Instant Pot Classic Chicken Noodle Soup
It’s no secret that I’m obsessed with my Instant Pot. That being said – if you’re new to cooking in one – or have been thinking about getting one – Fall is the perfect time! Make warm, hearty, healthy and family friendly food in a flash! Trust me – you’ll love it!
Sofia had a tummy bug last week which meant bland food for a few days. When she was off crackers and apple sauce, I decided to make her something warm and comforting – chicken noodle soup. I knew the chicken and noodles would be good for her tummy – and I knew Gabe and Dan would love it too.
This recipe is quick and easy – and it makes an amazing batch of soup that smells, looks and tastes like you slaved over it all day! It made the whole house feel so cozy – perfect for a Fall (or Winter) day.
Please note that I used a mirepoix mix (onion, carrot, celery) because Trader Joes had it ready for me! Such a big win and total kitchen hack! You can totally chop your own veggies – which is why I included the amounts below. That being said – if you find fresh mirepoix mix – grab it and use it! Such a fantastic shortcut! I love a good time saver – and this will cut your prep time to basically zero!
Let me know if you give this a try and how it turns out! Enjoy and happy cooking!
Side Note:
I’m working on a vegetarian version (since I don’t eat meat) – that will satisfy the whole family! It’ll have a very similar base, with noodles, veggies, and most likely some kind of white bean for protein without the chicken. Keep an eye out – it should be a good one!
Ingredients
Instructions
- Gather your ingredients. I used mirepoix mix from Trader Joes (whole foods, Safeway and most major grocery stores have it now) – but you can dice your own veggies. I’ve included the measurements in the list of ingredients just in case. I didn’t put the chicken and noodles in the image above – but those ingredients are in the title so I figure it is assumed they are included. 😉
- Add olive oil and chicken thighs to the instant pot. Lock lid (making sure to close the valve).
- Pressure cook the chicken on manual for 10 minutes and then quick release. Make sure to pull down your sleeves and use a kitchen towel or other cloth to protect your hand/arm from the steam. It’s hot and comes out fast!
- Turn off your Instant Pot so your chicken doesn’t burn. Add the broth, veggies, spices and uncooked noodles to your Instant Pot.
- Close the lid (making sure to close the valve) and pressure cook on manual for 4 minutes. Let the pressure naturally release after the 4 minutes is done. That will ensure everything in your soup has enough time to cook.
- After the pressure has naturally released, open the lid and scoop out the chicken thighs. Cut into your desired size (I did a small dice) and add back into the soup.
- Enjoy!
Tools
Photos
I should point out that I give soup to my kiddos cooled off to just a touch warmer than room temp (they don’t like it hot). It can be hard for them to scoop the broth, so I give them a straw so they can drink the broth and scoop all the yummy soup goodies out with their spoons (noodles and chicken and such). It’s so great because they make less of a mess, have fun eating it, and feel like big kids who don’t need as much help. Mommy win! 🙂 That is why you see spoons in the soup that they are eating. It looks strange but it’s a huge help! Give it a try!
About The Author
Chirag Diyora
It’s no secret that I’m obsessed with my Instant Pot. That being said – if you’re new to cooking in one – or have been thinking about getting one – Fall is the perfect time! Make warm, hearty, healthy and family friendly food in a flash! Trust me – you’ll love it!
Sofia had a tummy bug last week which meant bland food for a few days. When she was off crackers and apple sauce, I decided to make her something warm and comforting – chicken noodle soup. I knew the chicken and noodles would be good for her tummy – and I knew Gabe and Dan would love it too.
This recipe is quick and easy – and it makes an amazing batch of soup that smells, looks and tastes like you slaved over it all day! It made the whole house feel so cozy – perfect for a Fall (or Winter) day.
Please note that I used a mirepoix mix (onion, carrot, celery) because Trader Joes had it ready for me! Such a big win and total kitchen hack! You can totally chop your own veggies – which is why I included the amounts below. That being said – if you find fresh mirepoix mix – grab it and use it! Such a fantastic shortcut! I love a good time saver – and this will cut your prep time to basically zero!
Let me know if you give this a try and how it turns out! Enjoy and happy cooking!
Side Note:
I’m working on a vegetarian version (since I don’t eat meat) – that will satisfy the whole family! It’ll have a very similar base, with noodles, veggies, and most likely some kind of white bean for protein without the chicken. Keep an eye out – it should be a good one!
Ingredients
Instructions
- Gather your ingredients. I used mirepoix mix from Trader Joes (whole foods, Safeway and most major grocery stores have it now) – but you can dice your own veggies. I’ve included the measurements in the list of ingredients just in case. I didn’t put the chicken and noodles in the image above – but those ingredients are in the title so I figure it is assumed they are included. 😉
- Add olive oil and chicken thighs to the instant pot. Lock lid (making sure to close the valve).
- Pressure cook the chicken on manual for 10 minutes and then quick release. Make sure to pull down your sleeves and use a kitchen towel or other cloth to protect your hand/arm from the steam. It’s hot and comes out fast!
- Turn off your Instant Pot so your chicken doesn’t burn. Add the broth, veggies, spices and uncooked noodles to your Instant Pot.
- Close the lid (making sure to close the valve) and pressure cook on manual for 4 minutes. Let the pressure naturally release after the 4 minutes is done. That will ensure everything in your soup has enough time to cook.
- After the pressure has naturally released, open the lid and scoop out the chicken thighs. Cut into your desired size (I did a small dice) and add back into the soup.
- Enjoy!
Tools
Photos
I should point out that I give soup to my kiddos cooled off to just a touch warmer than room temp (they don’t like it hot). It can be hard for them to scoop the broth, so I give them a straw so they can drink the broth and scoop all the yummy soup goodies out with their spoons (noodles and chicken and such). It’s so great because they make less of a mess, have fun eating it, and feel like big kids who don’t need as much help. Mommy win! 🙂 That is why you see spoons in the soup that they are eating. It looks strange but it’s a huge help! Give it a try!
Related Posts
Healthy Crockpot Lasagna
It’s no secret that I’m obsessed with my Instant Pot. That being said – if you’re new to cooking in one – or have been thinking about getting one – Fall is the perfect time! Make warm, hearty, healthy and family friendly food in a flash! Trust me – you’ll love it!
Sofia had a tummy bug last week which meant bland food for a few days. When she was off crackers and apple sauce, I decided to make her something warm and comforting – chicken noodle soup. I knew the chicken and noodles would be good for her tummy – and I knew Gabe and Dan would love it too.
This recipe is quick and easy – and it makes an amazing batch of soup that smells, looks and tastes like you slaved over it all day! It made the whole house feel so cozy – perfect for a Fall (or Winter) day.
Please note that I used a mirepoix mix (onion, carrot, celery) because Trader Joes had it ready for me! Such a big win and total kitchen hack! You can totally chop your own veggies – which is why I included the amounts below. That being said – if you find fresh mirepoix mix – grab it and use it! Such a fantastic shortcut! I love a good time saver – and this will cut your prep time to basically zero!
Let me know if you give this a try and how it turns out! Enjoy and happy cooking!
Side Note:
I’m working on a vegetarian version (since I don’t eat meat) – that will satisfy the whole family! It’ll have a very similar base, with noodles, veggies, and most likely some kind of white bean for protein without the chicken. Keep an eye out – it should be a good one!
Ingredients
Instructions
- Gather your ingredients. I used mirepoix mix from Trader Joes (whole foods, Safeway and most major grocery stores have it now) – but you can dice your own veggies. I’ve included the measurements in the list of ingredients just in case. I didn’t put the chicken and noodles in the image above – but those ingredients are in the title so I figure it is assumed they are included. 😉
- Add olive oil and chicken thighs to the instant pot. Lock lid (making sure to close the valve).
- Pressure cook the chicken on manual for 10 minutes and then quick release. Make sure to pull down your sleeves and use a kitchen towel or other cloth to protect your hand/arm from the steam. It’s hot and comes out fast!
- Turn off your Instant Pot so your chicken doesn’t burn. Add the broth, veggies, spices and uncooked noodles to your Instant Pot.
- Close the lid (making sure to close the valve) and pressure cook on manual for 4 minutes. Let the pressure naturally release after the 4 minutes is done. That will ensure everything in your soup has enough time to cook.
- After the pressure has naturally released, open the lid and scoop out the chicken thighs. Cut into your desired size (I did a small dice) and add back into the soup.
- Enjoy!
Tools
Photos
I should point out that I give soup to my kiddos cooled off to just a touch warmer than room temp (they don’t like it hot). It can be hard for them to scoop the broth, so I give them a straw so they can drink the broth and scoop all the yummy soup goodies out with their spoons (noodles and chicken and such). It’s so great because they make less of a mess, have fun eating it, and feel like big kids who don’t need as much help. Mommy win! 🙂 That is why you see spoons in the soup that they are eating. It looks strange but it’s a huge help! Give it a try!
Easy Baking Sheet Pancakes
It’s no secret that I’m obsessed with my Instant Pot. That being said – if you’re new to cooking in one – or have been thinking about getting one – Fall is the perfect time! Make warm, hearty, healthy and family friendly food in a flash! Trust me – you’ll love it!
Sofia had a tummy bug last week which meant bland food for a few days. When she was off crackers and apple sauce, I decided to make her something warm and comforting – chicken noodle soup. I knew the chicken and noodles would be good for her tummy – and I knew Gabe and Dan would love it too.
This recipe is quick and easy – and it makes an amazing batch of soup that smells, looks and tastes like you slaved over it all day! It made the whole house feel so cozy – perfect for a Fall (or Winter) day.
Please note that I used a mirepoix mix (onion, carrot, celery) because Trader Joes had it ready for me! Such a big win and total kitchen hack! You can totally chop your own veggies – which is why I included the amounts below. That being said – if you find fresh mirepoix mix – grab it and use it! Such a fantastic shortcut! I love a good time saver – and this will cut your prep time to basically zero!
Let me know if you give this a try and how it turns out! Enjoy and happy cooking!
Side Note:
I’m working on a vegetarian version (since I don’t eat meat) – that will satisfy the whole family! It’ll have a very similar base, with noodles, veggies, and most likely some kind of white bean for protein without the chicken. Keep an eye out – it should be a good one!
Ingredients
Instructions
- Gather your ingredients. I used mirepoix mix from Trader Joes (whole foods, Safeway and most major grocery stores have it now) – but you can dice your own veggies. I’ve included the measurements in the list of ingredients just in case. I didn’t put the chicken and noodles in the image above – but those ingredients are in the title so I figure it is assumed they are included. 😉
- Add olive oil and chicken thighs to the instant pot. Lock lid (making sure to close the valve).
- Pressure cook the chicken on manual for 10 minutes and then quick release. Make sure to pull down your sleeves and use a kitchen towel or other cloth to protect your hand/arm from the steam. It’s hot and comes out fast!
- Turn off your Instant Pot so your chicken doesn’t burn. Add the broth, veggies, spices and uncooked noodles to your Instant Pot.
- Close the lid (making sure to close the valve) and pressure cook on manual for 4 minutes. Let the pressure naturally release after the 4 minutes is done. That will ensure everything in your soup has enough time to cook.
- After the pressure has naturally released, open the lid and scoop out the chicken thighs. Cut into your desired size (I did a small dice) and add back into the soup.
- Enjoy!
Tools
Photos
I should point out that I give soup to my kiddos cooled off to just a touch warmer than room temp (they don’t like it hot). It can be hard for them to scoop the broth, so I give them a straw so they can drink the broth and scoop all the yummy soup goodies out with their spoons (noodles and chicken and such). It’s so great because they make less of a mess, have fun eating it, and feel like big kids who don’t need as much help. Mommy win! 🙂 That is why you see spoons in the soup that they are eating. It looks strange but it’s a huge help! Give it a try!
Leah | 4th Oct 18
Yummy! Our local version of this includes a little bit of milk. 🙂
alexia.ep@gmail.com | 8th Oct 18
To make it creamy? That sounds really good!
sandra | 3rd Oct 18
would cooking times vary if i use a different pasta?
alexia.ep@gmail.com | 8th Oct 18
That is a great question! Look at the box and divide the cooking time in half. For example, if the box tells you to cook the pasta for 10 minutes, only do 5. If your pasta box gives you a range, like cook it for 9-12 minutes, go with the lower number (9 in this case) and round down since it’s an odd number. So I would pressure cook it for 4 minutes. I tend to go slightly less so the pasta doesn’t over cook, so you could even do 1 minute less. The heat will continue to cook it afterwards, but you don’t want to over cook it. I’ve only tried using more of a traditional pasta – nothing gluten free yet. I will eventually, but the timing specified in this comment is for pasta with gluten. I will report back once I try the alternatives. I hope this is helpful! Please let me know how it goes! 🙂