Pardon me while I gush about this magical pressure cooker creation that transforms humble ingredients into soul-warming perfection. Prepare to have your chilly day blues banished by this ridiculously easy yet incredibly flavorful chicken noodle soup that’ll make you question why you ever bothered with the stovetop method.
Why This Recipe Works
- The Instant Pot’s pressure cooking function extracts maximum flavor from chicken bones and vegetables in a fraction of traditional cooking time, creating a rich broth that tastes like it simmered for hours
- Perfectly cooked noodles maintain ideal texture without becoming mushy thanks to precise timing and the quick pressure release that stops the cooking process immediately
- Using both chicken thighs and breasts provides layered flavor and texture – the thighs contribute richness while the breasts offer tender, shreddable meat
- The hands-off cooking approach means you can achieve depth of flavor without constant stirring or monitoring, making it perfect for busy weeknights
- Pressure cooking locks in nutrients and aromatics better than boiling, resulting in a more vibrant and healthful final product
Ingredients
- 1.5 pounds bone-in chicken thighs (skin removed)
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, sliced into 1/4-inch pieces
- 4 garlic cloves, minced
- 8 cups chicken broth (low sodium recommended)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 8 ounces egg noodles (wide variety works best)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons lemon juice
Equipment Needed
- 6-quart or larger Instant Pot or pressure cooker
- Cutting board and chef’s knife
- Measuring cups and spoons
- Tongs or slotted spoon
- Large bowl for shredding chicken
- Ladle for serving
Instructions
Step 1: Sauté the Aromatics
Select the “Sauté” function on your Instant Pot and set it to “More” for high heat. Pour in the olive oil and allow it to heat for about 90 seconds until shimmering but not smoking. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until they become translucent and develop slight golden edges. Toss in the carrot and celery slices, continuing to cook for another 4 minutes until the vegetables begin to soften but still retain some crunch. Add the minced garlic during the final minute, stirring constantly to prevent burning, until fragrant – about 45 seconds. This initial sautéing step builds incredible flavor foundation as the vegetables release their natural sugars and develop deeper, sweeter notes that will infuse throughout the broth.
Step 2: Build the Broth Base
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot – these flavor-packed morsels are liquid gold! Add the bone-in chicken thighs and chicken breasts, ensuring they’re fully submerged in the liquid. Drop in the bay leaves, dried thyme, black pepper, and salt. Give everything a gentle stir to distribute the seasonings evenly. Pro tip: The combination of bone-in thighs and boneless breasts creates a perfectly balanced broth – the bones contribute richness and body while the breast meat stays tender and easy to shred. Secure the lid onto the Instant Pot, ensuring the valve is set to the sealing position.
Step 3: Pressure Cook to Perfection
Cancel the sauté function and select “Pressure Cook” or “Manual” mode. Set the timer for 12 minutes on high pressure. The pot will take approximately 10-15 minutes to come to pressure, during which time the flavors continue to meld and develop. Once the timer beeps, allow for a 5-minute natural pressure release – this means letting the pot sit undisturbed without touching the valve. This brief resting period allows the chicken to finish cooking gently and prevents tough meat. After 5 minutes, carefully perform a quick pressure release by turning the valve to “Venting” position using tongs to avoid steam burns. Wait until the float valve drops completely before opening the lid.
Step 4: Shred and Prepare Noodles
Using tongs or a slotted spoon, carefully remove all chicken pieces and transfer them to a large bowl. Discard the bay leaves. Allow the chicken to cool slightly for about 3-4 minutes until handleable but still warm. Using two forks or your hands (if cool enough), shred all the chicken meat, discarding any bones from the thighs. Meanwhile, with the Instant Pot still on “Keep Warm” mode, stir in the egg noodles, ensuring they’re fully submerged in the hot broth. This timing is crucial – adding noodles while the broth is piping hot ensures they cook perfectly without requiring additional pressure cooking.
Step 5: Final Assembly and Serving
Let the noodles cook in the residual heat for 8-10 minutes, stirring occasionally, until they reach al dente texture – tender but still with slight bite. Test a noodle at the 8-minute mark; they should offer gentle resistance without being crunchy. Return the shredded chicken to the pot along with the fresh parsley, dill, and lemon juice. Stir gently to combine and let everything heat through for about 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. The lemon juice brightens all the flavors while the fresh herbs add vibrant notes that elevate the soup from good to extraordinary. Serve immediately while piping hot.
Tips and Tricks
For the absolute best flavor development, consider browning the chicken thighs before adding them to the pot. After sautéing the vegetables, remove them temporarily and sear the chicken thighs for 2-3 minutes per side until golden brown. This Maillard reaction creates incredible depth of flavor that pressure cooking alone cannot achieve. If you’re watching sodium intake, use low-sodium broth and add salt at the end after tasting – remember you can always add more but can’t remove it! For extra rich broth, add a Parmesan cheese rind during the pressure cooking phase – it melts into the broth adding umami depth without making it cheesy.
When dealing with leftovers, store noodles separately from the broth to prevent them from becoming mushy upon reheating. The broth tends to thicken when refrigerated due to the natural gelatin from chicken bones – simply thin it with a bit of water or additional broth when reheating. For freezer meals, portion the soup without noodles into freezer-safe containers and add fresh noodles when reheating. To achieve restaurant-quality presentation, reserve some fresh herb sprigs and carrot slices for garnish – the visual appeal makes it taste even better! If your soup seems lacking in depth, a teaspoon of fish sauce or soy sauce added at the end provides amazing umami boost without making it taste Asian.
For those who love extra vegetables, add chopped kale or spinach during the last 2 minutes of cooking – they wilt perfectly without becoming slimy. If you prefer thicker broth, mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir it in during the final minutes of cooking. Always allow the pressure to release naturally for at least 5 minutes when cooking meats – sudden pressure release can make proteins tough. For extra garlic flavor, add roasted garlic cloves instead of raw – the mellow, sweet notes transform the broth beautifully. Finally, if you accidentally overcook the noodles, don’t despair – it becomes more of a chicken noodle stew, which is equally delicious in its own right!
Recipe Variations
- Creamy Version: Stir in 1/2 cup heavy cream or full-fat coconut milk during the final minutes of cooking for luxurious richness. Add a tablespoon of nutritional yeast for cheesy flavor without dairy. Perfect for those craving extra comfort on cold days.
- Spicy Kick: Add 1 teaspoon red pepper flakes with the dried thyme, and stir in 2 tablespoons of sriracha or chili garlic sauce at the end. Garnish with sliced jalapeños for extra heat that clears sinuses beautifully.
- Asian Fusion: Replace egg noodles with rice noodles, add 2 tablespoons ginger matchsticks with the garlic, and use 6 cups chicken broth plus 2 cups coconut milk. Finish with lime juice instead of lemon and garnish with cilantro and bean sprouts.
- Vegetable Packed: Add 1 cup frozen peas, 1 cup corn kernels, and 1 cup green beans with the noodles. Use vegetable broth and increase herbs for hearty vegetarian version (add 1 cup cooked chickpeas for protein).
- Italian Twist: Use pastina or orzo instead of egg noodles, add 1 teaspoon Italian seasoning with the thyme, and stir in 1/4 cup pesto at the end. Top with grated Parmesan for Mediterranean flair.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Absolutely! Using frozen chicken works beautifully in the Instant Pot. Increase the pressure cooking time to 15 minutes for frozen chicken breasts and thighs. The extra time ensures thorough cooking while still being faster than thawing. However, I recommend patting the chicken dry before adding to prevent excess water from diluting your broth. The bones from frozen thighs still impart wonderful flavor, though you might want to add an extra teaspoon of chicken bouillon if using exclusively frozen meat to boost the broth intensity.
How do I prevent the noodles from becoming mushy?
The key is leveraging residual heat rather than pressure cooking the noodles. After pressure cooking the chicken and broth, remove the chicken but keep the broth boiling hot. Add the noodles and let them cook with the lid off for 8-10 minutes, testing frequently after 8 minutes. Different noodle brands vary in cooking time, so check package instructions and reduce time slightly since the broth is already piping hot. Always serve immediately after noodles reach al dente texture, as they continue to soften in the hot broth.
Can I make this recipe dairy-free or gluten-free?
This recipe is naturally dairy-free as written! For gluten-free adaptation, simply substitute egg noodles with your favorite gluten-free pasta – brown rice noodles or chickpea pasta work exceptionally well. Increase broth by 1 cup as gluten-free noodles tend to absorb more liquid. Cook gluten-free noodles separately according to package directions and add to individual bowls before ladling hot soup over them to prevent them from becoming too soft. All other ingredients are naturally gluten-free, making this an easy adaptation for dietary needs.
How long does this soup keep in the refrigerator?
The soup maintains best quality for 3-4 days when stored properly in airtight containers. The broth may gel slightly when chilled due to natural collagen from chicken bones – this is actually a sign of great quality! Reheat gently on the stove over medium heat, stirring occasionally. If the noodles have absorbed too much broth, add a splash of water or additional chicken broth when reheating. I don’t recommend freezing the soup with noodles already added as they become unpleasantly mushy upon thawing.
Can I double this recipe in my Instant Pot?
You can increase quantities by about 50% in a 6-quart Instant Pot, but don’t exceed the maximum fill line (usually 2/3 full). For larger batches, use an 8-quart model. When doubling, increase sauté time for vegetables by 2-3 minutes to ensure proper softening. The pressure cooking time remains the same since pressure cooking isn’t volume-dependent. However, the pot will take longer to come to pressure. Always maintain at least 1 cup of liquid minimum for proper pressure building.
Summary
This Instant Pot chicken noodle soup delivers incredible flavor in record time, combining tender chicken, perfect noodles, and aromatic vegetables in a rich broth that tastes like it simmered all day. Weeknight comfort never been easier or more delicious!
