Imagine a steaming bowl of pure comfort that's ready in just 30 minutes - this homestyle Instant Pot Chicken Noodle Soup is about to become your new go-to meal! Whether you're battling a cold, seeking a quick weeknight dinner, or simply wanting a delicious, hearty soup that feels like a warm hug, this recipe promises restaurant-quality flavor with minimal effort. With tender shredded chicken, perfectly cooked vegetables, and soft egg noodles, this soup isn't just a meal - it's a culinary experience that will have your family asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, carrots, and celery into small, uniform pieces to ensure even cooking. Mince the garlic cloves and set aside.
- Turn on your Instant Pot and select the 'Sauté' function. Allow it to heat up for a few minutes.
- Once the Instant Pot is hot, add a splash of oil (optional) and sauté the chopped onion, carrots, and celery for about 3-4 minutes, or until the vegetables begin to soften and the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the boneless chicken breasts to the pot. Season them with salt and pepper to taste.
- Pour in the 4 cups of chicken broth, ensuring that the chicken is fully submerged. Stir the mixture gently to combine all the ingredients.
- Secure the lid on the Instant Pot, making sure the steam release valve is set to 'Sealing'.
- Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes at high pressure.
- While the soup is cooking, prepare the egg noodles according to the package instructions in a separate pot. Drain and set aside.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the steam release valve to 'Venting' to release any remaining pressure.
- Open the lid and carefully remove the chicken breasts. Shred the chicken using two forks and return the shredded chicken back to the pot.
- Add the cooked egg noodles to the soup and stir to combine. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Let the soup sit for a few minutes to allow the flavors to meld together. Serve hot, garnished with fresh herbs if desired.
Tips
- For maximum flavor, use homemade chicken broth if possible, or choose a high-quality low-sodium store-bought version.
- Cut vegetables into uniform, small pieces to ensure even cooking and consistent texture throughout the soup.
- Don't overcook the noodles - add them at the end and let them sit in the hot broth for just a few minutes to prevent mushiness.
- For extra richness, consider adding a splash of heavy cream or a pat of butter when finishing the soup.
- If you prefer a thicker soup, you can mix a tablespoon of cornstarch with cold water and stir it in during the final minutes of cooking.
- Fresh herbs like parsley or dill can elevate the soup's flavor profile - sprinkle some on top just before serving.
- This soup freezes beautifully! Store in airtight containers for up to 3 months for a quick future meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
