Alex Daynes

Chicken Noodle Soup Instant Pot

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Chicken Noodle Soup Instant Pot

Making this Chicken Noodle Soup Instant Pot Recipe is seriously so simple and easy! It only requires a handful of ingredients, 10 minutes in the pressure cooker, and you’ll have a delicious, homemade meal! It’s flavorful, savory, and the perfect comfort food soup. I’ve been making this simple chicken noodle soup recipe for years, and I never get tired of it. The secret ingredient? Lemon! Make it with me!

Chicken Noodle Soup Instant Pot

Simple Chicken Noodle Soup

This home made chicken noodle soup is incredibly easy to make. You will never want to open a can of soup again, I promise! Once you see how simple this recipe is, you’ll make it over and over again!

I love classic recipes like this one that are so reliable and perfect each time you make it.

This Chicken Noodle Soup is perfect for winter days, sick days, busy days, or even good days! It’s the perfect comfort food to make, or take and share with a neighbor or friend.

The Instant Pot makes this recipe quick and easy too!

Instapot Chicken Noodle Soup

I always make my easy chicken noodle soup in the Instant Pot! This Chicken Noodle Soup Instant Pot recipe is the best!

I love it for three reasons.

  1. I can use the saute function to cook down the onions, garlic, carrots, and celery!
  2. I can pressure cook the chicken right in the broth for only 10 minutes and it’ll be ready to shred!
  3. No watching the pot boil! I don’t have to worry about messes or having it boil over because it’s contained.

The Instant Pot is one of my favorite kitchen appliances! It makes recipes like this one even easier and I love that about it.

What You’ll Need for this Chicken Noodle Soup Instant Pot Recipe

  • 2 Tablespoon butter
  • 1 medium onion, chopped
  • 4 medium carrots, peeled and cut into disks
  • 4 ribs celery, chopped
  • 2-3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 Tablespoon better than bullion chicken paste
  • 2 cups water, or additional chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 8 ounces egg noodles
  • 1/2 cup heavy whipping cream
  • 1 lemon, juiced
  • fresh herbs, optional, for serving
  • chopped fresh parsley, optional, for serving

What are the Best Noodles for This Chicken Noodle Soup Instant Pot Recipe?

The best noodles for chicken noodle soup are egg noodles!

Whether you buy them at the store or make them yourself, traditional chicken noodle soup is always made with egg noodles.

If you are buying your egg noodles at the store, opt for the wide egg noodles! They are so good!

You can also use any other noodle you like for this recipe too. The choice is yours!

LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!

Yield: 6-8 servings

Chicken Noodle Soup Instant Pot

Chicken Noodle Soup Instant Pot

Making this Chicken Noodle Soup Instant Pot Recipe is seriously so simple and easy! It only requires a few ingredients and 10 minutes to cook!

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 Tablespoon butter
  • 1 medium onion, chopped
  • 4 medium carrots, peeled and cut into disks
  • 4 ribs celery, chopped
  • 2-3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 Tablespoon better than bullion chicken paste
  • 2 cups water, or additional chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 8 ounces egg noodles
  • 1/2 cup heavy whipping cream
  • 1 lemon, juiced
  • fresh herbs, optional, for serving
  • chopped fresh parsley, optional, for serving

Instructions

  1. Press the sauté button on the Instant Pot and add the butter to the pot. Once the pot is hot, add the onion, carrots, and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. Press "Cancel" to turn off the Instant Pot.
  2. Add the Italian seasoning, bay leaf, salt, pepper, broth, chicken boullion, and water to the pot. Stir. Place the chicken into the broth.
  3. Lock the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 10 minutes. The Instant Pot will display "ON" and take about 20 minutes to reach pressure and then the cooking time will begin counting down.
  4. When the cooking time ends, quickly release the pressure. When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken and shred.
  5. Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender.
  6. Stir the shredded chicken back into the soup, along with the lemon juice, heavy cream, and fresh herbs. Taste the soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 521mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 23g
© Alex Daynes
Category: Dinner

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