When I first shared this incredible Instant Pot Chicken Noodle Soup recipe, the response was nothing short of phenomenal! I was truly overwhelmed by how many of you made it and instantly fell in love with its simplicity and heartwarming flavor. It quickly became a fan favorite, praised for being both incredibly easy to prepare and undeniably delicious. Imagine, frozen chicken breasts and frozen egg noodles cooking together perfectly with a savory broth, aromatic onion, crisp celery, sweet carrots, and a blend of comforting seasonings – all ready in just 18 minutes! Yes, you read that right: eighteen minutes. Can you think of an easier, more comforting soup that delivers so much flavor in such little time?
The Ultimate Comfort Food: Instant Pot Chicken Noodle Soup
Chicken noodle soup is a timeless classic, a staple in kitchens worldwide, and the ultimate comfort food. It’s the dish we turn to when we need warmth, a touch of nostalgia, or a nourishing meal on a busy weeknight. But traditional chicken noodle soup often requires simmering for hours to develop rich flavors and tender chicken. This is where the Instant Pot revolutionizes the game, transforming a lengthy process into a quick, hands-off culinary delight. Our Instant Pot Chicken Noodle Soup recipe brings you all the beloved flavors and textures in a fraction of the time, without compromising on depth or satisfaction.
Why Choose the Instant Pot for Your Chicken Noodle Soup?
The Instant Pot is more than just a pressure cooker; it’s a kitchen marvel that simplifies complex recipes and speeds up cooking times dramatically. For chicken noodle soup, its benefits are particularly outstanding:
- Unbeatable Speed: The most significant advantage is the cooking time. From frozen chicken to a steaming bowl of soup in under 20 minutes of active pressure cooking, it’s perfect for those last-minute meal decisions.
- Flavor Infusion: Pressure cooking forces moisture and flavors deep into the ingredients, resulting in a more robust and well-integrated taste profile than stovetop methods in a comparable timeframe.
- Hands-Off Cooking: Once you’ve added your ingredients and sealed the lid, the Instant Pot takes over. This means less stirring, less monitoring, and more time for you to relax or attend to other tasks.
- Easy Clean-Up: A single pot for all your cooking means fewer dishes to wash, making post-dinner tidying a breeze.
- Consistent Results: The precise temperature and pressure control of the Instant Pot ensure that your chicken is perfectly cooked and your noodles are just right, every single time.
Crafting the Perfect Instant Pot Chicken Noodle Soup
Our recipe is designed for maximum convenience without sacrificing flavor. It leverages the power of the Instant Pot to cook everything from scratch, even starting with frozen chicken, ensuring a delicious meal is always within reach. Let’s delve into the components that make this soup so special.
Essential Ingredients for a Hearty Bowl
The beauty of this soup lies in its simple yet effective combination of ingredients. Each component plays a crucial role in building the delightful flavor profile:
- Oil (Avocado or Olive Oil): Essential for sautéing the aromatics and adding a touch of richness. Avocado oil has a high smoke point, while olive oil imparts a subtle fruity note.
- Onion, Diced: The foundation of flavor. Sautéing the onion until soft and translucent develops a sweet, aromatic base that elevates the entire soup.
- Carrots, Peeled and Sliced: Adds natural sweetness, vibrant color, and essential nutrients.
- Celery, Sliced: Contributes a classic savory depth and a subtle crunch, complementing the other vegetables.
- Chicken Broth: The liquid base of your soup. High-quality broth is key to a flavorful soup, so choose your favorite brand or homemade version.
- Frozen Chicken Breasts: This is where the Instant Pot truly shines! Using frozen chicken breasts means no defrosting required, saving you precious time and effort. The pressure cooker ensures they cook through perfectly and remain tender.
- Seasonings (Pepper, Turmeric, Dried Parsley, Salt): A balanced blend of spices enhances the natural flavors. Turmeric adds a warm, earthy note and a beautiful golden hue, while parsley provides freshness. Salt and pepper are essential for seasoning to taste.
- Frozen Egg Noodles (Reames brand recommended): The star of the “noodle” part of the soup. Using frozen egg noodles, particularly a high-quality brand like Reames, ensures they hold their texture and absorb the broth’s flavors beautifully without turning mushy. You’ll typically find these in the freezer section near frozen ravioli or pasta.
Instant Pot Chicken Noodle Soup
A crowd favorite and incredibly easy to make!
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Course: Soup
Prep Time: 7 minutes
Cook Time: 28 minutes
Servings: 6
Ingredients
- 2 T oil (avocado or olive oil)
- 1 medium onion, diced
- 3-4 carrots, peeled and sliced
- 3-4 ribs celery, sliced
- 4 cups chicken broth
- 2 large frozen chicken breasts
- 1/4 tsp pepper
- 1/4 tsp turmeric
- 2 tsp dried parsley
- 1/2 tsp salt (to taste)
- 1 and 1/2 cups frozen egg noodles, Reames brand (found next to frozen ravioli)
Instructions
Push the SAUTÉ button on your Instant Pot. Add the oil and diced onion, and cook, stirring occasionally, until the onion softens and becomes translucent. This step is optional but highly recommended as it deepens the sweetness and overall flavor of the onion. If you’re short on time, you can skip the sauté and add the onion directly to the pot with the other ingredients.
Add the remaining ingredients to the Instant Pot: carrots, celery, chicken broth, frozen chicken breasts, pepper, turmeric, dried parsley, and salt. Ensure the chicken is submerged in the broth as much as possible. Secure the lid, make sure the pressure valve is sealed, and set the Instant Pot to MANUAL or HIGH PRESSURE for 18 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This natural release helps to tenderize the chicken further and prevent foam from coming out of the valve. After 10 minutes, carefully twist the pressure valve to the VENTING position to quick-release any remaining pressure until the float valve drops.
Carefully remove the lid. Take the cooked chicken breasts out of the pot and shred them using two forks. Return the shredded chicken to the pot. At this point, you can taste the soup and adjust seasonings if needed. For an extra creamy and indulgent soup, stir in a splash of heavy whipping cream. Serve hot and enjoy your homemade, quick, and delicious chicken noodle soup!
Tips for the Best Instant Pot Chicken Noodle Soup
While this recipe is incredibly straightforward, a few tips can ensure your soup turns out perfect every single time:
- Don’t Overcook the Noodles: The 18-minute cook time accounts for the frozen noodles. If using fresh or dried noodles, you’ll need to adjust the cooking time significantly or add them after the chicken is cooked and simmer them using the “Sauté” function until tender. Frozen egg noodles are key for the “dump and go” method in this recipe.
- Adjust Seasoning: Always taste your soup before serving. Broths vary in sodium content, so you might need to add more salt or pepper to suit your preference. A pinch of fresh herbs like dill or thyme at the end can also brighten the flavors.
- Natural Release is Key: Allowing the Instant Pot to naturally release pressure for at least 10 minutes helps the chicken remain tender and prevents the soup from boiling over during depressurization.
- Add Fresh Herbs at the End: For a burst of fresh flavor, stir in some fresh chopped parsley or dill just before serving.
- Creamy Texture: If you love a creamy chicken noodle soup, follow the suggestion to add heavy whipping cream at the end. Start with a quarter cup and add more to achieve your desired consistency.
Variations to Customize Your Soup
This Instant Pot Chicken Noodle Soup is wonderfully versatile. Feel free to experiment with these variations:
- Vegetable Boost: Add other quick-cooking vegetables like peas, corn, spinach, or chopped bell peppers during the last few minutes of pressure cooking, or stir them in after the pressure release for a fresher texture.
- Protein Alternatives: While frozen chicken breasts are convenient, you can also use fresh chicken thighs or breasts. Adjust cooking time accordingly (fresh chicken generally cooks faster, about 8-10 minutes on high pressure, followed by a natural release).
- Different Noodles: If Reames noodles aren’t available, you have a couple of options. You can use dried egg noodles, but it’s best to cook them separately according to package directions and add them to the Instant Pot after the soup base is cooked. Alternatively, you could add dried egg noodles directly to the pot with the cooked chicken and vegetables, then use the “Sauté” function to simmer until the noodles are tender, usually about 5-7 minutes. Be careful not to overcook them!
- Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce can add a pleasant warmth to your soup.
- Lemon Brightness: A squeeze of fresh lemon juice at the end can significantly brighten the flavors of the soup.
Serving Suggestions, Storage, and Reheating
This comforting Instant Pot Chicken Noodle Soup is a meal in itself, but it pairs beautifully with:
- Crusty bread or garlic bread for dipping.
- A light green salad to balance the richness.
- A grilled cheese sandwich for the ultimate comfort food combo.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more liquid over time, so you might need to add a splash of broth when reheating. While you can freeze chicken noodle soup, the noodles can sometimes become mushy after thawing. If you plan to freeze, consider cooking the noodles separately and adding them after reheating the soup base.
Reheating: Gently reheat on the stovetop over medium-low heat until warmed through, or in the microwave in individual portions. Add a little extra broth or water if the soup has thickened too much.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making Instant Pot Chicken Noodle Soup:
Q: Can I use fresh chicken breasts instead of frozen?
A: Absolutely! If using fresh chicken breasts, you can reduce the pressure cooking time to 8-10 minutes with a 10-minute natural release. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Q: What if I can’t find frozen egg noodles?
A: If frozen egg noodles aren’t available, you have a couple of options. You can use dried egg noodles, but it’s best to cook them separately according to package directions and add them to the Instant Pot after the soup base is cooked. Alternatively, you could add dried egg noodles directly to the pot with the cooked chicken and vegetables, then use the “Sauté” function to simmer until the noodles are tender, usually about 5-7 minutes. Be careful not to overcook them!
Q: Can I add other vegetables?
A: Yes! This soup is very adaptable. Peas, corn, diced potatoes (add with other vegetables), or a handful of fresh spinach (stir in at the very end after pressure release) would all make great additions. Just be mindful of cooking times for harder vegetables.
Q: Is it possible to make this soup gluten-free?
A: To make this soup gluten-free, ensure you use a certified gluten-free chicken broth. For the noodles, substitute with your favorite gluten-free pasta, such as gluten-free egg noodles or a short-cut gluten-free pasta. As with traditional dried noodles, it’s often best to cook gluten-free pasta separately and add it to the soup at the end to prevent it from breaking down or becoming gummy in the pressure cooker.
Q: How can I make the soup thicker?
A: If you prefer a thicker soup, you have a few options. After the soup is cooked and the chicken is shredded, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup using the “Sauté” function until it thickens to your liking. Alternatively, adding heavy whipping cream, as suggested in the recipe, will also add body and richness.
Embrace the Warmth: Your New Go-To Soup Recipe
This Instant Pot Chicken Noodle Soup is more than just a recipe; it’s a solution for busy schedules, a hug in a bowl, and a guaranteed crowd-pleaser. With its effortless preparation and rich, comforting flavors, it’s bound to become a regular feature in your meal rotation. Don’t let complicated cooking hold you back from enjoying a classic homemade soup. Give this Instant Pot version a try, and prepare to be amazed by how quickly you can bring warmth and deliciousness to your table!