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

Scale

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)

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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.