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- 1 lb boneless, skinless chicken breasts - 4 cups chicken broth (homemade or store-bought) - 2 cups water - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, chopped - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Juice of 1 fresh lemon - Fresh parsley for garnish - Salt and pepper to taste - 2 tablespoons olive oil For this Instant Pot Chicken Noodle Soup, I love using fresh ingredients. The chicken gives a nice base of flavor. You can use either homemade or store-bought broth. Both work well in this recipe. I usually choose whole grain or egg noodles for extra texture. I add carrots and celery for sweetness and crunch. Diced onions and minced garlic enhance the soup's depth. The herbs, thyme, and parsley add a warm, earthy note. The lemon juice brightens the soup and cuts through the richness. I like to add salt and pepper to taste, adjusting it based on how I feel that day. The olive oil is great for sautéing the veggies, making them soft and fragrant. This combination of ingredients creates a cozy and comforting soup. You can find the full recipe for all the steps to make this delightful dish. Set your Instant Pot to the Sauté function. Heat two tablespoons of olive oil. After about one minute, the oil should shimmer. Add one small chopped onion and four minced garlic cloves. Sauté for 3-4 minutes. Stir often until the onion is soft and fragrant. Next, place one pound of boneless, skinless chicken breasts in the pot. Pour in four cups of chicken broth and two cups of water. Add one teaspoon of dried thyme and one teaspoon of dried parsley for flavor. Season with salt and pepper to taste. Secure the lid tightly, making sure the valve is sealing. Set the Instant Pot to Manual or Pressure Cook for 10 minutes. After cooking, let the pressure release naturally for five minutes. Then, switch the valve to venting to release any leftover steam. Carefully open the lid and use tongs to remove the chicken breasts. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot. Stir in two cups of egg noodles. Allow them to cook in the soup for about 5-7 minutes until they are tender. Squeeze in the juice of one fresh lemon for brightness. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley. Enjoy! Sautéing the vegetables is key. When you sauté onions, garlic, carrots, and celery, they release flavors. This makes your soup taste richer. Just heat the olive oil in the Instant Pot and add your veggies. Stir them for about 3-4 minutes. You want them tender and fragrant. Shredding chicken can be tricky, but I have a simple tip. After cooking, use two forks to shred the chicken. Hold the chicken with one fork and pull it apart with the other. This way, you get perfect shreds in no time. To enhance the soup's taste, consider adding a few extra seasonings. A pinch of cayenne pepper can add a nice kick. You might also try adding fresh herbs like thyme or dill for extra flavor. For a healthier twist, swap out regular noodles for whole grain noodles. You can also add more veggies like spinach or kale. This boosts nutrition and adds color to the dish. After cooking, always taste your soup. This is the best way to know if it needs more seasoning. If it tastes a bit bland, add more salt and pepper. You can also squeeze in extra lemon juice for brightness. Garnishes can elevate your soup. Try topping each bowl with fresh parsley or a sprinkle of black pepper. You can even add a dollop of sour cream for creaminess. Serve it hot, and enjoy your delicious creation! {{image_4}} You can easily switch proteins in this soup. Try using turkey instead of chicken. Rotisserie chicken also works great. It saves time and adds flavor. For a vegetarian or vegan version, use chickpeas or lentils. Swap the chicken broth for vegetable broth to keep it tasty. Want to spice things up? Add a pinch of cayenne for some heat. You can also toss in greens like spinach or kale. They add color and nutrients. These small changes can really boost the flavor of your soup. Not in the mood for the Instant Pot? You can use a slow cooker instead. Just set it on low for 6-8 hours. For stovetop cooking, simmer the soup for about 30-40 minutes. Both methods will yield a warm, tasty dish. Check out the Full Recipe for detailed instructions! Store your leftover soup in an airtight container. This keeps it fresh and tasty. Make sure to let it cool down before sealing. In the fridge, your soup stays good for about 3 to 4 days. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave until hot. For easy meals, portion the soup into single-serving containers. This makes lunch or dinner quick. Use glass or BPA-free plastic containers for best results. These options keep your soup fresh and are safe for the microwave. If your soup is too salty, don't worry. You can fix it easily. Here are some steps: - Add more liquid: Pour in extra chicken broth or water. This dilutes the salt. - Include potatoes: Add a few raw potato slices. They absorb excess salt. - Use cream: Stir in a bit of cream or milk. This can soften saltiness. - Add sugar: A small pinch of sugar can balance the salt flavor. These steps can help you enjoy a better flavor. Yes, you can use frozen chicken in this recipe. Just remember to adjust the time. Use these tips: - Increase cooking time: Set the Instant Pot for 12-15 minutes instead of 10 minutes. - Check for doneness: Ensure the chicken reaches 165°F for safe eating. Using frozen chicken is a great time-saver! This soup pairs well with many sides. Here are some tasty options: - Crusty bread: A warm slice of sourdough or baguette is perfect. - Salad: A fresh green salad adds color and crunch. - Crackers: Serve with whole grain or butter crackers for a nice crunch. These sides can enhance your meal. Yes, you can make this soup gluten-free. Here are some easy swaps: - Noodles: Use gluten-free egg noodles or rice noodles instead. - Broth: Choose gluten-free chicken broth. Check labels to be safe. These changes keep your soup delicious and gluten-free! This blog post detailed how to make chicken noodle soup in an Instant Pot. We covered required ingredients, cooking steps, and tips for perfecting the dish. Customizations and variations let you tailor the soup to your taste. Proper storage extends freshness, and we answered common FAQs to help you succeed. Experiment with flavors and ingredients to find your perfect bowl. Enjoy the comfort of homemade soup, easy to make and delicious!

Instant Pot Chicken Noodle Soup

Warm up your dinner with this Cozy Instant Pot Chicken Noodle Soup that's ready in just 35 minutes! Packed with tender chicken, hearty vegetables, and flavorful herbs, this recipe brings comfort in a bowl. You'll love how easy it is to make with your Instant Pot, perfect for busy weeknights. Click through to discover this delicious recipe and enjoy a delightful meal that your whole family will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth (homemade or store-bought for your convenience)

2 cups water

2 cups egg noodles (wide or regular, based on preference)

1 cup carrots, diced into small cubes

1 cup celery, diced evenly

1 small onion, finely chopped

4 cloves garlic, minced for flavor depth

1 teaspoon dried thyme (adds a warm aroma)

1 teaspoon dried parsley (for a hint of herby goodness)

Salt and pepper to taste (start with a pinch)

2 tablespoons olive oil (for sautéing)

Juice of 1 fresh lemon (to brighten the flavors)

Fresh parsley, chopped for garnish

Instructions
 

Set your Instant Pot to the Sauté function. Add the olive oil and allow it to heat for about 1 minute until shimmering.

    Once the oil is hot, carefully add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté the mixture for approximately 3-4 minutes, stirring occasionally, until the vegetables become tender and fragrant.

      Place the boneless chicken breasts into the pot and pour in the chicken broth and water. Gently stir in the dried thyme, dried parsley, and season with salt and pepper according to your taste preferences.

        Securely close the lid of the Instant Pot, ensuring the valve is in the sealing position. Select the Manual or Pressure Cook function and set the timer for 10 minutes, allowing it to build pressure.

          When the cooking cycle ends, let the pressure release naturally for about 5 minutes. After this, carefully switch the valve to venting to release any remaining steam and pressure.

            Open the lid and remove the chicken breasts using tongs. Shred the chicken into bite-sized pieces using two forks, then return the shredded chicken back into the flavorful soup.

              Stir in the egg noodles, allowing them to cook in the residual heat of the soup for about 5-7 minutes, or until they are tender yet slightly firm.

                Squeeze in the fresh lemon juice and taste the soup. Adjust seasoning by adding more salt and pepper if desired for an enhanced flavor profile.

                  Serve the soup hot in bowls, garnished with a sprinkle of fresh parsley to add a pop of color and freshness. Enjoy!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6