Flavorful Instant Pot Comfort

This Instant Pot Chicken Noodle Soup recipe transforms a classic comfort food into a quick weeknight meal without sacrificing any of the rich, homemade flavor that makes chicken soup so beloved. The pressure cooker concentrates all those familiar aromatics and creates tender, flavorful chicken in just a fraction of the time.

I first made this during a particularly nasty winter cold that hit our entire household. Everyone was feeling miserable until this soup appeared on the table. Now it's our go to remedy whenever someone feels under the weather or when we simply need some comfort food.

Ingredients

• Avocado oil provides a neutral base with a high smoke point perfect for sautéing
• Large onion creates the foundational flavor for any good soup
• Carrots add natural sweetness and beautiful color to your soup
• Celery contributes an aromatic quality essential for classic chicken soup flavor
• Dried thyme and parsley provide herbal notes that complement chicken beautifully
• Boneless skinless chicken thighs stay tender and juicy even after pressure cooking
• Low sodium chicken broth gives you control over the final salt level
• Egg noodles cook up tender without becoming mushy like other pasta options

Step-by-Step Instructions

Sauté the Aromatics

Heat your Instant Pot on sauté mode and add the avocado oil. Once hot, add your chopped onion, sliced carrots, and celery along with the dried herbs and pepper. Cook for 5-6 minutes until the vegetables begin to soften and become aromatic. This initial cooking releases the essential oils in the vegetables and herbs, creating a flavor foundation for your soup.

Prepare for Pressure Cooking

Add the chicken thighs to the pot, then pour in the chicken broth and water. The liquid should fully cover the ingredients. This ensures even cooking and proper pressure build-up in the Instant Pot.

Pressure Cook

Secure the lid on your Instant Pot and check that the valve is set to the sealing position. Select manual high pressure and set the timer for 10 minutes. The Instant Pot will take several minutes to build pressure before the cooking countdown begins. This short cooking time is all that's needed to fully cook the chicken and extract flavor from all ingredients.

Natural Release

After the cooking cycle completes, allow the pressure to naturally release for 10 minutes. This gradual depressurization prevents the soup from boiling too vigorously and helps the flavors settle. After 10 minutes, carefully release any remaining pressure manually by turning the valve to venting, keeping your hands and face away from the steam.

Shred the Chicken

Remove the cooked chicken thighs from the soup and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot. The chicken should be perfectly tender and pull apart easily.

Cook the Noodles

Add the uncooked egg noodles directly to the hot soup and set the Instant Pot to sauté mode. Cook for 7-8 minutes, stirring occasionally, until the noodles are tender but still have a slight bite to them. This prevents them from becoming mushy in the finished soup.

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The dried herbs might seem simple, but they're actually my secret weapon in this recipe. I discovered that adding them during the initial sautéing phase releases their essential oils much better than adding them to the liquid later. When my grandmother first tasted this soup, she was convinced I had used fresh herbs from the garden.

Storage and Freezing

This Instant Pot Chicken Noodle Soup stays fresh in the refrigerator for up to 4 days in an airtight container. If you plan to make this ahead for meal prep, I recommend storing the noodles separately from the soup. Cooked noodles tend to absorb broth and become soggy over time. For freezing, the soup base freezes beautifully without the noodles for up to 3 months. Simply thaw overnight in the refrigerator, reheat on the stovetop, and cook fresh noodles directly in the hot soup when ready to serve.

Ingredient Substitutions

While chicken thighs provide the best flavor and tenderness for this recipe, you can substitute chicken breasts if preferred. Simply reduce the pressure cooking time to 8 minutes to prevent them from becoming dry. The dried herbs can be replaced with fresh herbs by tripling the amount called for. For a gluten-free option, replace the egg noodles with rice or gluten-free pasta, adjusting the cooking time according to package directions. The avocado oil can be swapped for olive oil, though it may impart a slightly different flavor to the final dish.

Serving Suggestions

This chicken noodle soup shines on its own, but a few simple accompaniments can elevate it to a complete meal. Serve with warm crusty bread or homemade biscuits for dipping into the flavorful broth. For extra brightness, add a squeeze of fresh lemon juice and a sprinkle of fresh parsley just before serving. If you enjoy a bit of heat, offer red pepper flakes on the side for each person to customize their bowl. During cold season, I like to serve this with a small side of honey and lemon for anyone feeling under the weather.

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Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be substituted for thighs. However, chicken thighs tend to remain more tender and flavorful in pressure cooking. If using breasts, you may want to reduce the pressure cooking time to 8 minutes to prevent them from becoming too dry.

→ How should I store leftovers?

Allow the soup to cool completely, then store in airtight containers in the refrigerator for up to 4 days. For freezing, it's best to store the soup without noodles (they'll become mushy when thawed). Freeze the broth with vegetables and chicken for up to 3 months, then add fresh noodles when reheating.

→ Can I use different noodles?

Absolutely! While egg noodles are traditional, you can substitute with other pasta shapes like rotini, small shells, or ditalini. Cooking time may vary slightly depending on the pasta type, so check package instructions and adjust accordingly.

→ How can I make this soup more flavorful?

For extra flavor, add a bay leaf or two during pressure cooking (remove before serving). You can also add minced garlic with the vegetables, use fresh herbs instead of dried (double the amounts), or add a tablespoon of better-than-bouillon chicken base. A splash of lemon juice just before serving brightens the flavors nicely.

→ What if my Instant Pot gives a 'burn' notice?

This typically happens if there are browned bits stuck to the bottom after sautéing. Before pressure cooking, deglaze the pot by adding a small amount of broth and scraping the bottom thoroughly with a wooden spoon to release any stuck bits. This prevents the burn notice and incorporates those flavorful bits into your soup.

→ Can I make this soup dairy-free?

Yes, this soup is naturally dairy-free as written. Just ensure your chicken broth is also dairy-free if using store-bought.