flavor: For an even more robust flavor, consider adding a bay leaf to the broth during step 4, removing it before serving. A dash of poultry seasoning can also enhance the overall taste.
Add More Veggies: Feel free to customize your soup with additional vegetables. Spinach or frozen peas can be stirred in right after the pressure release; the residual heat will cook them perfectly. Corn kernels also make a great addition.
Storage: Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for 3-4 days. Keep in mind that the noodles will continue to absorb broth as the soup sits. If you anticipate having a lot of leftovers, you might consider cooking the noodles separately and adding them to individual servings as you reheat the soup to prevent them from becoming too mushy.

This Instant Pot Chicken Noodle Soup is more than just a recipe; it’s a testament to how modern kitchen appliances can simplify our lives without sacrificing the quality and warmth of homemade meals. It’s the perfect solution for busy weeknights, a comforting meal when you need a pick-me-up, or just a delicious way to enjoy a classic favorite with minimal effort. Go ahead, give it a try, and taste the difference that quick, pressure-cooked comfort can make!

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