Save There's something about a chilly evening that makes me instinctively reach for my Instant Pot to make chicken noodle soup. The first time I made this recipe, I was fighting off a nasty cold and couldn't bear the thought of standing over a stove for hours. The way the pressure cooker filled my kitchen with that familiar, comforting aroma in just minutes felt like some kind of miracle. Even my cat perked up from her usual spot on the windowsill, drawn by the savory scent that reminded me of my grandmother's kitchen.
Last winter, my neighbor came down with the flu, and I packed up a thermos of this soup to leave on her doorstep. Two days later, she texted me asking if I would share the recipe because her husband had declared it better than his mother's version. I almost felt guilty taking credit for something so simple, but that's the magic of this soup. The pressure cooker somehow extracts every bit of flavor in record time, creating something that tastes like it simmered all day.
Ingredients
- Chicken breasts or thighs: I've learned thighs give you a richer flavor, but breasts work beautifully too if that's what you prefer or have on hand.
- Mirepoix (onions, carrots, celery): Don't skip this holy trinity of soup bases, as they create the aromatic foundation that makes this soup so comforting.
- Low-sodium chicken broth: Using low-sodium gives you control over the salt level, a lesson I learned after once making an inedibly salty batch with regular broth.
- Egg noodles: These tender noodles drink up the broth beautifully without turning mushy, unlike some other pasta shapes I've tried.
- Dried herbs: The pressure cooking process somehow makes dried herbs taste just as vibrant as fresh ones, which is convenient since I don't always have fresh herbs in winter.
Instructions
- Sauté the aromatics:
- Hit that Sauté button and let your olive oil warm up before adding your diced onion, carrots, and celery. I love the gentle sizzle and how the kitchen immediately fills with that sweet, savory fragrance as they soften.
- Add the flavor builders:
- Toss in the minced garlic just for 30 seconds until you can smell its pungent aroma. Any longer and it might burn, turning bitter instead of aromatic.
- Layer in the protein:
- Place your chicken pieces right on top of the softened vegetables. I find this layering helps the chicken cook evenly while absorbing all those wonderful vegetable flavors from below.
- Create your broth base:
- Pour in that chicken broth and add your dried thyme, parsley, bay leaf, pepper, and salt. A gentle stir brings everything together without disturbing the chicken too much.
- Pressure cook to perfection:
- Lock that lid, set the valve to Sealing, and cook on High Pressure for just 10 minutes. The anticipation builds as the pot comes to pressure, knowing that magic is happening inside.
- Release and shred:
- After a 5-minute natural release, carefully quick-release the remaining pressure. The cloud of fragrant steam that escapes is your first reward.
- Prepare the chicken:
- Remove those tender chicken pieces to a plate and shred them with two forks. They should pull apart effortlessly, practically falling apart at the touch.
- Cook the noodles:
- Switch back to Sauté mode, add your egg noodles, and watch them dance in the bubbling broth for 5-6 minutes. I find this direct cooking method gives the noodles so much more flavor than cooking them separately.
- Bring it all together:
- Return that shredded chicken to the pot and give everything a gentle stir. This is when I always take a moment to taste and adjust the seasoning, sometimes adding just a pinch more salt or pepper.
- Serve with flourish:
- Don't forget to fish out that bay leaf before serving. A sprinkle of fresh parsley adds a pop of color and freshness that makes each bowl look as good as it tastes.
Save I made this soup for my dad after his surgery last year, and watching him take that first sip was like seeing years fall away from his face. He closed his eyes and murmured, This tastes exactly like mom used to make. We both knew his mother never used an Instant Pot in her life, but somehow this recipe captured that same essence of care and comfort that we both remembered from her kitchen. In that moment, this wasn't just dinner, it was a connection across generations.
Time-Saving Shortcuts
When Im really pressed for time, I keep a rotisserie chicken in the fridge specifically for this soup. Simply skip adding the raw chicken to the pot and instead add the shredded rotisserie chicken at the same time as the noodles. The soup loses a tiny bit of that homemade depth but gains convenience, and on busy weeknights, that trade-off is more than acceptable. Some grocery stores even sell pre-chopped mirepoix mix, which can shave another 5 minutes off your prep time.
Making It Your Own
After making this soup dozens of times, Ive learned that its incredibly forgiving and adaptable. Sometimes I toss in a handful of frozen peas in the last minute of cooking for a pop of sweetness and color. Other times, I add a parmesan rind during the pressure cooking stage for an extra layer of umami depth. My husband likes his with a dash of hot sauce stirred in, while my daughter prefers hers with extra noodles. The beauty of this recipe is how easily it bends to accommodate everyone's preferences.
Storing and Reheating
In my experience, this soup actually tastes even better the next day, after the flavors have had time to meld together overnight in the refrigerator. The noodles do continue to absorb broth as they sit, so I sometimes add a splash of extra chicken stock when reheating leftovers. For freezing, I've discovered it's best to freeze the soup without the noodles, then add freshly cooked pasta when you reheat it.
- Refrigerate cooled soup in an airtight container for up to 4 days, and give it a good stir before reheating.
- When freezing, leave about an inch of headspace in your containers to allow for expansion.
- For best texture, reheat the soup slowly on the stovetop rather than using the microwave if possible.
Save This Instant Pot chicken noodle soup has become my kitchen first aid kit in a bowl, ready to heal everything from sniffles to hard days. The way it fills both the kitchen and the soul with warmth is nothing short of everyday magic.
Recipe FAQs
- → Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Increase the pressure cooking time to 12-15 minutes depending on the thickness of the frozen pieces. Ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some liquid, so you may need to add a splash of broth when reheating. Reheat gently on the stovetop or in the microwave.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. For best results, freeze before adding the noodles, as they can become mushy when frozen and thawed. Add freshly cooked noodles when reheating.
- → What can I substitute for egg noodles?
You can use any pasta shape you prefer, such as rotini, penne, or shells. For gluten-free options, try rice noodles, gluten-free pasta, or even diced potatoes. Adjust cooking time according to package directions.
- → Do I have to sauté the vegetables first?
While you can skip the sauté step and add everything directly to the pot, sautéing the vegetables first enhances their flavor and creates a more aromatic base. It only takes a few extra minutes and makes a noticeable difference in the final taste.
- → Can I make this on the stovetop instead?
Absolutely. Sauté vegetables in a large pot, add broth and seasonings, then simmer chicken for 15-20 minutes until cooked through. Remove, shred, and return to pot. Add noodles and cook according to package directions, typically 8-10 minutes.