Instant Pot Chicken Noodle Soup
User Reviews
4.9
Instant Pot Chicken Noodle Soup
Description
This soup begins by sautéing cremini mushrooms in olive oil or butter in the Instant Pot, which deepens their earthy flavor. Onion, garlic, and bay leaves are added and sautéed further to build the base. The pot is then deglazed with chicken stock to capture browned bits. Chopped carrots and celery along with chicken breasts are added, followed by additional stock. The soup is pressure cooked until the chicken is tender and flavors meld.
Egg noodles can be added before pressure cooking for very soft pasta or stirred in afterward to retain firmer texture. Once done, the chicken may be shredded and returned to the pot. The soup is seasoned with salt, pepper, lemon juice, and fresh parsley for brightness and freshness. This combination yields a comforting, well-rounded soup with tender chicken, soft but not mushy noodles, and aromatic vegetables.
Using bone-in chicken enhances the broth's richness, but boneless options work for convenience. Wide egg noodles or thicker pasta hold up better under pressure. Adjust salt carefully when using salted stock or butter. Mushrooms can be omitted if desired without affecting the core soup. Leftover soup can be refrigerated or frozen.
Ingredients
- 1 – 1½ pounds chicken breasts boneless or thighs or 2 lbs bone-in chicken breasts or thighs
- 6 – 8 ounces (170g – 227g) egg noodles see notes, uncooked or pasta of choice
- 1 – 2 tablespoons (15ml – 30ml) olive oil or unsalted butter
- 8 (200g) cremini mushrooms , sliced
- 1 (180g – 220g) onion roughly diced, medium
- 2 bay leaf
- 4 (23g) garlic roughly minced, cloves
- 6 cups (1.5L) chicken stock unsalted
- 1 teaspoon (7g) salt sea salt
- 3 (220g) carrot chopped
- 3 ribs (220g) celery , chopped
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Garnish
- ¼ cup (21g) Italian parsley , finely chopped
- 1 tablespoon (15ml) lemon juice can add more to taste, freshly squeezed
Instructions
- Sauté Mushrooms: Heat up Instant Pot by using “Sauté More” function. Wait until Instant Pot says “HOT”. Add 1 to 2 tbsp olive oil or unsalted butter in Instant Pot. Make sure to coat the oil well over whole bottom of the pot.Add in sliced cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat mushrooms with oil. Sauté for 5 minutes.
- Sauté Onions & Garlic: Add in diced onions, saute for 3 minutes. Add in 2 bay leaves and minced garlic, saute for another minute.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock and 1 tsp (7g) sea salt. Deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- Pressure Cook Chicken Noodle Soup: Add in chopped carrots and celery.Noodles (see notes): If you're pressure cooking noodles with the chicken soup, add in 6oz – 8oz wide egg noodles now.Add in remaining 5 cups (1250ml) unsalted chicken stock. Make sure all the noodles are fully submerged in the cooking liquid.Layer chicken breasts or thighs on top.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook chicken noodle soup at High Pressure for 1 minute, then Natural Release for 15 minutes. After 15 minutes, carefully release the remaining pressure by using the gradual release (see next step).
- Gradual Slow Release: Since the Instant Pot is quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure.Turn Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for Gradual Release. Once Floating Pin drops, carefully open the lid.
- Shred Chicken: Transfer chicken to a large mixing bowl. Shred chicken with two forks.Noodles: If you didn't cook the noodles in Step 4, bring chicken soup back to a boil with "Saute High" function. Add noodles in Instant Pot, then cook until desired texture. It'll take roughly 4 to 11 minutes depending on the type of noodles you’re using.
- Season & Serve: Add shredded chicken back in the Instant Pot.Taste and season the chicken noodle soup with a few pinches of kosher salt and ground black pepper. You can also brighten the chicken soup with roughly 1 tbsp (15ml) freshly squeezed lemon juice to taste. Garnish with Italian parsley, then enjoy~
Notes
- Bone-in chicken is recommended for richer flavor; boneless works for convenience.
- Add noodles after pressure cooking for firmer texture or cook together for softer noodles.
- Cremini mushrooms add depth, but can be substituted or omitted.
- Adjust salt when using salted stock or butter to taste.
- Use thicker pasta noodles to prevent mushiness when cooking under pressure.
- Adding chicken bones or using Cornish hen can increase broth flavor.
- Avoid prolonged keep-warm settings to prevent noodles from absorbing too much broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 36g | 72% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 85mg | 28% |
| Sodium | 1008mg | 42% |
| Potassium | 1397mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 9799IU | 196% |
| Vitamin C | 18mg | 20% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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