Pressure Cooker Hearty Chicken Noodle Soup

This delicious Pressure Cooker Hearty Chicken Noodle Soup is a classic winter comfort food that can be made in a fraction of the time it takes to make it on the stovetop.

It’s packed with tender chicken, hearty vegetables, and a flavorful broth that will have your family asking for seconds.

The best part is that it only requires a few simple ingredients, so you can whip it up in no time!

And the best part is that making it in a pressure cooker significantly reduces the cooking time!

You only need 26 minutes for this yummy chicken noodle soup.

Scroll to bottom for printable recipe card.

What are the Best Noodles for Chicken Noodle Soup?

Honestly, it doesn’t matter what noodles you use. Any type of pasta or noodle will do the trick. Egg noodles are my favorite, as they bring a softer texture to the soup. And they remind me of the classic old-fashioned chicken noodle soup.mac

But feel free to use whatever type of noodle or pasta you have. From macaroni to spaghetti, it will all work just fine.

Take care of the cooking time, though. The time mentioned in this recipe is for egg noodles. They take slightly longer to cook. If you opt for a different type, adjust the cooking time accordingly.

Variations to Pressure Cooker Chicken Noodle Soup

I don’t mind if you want to change a few things about the recipe. Do what please your palate. I have a few ideas for you right here.

Add Veggies: This noodle soup recipe recipe already has some basic veggies. But there’s no hard and fast rule. You can toss the seasonal vegetables in as well. From zucchini to bell peppers, anything goes. Yes, frozen ones are good to go too.

Swap Broth: Instead of using chicken broth, feel free to use vegetable or beef broth. You can even go for a combo of two broths. It’s all up to you.

Pick Other Noodle Type: As I already mentioned, you don’t have to stick to egg noodles. Choose whatever type of pasta or noodle your heart desires.

Ingredient:

• Boneless skinless chicken breast
• Olive oil
• Carrots
• Onion
• Celery
• Basil
• Oregano
• Thyme
• Garlic
• Egg noodles
• Chicken broth
• Salt and pepper to taste

How to Make Pressure Cooker Chicken Noodle Soup:

Step 1. Set the Instant Pot to the saute function, and add in the olive oil.

Step 2. Cut the chicken into bite-sized pieces.

Step 3. Add the chicken to the heated Instant Pot, and saute for 3 minutes.

Step 4. Add in the chopped vegetables, and saute for another 3 minutes.

Step 5. Mix in the garlic, and saute for 30 seconds.

Step 6. Turn off the saute function.

Step 7. Add the basil, oregano, thyme, egg noodles and chicken broth, as well as salt and pepper to taste. Stir to combine.

Step 8. Close the lid of the Instant Pot, making sure the release valve is set to sealing.

Step 9. Set the Instant Pot to manual for 6 minutes, and then allow it to naturally release for another 2 minutes once done the cooking. After that, flip the release valve to the venting position to release the remaining pressure.

Step 10. Stir the ingredients together and serve.

Enjoy warm!

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Can I Freeze Homestyle Chicken Noodle Soup Recipe?

It’s like soups were made to be frozen. So, yes, you can make it ahead and freeze for those lazy flu days. Even your leftover portions freeze perfectly.

You can tuck it in the fridge, and it’ll remain edible for up to three days. But if you haven’t consumed it by then or don’t plan to, shift it to your freezer.

How to Freeze Soup?

So, if you’re not ready to chuck it out, you can freeze your pressure cooker noodle soup. But be extra careful. You don’t want your bowl of hearty goodness to get a freezer burn. So, let it cool down first.

Once cool, ladle it into freezer-safe bags and seal it properly. You can use an airtight jar, too, but I like bags because they lay flat in the freezer, taking up less space. And who minds having their containers free from messy soup stains?

Label the bags with the date and soup type. That way, you’ll know exactly how long it’s been there.

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