You’ll make Instant Pot chicken noodle soup with 1 lb boneless chicken, 8 cups chicken broth, 3 carrots (sliced), 2 celery stalks (chopped), 1 onion (diced), 3 garlic cloves, and 8 oz egg noodles. Sauté until the onion’s golden, pressure cook 10 minutes with a 10-minute natural release, shred until tender, then stir in noodles until al dente. For brighter broth and perfect noodles—keep going.
Key Takeaways
- Pressure‑cook trimmed chicken and vegetables 8 minutes on high, natural release 10 minutes, then shred chicken for rich, fast broth.
- Add dried noodles after pressure cooking and simmer 4–6 minutes (egg noodles) to avoid mushy pasta.
- Use 1½ lb chicken, 6 cups low‑sodium broth (6‑qt pot), carrots, celery, onion, garlic, thyme, bay leaf, salt, pepper.
- Finish with 2 tablespoons parsley and 1 tablespoon lemon juice (plus optional smoked paprika or chili) for brightness and depth.
- Cool quickly, refrigerate 3–4 days or freeze up to 3 months; reheat gently to preserve noodle texture.
Ingredients You’ll Need
You’ll need: 1½ pounds boneless skinless chicken thighs (or breasts), trimmed; 8 cups low-sodium chicken broth; 3 medium carrots, peeled and sliced ¼-inch thick; 3 celery stalks, sliced ¼-inch; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 cups wide egg noodles; 2 tablespoons olive oil; 1 teaspoon kosher salt and ½ teaspoon black pepper (adjust to taste); 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped); 1 bay leaf; and 2 tablespoons chopped fresh parsley for garnish. Next, shop seasonal produce: choose firm carrots, crisp celery, fresh parsley. Weigh chicken to confirm 1½ pounds; trim visible fat. Measure broth to 8 cups. Slice uniformly for even cooking and ribbon-like noodles. Note ingredient costs—buy bulk or swap thighs for breasts to save now.
Equipment and Instant Pot Basics
Gather a 6‑quart Instant Pot (use 8‑qt for larger batches) plus a sharp chef’s knife, peeler, cutting board, measuring cups/spoons, wooden spoon, tongs, ladle, and a fine‑mesh strainer. Choose a model with clear buttons and a stainless-steel insert; check safety features like lid lock, pressure release valve, and overheat protection before cooking. Set your Instant Pot to Soup/Broth or Manual for 8–10 minutes at high pressure; use natural release for 10 minutes, then quick-release remaining pressure. Measure liquids precisely: 6 cups broth for a 6‑qt pot, 8–10 cups for 8‑qt. Use the silicone gasket and steam rack for versatility. For model comparison, weigh features: wattage, presets, and app connectivity to match your innovative kitchen workflow. Keep the manual handy and update firmware if available.
Prep Work and Ingredient Prep
Starting with mise en place, cut 1 medium yellow onion into 1/2‑inch dice, slice 3 medium carrots and 2 celery stalks into 1/4‑inch coins, and mince 3 garlic cloves; trim and pat dry 1.5–2 lb boneless chicken (breasts or thighs) and plan to shred it after cooking. Rinse all vegetables under cool running water for produce washing, then dry with a towel. Use basic knife techniques: rock the tip for the onion, push-cut carrots into uniform coins, and keep fingers curled. Measure 8 cups low‑sodium chicken broth, 2 tsp kosher salt, 1/2 tsp black pepper, and 6 oz egg noodles. Chop a handful of parsley for garnish. Arrange ingredients in bowls so you’ll add them quickly and confidently. Label prep bowls for timing clarity.
Step-by-Step Cooking Instructions
Sauté the diced onion, sliced carrots, and celery in 1 tablespoon olive oil on the Instant Pot’s Sauté (Normal) setting for 3–4 minutes, until the onion is translucent and the carrots begin to soften; add the minced garlic and cook 30 seconds more. Add 1.5 lb chicken thighs, 6 cups chicken broth, 2 tsp kosher salt, 1/2 tsp pepper, and 1 bay leaf. Cancel Sauté, seal lid, set to High Pressure for 8 minutes. Let natural release 10 minutes, then quick-release. You remove chicken to a board, shred with forks; return meat to pot and stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice. For Batch scaling, increase liquids and protein proportionally. Follow a strict Cleanup sequence: cool, wipe gasket, wash insert.
Choosing and Cooking the Noodles
Choose 6 ounces (170 g) egg noodles or 4 ounces (115 g) thin spaghetti for a 4‑quart Instant Pot — you’ll get the best texture. After pressure cooking the chicken, stir noodles into the hot broth and let them simmer 4–6 minutes until al dente (firm to the bite). To prevent mushiness, you can cook noodles separately in 4 cups boiling water for 2–3 minutes less than the package time, drain, then add to the soup just before serving.
Best Noodle Types
How do you pick the right noodle for Instant Pot chicken noodle soup? Choose 6 oz egg noodles for classic texture: wide, ribbon-like strands that swell to 1½ times their dry size and look plump in broth. For lighter broth, use 2 oz thin spaghetti broken to 2-inch pieces; they turn translucent and silky. If you want innovation, try 3 oz rice noodles (glass or vermicelli) — soak 5 minutes, they’ll go glossy and springy. For Gluten alternatives, pick 4 oz chickpea or lentil pasta; they hold shape and add protein, appearing slightly grainy. Consider Cultural origins: udon (3 oz) gives chewy richness; soba (3 oz) adds nutty color. Drain and rinse briefly to stop clumping; add just before serving. Taste and adjust salt immediately.
Cooking Time Tips
Now that you’ve picked a noodle, plan timing so they hit the bowl al dente. For dried egg noodles, cook 4–6 minutes in simmering broth; for small pasta shapes, 6–8 minutes. Add noodles after pressure release or use quick-release then stir in pasta for 4 minutes if using high-starch shapes. Measure 2 cups broth per 100 g pasta to maintain broth balance. Watch for a slight white core when you break one — that’s your visual cue. If you’re at elevation, make altitude adjustments: increase cook time by 1–2 minutes and add 2–3 tbsp extra liquid per 1,000 ft. Factor in residual heat: remove from heat 30–60 seconds early to finish al dente off-heat. Test a sample strand; adjust next batch by 15–30 seconds.
Preventing Mushy Noodles
If you want firm noodles, pick a low-starch, dried pasta: wide egg noodles (dried, 4–6 min simmer), small shapes like ditalini or small shells (dried, 6–8 min), or orzo for a quicker finish — avoid fresh pasta in the Instant Pot. Measure 8 ounces pasta per 4 servings. Use Starch Science: rinse pasta briefly to remove surface starch if you’ll finish in broth, or skip rinsing to thicken broth slightly. Add pasta after pressure cooking the chicken; use sauté or quick-release residual heat to finish for exact doneness. For Salt Timing, season broth with 1 tsp kosher salt before adding pasta, then adjust after cooking. Watch for plumpness and slight bite; stop at al dente.
- Noodles glisten, not glue.
- Spoon resists, not sinks.
- Clean, buoyant bite.
Flavor Variations and Add-Ins
Why not boost the soup’s flavor with simple additions you can measure and see? Add 1 tsp smoked paprika and 1/2 tsp crushed red pepper for a smoky kick; visualize the broth turning amber and freckled with red. For Regional twists, stir in 2 tbsp salsa verde or 1 tsp ras el hanout—watch color shift and aroma rise. For bright freshness, squeeze 1 tbsp lemon juice and add 2 tbsp chopped parsley. For texture, toss 1/2 cup corn kernels or 3/4 cup sliced mushrooms. For Dietary swaps, replace egg noodles with 3/4 cup gluten-free pasta or 1 cup spiralized zucchini, adding them in after pressure release. Taste, then add 1/4 tsp salt increments until balanced. Garnish with 1 tsp chile oil, 1 tsp basil.
Storing, Reheating, and Freezing
You should store cooled soup in airtight containers—use shallow 2-cup (500 ml) containers—to refrigerate for up to 4 days or freeze for up to 3 months. When reheating refrigerated soup, heat 1–2 cups in a saucepan over medium until it simmers (about 5–7 minutes), stirring occasionally; for a bowl, microwave on high 1–2 minutes, stirring halfway. To thaw frozen soup, move the sealed container to the fridge for 24 hours or submerge a sealed bag in cold water for 1–2 hours, then reheat until it’s steaming and bubbling.
Storage Duration
When stored properly, Instant Pot chicken noodle soup will stay fresh and safe. Cool to room temperature within 1 hour, then transfer 2 cups per airtight container; label with date for menu planning and inventory rotation. Refrigerate at 40°F (4°C) for up to 3–4 days. For longer storage, freeze in 1‑cup portions in freezer-safe containers or heavy-duty bags; leave 1/2 inch headspace.
- Cradling a warm jar, you’ll feel relief — portions ready when life gets busy.
- Seeing neat dates on lids sparks calm — you’ll trust your menu planning.
- Pulling a perfectly frozen cup brings joy — innovation saved you time.
Discard any soup with off smells, cloudy texture, or slimy pieces; when in doubt, throw it out. Stay inventive, always.
Reheating and Thawing
After refrigerating or freezing, pick a thawing method that matches your timing and container. For overnight thawing, move 1–2 cups per sealed quart bag to the fridge for 12–24 hours; you’ll see ice crystals melt and broth loosen. For quick thawing, submerge sealed bags in cold water, changing water every 30 minutes; 1–2 cups thaws in 60–90 minutes. To reheat from chilled, pour 2 cups into a small saucepan, heat over medium-low for 6–8 minutes, stirring until simmering and noodles separate. For frozen blocks, microwave on defrost 2–3 minutes, flip, then heat in 30-second bursts to 165°F (74°C). Finish with a 1–2 teaspoon lemon or herb splash to aid Texture Restoration and guarantee Flavor Preservation. Adjust seasoning after reheating; taste and tweak promptly again.
Serving Suggestions and Pairings
Top off the soup with 1 tbsp chopped parsley and 1 tsp lemon zest for brightness and serve immediately, steam rising and noodles glistening. Plate 1½ cups per person in shallow bowls; ladle until noodles float and broth is clear, not cloudy. For bread pairings you try 4-inch crusty baguette, 2 slices of sourdough or 6-inch herbed focaccia, torn and brushed with 1 tsp olive oil. For wine selections choose a chilled 6 oz pour of unoaked Chardonnay or a light Pinot Grigio. Garnish with a lemon wedge and 1 tsp chili oil if you want contrast. Present on a warm tray; wipe rim for a clean, modern look.
- Hug the bowl; savor each warm spoonful.
- Share with someone.
- Save leftovers for comfort.
Conclusion
You’ll have 6 to 8 cups of golden broth, 2 cups shredded chicken and 2 cups tender noodles ready to serve. Taste and adjust with 1 teaspoon salt and 1/2 teaspoon pepper, squeeze 1 lemon and stir in 1/4 cup chopped parsley for brightness. Serve hot in shallow bowls, garnish with extra parsley and cracked black pepper. Cool completely before freezing in 2 cup portions or refrigerate up to 4 days. Serve with crusty bread.
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