Instant Pot Chicken Noodle Soup in 5 Minutes

If you’re looking for a quick and comforting meal, you’ve come to the right place! I remember one rainy evening when my son, Jake, came home from school drenched and shivering. A warm bowl of Instant Pot Chicken Noodle Soup was just what he needed to perk up. This easy Instant Pot Chicken Noodle Soup is perfect for busy nights and makes a delightful family dinner.

Why You’ll Love It

• It cooks in just 5 minutes, making it a lifesaver for busy weeknights.
• You can use leftover rotisserie chicken or even frozen chicken for convenience.
• This recipe is healthy and packed with veggies, perfect for the whole family.
• It’s a one-pot meal, which means less cleanup for you!

Pure Comfort

There’s something magical about a warm bowl of chicken noodle soup. It wraps you in a cozy embrace, reminding you of home and family. Whether you’re feeling under the weather or just need a pick-me-up, this soup is pure comfort in a bowl. The aroma of chicken, herbs, and vegetables simmering away is sure to bring a smile to your face.

What You Need

• 1 1 tablespoon olive oil – Can substitute with butter.
• 1 1 large yellow onion, diced – Shallots work well too.
• 3 3 cloves garlic, minced – Feel free to use garlic powder.
• 4 4 cups low-sodium chicken broth – Vegetable broth is a great alternative.
• 1 1 teaspoon dried thyme – Fresh thyme can be used, just double the amount.
• 1 1 teaspoon dried parsley – Fresh parsley can be used for garnish.
• 1 1 cup carrots, sliced – You can use frozen carrots.
• 1 1 cup celery, sliced – Feel free to skip if you don’t have any.
• 2 2 cups egg noodles – Any pasta shape can work.
• 2 2 cups cooked rotisserie chicken, shredded – You can use raw chicken, but adjust cooking time.
• to taste Salt and pepper to taste – Use low-sodium options if preferred.

Time to Cook

Prep: 5 minutes | Cook: 5 minutes | Total: 10 minutes | Difficulty: Easy | Make-Ahead: Yes, it stores well in the fridge.

Steps to Make It

1. Start by turning on your Instant Pot and selecting the ‘Sauté’ function. Add the olive oil and let it heat up until shimmering.
2. Once the oil is hot, toss in the diced onion and sauté for about 2 minutes until it becomes translucent. The smell will be heavenly!
3. Add the minced garlic and sauté for an additional minute, stirring constantly to avoid burning. You’ll know it’s ready when the garlic is fragrant.
4. Pour in the chicken broth and stir in the dried thyme and parsley. Bring everything to a gentle simmer, making sure to scrape up any bits stuck to the bottom.
5. Next, add the sliced carrots and celery. If you’re using frozen chicken, toss it in now. If you’re using rotisserie chicken, wait until later.
6. Stir in the egg noodles and then add the shredded rotisserie chicken. Close the lid and set the valve to sealing.
7. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 5 minutes. The Instant Pot will take a few minutes to come to pressure.
8. Once the cooking time is up, carefully do a quick release of the steam. Open the lid and give the soup a good stir.
9. Taste and season with salt and pepper as needed. You can also add more herbs if you like!
10. Serve hot, garnished with fresh parsley if desired, and enjoy your comforting bowl of soup!

Make It Perfect

• For a creamier soup, stir in a splash of heavy cream just before serving.
• If you want to add more veggies, throw in some peas or corn during the last minute of cooking.
• Make sure to chop your veggies evenly for consistent cooking.
• If using frozen chicken, ensure it’s in smaller pieces for quicker cooking.
• Always check for seasoning before serving; a little extra salt can make a big difference!

Mix It Up

• Add a squeeze of lemon juice for a fresh twist.
• Incorporate some spinach or kale for added nutrition.
• Swap out egg noodles for whole wheat or gluten-free pasta.

Perfect Partners

• Serve with crusty bread for dipping.
• Pair with a simple side salad for a complete meal.
• Enjoy with a sprinkle of Parmesan cheese on top.

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FAQs

Conclusion

There you have it! This Instant Pot Chicken Noodle Soup is not just easy to make but also a heartwarming meal for the whole family. Whether you’re using leftover rotisserie chicken or frozen chicken, it’s a fantastic addition to your pressure cooker soup recipes. So, grab your Instant Pot and enjoy a bowl of comfort today!

Instant Pot Chicken Noodle Soup in 5 Minutes

A quick and comforting chicken noodle soup cooked in just 5 minutes using an Instant Pot. It features shredded rotisserie chicken, egg noodles, and a variety of vegetables in a flavorful broth, perfect for a cozy family meal.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 tablespoon olive oil Can substitute with butter.
• 1 large yellow onion diced, shallots work well too
• 3 cloves garlic minced, or garlic powder
• 4 cups low-sodium chicken broth Vegetable broth is a great alternative.
• 1 teaspoon dried thyme Fresh thyme can be used, double the amount.
• 1 teaspoon dried parsley Fresh parsley can be used for garnish.
• 1 cup carrots sliced, can use frozen carrots
• 1 cup celery sliced, optional
• 2 cups egg noodles any pasta shape can work
• 2 cups cooked rotisserie chicken shredded, or raw chicken with longer cooking time
• to taste salt and pepper Use low-sodium options if preferred.

Equipment

• Instant Pot

Method

 

1. Turn on the Instant Pot and select ‘Sauté’. Heat olive oil until shimmering.
2. Add diced onion and sauté for about 2 minutes until translucent.
3. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in chicken broth and stir in dried thyme and parsley. Bring to a gentle simmer.
5. Add sliced carrots and celery. Add frozen chicken now if using.
6. Stir in egg noodles and add shredded rotisserie chicken. Close lid and set valve to sealing.
7. Select ‘Manual’ or ‘Pressure Cook’ setting and cook for 5 minutes.
8. Perform a quick release of the steam and open the lid. Stir the soup.
9. Season with salt and pepper to taste and add more herbs if desired.
10. Serve hot, garnish with fresh parsley if desired.