If you’re craving a warm, comforting bowl of homemade soup that comes together in no time, this Instant Pot Chicken Noodle Soup Recipe is about to become your new favorite go-to. Tender chicken breasts, vibrant carrots and celery, perfectly seasoned broth, and tender rotini pasta all meld beautifully thanks to the magic of the Instant Pot, delivering deep flavor and cozy vibes in under 40 minutes. It’s nourishing, simple, and just the embrace you need on a chilly day or whenever you want that comforting, homemade touch without hours in the kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward soup success, and this recipe shines in its simplicity. Each element plays an important role: the aromatics brighten the broth, the herbs add that classic chicken soup warmth, and the chicken, veggies, and pasta create a hearty, balanced bowl of goodness.
- 2 tablespoons oil (avocado or olive): Provides a rich base for sautéing the onions and garlic, adding subtle depth.
- 1 sweet onion (finely chopped): Adds natural sweetness and layers of flavor as it gently cooks.
- 3 cloves garlic (crushed): Brings a fragrant, savory kick that wakes up the broth.
- 6 cups chicken broth (regular sodium): The heart of the soup, creating a flavorful and comforting liquid foundation.
- ½ teaspoon thyme (dried): Offers an earthy, herbal note that complements the chicken perfectly.
- ½ teaspoon rosemary (dried): Adds a fragrant piney aroma that enriches the soup’s aroma.
- ½ teaspoon oregano (dried): Brings a subtle warmth and slight peppery undertone.
- 1 ½ – 2 teaspoons salt (to taste): Enhances all the flavors, making everything pop just right.
- ½ teaspoon black pepper: Adds a gentle heat and depth.
- 1 – 1 ¼ pounds chicken breasts: The protein that makes this soup satisfyingly hearty.
- 4 carrots (peeled and cut into bite-sized pieces): Infuses sweetness and a pop of color, plus a lovely tender bite.
- 4 stalks celery (cut into bite-sized pieces): Gives a fresh, crisp note balancing the richer ingredients.
- 8 ounces rotini pasta (gluten-free if needed*): Spiraled pasta that catches the broth so well, perfect for slurping.
- 1 cup milk (cashew or almond milk): Makes the soup creamy and luscious without overpowering the flavors.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté the Aromatics
First off, set your 6-quart Instant Pot to the sauté function, add the oil, and toss in the chopped sweet onion. Let it gently cook for 2 to 3 minutes until translucent and fragrant. Then, stir in the crushed garlic and let it cook for another minute; this step builds the flavorful foundation your soup will be known for.
Step 2: Add the Broth
Next, pour in the chicken broth while scraping the bottom of the pot to loosen any flavorful bits stuck from sautéing. This prevents the dreaded burn warning and ensures every piece of taste makes it into your soup.
Step 3: Season the Soup
Stir in your dried thyme, rosemary, oregano, salt, and black pepper. These herbs will infuse the broth with that classic comforting chicken soup aroma and taste, so don’t skip them!
Step 4: Add the Chicken Breasts
Gently submerge the chicken breasts into the fragrant liquid, making sure they’re fully covered. They will tenderize during cooking and soak up all those beautiful flavors.
Step 5: Layer the Veggies
Place the chopped carrots evenly over the chicken next, then add the celery on top. Layering helps the veggies cook perfectly tender without becoming mushy.
Step 6: Cook Under Pressure
Seal the Instant Pot lid and make sure the pressure release valve is set to the sealed position. Cook on high pressure for 10 minutes, then do a quick release to keep everything perfectly cooked but still fresh and vibrant.
Step 7: Shred the Chicken
Carefully remove the chicken breasts and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the pot — this adds hearty protein goodness to every spoonful.
Step 8: Add Pasta and Milk
Pour in the milk and stir in the rotini pasta. Switch the Instant Pot back to sauté mode and cook until the pasta is just tender, following the package’s recommended time. This step transforms your soup into a creamy and comforting one-pot meal.
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of grated Parmesan can brighten up each bowl and add a lovely fresh contrast. For a bit of zest, a squeeze of lemon on top can elevate the flavors to a delightful new level.
Side Dishes
This soup pairs wonderfully with crunchy crackers or homemade croutons for an irresistible texture contrast. A fresh green salad on the side can add a refreshing crispness, balancing the warm heartiness of the soup.
Creative Ways to Present
Serve your Instant Pot Chicken Noodle Soup Recipe in rustic bowls to highlight the cozy vibe, or go elegant with a drizzle of extra virgin olive oil on top and a sprinkle of fresh herbs to impress guests without extra fuss. Another fun idea is to ladle the soup into a bread bowl for an uber comforting experience.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making for a tasty lunch or dinner the next day.
Freezing
To freeze, leave out the pasta and milk initially as they don’t freeze well. Store the broth, chicken, and veggies in freezer-safe containers for up to 3 months. When ready to enjoy, simply thaw and add fresh pasta and milk before reheating.
Reheating
Reheat gently on the stovetop or in a microwave, adding a splash of broth or milk if it’s too thick. Add fresh pasta during reheating if you froze the soup without it for a better texture.
FAQs
Can I use bone-in chicken instead of breasts?
Absolutely! Bone-in chicken thighs or breasts add extra flavor, but you may need to increase cooking time slightly. Just remove the bones before serving and shred the meat as usual.
Is it possible to make this soup gluten-free?
Yes! Simply swap the rotini pasta for a gluten-free variety, and make sure your broth doesn’t contain any gluten-containing additives. The recipe is very adaptable for dietary needs.
Can I double the recipe for meal prep?
Yes, this Instant Pot Chicken Noodle Soup Recipe scales up nicely. Just make sure your Instant Pot is large enough (8-quart or bigger recommended) to handle the increased volume.
What if I don’t have an Instant Pot?
You can still make this soup on the stovetop by simmering gently until the chicken is cooked through and the veggies are tender, then cooking the pasta separately before combining everything.
Why add milk to chicken noodle soup?
The milk adds a subtle creaminess without overpowering the classic broth flavor, creating a perfectly smooth texture that makes this soup feel extra special and cozy.
Final Thoughts
This Instant Pot Chicken Noodle Soup Recipe is genuinely a game-changer for busy days when comfort food calls your name. It’s fast, easy, and packed with familiar flavors that feel like a warm hug in a bowl. Give it a try, and I promise you’ll want to keep it in your regular recipe rotation for those times when you need quick cozy deliciousness.
Print
Instant Pot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Chicken Noodle Soup is a comforting, quick, and flavorful recipe perfect for any day. Combining tender shredded chicken, hearty vegetables, and rotini pasta cooked to perfection in a rich, herbed chicken broth, this soup comes together effortlessly with the convenience of an Instant Pot. It offers a warm, nourishing meal that’s both satisfying and easy to prepare.
Ingredients
Base Ingredients
- 2 tablespoons oil (avocado or olive)
- 1 sweet onion (finely chopped)
- 3 cloves garlic (crushed)
- 6 cups chicken broth (regular sodium)
Seasonings
- ½ teaspoon thyme (dried)
- ½ teaspoon rosemary (dried)
- ½ teaspoon oregano (dried)
- 1 ½ – 2 teaspoons salt (to taste)
- ½ teaspoon black pepper
Main Ingredients
- 1 – 1 ¼ pounds chicken breasts
- 4 carrots (peeled and cut into bite-sized pieces)
- 4 stalks celery (cut into bite-sized pieces)
- 8 ounces rotini pasta (gluten-free if needed)
- 1 cup milk (cashew or almond milk)
Instructions
- Sauté the onion: Set a 6-quart Instant Pot to the sauté function and add the oil and finely chopped onion. Sauté for 2 to 3 minutes until the onion becomes translucent and fragrant. Then add the crushed garlic and sauté for an additional minute to release its aroma.
- Add broth: Pour in the chicken broth into the pot, scraping the bottom to prevent any stuck bits, which helps avoid the burn warning on the Instant Pot.
- Add seasonings: Stir in the dried thyme, rosemary, oregano, salt, and black pepper, mixing well to evenly distribute the flavors throughout the broth.
- Add chicken: Submerge the chicken breasts fully in the flavorful broth and seasonings inside the pot.
- Add veggies: Layer the prepared bite-sized carrots and celery stalks on top of the chicken in the pot.
- Cook the soup: Close the Instant Pot lid securely, set the pressure release valve to the sealed position, and cook on high pressure for 10 minutes. When cooking time is complete, perform a quick release to let out the pressure safely.
- Shred chicken: Carefully remove the cooked chicken breasts from the pot and shred them thoroughly using two forks. Return the shredded chicken to the soup.
- Cook pasta: Pour in the milk (cashew or almond milk) and add the rotini pasta to the soup. Set the Instant Pot to the sauté function again and cook the pasta according to the package directions until tender, stirring occasionally to prevent sticking.
- Serve: Ladle the hot chicken noodle soup into bowls and serve with your choice of crackers or homemade croutons. Enjoy this hearty, comforting meal!
Notes
- For gluten-free diets, use gluten-free rotini pasta.
- Cashew or almond milk adds creaminess without dairy; regular milk can be substituted if desired.
- Adjust salt according to your dietary needs and the sodium content of your broth.
- Shredding the chicken separately ensures tender, bite-sized pieces in the soup.
- Use fresh herbs if preferred, but reduce quantities slightly to avoid overpowering flavors.
