Oh, dear friends, there’s nothing quite like the comforting hug of a warm bowl of soup, especially when it’s an Instant pot soup that comes together with such ease. It transports me straight back to my grandmother’s kitchen, where the aroma of simmering goodness always meant warmth, love, and a full belly. This hearty chicken noodle and vegetable Instant pot soup isn’t just a meal; it’s a moment of simple magic, a spoonful of pure comfort.
I remember those chilly afternoons, helping Grandma chop vegetables, feeling so proud to contribute to the big pot bubbling on the stove. This recipe captures that same spirit – a labor of love, but one that’s incredibly approachable. It’s a testament to how even the busiest weeknights can hold space for homemade goodness that nourishes both body and soul.
This delightful Instant pot soup is not only incredibly easy to prepare, perfect for those evenings when time is short, but it’s also wonderfully family-friendly, ensuring smiles all around the table. My top tip for any home chef is always to taste as you go; your palate is your best guide to creating perfection!
What You Need to Make This Recipe
Crafting this cozy soup begins with simple, wholesome ingredients. We’re talking tender chicken breasts, vibrant carrots and celery, and aromatic garlic, all coming together in a rich broth base. It’s a wonderful balance that truly makes this Instant pot soup shine. You’ll find the full list of ingredients and measurements waiting for you in the recipe card below!
How to Make Instant pot soup
Making this comforting Instant pot soup is a breeze, even for a busy weeknight. We’ll start by sautéing our fresh vegetables and chicken directly in the Instant Pot, building a lovely flavor foundation. Then, everything comes together with broth and seasonings, pressure cooking to perfection, before those delightful wide egg noodles are stirred in for a quick finish. It truly is a set-it-and-forget-it kind of joy!
Hearty Chicken Noodle & Vegetable Instant Pot Soup
Ingredients
Equipment
Method
- Press the “Sauté” button on your Instant Pot and add olive oil. Once hot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften, stirring occasionally.
- Stir in minced garlic and cook for another minute until fragrant. Press “Cancel” to turn off the Sauté function.
- Pour in about 1/4 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This prevents a “Burn” notice.
- Place chicken breasts on top of the vegetables. Pour in the remaining chicken broth and water. Add dried thyme, bay leaf, black pepper, and salt. Do not stir.
- Secure the lid, ensuring the sealing vent is in the “Sealing” position. Select “Manual” or “Pressure Cook” and set the time to 5 minutes on High Pressure.
- Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Then, carefully turn the sealing vent to “Venting” for a Quick Release (QR) of any remaining pressure.
- Carefully open the lid. Remove the chicken breasts and transfer them to a cutting board. Shred the chicken using two forks and set aside. Discard the bay leaf from the soup.
- Press the “Sauté” button again. Bring the soup to a gentle boil. Add the egg noodles and cook, stirring occasionally, for 5-7 minutes, or until the noodles are tender to your liking.
- Stir the shredded chicken back into the soup. Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more liquid over time, so you might need to add a splash of broth when reheating.
Feel free to add other quick-cooking vegetables like corn, peas, or fresh spinach in the last few minutes of cooking the noodles.
Pro Tips for Making This Instant pot soup
Creating a truly memorable Instant pot soup is all about those little touches that elevate a dish from good to absolutely glorious. I’ve learned a few tricks over the years that I’m excited to share!
For the deepest flavor, take your time sautéing the onions, carrots, and celery until they’re softened and slightly golden. This initial step builds the foundation for a truly rich and aromatic Instant pot soup that sings with every spoonful. Don’t rush it!
My Secret Trick: I always make sure to use fresh, good-quality chicken broth. It makes such a difference compared to powdered varieties, bringing a natural depth and savory goodness to this Instant pot soup that you can truly taste. It’s a small detail, but it makes all the difference.
When it comes to the noodles, I always recommend adding them after the soup has finished its pressure cooking cycle. This ensures they cook perfectly to al dente, soaking up all the delicious flavors without becoming mushy. Nobody wants an overcooked noodle in their comforting Instant pot soup!
And finally, a generous sprinkle of fresh parsley right before serving not only adds a beautiful pop of color but also brightens the entire flavor profile of this heartwarming Instant pot soup. It’s the perfect finishing touch!
Fun Variations for Instant pot soup
Part of the joy of cooking is making a recipe your own, and this hearty Instant pot soup is wonderfully adaptable! Don’t be afraid to get creative in your kitchen.
Seasonal Vegetable Swaps
Feel free to swap out some of the vegetables based on what’s in season or what you have on hand. A friend of mine loves adding diced zucchini or frozen peas in the last few minutes of cooking for an extra touch of green and freshness to her Instant pot soup. Bell peppers or spinach also make lovely additions!
Spice It Up!
If you like a little warmth, a pinch of red pepper flakes added with the dried thyme can give your Instant pot soup a lovely, subtle kick. My husband enjoys a dash of cayenne, but even a tiny bit can transform the flavor profile for those who enjoy a bit of heat.
Herbaceous Twists
While thyme and parsley are classic, consider a touch of dried rosemary or a sprig of fresh dill for a different aromatic twist. These small changes can really make your Instant pot soup sing with new flavors. A little bit goes a long way!
What to Serve With Instant pot soup
A truly comforting bowl of Instant pot soup calls for delightful accompaniments that complete the meal and make it even more special. It’s all about creating that cozy, welcoming table.
I love serving this Instant pot soup with a crusty loaf of bread, perfect for soaking up every last drop of the flavorful broth. A warm, buttered slice truly makes it a hearty and satisfying meal.
My mom always pairs any soup with a simple green salad, lightly dressed with a vinaigrette. The crisp freshness is a wonderful contrast to the rich and warm Instant pot soup, balancing the flavors beautifully.
For a quick-serving idea, a sprinkle of homemade croutons on top adds a lovely crunch and extra texture. You can easily make them by toasting cubed bread with a little olive oil and garlic powder. It elevates the Instant pot soup without much effort!
How to Store Instant pot soup
After enjoying a comforting bowl of this delicious Instant pot soup, it’s wonderful to know you can savor the leftovers! Proper storage ensures that every spoonful is as delicious as the first.
Refrigeration Tips
To store any leftover Instant pot soup, allow it to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I always find that the flavors meld even more overnight, making it even tastier the next day!
Freezing for Future Comfort
This Instant pot soup freezes wonderfully! Once cooled, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little room for expansion. It can be stored in the freezer for up to 2-3 months. Just thaw overnight in the fridge before reheating.
Reheating for Freshness
When you’re ready to enjoy your Instant pot soup again, gently reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. You might need to add a splash of extra chicken broth or water to achieve your desired consistency. My personal tip for reheating is to taste it and adjust the seasonings if needed; sometimes a little fresh pepper or a sprinkle of parsley brings it right back to life!
Nutritional Benefits
This hearty Instant pot soup is not just a treat for the soul, but also a nourishing choice for your body. Packed with lean protein from the chicken and an abundance of vitamins and fiber from the carrots, celery, and onion, it’s a wonderful example of combining wholesome ingredients. It truly is a satisfying and comforting meal.
FAQs
Can I use bone-in chicken for this Instant pot soup?
Yes, you can! Bone-in chicken breasts or thighs will add even more flavor. Just be sure to remove the bones and shred the meat after cooking before adding it back to the Instant pot soup.
Can I add different kinds of noodles?
Absolutely! While wide egg noodles are traditional, you can use other pasta shapes like ditalini, small shells, or rotini. Just monitor the cooking time to prevent them from becoming too soft in your Instant pot soup.
How can I make this Instant pot soup creamier?
To make it creamier, you can stir in a splash of heavy cream or a spoonful of plain Greek yogurt at the very end, after cooking. This will add a lovely richness to your Instant pot soup.
Can I make this Instant pot soup ahead of time?
Yes, you can! The soup base without the noodles can be made a day or two in advance. Cook the noodles separately and add them just before serving to prevent them from getting mushy in the Instant pot soup.
Conclusion
There you have it, dear friends — a heartwarming, easy, and utterly delicious Instant pot soup that’s destined to become a staple in your kitchen. It’s more than just a recipe; it’s an invitation to gather, to nourish, and to create those cherished memories around the table. So, go ahead, embrace the joy of homemade goodness, and let this comforting Instant pot soup fill your home with warmth and love. Happy cooking!