The Instant Pot has revolutionized weeknight cooking, and chicken soup is one of its best applications. What normally takes hours of simmering to develop deep flavor happens in just 10 minutes of pressure cooking. The result is a soup that tastes like it's been simmering all day.
Pressure cooking extracts flavor from bones and vegetables incredibly efficiently. Even using just chicken breast, the high-pressure environment creates a soup with remarkable depth. Add the noodles at the end using the sauté function, and you have a complete meal in about 30 minutes.
Why Instant Pot Works
- High pressure: Extracts flavor quickly
- Sealed environment: No flavor evaporation
- Sauté function: Build layers of flavor
- Keep warm: Perfect serving temperature
Tips for Best Results
- Always use the sauté function first
- Quick release for vegetables
- Natural release for more flavor
- Cook noodles separately for leftovers
Serving Suggestions
- Fresh herbs at the end
- Crusty bread
- Perfect busy weeknight meal
- Great for meal prep
Instant Pot Chicken Soup
Quick pressure cooker soup with deep, developed flavor.
Nutrition per serving
275Calories
28gProtein
18gCarbs
9gFat
3gFiber
4gSugar
Ingredients
Instructions
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Sauté aromatics. Set Instant Pot to Sauté mode. Add olive oil, onion, carrots, and celery. Cook 3-4 minutes until slightly softened. Add garlic and cook 1 minute. Press Cancel.
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Pressure cook. Add broth, chicken, thyme, and bay leaves. Lock lid and set to Pressure Cook (High) for 10 minutes. It will take about 10 minutes to come to pressure.
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Release and shred. Quick release pressure. Remove chicken and shred with two forks. Discard bay leaves.
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Cook noodles. Set to Sauté mode. Add egg noodles and return shredded chicken. Simmer 8-10 minutes until noodles are tender.
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Serve. Season with salt and pepper. Stir in fresh parsley. Ladle into bowls and serve immediately.
Recipe Notes
- Frozen chicken: Add 5 minutes to pressure cooking time.
- Natural release: Adds 10 minutes but deeper flavor.
- For leftovers: Cook noodles separately in a pot of boiling water.
- Storage: Refrigerate 5 days. Freeze without noodles for 3 months.
