Instant Pot Chicken Noodle

Alright friends, grab your Instant Pots because today we’re diving into Instant Pot Chicken Noodle soup! This isn’t your grandma’s chicken noodle (though I’m sure hers is amazing too), but it’s got all the cozy vibes and none of the waiting around. Perfect for days when life’s a bit too much and your fancy slow-cooker meals are like, “Nah, not today.”

In my house, this recipe is a bit of a savior. Picture this: It’s one of those evenings when everyone’s asking what’s for dinner, and you’re just staring into the fridge hoping something will magically cook itself. That’s when this beauty comes into play. My husband calls it a bowl of comfort and our kiddo slurps it down like noodles are going out of style. It warms us up on those crazy busy nights when cooking seems impossible — but, turns out, it’s very possible and actually kinda fun.

Why You’ll Love This Instant Pot Chicken Noodle

– It’s basically magic – throw everything in, press a button…boom, dinner!
– Perfect for when you’ve worn the same sweatpants three days in a row and can’t remember how to adult.
– It tastes like a hug — a big noodle-filled hug. Who doesn’t need that?

How to Make It

Alright, let’s do this. Get your Instant Pot all cozy with some olive oil. Throw in your chopped onions — try not to cry too much over them, save that for sappy movies. Sauté them until they’re all soft. Next, toss in some garlic (because life’s too short for bland food) and diced carrots, and let them mingle.

Then, it’s chicken time. Dice it up real nice and add it in with the broth, maybe sing a little song to it. Now for the noodles — any kind you love or whichever you find first in your pantry. Lock the lid like it owes you money and set that baby to high. Once it’s done, open it up and try not to burn your face with the steam like I always do. Season if you remembered or don’t — sometimes it’s nice without thinking. Eat straight out of the pot if you must, I won’t tell.

Ingredient Notes

– Chicken: If it clucks or used to, you’re good. Don’t overthink it.
– Carrots: Chop these guys up small or you’ll just be eating a carrot stew. It’s happened, no shame.
– Broth: Whatever is in the pantry. One time I used water with a bouillon cube I found in my purse. Worked like a charm.

Recipe Steps:

1. Sauté onions in olive oil in your Instant Pot until soft.
2. Add garlic and carrots. Give it a stir, then add diced chicken and broth.
3. Pour in noodles, close the lid, and set it to high pressure.
4. Once cooked, release the steam (carefully!) and season as needed.
5. Devour like it’s your last meal.

What to Serve It With

Tips & Mistakes

– Chicken straight from the freezer will make you cry tears of missed dinner time.
– Don’t forget the garlic. I did, and my husband said it tasted like sadness.

Storage Tips

Store leftovers in a container that doesn’t have a mystery smell. Keeps in the fridge for a few days. Cold soup maybe not the coolest breakfast, but hey, we’ve all been there.

Variations and Substitutions

If you’re missing carrots, chuck in whatever veggie isn’t completely wilted in the fridge. No noodles? Rice works too. Once swapped in some quinoa by accident… less noodly, but still yum.

Frequently Asked Questions

Instant Pot Chicken Noodle

A quick and comforting Instant Pot chicken noodle soup perfect for busy weeknights.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds boneless skinless chicken breasts
• ▢ 8 cups chicken broth low sodium preferred
• ▢ 3 cups egg noodles
• ▢ 2 cups carrots sliced
• ▢ 2 cups celery chopped
• ▢ 1 medium onion diced
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Turn the Instant Pot to sauté mode and add a bit of oil. Sauté onions, garlic, carrots, and celery until softened, about 5 minutes.
• Add chicken breasts, chicken broth, thyme, salt, and pepper to the Instant Pot. Close the lid and set to pressure cook on high for 10 minutes.
• Once cooking is complete, perform a quick pressure release. Remove chicken and shred it using two forks.
• Turn the Instant Pot back to sauté mode and add egg noodles. Cook for 5-7 minutes or until noodles are tender.
• Return shredded chicken to the pot, stir to combine, and warm through for 2-3 minutes.
• Serve hot and enjoy your comforting Instant Pot chicken noodle soup!

Notes

For extra flavor, garnish with fresh parsley or a squeeze of lemon juice before serving.