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Better Than Grandma’s Instant Pot Chicken Noodle Soup

better than grandmas instant pot chicken noodle soup
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Ingredients

Scale
  • 2 boneless chicken breasts (about 1 pound), cut into ½-inch cubes
  • 2 medium carrots, peeled and sliced into ¼-inch rounds
  • 2 large celery stalks, diced into ¼-inch pieces
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 2 cups (about 4 oz) egg noodles, uncooked
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ¼ cup fresh parsley, chopped (optional, for garnish)
  • 2 tablespoons fresh dill, chopped (optional, for garnish)
  • 1–2 tablespoons lemon juice (optional, added before serving)

Instructions

  1. Select the Sauté function on your Instant Pot and add the olive oil.
  2. When hot, add the chopped onions and sauté for 2-3 minutes until translucent.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add the sliced carrots and diced celery. Sauté for 3-4 minutes until vegetables begin to soften.
  5. Add the cubed chicken breast, chicken broth, dried thyme, bay leaf, salt, and pepper. Stir to combine.
  6. Close the Instant Pot lid and ensure the pressure valve is set to the Sealing position.
  7. Select Manual or Pressure Cook function and set for 10 minutes on High pressure.
  8. When the cooking cycle completes, perform a quick pressure release.
  9. Once all pressure has released and the float valve has dropped, carefully remove the lid.
  10. Remove and discard the bay leaf.
  11. With the pot still hot, add the dry egg noodles directly into the soup.
  12. Select the Sauté function again and cook for 3-4 minutes, stirring occasionally, until the noodles are tender.
  13. Taste and adjust seasonings as needed.
  14. If using, stir in fresh herbs and a squeeze of lemon juice.
  15. Serve hot, garnished with additional fresh herbs if desired.

Notes

  • For best results when storing leftovers, keep the noodles separate from the soup base to prevent them from becoming soggy.
  • The soup base (without noodles) freezes beautifully for up to 3 months.
  • For a richer flavor, you can substitute chicken thighs for the breasts.
  • Add a parmesan rind during pressure cooking for extra depth of flavor (remove before serving).
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: better than grandmas instant pot chicken noodle soup, instant pot chicken soup, quick noodle soup, comfort chicken soup, family favorite soup, pressure cooker soup

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