Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Noodle Soup Recipe – Easy Comfort Food

Okay, let’s be real. Is there anything more comforting than a warm bowl of chicken noodle soup? Especially when you’re feeling a little under the weather, or just need a hug in a bowl. I first made this in my Instant Pot on a particularly chilly evening, and honestly, it’s been a family favorite ever since! It’s so much faster than simmering it on the stovetop, and the flavor is amazing.

Why You’ll Love This Recipe

This Instant Pot Chicken Noodle Soup is a total weeknight winner. It’s quick, easy, and uses simple ingredients you probably already have in your pantry. Plus, the Instant Pot does most of the work for you! It’s the perfect recipe when you want something nourishing and delicious without spending hours in the kitchen. Seriously, who has time for that?

Ingredients

Here’s what you’ll need to make this cozy soup:

• 1 tablespoon oil
• 2 tablespoons garlic, minced
• 1 cup yellow onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 pound chicken breasts
• 4 cups low sodium chicken broth
• 2 cups egg noodles
• 4 handfuls baby kale
• Black pepper, to taste
• 1 tablespoon parsley, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make a big difference:

• Low Sodium Chicken Broth: I always recommend using low sodium broth. It gives you more control over the saltiness of the soup, and honestly, it’s just healthier. You can always add salt later if needed! (About 950ml)
• Egg Noodles: I love using classic egg noodles in this soup – they just soak up all the yummy flavor. But feel free to experiment! Wide noodles, medium noodles, even ditalini work well.
• Fresh Parsley: Don’t skimp on the fresh parsley! It adds a lovely brightness and freshness to the soup. Dried just doesn’t compare.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot to the ‘Sauté’ mode. Add the oil, garlic, onion, carrots, and celery. Sauté for about 30 seconds, until the veggies start to soften. You just want to get them fragrant!
2. Now, add the chicken breasts and the chicken broth to the pot. Close the lid, making sure the pressure valve is set to ‘Sealing’.
3. Pressure cook on high for 8 minutes (if your chicken breasts are thicker, you might need a little longer – 5 minutes is perfect for thinner breasts). Once it’s done, let the pressure release naturally. This usually takes about 10-15 minutes. Don’t rush it!
4. Carefully remove the chicken breasts from the pot and shred them with a fork. Then, return the shredded chicken back into the Instant Pot.
5. Set the Instant Pot back to ‘Sauté’ mode. Add the egg noodles and cook for 4-5 minutes, or until they’re tender. Keep an eye on them – you don’t want them to get mushy!
6. Stir in the baby kale and cook until it wilts, about a minute. Turn off the Instant Pot.
7. Finally, season with black pepper to taste and garnish with that lovely fresh parsley.

Expert Tips

• Don’t Overcook the Noodles: Seriously, nobody likes mushy noodles. Keep a close watch on them during the last few minutes of cooking.
• Natural Pressure Release is Key: Allowing the pressure to release naturally helps keep the chicken tender and juicy.
• Taste as You Go: Adjust the seasoning to your liking! Everyone’s taste buds are different.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply swap the egg noodles for gluten-free noodles. There are some great options available now!
• Spice Level: If you like a little heat, add a pinch of red pepper flakes along with the garlic and onions. My husband loves this!
• Vegetarian Adaptation: Use vegetable broth instead of chicken broth and add a can of drained and rinsed chickpeas for protein.
• Make Ahead & Freeze Instructions: This soup actually freezes really well! Let it cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stovetop.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• Is this recipe Whole30 compliant? Unfortunately, no. The egg noodles aren’t Whole30 compliant. You could try using shirataki noodles as a substitute, but the texture will be different.
• Can I use pre-cooked chicken? Yes, absolutely! If you have leftover rotisserie chicken, you can add it in during the last few minutes of cooking.
• What kind of noodles work best? Egg noodles are classic, but any small to medium-sized noodle will work.
• How can I make the soup thicker? You can mash a few of the carrots with a fork, or stir in a tablespoon of cornstarch mixed with a little cold water during the last few minutes of cooking.
• Can I add other vegetables? Definitely! Peas, green beans, or corn would all be delicious additions.

Enjoy this comforting bowl of goodness! I hope it brings a little warmth to your day. Let me know in the comments if you try it, and what you think!