This recipe is my go-to when I need a quick and comforting meal. It's surprisingly easy to make in your Instant Pot, and tastes like it simmered all day. It's perfect for a chilly evening, a sick day, or any time you're craving a classic comfort food. Plus, I'm not even a pro chef and this recipe always works for me. Give it a try and see what I mean!

The best part? You can easily customize this recipe to your liking. Want to add more vegetables? Go for it! Prefer different noodles? Absolutely! The beauty of soup is its adaptability. It's a blank canvas for your culinary creativity, so don't hesitate to experiment and make it your own.

Instant Pot Chicken Noodle Soup

Name: Instant-Pot-Chicken-Noodle-Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Instant-Pot
Ingredients: 1.5 lbs Boneless, skinless chicken breasts; 1 medium Onion; 2 medium Carrots; 2 Celery stalks; 6 cups Chicken broth; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1/2 teaspoon Dried thyme; Pinch Paprika; 8oz Egg noodles

This Instant Pot Chicken Noodle Soup recipe is a fast, easy, and delicious way to make a comforting classic. Perfect for weeknights or a cozy weekend meal!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

First things first, you will need to prepare your chicken. Wash and chop up around 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. I'm a big fan of using organic chicken, but hey, whatever works for you!
Next up, let's chop our veggies. One medium onion, two carrots, and two celery stalks should do the trick. I like to dice them pretty small – about 1/4 inch pieces. It helps them cook evenly and makes them easier to eat, unless you like giant carrot chunks in your soup, then hey, knock yourself out!
Now, the fun part – seasoning! I usually go with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and a pinch of paprika. Don't be shy with the spices; you can always add more later, but you can't take them away! Unless, of course, you hate spices, then go easy.
Into the Instant Pot, everything goes! Add the chicken, onions, carrots, and celery to the inner pot. Pour in about 6 cups of chicken broth. I usually use low-sodium broth, to control the saltiness. Also add your seasonings. Stir everything together gently – don't be too rough; we don't want to pulverize the chicken!
Secure the Instant Pot lid, and set the valve to "sealing." Cook on high pressure for 8 minutes. After the timer goes off, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
Once the pressure is released, open the lid and gently stir in your noodles. I like to use egg noodles. They are so delicious and give this soup so much flavor. Add around 8oz or 1 cup of noodles. You can use different types of noodles if you like, but make sure you add them in the last 10 minutes of pressure cooking or they will become mushy and no one wants that.
Put the lid back on, and cook for another 5 minutes on high pressure. Once the cooking is finished, let the pressure release naturally for a few minutes, then quick-release the rest.
Once the pressure is completely released, carefully open the lid and give your soup a taste test. Season with more salt or pepper if needed. I often find that a little bit of lemon juice adds a nice brightness, too. But that's up to you!
Ladle your soup into bowls and garnish with fresh parsley, or whatever fresh herb you like! It's the little things, you know? Enjoy your perfectly comforting bowl of chicken noodle soup. My grandma always said, ‘A warm bowl of soup can cure anything’ and I think she was right!