Intro: Hungry Yet?

Alright, friends, let me paint you a picture: You’ve had a long day, maybe you got caught in the rain, and you’re staring blankly into your fridge, contemplating whether cereal counts as dinner. But wait! What if I told you that there’s a magical kitchen contraption known as the Instant Pot that can whip up a comforting bowl of Chicken Noodle Soup faster than you can say “meh”? Buckle up, because this isn’t just any soup; this is Instant Pot Chicken Noodle Soup. It smells like a warm hug and tastes like childhood—if childhood had cozy evenings and delicious meals.

Today, we’re strapping in and diving into this simple, yet utterly heartwarming recipe that’s going to change your weeknight game. Seriously, you won’t have to beg anyone to eat their veggies anymore with this one in your arsenal! Let’s get stirring.

Why This Dish Slaps

Why is Instant Pot Chicken Noodle Soup the culinary equivalent of a snug blanket on a winter’s day? Well, not only is it ridiculously easy to make, but it also delivers that “I love you, here’s soup” hug that words just can’t express. The Instant Pot, that little round miracle worker, pushes out all the flavors in record time. You’ll get the gloriousness of tender chicken, perfectly al dente noodles, and fragrant herbs all in one pot—no fuss, no muss.

Plus, can we just bask in the glory of the fact that it takes less than 30 minutes from start to finish? Yep, you heard me right. You can literally toss everything in there, push a button, and skip the kitchen drama for a cozy couch session instead—because let’s be real, who doesn’t want that?

Grab These Ingredients

Now, let’s talk about the essentials—the stuff you need to make this magic happen. Grab your grocery bags and let’s make sure you have everything on this list:

• 2 tablespoons olive oil – Because everything’s better with a drizzle of olive oil.
• 3 medium carrots (peeled and diced) – For that glorious pop of color and nutrition.
• 2 celery stalks (diced) – Crunchy goodness. I mean, who can say no to that?
• 1 small yellow onion (diced) – The tear-jerker that adds flavor to life (and soup).
• 2 garlic cloves (minced) – Ah, garlic—nature’s way of saying, “You need flavor.”
• 2 teaspoons dried basil – A classic herb that whispers sweet nothings to your taste buds.
• 1 teaspoon dried parsley – Because we’re fancy like that.
• 1 teaspoon dried thyme – Just a pinch of this will transport you straight to Herb Paradise.
• 1 teaspoon kosher salt – Don’t be shy here; salt is your friend!
• 1/4 teaspoon black pepper – A little kick never hurt anyone.
• 8 cups low sodium chicken broth – The soup’s soulmate.
• 2 dried bay leaves – For that extra layer of comfort.
• 1 pound boneless skinless chicken breasts – The main star of our soup show!
• 8 ounces pasta or egg noodles – Because what’s chicken noodle soup without the noodles, am I right?

Cook It Like a Pro

Now that you have your ingredients, let’s get cooking. This is the fun part—time to show your Instant Pot who’s boss!

1. Turn the Instant Pot on and set to sauté. Once it says hot, add the olive oil and let it warm up.
2. Add the veggies! Toss in those carrots, celery, onion, and garlic. Season with basil, parsley, thyme, salt, and pepper. Sauté until the veggies are soft, about 5 minutes.
3. Pour in the chicken broth and throw in the bay leaves like a boss. Stir it up a bit.
4. Add the chicken breasts. Yup, that’s right! Right into the broth, no fuss!
5. Top it on and seal. Set the timer to manual, high pressure, for 5 minutes (and yes, the valve needs to be sealed, just trust me).
6. Wait for the Instant Pot magic. It’ll beep and start pressurizing. This is the suspenseful part!
7. After 5 minutes, release the pressure. Do a quick release by turning the valve to venting—watch out for that steam!
8. Remove the chicken. Set it aside for a bit, and when it’s cooled, shred it. Trust me, there are easier ways to shred chicken, but we’ll keep it simple.
9. Back to sauté mode, hot stuff! Once the liquid’s boiling, toss in the noodles and boil them according to the package instructions.
10. Remove those pesky bay leaves. Then, add the shredded chicken back in; stir it up and taste your creation. Adjust salt and pepper as needed.

Rookie Mistakes to Skip

So, you think you’re just going to wing it? Here are a few common slip-ups to dodge like a pro:

• Skipping the browning step? Bad idea, my friend! Sautéing those veggies really amps up the flavor.
• Adding uncooked noodles too early. This is not a soup oatmeal; you don’t want mushy noodles. Wait until the end!
• Not tasting before serving. Shocking, I know, but flavors can play a little shy, so get in there and adjust as needed.

Tweak It Your Way

Feeling adventurous? Here are a few fun twists if you want to make this soup your own:

• No thyme? Use rosemary instead! It’s like thyme’s hip cousin.
• Vegetarian version? Absolutely! Use veggie broth and swap the chicken for mushrooms.
• Need it spicy? Toss in some crushed red pepper flakes for a kick that’ll wake you right up!

Curious? Here’s Answers

Got burning questions? Let’s tackle those together:

• Can I prep this early? Definitely! Chop your veggies in advance to save time later.
• What if I don’t have egg noodles? Any pasta works! Just make sure to adjust the cooking time.
• How long can I store leftovers? In the fridge for about 3-4 days. Also freezes like a champ!
• Can I use rotisserie chicken instead? Sure, just add it right at the end for warming—easy peasy.
• Is it gluten-free? You can use gluten-free pasta. Just keep an eye on cooking times!

Final Thoughts

And there you have it! You’ve conquered Instant Pot Chicken Noodle Soup like a rockstar. Seriously, it’s your ticket to warm-and-fuzzy town, and the best part? You made it in less time than it would take to order takeout. Share this delightful concoction with someone special—or keep it all to yourself, no judgment here. Life is too short not to indulge in your own comforting soup goodness!

Now go forth and enjoy your creation—you’re officially a kitchen hero! 🍜✨

Instant Pot Chicken Noodle Soup

A comforting bowl of chicken noodle soup made quickly in the Instant Pot, perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the soup base

• 2 tablespoons olive oil For sautéing the vegetables.
• 3 medium carrots (peeled and diced) Adds color and nutrition.
• 2 stalks celery (diced) Provides crunch.
• 1 small yellow onion (diced) Adds flavor.
• 2 cloves garlic (minced) Enhances flavor.
• 2 teaspoons dried basil Classic herb for seasoning.
• 1 teaspoon dried parsley Adds freshness.
• 1 teaspoon dried thyme For aromatic flavor.
• 1 teaspoon kosher salt Enhances all flavors.
• 1/4 teaspoon black pepper Adds a little kick.
• 8 cups low sodium chicken broth Main liquid for the soup.
• 2 leaves dried bay leaves Adds depth of flavor.
• 1 pound boneless skinless chicken breasts Main protein in the soup.
• 8 ounces pasta or egg noodles The classic noodle for chicken noodle soup.

Method

 

Cooking Instructions

1. Turn the Instant Pot on and set to sauté. Once it says hot, add the olive oil.
2. Add the carrots, celery, onion, and garlic. Season with basil, parsley, thyme, salt, and pepper. Sauté until the veggies are soft, about 5 minutes.
3. Pour in the chicken broth and add the bay leaves. Stir well.
4. Add the chicken breasts directly into the broth.
5. Seal the lid and set the timer to manual, high pressure, for 5 minutes. Ensure the valve is sealed.
6. Once the timer goes off, perform a quick release by turning the valve to venting.
7. Remove the chicken, let it cool, then shred it.
8. Switch back to sauté mode. Once boiling, add the noodles and cook according to package instructions.
9. Remove bay leaves and stir in the shredded chicken. Adjust seasoning as needed.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 700mgFiber: 3gSugar: 2g

Notes

For variations, substitute thyme with rosemary, use vegetable broth, or add crushed red pepper for spice. Can be prepped in advance and stored for 3-4 days in the fridge.

Tried this recipe?Let us know how it was!