Ultimate Chicken Noodle Soup Recipe for Instant Pot

Craving a bowl of warm, comforting chicken noodle soup but short on time? You're in luck! This isn't just any chicken noodle soup recipe; it's your ticket to a delicious, homemade meal made incredibly fast using your Instant Pot. Forget slaving over the stove for hours. We're talking about a flavorful, satisfying soup that's ready in about 30 minutes, perfect for busy weeknights or when you need a quick pick-me-up. This article will guide you through each step of making the best chicken noodle soup recipe for instant pot, from gathering your ingredients to serving up a steaming bowl of goodness. We will cover everything from the basic recipe to handy tips and tricks, plus how to customize it to your liking. We will also discuss alternative cooking methods, in case you don't have an Instant Pot. So, get your aprons ready, and let’s get cooking!

Why You'll Love This Instant Pot Chicken Noodle Soup Recipe

let's be real, who doesn't love a good chicken noodle soup? It's like a warm hug in a bowl, right? But what if I told you that you could have that comforting feeling in a fraction of the time, without compromising on taste? That's where the Instant Pot comes in. This recipe isn't just about speed; it's about convenience and flavor. It's the kind of meal that practically cooks itself, leaving you with more time to do, well, anything else. And the best part? The Instant Pot infuses the flavors so deeply, it tastes like it's been simmering all day. Seriously, it's a game-changer, especially for those hectic days when you need a quick, satisfying meal.

Ingredients for Your Instant Pot Chicken Noodle Soup

The Chicken and Broth Base

Alright, let's talk ingredients. First up, the star of our show: chicken! You can use about 1.5 pounds of boneless, skinless chicken breasts or thighs. I've tried both, and honestly, they both work great. Chicken thighs tend to be a bit more flavorful, but breasts are leaner if that's your thing. Don’t worry if they are frozen, the Instant Pot handles that like a champ. For the broth, you'll need 8 cups of chicken broth. Low sodium is my go-to, because it lets me control the saltiness later. If you're feeling fancy, you can use homemade broth, but store-bought works just as well for this quick recipe.

We're also adding some aromatics to build that depth of flavor. Think one medium yellow onion, diced; two carrots, peeled and sliced; and two celery stalks, also sliced. These veggies are the unsung heroes of this soup, adding that classic chicken noodle soup taste we all know and love. Don't skimp on them! For extra flavor, I add 2 cloves of minced garlic. Seriously, the garlic makes a big difference, even if it is a little thing.

Noodles and Seasoning

Now, for the noodles! For this recipe, I love using egg noodles because they cook quickly and taste amazing. About 8 ounces of dry egg noodles should do the trick. If you don't have egg noodles, you can use any small pasta, like ditalini or even broken spaghetti. Just keep in mind that the cooking time might need to be adjusted slightly. For seasoning, we will need 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Those herbs add a nice touch that elevates this simple soup. Plus, a bay leaf adds a subtle depth of flavor to the broth. Don't forget that one!

Also, a little bit of fresh parsley for garnish is always a nice addition, it brightens up the soup and makes it look even more appetizing, but that’s optional. You can also use fresh dill if you prefer. Remember, these are just suggestions. Feel free to adjust the amounts based on your preference. The beauty of cooking is that you can make it your own. The most important thing is to have fun with it!

StepbyStep: Making Chicken Noodle Soup in the Instant Pot

Sautéing the Aromatics

Alright, let's get cooking! First, turn your Instant Pot to the "Sauté" setting. Once it's hot, add a tablespoon of olive oil or butter. Then, toss in your diced onion, carrots, and celery. Sauté them for about 5 minutes, stirring occasionally, until they start to soften. This step is crucial because it builds a flavorful base for the soup. Don't rush it; let those veggies get nice and fragrant. Next, add the minced garlic and sauté for another minute until it's fragrant. You'll start to smell the magic happening already.

Now, it's time to add the chicken. If you're using frozen chicken, that's totally fine; just toss it in. If it's fresh, that's great too. Add the chicken directly to the pot. It doesn't need to be cooked through at this stage; we're just giving it a quick sear. This step adds another layer of flavor. Just let it get a little color on the outside. Don't worry about it being cooked through, the Instant Pot will take care of that.

Pressure Cooking the Soup

Next, pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This is where all that delicious flavor lives! Add the dried thyme, dried rosemary, salt, pepper, and bay leaf to the pot. Give everything a good stir to combine. Now, close the Instant Pot lid and make sure the valve is set to the "Sealing" position. Set the Instant Pot to "Manual" or "Pressure Cook" on high pressure for 10 minutes.

Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick-release any remaining pressure. Open the lid, and remove the bay leaf. You'll see that the chicken is cooked, and the soup is looking amazing. Now, take the chicken out of the pot and shred it using two forks. It should shred easily. Then, put the shredded chicken back into the pot. Add the egg noodles and stir. Close the lid again, set the valve to "Sealing," and cook for another 3 minutes on high pressure. This short cook will make the noodles perfectly tender, but not mushy.

No Instant Pot? No Problem: Alternative Cooking Methods

The Stovetop Method

so maybe you don't have an Instant Pot, or maybe it's just gathering dust in the cupboard. No worries! You can totally make this chicken noodle soup on the stovetop. It might take a little longer, but the results are just as delicious. Grab a large pot or Dutch oven, and let's get started. First, just like in the Instant Pot method, you'll want to sauté your onion, carrots, and celery in a bit of olive oil or butter until they soften. This step is crucial for building that deep flavor. Then, add your garlic and cook for another minute until it's fragrant. This is where the magic starts.

Next, add your chicken to the pot and sear it on all sides. You don't need to cook it through, just give it some color. Now, pour in your chicken broth, add the thyme, rosemary, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through. Once the chicken is ready, remove it from the pot and shred it using two forks, then put the shredded chicken back into the pot. Add the egg noodles, and simmer for another 8-10 minutes, or until the noodles are tender. Remember, you need to watch the noodles closely, so they do not get mushy.

Using a Slow Cooker

Another fantastic alternative is using a slow cooker. I love slow cookers because they're so hands-off, and they really bring out the flavors in the soup. To start, sauté your onion, carrots, and celery in a skillet on the stovetop with some olive oil or butter. Sauté them until they soften, then add the minced garlic and cook for another minute until fragrant. Transfer the sautéed veggies to your slow cooker. Next, add the chicken, chicken broth, thyme, rosemary, salt, pepper, and bay leaf to the slow cooker.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. Once the chicken is cooked, remove it from the slow cooker and shred it. Return the shredded chicken to the slow cooker. About 30 minutes before you want to serve, add the egg noodles to the slow cooker and cook until they are tender. Be sure to keep an eye on them, so they don't become too soft. Remove the bay leaf before serving, and there you have it, a delicious slow-cooked chicken noodle soup.

Tips for Both Methods

Regardless of which method you choose, there are a few tips that will help make your soup amazing. First, always taste and adjust the seasoning at the end. You might need a little more salt or pepper, depending on your preference. Also, if you want a richer broth, you can use bone-in chicken instead of boneless. Just remember to remove the bones before shredding the chicken. If you're using the stovetop method, make sure you keep the heat at a simmer so the broth doesn't boil away too quickly. Also, don't overcook the noodles. Nobody likes mushy noodles.

Finally, don't be afraid to add a squeeze of lemon juice or a dash of hot sauce for a little extra zing. I always like to add a bit of lemon juice at the end, it brightens up the flavors and gives it a little extra something. Cooking is all about experimenting and making it your own. So, go ahead and try different variations until you find your perfect bowl of chicken noodle soup. You might even discover a new favorite ingredient that you never thought of before. Remember, the most important thing is that you enjoy the process, and the delicious bowl of soup at the end.

Customizing Your Chicken Noodle Soup Recipe

Veggie Variations

so you've got the basic chicken noodle soup down, right? But what if you're feeling a little adventurous? That's where the fun begins! Let's talk about veggies. You're not limited to just onions, carrots, and celery. Feel free to throw in whatever you've got in the fridge. Mushrooms are a great addition, they add a nice earthy flavor. Zucchini or squash can also be great, and if you like a bit of green, spinach or kale are always a good option. Adding peas or green beans can also add a nice touch of sweetness. And if you are feeling a little spicy, a bit of diced jalapeño can give the soup a nice kick.

Don't be afraid to experiment with different combinations. Maybe you're in the mood for a Mediterranean twist? Add some bell peppers, olives, and a pinch of oregano. Or how about an Asian-inspired version? Try adding some bok choy, shiitake mushrooms, and a dash of soy sauce. The possibilities are endless! Think of your soup as a blank canvas, and get creative. It's amazing how much you can change the flavor of the soup just by adding different veggies. It's all about finding what you like, and don't be afraid to try something new.

Noodle and Protein Swaps

Now, let's talk about noodles. While egg noodles are classic, you're not stuck with them. There are tons of options out there. If you're looking for a gluten-free option, try rice noodles or even gluten-free pasta. Or if you want to add a bit of hearty flavor, you could use some orzo or ditalini pasta. Even small shell pasta would work great. Just keep in mind that different types of noodles have different cooking times, so you might need to adjust the cooking time slightly. You can also add more or less noodles, depending on how thick you like your soup. I tend to add a bit more if I want a heartier, more filling soup.

Also, who says it has to be just chicken? You can easily swap out the chicken for turkey or even add some shredded pork. If you're going vegetarian, you can use tofu or chickpeas. Or you can even use a combination of different proteins. For example, I sometimes like to add shredded chicken and some small shrimp, it gives it a unique and interesting flavor. The key is to have fun and experiment. Don't be afraid to try something different, you never know, you might discover your new favorite way to make chicken noodle soup. It's all about making it your own.

Expert Tips for the Best Instant Pot Soup

so you've got the basics down, but let's talk about taking your Instant Pot chicken noodle soup to the next level. First things first, always check your Instant Pot's manual. Each model is a little different, and knowing the specifics of yours can save you a lot of headaches. For example, some Instant Pots might require a different amount of liquid or cooking time. Also, when you're sautéing, don't overcrowd the pot. Overcrowding can cause the veggies to steam instead of sautéing, which means they won't get that nice caramelized flavor. Work in batches if you have to. And remember, patience is key. Don't rush the sautéing process, it’s vital for building a deep flavor profile.

Another big tip? Don't add extra salt until the soup is finished cooking. The broth will reduce during cooking, and the flavors will concentrate. If you add too much salt upfront, you might end up with a soup that's way too salty. Trust me, it's better to adjust at the end. Also, for the best flavor, use a good quality chicken broth. It makes a huge difference. If you can, try making your own homemade broth, it's so much better than store-bought. And lastly, don't overcook the noodles. Nobody likes mushy noodles, right? Add them in the last few minutes of cooking, and they'll be perfectly tender. It's also important to remember to let the pressure release naturally for the first 10 minutes, this prevents the soup from boiling over.

Storing and Reheating Your Delicious Soup

Cooling and Refrigerating

Alright, so you've made a big batch of this amazing chicken noodle soup, and now you're wondering how to keep it fresh. The first thing you need to do is let the soup cool down a bit before you store it. Don't put hot soup directly into the fridge; it can raise the temperature inside and potentially spoil other food. I like to let it sit on the counter for about an hour, just until it's no longer steaming hot. Then, transfer it to airtight containers. I usually use glass containers, but any good quality, food-safe container will do. Make sure they are sealed tightly to keep the soup fresh and prevent any odors from getting in or out.

Once the soup is in containers, pop it in the fridge. It should last for about 3-5 days. The key here is to make sure it's properly cooled before it goes into the fridge, and that the containers are airtight. This will keep your soup safe and tasty for days. If you are making a big batch, it is better to store them in smaller containers, so you can take one out as you need. It also helps to cool faster.

Freezing for Later

Now, if you're not planning on eating the soup within a few days, freezing is your best bet. Freezing is a great way to keep the soup for longer periods, and you can enjoy it whenever you want. Use freezer-safe containers or heavy-duty freezer bags. I prefer using freezer bags because they take up less space in the freezer, especially if you have limited space. If you use bags, make sure to lay them flat while they freeze; this makes them easier to stack later. If you're using containers, leave a bit of space at the top, because the soup will expand as it freezes.

The soup can stay good in the freezer for up to 3 months. When you're ready to eat it, you can thaw it overnight in the fridge or use the defrost setting on your microwave. If you are short in time, you can also put the frozen soup directly into a pot and reheat it over low heat on the stove. Make sure you stir it occasionally so that it doesn't stick to the pot. Freezing is a great way to make sure you always have a quick, home-cooked meal on hand. It's a lifesaver for those days when you do not have time to cook.

Reheating Tips and Tricks

So, you've got your soup stored away, and now you're ready to reheat it. There are a few different ways to go about this. You can use the stovetop, the microwave, or even the Instant Pot again. If you're using the stovetop, pour the soup into a pot and heat it over medium-low heat, stirring occasionally. This method is great because it allows you to control the temperature and prevents the soup from scorching. If you are using frozen soup, you can put it directly into the pot, and just add some extra chicken broth to help it thaw. Once it has thawed, just bring it to a simmer and it's good to go.

For the microwave, pour the soup into a microwave-safe bowl and heat it in 1-minute intervals, stirring between each interval. This will make sure that the soup heats evenly. The microwave is a great option if you're in a rush, but it can sometimes make the noodles a little mushy. If you're reheating frozen soup in the microwave, you might want to add a tablespoon of water to the bowl to help it thaw evenly. If you want to use your Instant Pot again, just pour the soup in, close the lid, set the valve to "Sealing", and use the "Steam" function for about 5 minutes. Regardless of which method you choose, make sure that the soup is heated thoroughly before serving. And as always, taste and adjust the seasoning, if necessary.

More Soup Recipes You'll Enjoy

Creamy Tomato Soup

so you've mastered the chicken noodle soup. What's next? How about a creamy tomato soup? It's another classic for a reason. This soup is super easy to make and it’s incredibly satisfying. You can roast the tomatoes for an even deeper flavor, or just use canned ones for a quick version. I like to add a touch of cream at the end to make it extra smooth and rich. And don’t forget a grilled cheese sandwich on the side. Seriously, it's a match made in heaven. I've been making this for years, and it never fails to hit the spot.

For a twist, try adding some roasted red peppers or a pinch of red pepper flakes for a bit of heat. You can also add some fresh basil at the end, it brightens up the flavor, and makes it taste even better. This soup is so versatile, you can easily customize it to your liking. It's perfect for a cold day, or whenever you need a comforting, quick meal. And the best part? It's incredibly easy to make, even if you're a beginner in the kitchen.

Hearty Lentil Soup

If you’re in the mood for something a bit more hearty and filling, lentil soup is the way to go. It's packed with protein and fiber, which makes it incredibly nutritious and satisfying. I like to add carrots, celery, and onions, just like in the chicken noodle soup, but I also add some diced potatoes for extra heartiness. A bit of cumin and coriander adds a warm, earthy flavor that's just perfect. This is the kind of soup that sticks to your ribs and keeps you going all day. And if you are a fan of spice, try adding a pinch of cayenne pepper, it gives it a nice kick.

Lentil soup is also a great option if you are looking for a vegetarian or vegan meal. It's naturally plant-based and is packed with nutrients. You can make it on the stovetop or in the Instant Pot, and it's very easy to prepare. This soup is also very budget-friendly, as lentils are very inexpensive and they are packed with flavor. The best part is, it tastes even better the next day, so it's a great option for meal prepping. It's one of those recipes that I always go back to when I need something quick, easy, and healthy.

Spicy Black Bean Soup

Looking for something with a little kick? Then you absolutely have to try a spicy black bean soup. This soup is bursting with flavor and it's so easy to make. It's also packed with protein and fiber, making it super filling and healthy. You start with sautéing some onions, garlic, and bell peppers, then you add black beans, vegetable broth, and a mix of spices like cumin, chili powder, and a pinch of cayenne pepper. Let it simmer for a while, and then you can blend it for a smooth and creamy texture or leave it chunky, depending on your preference.

This soup is also very customizable. You can top it with sour cream, avocado, cilantro, or a dollop of Greek yogurt. I also like to add a squeeze of lime juice at the end, it gives it a nice touch of acidity, and makes the flavors pop. It is a great option for a quick weeknight meal, or a fun weekend get-together. And the best part is, you can easily adjust the level of spice to your liking. If you like it extra spicy, add more cayenne pepper or some diced jalapeños. It's all about making it your own and having some fun in the kitchen.

Wrapping Up Your Instant Pot Chicken Noodle Soup Adventure

So, there you have it – a quick, easy, and utterly delicious chicken noodle soup recipe for your Instant Pot. From the initial sauté to the final slurp, this method proves that comfort food doesn't have to be a time-consuming affair. Whether you stuck to the classic recipe or added your own special twist, you now have the know-how to create a bowl of pure, warming goodness whenever the craving hits. Remember, cooking should be fun and flexible, so don't be afraid to experiment with ingredients and seasonings to make this soup your own. Now, go forth, enjoy your homemade creation, and maybe even share some with a friend. Happy cooking!