If you’re craving a classic comfort dish that’s easy to make and always hits the spot, you’re going to love this Instant Pot Chicken Noodle Soup Recipe. It’s the kind of recipe that feels like a warm hug in a bowl, but made conveniently in your Instant Pot so you save time without sacrificing flavor. Whether you’re under the weather or just need a cozy meal, this soup comes together beautifully and tastes like it’s been simmering all day—without the wait. Trust me, once you try this, it’ll become your go-to soup for the whole family.
Why You’ll Love This Recipe
- Super Quick and Easy: This soup comes together in under an hour, thanks to the Instant Pot doing most of the work.
- Rich, Homemade Flavor: Using fresh ingredients and broth creates a deeply satisfying taste you just can’t get from canned soups.
- Comfort Food at Its Best: It’s a cozy, soothing meal that’s perfect on chilly days or when you’re feeling under the weather.
- Family Friendly: Even picky eaters love it, and it’s easy to customize to suit everyone’s tastes.
Ingredients You’ll Need
This recipe leans on simple, fresh ingredients that come together harmoniously in the Instant Pot. The key is using good quality chicken broth and fresh veggies for vibrant flavor—you’ll see why when you taste it! Plus, you can find everything easily at your local grocery store.
- Chicken breasts or thighs: I like thighs for juiciness but breasts work great too.
- Carrots: Adds natural sweetness and color; slice them evenly for even cooking.
- Celery: Delivers that classic soup aroma and crunch.
- Yellow onion: Grated for almost disappearing into the broth but adding depth.
- Garlic: Minced fresh garlic adds warmth and aroma—skip the powder for best flavor.
- Egg noodles: Added after pressure cooking so they don’t get mushy.
- Chicken broth: Using low-sodium broth lets you control the salt levels perfectly.
- Fresh herbs (like thyme and parsley): They elevate the taste and make it taste homemade.
- Salt and pepper: Season to your taste; I usually start light and adjust later.
Variations
I love that this Instant Pot Chicken Noodle Soup Recipe is so easy to tweak based on what you have on hand or your personal preferences. Don’t hesitate to make it your own!
- Use rotisserie chicken: For a shortcut, shredded rotisserie chicken added after cooking speeds things up even more.
- Gluten-free noodles: Swap the egg noodles for your favorite gluten-free pasta or even spiralized veggies.
- Add veggies: Feel free to throw in peas, corn, or spinach near the end for extra color and nutrients.
- Spice it up: A pinch of crushed red pepper or a dash of smoked paprika can add exciting warmth without overpowering.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté the Aromatics
Set your Instant Pot to “Sauté” and add a splash of oil. Toss in the chopped onions, carrots, and celery—those classic soup veggies. Stir them often until the onions turn translucent and everything smells fragrant, about 4-5 minutes. This step wakes up the flavors and makes a big difference.
Step 2: Add Chicken and Broth
Next, nestle your chicken breasts or thighs right into the pot. Pour in the chicken broth, making sure it mostly covers the chicken. Sprinkle in garlic, salt, pepper, and fresh thyme or your chosen herbs. Now lock the lid in place and set the pressure valve. Set the Instant Pot to “Manual” or “Pressure Cook” for about 10 minutes. This timing keeps the chicken tender but juicy.
Step 3: Natural Release and Shred
Once the cooking time is up, let the pressure release naturally for 10 minutes (don’t rush this part!). Then, carefully do a quick release to vent any remaining pressure. Open the lid, fish out the chicken, and shred it with two forks. It’s usually fall-apart tender which I absolutely love. Add the shredded chicken back to the pot.
Step 4: Cook the Noodles
Add your egg noodles to the broth and switch the Instant Pot to “Sauté” again. Cook uncovered for just a few minutes, stirring regularly, until the noodles are tender but not mushy. This last step ensures perfect noodle texture every time.
Step 5: Adjust and Serve
Give your soup a taste and add more salt or pepper if needed. Stir in fresh parsley and maybe a squeeze of lemon juice if you want a little brightness. Ladle into bowls, and you’re ready to dig in!
Pro Tips for Making Instant Pot Chicken Noodle Soup Recipe
- Don’t Skip the Sauté Step: Sautéing onions and veggies first layers in rich flavor you’ll taste in every spoonful.
- Use Fresh Herbs at the End: Adding parsley or thyme last keeps their taste fresh and vibrant.
- Cook Noodles Separately if Needed: If you have leftovers, I recommend cooking noodles fresh each time to avoid sogginess.
- Don’t Rush Pressure Release: Natural release helps keep chicken tender and broth clear, so don’t skip this step!
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
I usually sprinkle fresh chopped parsley or a little snip of dill right on top just before serving. A squeeze of fresh lemon juice brightens it up and brings a lovely freshness that balances the hearty broth beautifully. If you’re feeling indulgent, a tiny drizzle of good olive oil or a few cracked black peppercorns don’t hurt either!
Side Dishes
Crusty bread or a warm buttered roll is my favorite side here—perfect for dunking into the soup. I’ve also served it alongside a simple green salad or garlic toast for a complete, easy meal.
Creative Ways to Present
For a special touch, I like serving this soup in cute mini cast iron pots at a dinner party—it looks charming and keeps the soup hot longer. You can also jazz it up with garnish trays of chopped fresh herbs, lemon wedges, and chili flakes so guests can personalize their bowls.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, separating the noodles if I can. That way, the broth stays fresh and you can add freshly cooked noodles when reheating for a better texture. It usually keeps well for about 3-4 days.
Freezing
This Instant Pot Chicken Noodle Soup freezes beautifully if you leave out the noodles when freezing. Just thaw it in the fridge overnight and add freshly cooked noodles when reheating for best results. I’ve done this many times and it tastes just as good as fresh.
Reheating
Warm leftovers gently on the stovetop or in the microwave. If the noodles were stored separately, toss them in after reheating the soup to prevent them from getting mushy. A quick stir and you’re back to cozy bowl perfection.
FAQs
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Can I use frozen chicken for this Instant Pot Chicken Noodle Soup Recipe?
Yes! One of the best things about this recipe is how the Instant Pot handles frozen chicken effortlessly. Just increase the cooking time to around 15 minutes on high pressure and allow natural release as usual. Always check that the chicken reaches an internal temperature of 165°F before shredding.
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Can I make this soup ahead of time?
Absolutely. You can make the soup a day or two ahead and store it in the fridge. I recommend cooking the noodles separately and adding them fresh when serving to avoid sogginess. This way, you can enjoy that just-cooked noodle texture any time.
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What are good noodle alternatives for this recipe?
If you want to swap egg noodles, good alternatives include gluten-free pasta, or for a low-carb option, spiralized zucchini or sweet potatoes work surprisingly well—just add them near the end and adjust cooking times accordingly.
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Can this Instant Pot Chicken Noodle Soup Recipe be made vegetarian?
For a vegetarian version, replace chicken with hearty vegetables like mushrooms and use vegetable broth instead of chicken broth. While it won’t have the exact taste of the classic soup, it’s still wonderfully comforting.
Final Thoughts
I absolutely love how this Instant Pot Chicken Noodle Soup Recipe turns out—warm, comforting, and full of flavor with minimal fuss. It’s truly one of those recipes that feels like a kitchen win every time you make it. The best part? You get that homemade soup magic in a fraction of the time. So next time you want a cozy meal, give this a try and see how quickly it becomes a favorite in your home too!
Print
Instant Pot Chicken Noodle Soup Recipe
- Prep Time: 20 min
- Cook Time: 80 min
- Total Time: 100 min
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Easy Meatloaf recipe combines ground pork and beef with flavorful pantry staples and a smoky barbecue sauce glaze. Perfectly moist and tender, it’s a comforting weeknight dinner that’s both simple to prepare and satisfying to eat.
Ingredients
Main Ingredients
- 1 cup breadcrumbs (such as Panko or Italian)
- ¼ cup milk
- 1 large onion (finely chopped or grated)
- 1 pound ground pork
- 1 pound ground beef
- ½ medium green bell pepper (finely chopped)
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
For Glaze
- 1 cup barbecue sauce (use your favorite)
Instructions
- Preheat and Prepare: Preheat your oven to 350℉. Spray a loaf pan with cooking spray to ensure the meatloaf doesn’t stick, then set it aside.
- Soak Breadcrumbs: In a large bowl, combine the breadcrumbs and milk, stirring to mix. Let this mixture sit for about a minute to allow the breadcrumbs to absorb the milk fully.
- Mix Meat and Vegetables: Add the finely chopped onion, green bell pepper, ground pork, ground beef, egg, Worcestershire sauce, salt, pepper, and about ¾ cup of the barbecue sauce to the bowl with the soaked breadcrumbs. Mix thoroughly with your hands or a spoon, but be careful not to overmix to keep the meatloaf tender.
- Shape and Glaze: Transfer the meat mixture to the prepared loaf pan and shape it into a loaf form. Brush the remaining ¼ cup of barbecue sauce evenly over the top of the meatloaf for a flavorful glaze.
- Bake: Place the loaf pan in the preheated oven and bake for 60 to 80 minutes. Use an instant-read thermometer inserted into the center of the meatloaf; it’s done when it reaches an internal temperature of 160℉.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting time helps retain the juices for a moist and flavorful slice.
Notes
- This meatloaf’s pork and beef blend ensures a tender, juicy texture every time.
- Use your favorite barbecue sauce for the glaze to customize the flavor.
- Do not overmix the meat mixture to prevent a dense meatloaf.
- Letting the meatloaf rest before slicing helps it hold its shape and retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 14 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.4 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 102 mg
