This Instant Pot Chicken Noodle Soup is quick, easy, cozy, healthy-ISH, and so delicious! Full of egg noodles, tender chicken, spices, and veggies! Ready in 30 mins!
Trevor and I are currently on a road trip around the US and Canada. We’re TRYING to escape those really cold winters.
Trevor and I are in Florida right now and it’s 30 degrees outside and I don’t have a winter jacket <– LOLOLOLOL!
Sooooo, our plans to escape cold winters didn’t EXACTLY pan out (we at least escaped the below 0 weather our friends and family are experiencing right now), BUT, now I can eat alllll the comfort foods to try to stay warm.
Enter: Instant Pot Chicken Noodle Soup <– aka the 2018 modern twist on a cozy classic. 🙂
PSST – If you’re not on the Instant Pot train yet, be sure to check out all my slow cooker recipes! I’ve also listed my guesstimate directions for this recipe for the stovetop and crockpot. 🙂
Did any of you get an Instant Pot for Christmas?
I’m not gonna lie, I got one for Black Friday . . . last year and I JUST started using it this past summer. (You can see all our Instant Pot recipes here.)
I don’t know why, but I was absolutely TERRIFIED of using it.
But don’t you worry, I’ve done all the testing for you, so YOU don’t have to be terrified. 🙂
Today’s recipe, instant pot chicken noodle soup, was inspired by the record low temperatures we’ve ALL been experiencing. There’s just nothing better than cozying up to a steamy hot bowl of chicken noodle soup is there?!
Luckily for all of us, this recipe is even quicker and easier than the traditional recipe thanks to the Instant Pot, so before you know it, you’ll have that steaming hot bowl of comfort food to enjoy while binge-watching your fave tv show. 🙂 <– Don’t tell me that doesn’t sound like heaven right now! 😉
You’ll start by melting just a touch of coconut oil in your Instant Pot.
From there, you’ll sauté cubed chicken, diced onion, garlic, and spices: dried thyme, rosemary, basil, oregano, salt, and pepper for 3-5 minutes, or until the chicken *looks* cooked on all sides (it’ll finish cooking later).
Next, you’ll add in the rest of the ingredients: carrots, celery, chicken broth, and frozen egg noodles (I HIGHLY recommend using these noodles, because they hold up their texture really well).
Close your Instant Pot and cook on manual (HIGH pressure) for 5 minutes!
NOTE: It actually takes longer than 5 minutes, because the IP needs to build up pressure before the timer starts ticking down from 5 minutes. I only mention that, because I thought my IP was broken when I first used it. 😉 It’s not. It just takes time.
Once the timer goes off, you’ll do a Quick Release (flip the knob from Sealing –> Venting) and stir in just a touch of lemon juice.
I HIGHLY recommend serving this instant pot chicken noodle soup with a nice hearty piece of bread (so perfect for soaking up all that yummy and delish broth) and maybe a few oyster crackers.
OR Trevor LOVES his chicken noodle soup with a side of peanut butter saltine crackers. 😉
A quick and easy, modern take on a classic, I just KNOW you guys are going to go crazy for this instant pot chicken noodle soup. 🙂
Stay warm, friends!
What other Instant Pot recipes do you guys want to see? Show Me the Yummy!
This Instant Pot Chicken Noodle Soup is quick, easy, cozy, healthy-ISH, and so delicious! Full of egg noodles, tender chicken, spices, and veggies!
- 1 teaspoon coconut oil
- 1 pound boneless, skinless chicken breasts cubed
- 1/2 small yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 large carrots sliced into coins
- 2 stalks celery sliced
- 4 cups chicken broth room temperature
- 1 (12 oz) package frozen homestyle egg noodles keep frozen
- 1 tablespoon lemon juice or more to taste
- Press the saute button on your Instant Pot.
- Once it reads “HOT”, add in coconut oil.
- Once oil has melted, add in chicken breasts, onion, garlic, thyme, rosemary, basil, oregano, pepper, and salt.
- Cook for 3-5 minutes, stirring regularly. (Chicken should be white on all sides).
- Press CANCEL on Instant Pot.
- Add in carrots, celery, chicken broth, and frozen egg noodles.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing). Cook on MANUAL, HIGH pressure for 5 minutes*.
Once finished, do a QUICK release: flip the steam releasing handle from sealing to venting. NOTE: Be CAREFUL. The steam comes out really strong and fast, so make sure your hands/face are not above the valve.
- Stir in lemon juice, taste and re-adjust seasonings, if necessary.
*It DOES take longer than 5 minutes, because the Instant Pot needs to come to pressure, then cook for 5 minutes.
**If you’re not serving this immediately, you will need to heat it back up with more chicken broth, because the noodles soak up a lot of the liquid.
***If you don't have an Instant Pot, this could be made on the stove or slow cooker. I have not tested the below directions, but feel pretty confident that either would work! 🙂
Stove Directions: Follow steps 1-6 (obviously skip 5 that says "cancel IP", bring to a simmer and cook until chicken and noodles are cooked to your liking.
Crockpot Directions: Place all ingredients (keep chicken whole) into crockpot (minus noodles and lemon) and cook on LOW for 7-8 hours or HIGH 3-4 hours. Remove chicken and cube. Add back into crockpot with noodles and cook an additional 20ish minutes or until noodles are cooked to your liking. Add in lemon juice, adjust seasonings, and serve!
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