Instant Pot Chicken Soup

Instant Pot Chicken Soup is a quick and easy one-pot meal featuring tender chicken, hearty vegetables, and flavorful broth. This easy chicken noodle soup is perfect for weeknight dinners, cold weather, or meal prep. Ready in under 30 minutes, it combines carrots, onions, garlic, and seasonings for a comforting and nutritious dish.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 chicken breasts (fresh or frozen)
• 5 whole peppercorns
• 1 teaspoon dried thyme
• 3 bay leaves
• 8 cups (2 liters) chicken stock
• ½ teaspoon ground ginger (optional)
• 1 cup (150 grams) egg noodles
• Salt and pepper, to taste
• Chopped parsley, for garnish

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Instructions

1. Saute the Vegetables
   Open the Instant Pot and ensure the metal bowl is inserted. Select the “Saute” function for 5 minutes with the lid open.
   Add olive oil, diced onion, minced garlic, and chopped carrots. Cook until vegetables are softened and fragrant.
2. Add Chicken and Spices
   Place the chicken breasts in the Instant Pot along with bay leaves, peppercorns, dried thyme, ground ginger (if using), and a pinch of salt. Pour in the chicken stock.
3. Pressure Cook
   Close the lid and set the valve to the sealing position. Select the “Pressure Cook” program on high for 10 minutes.
4. Shred the Chicken
   Once cooking is complete, perform a quick release. Open the lid and remove the chicken breasts. Shred them using two forks.
5. Cook the Noodles
   Set the Instant Pot to “Saute” again for 10 minutes. Add the egg noodles to the soup and cook until tender, using the lid to help them cook faster.
6. Combine and Serve
   Return the shredded chicken to the soup, stir to combine, and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.

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Why You’ll Love This Recipe

• Quick and easy comfort food ready in under 30 minutes
• Rich, flavorful broth with tender chicken and vegetables
• Perfect for busy weeknights or cold weather
• Made entirely in one pot for minimal cleanup

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Tips

• Use frozen chicken breasts if short on time; no need to thaw.
• Adjust seasoning to taste after cooking, as the broth may reduce slightly.
• For extra flavor, add a splash of lemon juice before serving.
• Use a mesh strainer to remove bay leaves and peppercorns for a smooth broth.

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Variations and Substitutions

• Protein: Swap chicken breasts with thighs for juicier meat.
• Vegetables: Add celery, parsnips, or zucchini for more variety.
• Noodles: Replace egg noodles with rice, orzo, or gluten-free pasta.
• Herbs: Use fresh thyme, rosemary, or dill for different aromatic notes.

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FAQs

Can I make this soup ahead of time?
Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Can I freeze Instant Pot chicken soup?
Yes, freeze in portions for up to 2 months. Cook noodles fresh when reheating to avoid mushiness.

Is this recipe gluten-free?
Use gluten-free noodles or rice to make it fully gluten-free.

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Serving and Suggestions

• Serve with crusty bread or garlic toast for a complete meal.
• Add a sprinkle of Parmesan cheese or red pepper flakes for extra flavor.
• Pair with a side salad for a light lunch or dinner.
• Ideal for meal prep, family dinners, or comforting sick-day meals.