Oh baby it’s getting cold outside! Warm up with this ALL IN ONE POT Instant Pot Chicken Noodle Soup. Chicken breasts, veggies, pasta, chicken broth and about 20 minutes of work is all you need.
We’ve had a couple pretty windy and chilly days here in Montreal and I’m starting to feel the fall vibe. Leaves are changing color and sweater weather is officially creeping up on us. My favorite time of year is approaching! Fall! *hearts in my eyes*. With fall come soups and stews and pumpkins and my kids’ Birthdays. It’s a wonderful time!
Let’s all celebrate with some Chicken Noodle Soup made in the blink of an eye in the bestestest (yes, that’s a word) of all best kitchen gadgets: the Instant Pot! * I’ve told you many times that I L>O>V>E this thing but let me tell you again. It is a freakin’ fantastic tool!!! You can make chicken and rice in 30 minutes, sweet potatoes in 20 minutes, and many more healthy instant pot recipes without fuss and absolutely fail proof. What I love the best is that it doubles as a slow cooker, too. That’s a whole other story though and I’ll get back to it in another post.
** the link above is an affiliate link and I earn a couple cents commission if you buy the product through the link. All earnings go towards buying coffee and keep my brain running to create more blog posts for you :P
Now let’s focus on this super delicious fall-welcoming Chicken Noodle Soup, shall we?
Instant Pot Chicken Noodle Soup all in one pot
Now, when trying to get inspired by other people’s recipes I soon noticed, most recipes out there pretty much call for cooking each ingredient separately. What’s the point of using the instant pot then? Where is the advantage if I cook first chicken, then veggies, then pasta?
There had to be a better way. I wanted to find the magic formula for an all in one pot Instant Pot Chicken Noodle Soup that required only the pot itself, a chopping board, a knife and a wooden spatula to get dirty.
I found it :) I found the magic formula! You need to chop the veggies super small. Fry the onion and garlic. Then stir fry the cubed chicken just a little bit until it’s mostly white from the outside but still raw in the middle. Then add all other ingredients, lid on, high pressure cooking for 5 minutes, quick pressure release, add peas, finished. Yes, it’s that easy!
What vegetables are best for Instant Pot Chicken Noodle Soup?
I recommend using carrots and celery for this soup. They are hard enough to soften up to the perfect consistency in 5 minutes high pressure cooking. Other vegetables like zucchini or broccoli will completely fall apart. The only vegetables that work are some with similar consistency to carrot and celery such as butternut squash for example or celery root. Sweet potato may work, too, its more or a carbohydrate than a vegetable though. Something to keep in mind.
Adding frozen cooked peas at the end is perfect for cooling the soup down a little to be able to eat right away. Plus, the boiling hot soup is enough heat for the peas to defrost and taste absolutely delicious. You can also add frozen cooked corn with the same effect.
How long does Chicken Noodle Soup last
I just ate the last bits of it 3 days after making it and it was perfectly fine. However, the pasta gets softer and softer and softer every time you heat it up. The pasta’s consistency gets worse over time. It’s still edible but simply not as nice anymore. I recommend making the exact amount for that day. It’s so fast to make, simply make it again the next day if you want to eat it two days in a row.
So, how long does Chicken Noodle Soup last? In the fridge up to 3 days. But it’s better eaten in one sitting.
Instant Pot Chicken Noodle Soup Video
Instant Pot Chicken Noodle Soup
- 1 cup chopped onion (about 1 medium)
- 2 cloves garlic
- 2 large chicken breasts (preferably at room temperature, take out of fridge 30 minutes before cooking)
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 7 oz fussili (200 g)
- 8 cups chicken broth (about 2 liters, preferably at room temperature, take out of fridge 30 minutes before cooking)
- 1 cup cooked frozen peas
- sea salt
- Preheat instant pot by pressing "sauté" and adjust to high heat.
- While preheating instant pot, peel and chop onion and peel and crush garlic. Peel and dice carrot, wash and dice celery and cube chicken.
- Once Instant Pot beeps and shows "hot" on display, add a splash of oil and chopped onions. Stir fry until starting to brown. Move around often. Then add garlic and chicken and stir fry until chicken starts to get white from all sides.
- Add diced carrots and celery, pasta, chicken broth, some salt and pepper (depending on how seasoned your broth is), add lid, move venting knob to "SEALING" and press "cancel", then "manual" and adjust pressure to high pressure and time to 5 minutes.
- Instant Pot will need anywhere from 7-15 minutes to come to pressure depending on temperature of broth. I recommend using broth at room temperature to reduce time of instant pot to come to pressure, it works perfectly fine with cold broth though, too.
- Once 5 minute high pressure cooking is over, instant pot beeps. Release pressure by turning venting know to "venting". Wait for all pressure to be released and the pin drops.
- Open instant pot and add cooked frozen peas. Try the broth and season with additional salt and pepper if necessary.
- Serve immediately with some freshly chopped parsley sprinkled on top.