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Comforting Instant Pot Chicken Noodle Soup

4.8/5

5 reviews

40min Total Time

6 people Servings

Easy Difficulty

Budget Cost

285 kcal Calories

Video

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Ingredients

2 lbs boneless, skinless chicken breasts
3 medium carrots, sliced
3 celery stalks, chopped
1 large onion, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
8 oz egg noodles
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp olive oil
Salt and pepper to taste
cup fresh parsley, chopped

Instructions

Press 'Saut' function on Instant Pot and add olive oil

Add diced onions, carrots, and celery to pot and saut for 3-4 minutes until softened

Add minced garlic and cook for another 30 seconds until fragrant

Add chicken breasts, chicken broth, bay leaves, thyme, and rosemary

Close lid and set valve to 'Sealing' position

Cancel 'Saut' and select 'Manual' or 'Pressure Cook' (High) for 8 minutes

Once cooking is complete, allow for 5 minutes natural release

Carefully perform quick release for remaining pressure

Remove chicken breasts and shred with two forks

Return shredded chicken to pot and add egg noodles

Select 'Saut' function and cook for 4-5 minutes until noodles are tender

Season with salt and pepper to taste

Stir in fresh parsley before serving

Troubleshooting

If soup is too thick, add more chicken broth to reach desired consistency

If noodles are too soft, reduce their cooking time next batch

If chicken is tough, increase pressure cooking time by 2 minutes

If getting 'burn' notice, ensure enough liquid is in pot

If vegetables are too soft, reduce initial saut time

Recipe Variations

Asian-style: Add ginger, soy sauce, and replace noodles with rice noodles Mexican-inspired: Include lime juice, cilantro, and diced jalapeos Italian version: Add small pasta, Italian seasoning, and spinach Low-carb: Use zucchini noodles instead of pasta Gluten-free: Substitute regular noodles with gluten-free pasta

Serving Suggestions

Serve hot with crusty bread or crackers Top with additional fresh herbs Accompany with a simple green salad Add a squeeze of lemon juice for brightness Serve with grilled cheese sandwiches for a heartier meal

Nutrition Facts

285

Calories

32g

Protein

24g

Carbs

Fat

Common Mistakes to Avoid

Adding too many noodles which can absorb too much broth Overcooking the chicken leading to dry meat Not allowing for natural release time Forgetting to season adequately Adding noodles too early in the cooking process

Frequently Asked Questions

Can I use frozen chicken?

Yes, increase cooking time to 12 minutes at high pressure

Why is my soup too salty?

Use low-sodium broth and adjust seasoning at the end

Can I double the recipe?

Yes, if your Instant Pot is 8 quarts or larger, keep cooking time the same

Why did my noodles get mushy?

Add noodles only after pressure cooking and don't overcook them

How do I make the broth richer?

Use bone-in chicken or add a parmesan rind during cooking

Can I use different vegetables?

Yes, adjust cooking times based on vegetable firmness

Why did I get the 'burn' notice?

Ensure enough liquid and deglaze pot after sauting

How long does natural release take?

Usually 5-10 minutes, wait until pin drops naturally

Can I make this vegetarian?

Replace chicken with chickpeas and use vegetable broth

Why isn't my soup flavorful enough?

Season well with salt and pepper, add more herbs if needed

Reviews

Xavier M.

Mar 3, 2026

Perfect comfort food! The Instant Pot made it so quick and easy.

Yuki T.

Mar 4, 2026

Great recipe, though I added more vegetables for extra nutrition.

Zara P.

Mar 2, 2026

This soup cured my cold! So comforting and delicious.

Winston R.

Mar 17, 2026

Love how fast this comes together in the Instant Pot.

Victoria L.

Mar 6, 2026

Better than my grandmother's recipe, don't tell her!