Instant pot chicken noodle soup is my comforting, go-to meal for the cold months ahead. Only 15 minutes of preparation time, and you’re rewarded with a cozy, delicious bowl of soup, just like Mom used to make!
There are two things you should know about my Mom. One, she makes the best chicken soup on the planet. Two, she has an unopened Instant Pot just sitting in the box in her pantry. It’s been over a year, and she won’t touch it.
I made Instant Pot Mashed Potatoes at Thanksgiving to try to convince her of its powers. I even developed this Instant Pot Spaghetti with Meat Sauce, thinking she would love the chance to make something that normally requires two pans in one pot!
But no matter what I made, her Instant Pot still sits, unopened in the back of her pantry. I’m thinking that if I adapt one of the recipes she makes all the time (Chicken Soup), she’ll be inspired to finally open the box.
Pressure Cooker Chicken Soup in less time
My Mom’s chicken soup recipe isn’t exactly an all-day affair like most chicken soup recipes. There are shortcuts, mainly store-bought broth and diced boneless, skinless chicken breast.
About half the time, I make this shortcut version of chicken soup, because it’s so easy, fast and delicious! The rest of the time, I make the all-day verison, where I start with aromatics and a whole chicken in water and let it slowly simmer on the stove all day.
I will admit, I love both versions, but opt for the easier one most of the time.
But now, thanks to the Instant Pot, I can have the all-day taste of chicken soup in way less time!
I’m using the Instant Pot Mini, like I always do, because I cook for two people. If you want to convert this recipe to a larger Instant Pot (like the 6 quart model or larger), go ahead. Just double the recipe exactly by using two chicken breasts, and proceed! You’ll love it!
This small batch chicken soup recipe is perfect to take to a sick friend, or just to enjoy on a cold day.
Instant pot chicken noodle soup prep:
- Saute one small chopped onion in butter using the SAUTE function.
- Nestle sliced celery, chopped carrots, and a chicken breast in the pressure cooker.
- Sprinkle liberally with salt and pepper, and then add the bay leaf and turmeric. The turmeric is optional–I love it for its color and its anti-inflammation properties, but you don’t have to use it.
- Add the chicken broth, turn to HIGH PRESSURE and cook for 15 minutes.
- Do a forced pressure release carefully (use a wooden spoon to open the valve and stand back while the pot depressurizes).
- Turn the instant pot mini bake to SAUTE, and when the liquid is boiling (it will happen quickly), add the egg noodles and cook until tender.
- I like to serve my instant pot chicken noodle soup with fresh chopped parsley.
This recipe makes 3 to 4 bowls of soup, it’s perfect for a sick day, or as a small batch recipe to keep in the freezer. I can’t be the only person annoyed by soup recipes making gallons of soup, right?
- 1 tablespoon unsalted butter
- 1/2 of an onion, diced
- 1 dried bay leaf
- 2 stalks of celery, sliced
- 2 carrots, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- 1 boneless, skinless chicken breast
- 3 cups low-salt chicken broth
- 1 cup egg noodles
- fresh parsley, for garnish
1. Remove the lid from the instant pot, and press SAUTE. Use the + or - button to make it say at least 15 minutes.
2. Add the butter, and when it melts completely, add the chopped onion. Saute for about 7-10 minutes, until the onion is starting to soften and become translucent. Do not let it brown. If it starts to burn, press CANCEL, and then move onto the next step.
3. Press CANCEL, if you haven't already. Add all remaining ingredients, EXCEPT noodles and parsley. Stir very well, secure the lid on the Instant Pot, and turn the valve on top to 'SEALING.'
4. Press PRESSURE COOK. Set it to HIGH, and set the timer for 15 minutes. Walk away. The instant pot will beep to acknowledge your selection, and then come up to pressure before the timer begins.
5. When the timer is done, use a wooden spoon to open the sealing valve, and let the pot depressurize. Stand back--the steam is hot!
6. When the valve drops, it's safe to open the Instant Pot. Remove the lid, press CANCEL. Then, press SAUTE again, and set the timer to 15 minutes.
7. While the soup comes back up to a boil (it won't take long), remove the chicken breast and shred it with two forks into bite-size pieces.
8. Add the egg noodles to the pot. Cook while stirring occasionally, and start checking the noodles after 5 minutes to see if they're done.
9. When the noodles are done, press CANCEL on the Instant Pot. Divide the soup between bowls, and serve with chopped fresh parsley.
If you want to use freezer noodles, go ahead--they will take only minutes to cook instead of egg noodles. Taste before serving to ensure they're done.