Best Homemade Instant Pot Chicken Noodles Soup

Instant Pot Chicken Noodle Soup Recipe is a hearty and satisfying meal that will warm you up from the inside out. It’s a great dish for cold winter nights or for when you’re feeling under the weather. This Instant Pot recipe is made with wholesome ingredients, and it’s so easy to make!  

We’re going to be using the Instant pot today and what I love about cooking chicken noodle soup in the Instant pot is it cooks so fast. So let’s go ahead and get started with this recipe. 

Preparation:

So before we get started cooking up our chicken noodle soup, we’re going to go ahead and prep all of our vegetables.

So you definitely can save time by buying your vegetables already chopped up for you. That makes things a lot easier because the hardest part about this recipe is getting all your vegetables chopped up. So I just like to make my chicken noodle soup the traditional way. I love using onions, carrots, and celery, but you definitely can add other vegetables to your soup as well.

I’ve seen people add spinach, Kale, or mushroom. But, as I said, I do my extremely traditional because I love a good, just traditional bowl of chicken noodle soup. So like I told you guys.

Making Chicken Noodle Soup In The Instant Pot

Okay, so now that we have our onions, our celery, or carrots, all chopped up, I have the Instapot on saute and I have about two tablespoons of some butter. I’m going to pop the butter in the Instant pot, and then I’m going to saute the veggies. 

Now you don’t have to saute the veggies, you can just pop the vegetables in here and go ahead and continue with the rest of your soup. But I find the soup gets much more flavor when you first saute the vegetables. So I recommend doing that. 

So I’ve made this chicken noodle soup a few times now in the Instant pot and I’ve made it two ways. I’ve made it where I dump everything in the pot and cook it up and I’ve also made it where I saute the vegetables first.

I strongly recommend sauting the vegetables first because it brings out so much flavor like you get the flavor from the onions, the celery, and the carrots. I feel like when you just throw everything in the pot, you just don’t get as much flavor as you usually do when you saute it. 

So now I’m just seasoning up all those veggies. I’m just using some fresh garlic, some salt, and some pepper.

So now that the vegetables are all sauteed, I let them cook for about 10 minutes to soften up and bring out that flavor. Now I’m going to be adding the chicken breasts and I’m just going to put that directly into the pot.

So let’s add the chicken breasts, veggies, and reduced-sodium chicken broth. I use about six cups of chicken broth and a little bit of water, probably about half a cup of water. Sprinkle some thyme and rosemary and a little bit of salt, and some pepper.

I kind of just mixed it up a little bit. I kind of get everything mixed in. Go ahead and put the top one and then we’re going to be ready to get it cooked.

Make sure your Instant pot is on the ceiling and once it’s on the ceiling, we are going to pressure cook this for 15 minutes. So I just manually released the steam out of the Instant Pot. Now that the steam is all out, we are going to take the chicken out and we’re going to put the chicken in the bowl and we’re going to just shred the cheese.

While we are shredding the chicken and we are going to be using these egg noodles, and we’re going to put the instant pot on saute and let the noodles cook in the instant pot, probably for about five to 10 minutes. 

So let’s get the chicken out. Oh, that smells incredible. That smells so good.

Now turn the Instapot to saute and let’s put the noodles in and let the noodles cook for about five to 10 minutes.

So the Instapot gets the chicken so juicy and tender, that like, chicken just falling apart. So you just take two forks and it shreds very easily. I know some people will use a food processor to do it, but that’s unnecessary because doing it with two forks takes the same amount of time as it would take you using a food processor.

So the noodles are all done. It took about seven minutes for them to cook up. They’re nice and tender. You can see how good that looks. Let’s add our chicken into our soup. I mix it all up. This smells so good right now. Oh my goodness. This smells amazing.

All right, let’s give this soup a taste. Try a little bit of that broth. That’s good, but it just needs some more salt, a little more pepper, and a little bit of garlic powder.

That is going to do it and you can turn it off to saute, so it’s already cooking up. It’s already done cooking and smells so good. Let’s try a little bit of a broth now.

That’s good. Perfect. It tastes so good. Let’s go ahead and fix our bowl of soup and serve it with some parsley. And there you have it. A homemade chicken noodle soup in Instant Pot. 

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Best Homemade Instant Pot Chicken Noodles Soup

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Instant Pot Chicken Noodle Soup Recipe is a hearty and satisfying meal that will warm you up from the inside out. It's a great dish for cold winter nights or for when you're feeling under the weather. This Instant Pot recipe is made with wholesome ingredients, and it's so easy to make!  

Ingredients

• 2 tbsp butter
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 1 1/2 pounds of chicken breast
• 6 cups low sodium chicken stock/broth
• 1/2 cup water
• 1 1/2 cup sliced carrots
• 3 stalks celery, diced
• 7 ounces egg noodles (or pasta of choice)
• 2 tbsp minced fresh parsley ( I used jar because I was out of fresh)
• 1 tbsp minced fresh rosemary
• 1 tbsp minced fresh thyme
• 1 tbsp salt
• 1t pepper

Instructions

• Turn 6 quart Instant Pot to high saute function. Once hot add butter, onions, carrots, and celery. Cook until slightly softened.
  
• Add garlic and cook stirring for 30 seconds. Season with salt and pepper to taste. Press cancel to stop saute.

• Add chicken breast, chicken broth, water, rosemary, thyme, bay leaves, salt, and pepper. Place lid on Instant Pot and turn to the locking position.
• Set the vent to sealing position. Cook on high pressure for 15 minutes. Do a quick release and be careful of the steam.
• Open the lid and remove the chicken. Set Instant Pot to high saute function and once boiling add egg noodles. Boil until noodles are tender.
• Meanwhile, take two forks and begin to shred the chicken. When the pasta is tender stir the meat into the soup. Taste for salt and pepper and season accordingly.