Instant Pot Chicken Noodle Soup

Easy chicken noodle soup with tender chicken, vegetables and garlic croutons

Warm up on cooler days with this Instant Pot chicken noodle soup, made with tender shredded chicken, noodles, carrots, celery and leek in a flavourful broth. Garlic, basil and fresh coriander add extra flavour, while crunchy garlic croutons make the perfect finishing touch.

Using an Instant Pot Multicooker keeps preparation simple. The chicken and vegetables are pressure cooked together in the broth, then the chicken is shredded and returned to the pot with the noodles. The residual heat of the soup cooks the noodles without any additional pressure cooking.

Perfect for a warming lunch or an easy dinner on cooler autumn days, this is a simple soup to add to your seasonal recipe collection.

Course: Lunch, Main Course, Starter
Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Appliance: Instant Pot Multicooker

Ingredients

• 2 carrots
• 2 large celery sticks
• 1 leek
• 1 L chicken stock
• 2 tsp minced garlic
• 1 tsp dried basil
• Fresh coriander
• Sea salt, to taste
• Black pepper, to taste
• 2 whole chicken breasts
• 2 dried noodle nests
• Garlic croutons, to serve

Preparation method

Prepare the soup
Add the carrots, celery, leek, chicken stock, minced garlic, dried basil, fresh coriander, sea salt, black pepper and whole chicken breasts to the Instant Pot.
Keep the noodles and garlic croutons aside for later.

Pressure cook the chicken and vegetables
Secure the lid and select Pressure Cook on High for 35 minutes.
Once the cooking programme has finished, perform a quick pressure release.
Carefully open the lid once all the pressure has been released.

Shred the chicken
Remove the chicken breasts from the Instant Pot.
Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the soup.

Add the noodles
Add the dried noodle nests to the hot soup and stir.
Allow the heat from the soup to soften and cook the noodles. There is no need to pressure cook the soup again.

Serve
Once the noodles are ready, divide the soup between bowls.
Finish with extra fresh coriander and garlic croutons, then serve warm.

Tips for making Instant Pot chicken noodle soup

Add the noodles after pressure cooking: The noodles go into the hot soup at the end rather than being pressure cooked with the other ingredients. This follows the original recipe method and helps avoid overcooking them.
Keep the chicken breasts whole: Pressure cook the chicken breasts whole, then remove and shred them before returning the chicken to the soup.
Season to taste: Because the saltiness of chicken stock can vary, taste the finished soup before adding additional salt.
Finish with coriander and croutons: Fresh coriander adds a fresh finishing note, while garlic croutons provide a crunchy contrast to the noodles and tender vegetables.

This chicken noodle soup is ideal for cooler autumn days: warm, nourishing and easy to prepare. Discover more seasonal recipes in our Instant Pot recipe collection and get inspired to easily create delicious dishes with your multicooker and air fryer.