Instant Pot Chicken Soup Recipes
Comforting, nourishing, and fast — this Instant Pot Chicken Soup brings together tender chicken, hearty vegetables, and soft noodles in one delicious pressure cooker recipe. Perfect for busy families, weeknights, or whenever you need a cozy bowl of homemade goodness.
Equipment
- Instant Pot
Ingredients
Core Ingredients
- 1.5 lbs chicken breast or thighs for richer flavor
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 8 cups chicken broth
- 2 cups egg noodles
- 2 cloves garlic minced
- salt and pepper to taste
Optional Additions
- fresh herbs like thyme or parsley
- lemon juice for brightness
- red pepper flakes for heat
Instructions
- Set Instant Pot to sauté mode. Add oil, onion, garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
- Place chicken breast on top of vegetables, pour in chicken broth, and season with salt and pepper.
- Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes.
- Remove the chicken, shred with two forks, and return to the pot.
- Stir in egg noodles. Use sauté mode and cook for 6–7 minutes, or until noodles are tender.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley or herbs if desired.
Notes
For best freezer results, freeze without noodles and add fresh ones when reheating. You can use chicken thighs instead of breasts, or swap noodles for rice or zucchini for dietary preferences. Great for meal prep and reheats well!
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 28gFat: 10gSaturated Fat: 2gCholesterol: 75mgSodium: 820mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 3200IUVitamin C: 6mgCalcium: 40mgIron: 2mg
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