This Instant Pot Chicken Noodle Soup is a warm, comforting meal that’s perfect for chilly days, quick dinners, or when you need a cozy bowl of homemade goodness! With tender shredded chicken, hearty egg noodles, and a flavorful broth, it’s easy to make and packed with nourishment.
Why You’ll Love This Recipe ❤️
✔ Quick & Easy – The Instant Pot does all the work in just 30 minutes!
✔ Rich & Flavorful – Made with chicken, veggies, and aromatic herbs.
✔ Perfect for Meal Prep – Great for storing or freezing for later.
✔ Family-Friendly – A comforting classic everyone loves!
Ingredients 🛒
For the Soup:
- 2 pounds boneless, skinless chicken breast (or use bone-in for extra flavor)
- 8 cups chicken broth (or water + bouillon for a budget-friendly option)
- 1 large white onion, diced
- 1 cup sliced carrots 🥕
- 1 cup sliced celery 🌿
- 2 cloves garlic, pressed (or ¼ tsp garlic powder as a substitute)
- 1 bay leaf 🍃
- ½ cup fresh parsley, chopped (or 2 tbsp dried parsley)
- 1 tablespoon butter (adds richness)
- 2 tablespoons chicken bouillon powder (enhances the broth)
- 1 teaspoon dried thyme (adds warmth)
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
For the Noodles:
- 6 ounces egg noodles (about 2 cups)
Step-by-Step Instructions 👩🍳
1️⃣ Add Ingredients to the Instant Pot
Place the chicken, broth, water, onion, carrots, celery, garlic, bay leaf, parsley, butter, bouillon, thyme, salt, and pepper into the Instant Pot. Stir to mix everything together.
2️⃣ Pressure Cook the Chicken
- Close the lid and set the Instant Pot to Pressure Cook (Manual) for 12 minutes.
- When cooking time is done, you can quick release or natural release the pressure.
3️⃣ Shred the Chicken
- Remove the cooked chicken from the pot and place it on a cutting board.
- Let it rest for a few minutes before shredding with two forks.
4️⃣ Cook the Noodles
- While the chicken is resting, add the egg noodles to the soup.
- Press the Sauté function and let the noodles cook for about 5 minutes, or until just soft.
5️⃣ Combine & Serve
- Return the shredded chicken to the pot.
- Remove the bay leaf before serving.
- Enjoy warm with crusty bread or crackers! 🥖✨
Storage & Reheating Tips
Refrigerate:
- Store leftovers in an airtight container for up to 3 days.
Freeze:
- Freeze in small, airtight containers for up to 6 months.
- Tip: Freeze without the noodles and cook fresh when reheating (noodles tend to get mushy after freezing).
Reheating:
- Stovetop: Simmer over medium heat until warmed through.
- Microwave: Heat in 30-second intervals, stirring in between.
Recipe Variations & Substitutions
✔ Use Frozen Chicken? Yes! Increase cook time by 15 minutes and check that the internal temp reaches 165°F.
✔ Swap Chicken Breasts for a Whole Chicken? Yes! Cook for 6 minutes per pound.
✔ Use Vegetable Broth Instead? Absolutely! Great for a lighter flavor.
✔ No Fresh Garlic? Substitute with ¼ teaspoon garlic powder.
✔ Want More Veggies? Add mushrooms, zucchini, or spinach.
This Instant Pot Chicken Noodle Soup is the ultimate comfort food—rich, hearty, and ready in no time! Make a batch today and enjoy a warm bowl of homemade deliciousness. 🍲💛