Cozy Chicken Noodle Soup Instant Pot: 1 Hearty Meal

Oh, chicken noodle soup! Is there anything more comforting, especially when life gets a little hectic? My Grandma used to make the most amazing versions, and honestly, the smell of it cooking just takes me right back to her kitchen in Asheville. Now, with my trusty Instant Pot, I can get that same cozy, soul-warming goodness on the table in no time at all. This chicken noodle soup Instant Pot recipe is a lifesaver for busy weeknights, but it’s so packed with flavor, you’d never guess how easy it is. It’s my go-to when I need a hug in a bowl!

Why You’ll Love This Chicken Noodle Soup Instant Pot

Trust me, you’re going to want to bookmark this one. It’s got all the hallmarks of a classic, but with the magic of the Instant Pot making it a breeze.

• Quick Weeknight Meal Solution

  Seriously, from start to finish, this is faster than delivery and way healthier!

• Hearty and Comforting

  It’s that classic flavor you crave, with tender chicken and noodles that just feel like home.

• Simple Ingredients, Big Flavor

  We’re using everyday pantry staples, but the way they come together is just *chef’s kiss*.

Gather Your Ingredients for Instant Pot Chicken Noodle Soup

Alright, let’s get our ducks in a row, or rather, our chicken and veggies! Having everything prepped makes the whole process so smooth, and that’s what we’re all about here. Think of these as the building blocks for pure comfort in a bowl.

Essential Chicken Noodle Soup Instant Pot Components

Here’s what you’ll need to pull together this deliciousness:

• 1 tablespoon olive oil: Just a little something to get things started in the pot.
• 1 pound boneless, skinless chicken breasts or thighs: You can use either! Breasts cook a bit faster, but thighs give a richer flavor. I like to cut mine into bite-sized pieces, about 1-inch cubes, so they’re easy to shred later.
• 1 cup chopped yellow onion: About one medium onion, chopped up nice. This is where so much of that foundational flavor comes from.
• 1 cup chopped carrots: I usually grab about 2-3 medium carrots. Make sure they’re chopped fairly small so they soften up nicely.
• 1 cup chopped celery: Similar to the carrots, 2-3 celery stalks, chopped. These three – onion, carrot, celery – are the holy trinity of soup flavor, you know!
• 2 cloves garlic, minced: Fresh garlic makes all the difference, so mince it up finely.
• 8 cups chicken broth: This is the base of our soup, so use a good quality one if you can. It really does impact the final taste.
• 2 teaspoons dried thyme: Thyme is just classic in chicken noodle soup.
• 1 teaspoon dried rosemary: Rosemary adds a lovely, subtle woodsy note.
• 1/2 teaspoon salt, or to taste: We’ll start with this, but you’ll want to taste and adjust later.
• 1/4 teaspoon black pepper, or to taste: Freshly ground is always best if you have it!
• 6 ounces egg noodles: These are my favorite for chicken noodle soup – they just soak up all that delicious broth.
• 2 tablespoons chopped fresh parsley, for garnish: This is optional, but it adds a lovely pop of color and freshness right at the end.

How to Prepare Chicken Noodle Soup in the Instant Pot

Alright, let’s get this soup party started! Making chicken noodle soup in the Instant Pot is honestly a game-changer, and it’s way simpler than you might think. Just follow these steps, and you’ll have a bowl of pure comfort in no time.

Browning the Chicken and Sautéing Aromatics

First things first, we want to get all those yummy flavors going. Turn your Instant Pot to the “Sauté” mode – you’ll see a little light or indicator for it. Once it’s hot, add that tablespoon of olive oil. Let it warm up for just a sec, then carefully add your chicken pieces. We’re not cooking it all the way through here, just giving it a nice little sear on each side, about 2-3 minutes. This little step adds a depth of flavor you just can’t skip! Take the chicken out and pop it onto a plate for a moment. Now, toss in your chopped onion, carrots, and celery. Let them soften up in that chicken-y oil for about 5 to 7 minutes. You want them to get a little tender, not mushy. Then, add your minced garlic. Garlic burns fast, so just give it about a minute until you can really smell it – that’s your cue!

Pressure Cooking the Chicken Noodle Soup Base

Okay, now we build the soup itself. Pour in that glorious chicken broth, making sure to scrape up any little browned bits from the bottom of the pot – that’s pure flavor gold! Add your dried thyme, rosemary, salt, and pepper. Give it a quick stir to mix everything. Now, gently nestle your browned chicken back into the pot. Make sure it’s submerged in the broth. Secure the lid – make sure it’s locked and the steam release valve is set to ‘Sealing’. We’re going to set the Instant Pot to “Manual” or “Pressure Cook” on high pressure. Ten minutes is all it takes! I know, it sounds so fast, but trust me, it’s perfect.

Shredding Chicken and Finishing the Soup

Once that 10 minutes is up, it’s time for the pressure release. Carefully move the steam release valve to ‘Venting’ for a quick release. Stand back, it’ll hiss! Once all the steam is out and the float valve drops, you can unlock and remove the lid. Be careful, it’s hot! Take your chicken out of the pot and put it on that same plate you used earlier. Grab two forks and shred that chicken – it’ll be so tender, it practically falls apart. Now, add the shredded chicken right back into the pot with all that beautiful broth and veggies. Then, toss in your egg noodles. Stir everything gently to combine. We’re going to hit “Sauté” again and let it simmer for about 5 to 7 minutes, just until those noodles are perfectly tender. Keep an eye on them so they don’t get too soft!

Final Seasoning and Serving

Almost there! Taste your soup. Does it need a little more salt? A pinch more pepper? This is your moment to make it perfect for *you*. Adjust the seasonings as needed. Ladle that gorgeous, steaming chicken noodle soup into bowls. If you’ve got fresh parsley, sprinkle a little bit over the top for a pop of color and freshness. It just makes it feel extra special. Serve it up hot and watch everyone dig in!

Tips for the Best Instant Pot Chicken Noodle Soup

Alright, so you’ve made the soup, but how do we make sure it’s the *absolute best* chicken noodle soup your Instant Pot has ever seen? It’s all in the little things, the touches that turn a good soup into a truly memorable one. These are the tricks I’ve picked up over the years that make all the difference.

Noodle Perfection in Your Instant Pot

The trickiest part with noodles in any soup, especially in an Instant Pot, is getting them just right. You want them tender, but not mushy, you know? I always add them in the last few minutes of cooking, right after the chicken is shredded. That final sauté for 5-7 minutes is usually perfect for egg noodles. If you’re using a different shape, like rotini or penne, just keep an eye on them and maybe check a minute or two earlier. Nobody likes a gummy noodle!

Flavor Boosters for Your Chicken Noodle Soup

Want to take this homemade chicken noodle soup to the next level? A little secret from my kitchen: if you’re feeling fancy or want a richer, creamier soup, stir in about a quarter cup of heavy cream or half-and-half right at the very end, after the noodles are cooked. It makes it feel so decadent! And don’t forget those fresh herbs! That sprinkle of parsley at the end isn’t just for looks; it really brightens everything up. Fresh dill is also amazing in this soup if you have some!

Making Chicken Noodle Soup Instant Pot for Meal Prep

This soup is practically *made* for meal prep. It keeps beautifully in the fridge for about 3-4 days. My favorite trick for storing it is to let it cool completely, then portion it into individual containers. When you reheat it, especially if it’s thickened up a bit, you might want to add a splash more chicken broth or even a little water to get it back to that perfect soup consistency. It’s my secret weapon for easy lunches all week long!

Frequently Asked Questions about Chicken Noodle Soup Instant Pot

Got questions about whipping up this cozy soup in your Instant Pot? I’ve got you covered! It’s pretty forgiving, but a few little tips can make it even better.

Can I use different types of noodles in my instant pot chicken noodle soup?

Absolutely! While I just adore egg noodles for their classic feel and how they soak up broth, feel free to swap them out. Rotini, penne, or even small shells work wonderfully. Just remember that different pasta shapes might need a slightly different cooking time in that final sauté step, so keep an eye on them to avoid mushiness.

How do I make this chicken noodle soup instant pot healthier?

That’s a great question! If you’re looking to lighten it up a bit, you can absolutely use boneless, skinless chicken breasts. For an even healthier boost, you can also load it up with extra veggies! Think peas, corn, or even some diced sweet potato added in with the carrots and celery. Some folks like to reduce the sodium by using low-sodium broth, and you can always adjust the salt to your liking. And of course, skipping the optional cream makes it lighter too!

What is the best way to store and reheat instant pot chicken noodle soup?

This soup is a meal prep dream! Once it’s cooled down, store it in an airtight container in the refrigerator. It’ll stay good for about 3 to 4 days. When you’re ready to reheat, I find the stovetop is best. Just pop it into a pot over medium-low heat, stirring occasionally. If it’s thickened up a bit from the noodles absorbing liquid, add a splash of broth or water to loosen it back up. You can also reheat it in the microwave, just stirring halfway through.

Understanding the Nutrition of Instant Pot Chicken Noodle Soup

I know sometimes we like to peek at the nutritional info, so here’s a little breakdown of what’s typically in a serving of this comforting soup. Think of it as a general idea, because, you know, cooking at home can vary a bit!

Estimated Nutritional Breakdown

This is based on a serving size of about 1.5 cups:

• Calories: Around 350
• Fat: About 10g
• Saturated Fat: Roughly 3g
• Unsaturated Fat: Around 7g
• Trans Fat: 0g
• Cholesterol: About 80mg
• Sodium: Roughly 800mg (this can vary a lot depending on your broth!)
• Carbohydrates: Around 35g
• Fiber: About 4g
• Protein: A solid 30g
• Sugar: Around 5g

Just a friendly reminder that these numbers are estimates, and they can change a bit depending on the exact ingredients you use and how you prepare everything. It’s all part of the fun of home cooking!

Cozy Variations for Your Instant Pot Chicken Noodle Soup

You know, one of the best things about making soup at home is how easy it is to tweak it to exactly what you’re craving. My Grandma always said a recipe is just a starting point, and I totally agree! Here are a couple of my favorite ways to change things up.

Creamy Chicken Noodle Soup Instant Pot Twist

If you’re looking for something extra special, or maybe just a little richer, try adding some cream! It’s so simple. Right at the very end, after your noodles are tender and you’ve shredded the chicken, just stir in about a quarter cup of heavy cream or half-and-half. It makes the broth so luxurious and comforting. It turns this already cozy soup into something truly decadent. You barely need any extra time, but it feels like a whole new soup!

Seasonal Additions for Fall Chicken Noodle Soup

When autumn rolls around, I love to give this soup a little seasonal flair. You can add some extra veggies in with the carrots and celery when you’re sautéing them. A handful of frozen peas or some corn works wonderfully. For a real fall vibe, I sometimes add a pinch of sage along with the thyme and rosemary. It just adds another layer of warmth that feels perfect for those crisp days. It’s amazing how a few small changes can make your chicken noodle soup instant pot feel brand new for the season!

Serving Suggestions for Your Homemade Chicken Noodle Soup

This hearty chicken noodle soup is practically a meal in itself, but sometimes you just want that perfect little something extra to round out the plate. It’s all about that cozy comfort food vibe, right?

Perfect Pairings for Instant Pot Chicken Noodle Soup

Honestly, a big bowl of this soup is divine on its own. But if I’m feeling like making a proper meal, I love to serve it with some warm, crusty bread for dipping. Or, if you’re feeling ambitious, my Grandma’s buttermilk biscuits are just heavenly alongside it! A simple side salad with a light vinaigrette also cuts through the richness beautifully. It just makes the whole meal feel complete and extra satisfying.

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