Save There's something about the sound of the Instant Pot hissing that makes me feel like I'm getting away with something—a whole pot of soulful chicken noodle soup in under thirty minutes, no babysitting required. My kitchen fills with that unmistakable savory steam, and suddenly I'm transported to the kind of meal that used to take my grandmother hours on the stove. This recipe proved to me that shortcuts don't mean compromising on comfort.
I made this for my neighbor when she came home from the hospital, and watching her take that first spoonful—eyes closed, shoulders relaxing—reminded me why comfort food matters. She asked for the recipe before she'd even finished the bowl, which felt like the highest compliment a soup could receive.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and more forgiving, but breasts work beautifully if that's what you have, and they'll shred into tender strands that disappear into the broth.
- Medium onion, diced: The foundation of every good soup—this builds flavor from the moment the Sauté setting kicks in.
- Carrots and celery: These aren't just supporting players; they sweeten the broth subtly and add texture that makes every spoonful interesting.
- Garlic, minced: Just three cloves, but the thirty seconds in the hot oil transforms them into pure aromatic magic.
- Low-sodium chicken broth: Eight cups gives you that silky base, and low-sodium lets you control the salt without ending up with something that tastes like the ocean.
- Dried thyme and parsley: These dry herbs infuse steadily during pressure cooking, building depth without overpowering the delicate chicken flavor.
- Bay leaf: It quietly anchors everything, then you toss it before serving—the behind-the-scenes hero.
- Black pepper and salt: Taste at the end; every broth is different, and you'll want this soup to be yours, not someone else's.
- Egg noodles: Six ounces keeps the soup from turning into starch soup, and the tender curls catch the broth perfectly.
- Fresh parsley for garnish: Optional, but that green brightness right at the end changes how the soup feels on your tongue.
- Olive oil: Just enough to get your vegetables singing in the Sauté phase without making the soup glossy.
Instructions
- Sauté your base:
- Pour that tablespoon of olive oil into the hot Instant Pot, and you'll hear it sizzle. Throw in your diced onion, carrots, and celery; let them soften for three to four minutes until they're fragrant and the onion turns translucent. You're building a foundation here.
- Wake up the garlic:
- Add your minced garlic and cook for just thirty seconds—don't walk away because garlic can turn bitter fast, and you want it sweet and golden. Your kitchen will smell like promise.
- Nestle in the chicken:
- Lay your chicken breasts or thighs right on top of the vegetables; they'll sit there like they're taking a warm bath. This positioning helps them cook evenly and stay moist.
- Build the broth:
- Pour in all eight cups of low-sodium chicken broth, then scatter in your dried thyme, parsley, bay leaf, black pepper, and salt. Give it a gentle stir, letting everything mingle without disturbing the chicken too much.
- Pressure cook:
- Lock that lid down, turn the valve to Sealing, and set it to High Pressure for ten minutes. The pot will come to pressure, then count down, and in that quiet moment you can pour yourself something warm and breathe.
- Release the pressure:
- After the timer beeps, let the pressure release naturally for five minutes—this keeps your chicken tender and your broth clear. Then carefully turn the valve to Quick Release and stand back while the steam rolls out.
- Shred the chicken:
- Remove the chicken to a plate and grab two forks; pull them apart in opposite directions and the chicken falls into tender shreds almost of its own accord. It should pull apart like it's barely holding together, which is exactly what you want.
- Cook the noodles:
- Set the Instant Pot back to Sauté mode and add your egg noodles directly to the hot broth. Stir occasionally so they don't stick, and simmer for five to six minutes until they're tender but still have a slight chew to them.
- Bring it all together:
- Return that shredded chicken to the pot, stir gently, taste, and adjust your seasoning with a pinch more salt or pepper if it needs it. The flavors will bloom differently in different seasons, so trust your instincts.
- Serve with intention:
- Fish out that bay leaf, ladle the soup into bowls, and scatter fresh parsley on top if you're feeling fancy. A squeeze of lemon juice right before eating brightens everything beautifully.
Save My daughter announced one afternoon that this soup tasted like a warm hug, and I realized she'd just named exactly what happens when familiar comfort finds its way into a bowl. It became the meal I make when someone needs something more than food—it's become our family's small act of kindness.
The Magic of the Instant Pot for Soup
The Instant Pot doesn't just cook faster; it locks in moisture and flavor in a way that seems almost unfair compared to traditional stovetop methods. The pressure forces the broth into every fiber of the chicken, and the vegetables cook to that perfect tender stage where they still have character but melt on your tongue. I've learned that this tool respects time-pressed cooks without asking them to sacrifice flavor.
Variations That Sing
This soup is a canvas, and I've made a dozen versions depending on what's in my fridge and how I'm feeling. Sometimes I add a splash of white wine to the broth before pressure cooking, or throw in a handful of spinach during that final Sauté phase. I've substituted the egg noodles with small pasta shapes, or used rotisserie chicken when time is even tighter than usual.
Storage and Serving Wisdom
This soup improves as it sits, the flavors deepening overnight in the refrigerator as though it's still gently cooking. It freezes beautifully for up to three months, though I usually store the noodles separately if I'm freezing it long-term, since noodles can get soft. Reheat gently on the stovetop with a splash of broth if needed, and taste before you serve because salt levels change as things sit.
- A squeeze of fresh lemon juice right before eating brightens the whole bowl without making it taste citrus-heavy.
- Crushed crackers, a dollop of sour cream, or crispy fried onions transform this from simple to special in seconds.
- This soup freezes better without noodles—add those fresh after you've reheated, and they'll stay tender instead of turning to mush.
Save This soup has become my answer to almost everything—a cold, a long day, a friend who needs feeding, or just a Tuesday night when everyone's tired. It's proof that thirty minutes of intentional cooking can produce something that tastes like it's been simmering since dawn.
Recipe FAQ Section
- → Can I use frozen chicken in the Instant Pot?
Yes, you can use frozen chicken breasts or thighs. Add 2-3 minutes to the pressure cooking time and ensure the chicken reaches an internal temperature of 165°F before shredding.
- → How do I store leftovers?
Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some liquid, so add extra broth when reheating.
- → Can I make this gluten-free?
Absolutely. Simply substitute the egg noodles with your favorite gluten-free pasta variety. Always check labels on chicken broth and seasonings to ensure they're certified gluten-free.
- → What pasta works best in this soup?
Egg noodles hold up beautifully in pressure cooking, but you can use small pasta shapes like ditalini, shells, or broken spaghetti. Adjust cooking time based on pasta package directions.
- → Why shred the chicken separately?
Removing the chicken to shred prevents overcooking and ensures tender, bite-sized pieces. This method also lets you check that the chicken is fully cooked before returning it to the soup.
- → Can I add other vegetables?
Certainly. Diced potatoes, green beans, or peas can be added with the noodles. For leafy greens like spinach, stir them in during the last minute of simmering.