This is the kind of chicken soup I make when I need something honest, fast, and restorative. It comes together in one pot, the Instant Pot doing the heavy lifting: soft, fragrant vegetables, tender chicken, and a clear, comforting broth. No fuss. No long simmering.
I wrote this recipe for busy weeknights, for sick days, and for when you want low-effort comfort that still tastes homemade. The method uses straightforward pantry staples and a short pressure-cook time, so you get rich flavor without babysitting the stove.
Below you’ll find the exact ingredient list, the step-by-step directions I use every time, and practical notes for troubleshooting, substitutions, and meal prep. Read once, cook confidently.
What We’re Using
Simple tools and real ingredients. The Instant Pot gives you stock-level depth in minutes. Use quality chicken stock if you have it; it makes the soup taste like you simmered it all afternoon. Fresh vegetables add body and sweetness. Egg noodles come in at the end so they don’t overcook under pressure.
Ingredients
- 2 tablespoons olive oil — used for sautéing the aromatics and softening vegetables; a neutral, heat-stable fat.
- 1 large onion, diced — base flavor; cook until translucent so it melts into the broth.
- 2 carrots, diced — adds sweetness and texture; dice uniformly for even cooking.
- 2 cloves garlic, minced — brings brightness; add early in the sauté to bloom the aroma.
- 2 chicken breasts — the protein; poach in the stock and shred after pressure cooking.
- 5 peppercorns — whole peppercorns add gentle heat and a subtle, rounded pepper flavor.
- 1 teaspoon dried thyme — earthy herb note that pairs well with chicken and carrots.
- 3 bay leaves — background depth for the broth; remove before serving.
- 8 cups (2 litres) chicken stock — the soup’s base; use low-sodium if you want tighter salt control.
- ½ teaspoon ground ginger (optional) — a soft warm note if you like a little ginger presence; omit if not desired.
- 1 cup (150 grams) egg noodles — added after shredding the chicken so they don’t turn to mush under pressure.
- Salt and pepper, to taste — finish and adjust at the end; start light if your stock is salty.
Instant Pot Chicken Soup Made Stepwise
- Place the Instant Pot insert into the cooker. Press “Sauté.” Add 2 tablespoons olive oil and let it heat briefly until shimmering.
- Add the diced onion, diced carrots, and minced garlic. Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 4–5 minutes.
- Add the 2 chicken breasts to the pot. Sprinkle in 5 peppercorns, 1 teaspoon dried thyme, 3 bay leaves, ½ teaspoon ground ginger (if using), and salt and pepper to taste.
- Pour in 8 cups (2 litres) chicken stock, scraping the bottom of the pot with a spoon to loosen any browned bits. Do not add the egg noodles yet.
- Close the lid and set the steam release valve to SEALING. Select “Pressure Cook” (or “Manual”) on HIGH pressure for 10 minutes.
- When the cook time ends, perform a quick release of the pressure: carefully move the valve to VENTING and keep your hands and face away from the steam. When the float valve drops, open the lid.
- Use tongs to remove the chicken breasts to a cutting board or plate. Remove and discard the bay leaves and peppercorns from the pot. Shred the chicken with two forks, then set the shredded chicken aside.
- Press “Sauté” again. Add 1 cup (150 g) egg noodles to the soup and simmer, uncovered, stirring occasionally, until the noodles are tender, about 4–6 minutes.
- Return the shredded chicken to the pot, stir to combine, and heat through for 1–2 minutes. Taste and adjust salt and pepper as needed. Serve.
What You’ll Love About This Recipe
It’s fast. Ten minutes under pressure and a few finishing minutes is all it takes. The hands-on time is minimal: a quick sauté, seal the lid, and shred.
The broth is flavorful without being heavy. Sautéing the onions and carrots first develops a little caramelization that translates into real depth. The whole spices—bay leaves and peppercorns—add subtle complexity without overpowering the soup.
It scales easily. Double the recipe when you want to freeze portions. Use the same timings; only the pot fill level changes how long it takes to come up to pressure, not the cook time under pressure.
Low-Carb/Keto Alternatives
If you’re keeping it low-carb, skip the egg noodles and add low-carb vegetables or shirataki noodles after shredding the chicken.
Good options: sliced zucchini, chopped celery for crunch, or riced cauliflower stirred in at the end just to warm through. Adjust salt after you add these, as they absorb liquid differently than noodles.
For a heartier keto bowl, add diced mushrooms or a few handfuls of spinach at the end; they wilt quickly and contribute texture without carbs.
What You’ll Need (Gear)
- Instant Pot — a 6-quart model works well for this amount; it handles the pressure cooking and sauté functions in one appliance.
- Cutting board and chef’s knife — for dicing the onion and carrots and mincing garlic.
- Tongs — to safely remove the hot chicken breasts.
- Two forks — for shredding the chicken quickly.
- Wooden spoon or heatproof spatula — to scrape up browned bits when you add the stock.
- Ladle and bowls — for serving and portioning.
Problems & Prevention
Issue: Noodles turn to mush. Prevention: Don’t add the egg noodles until after pressure cooking. They only need 4–6 minutes on sauté to become tender.
Issue: Broth tastes thin. Prevention: Sauté the aromatics a touch longer to build flavor. Also, use a good-quality chicken stock or concentrate a bit by reducing on sauté for a minute after pressure cooking (with careful attention).
Issue: Over-salted soup. Prevention: Use low-sodium stock if possible and taste before adding more salt. Remember that reductions concentrate salt; if you accidentally oversalt, add a peeled, halved potato while simmering to absorb some salt (remove before serving).
Variations for Dietary Needs
Dairy-free: This recipe is dairy-free as written.
Gluten-free: Swap the egg noodles for a gluten-free pasta or omit them and serve over cooked quinoa or rice if you tolerate grains. Add the grain separately so it doesn’t overcook under pressure.
Vegetarian/Vegan: Substitute the chicken with firm tofu or extra vegetables and use vegetable stock. Increase herbs and add umami boosters like a splash of soy sauce or miso paste after pressure cooking.
Pro Tips & Notes
1) Don’t rush the sauté step. Developing color on the vegetables adds real depth to the final soup.
2) Keep the bay leaves and peppercorns whole so they’re easy to remove after pressure cooking. They should be discarded before serving.
3) If you like more herb aroma, add a few sprigs of fresh thyme tied together and remove before eating. Or sprinkle fresh parsley at the end for brightness.
4) Shred the chicken while hot. It pulls apart easily and retains moisture better when still warm.
5) If you want a slightly richer mouthfeel, stir in a tablespoon of butter at the end, but only if your diet allows it.
Leftovers & Meal Prep
Cool the soup quickly and transfer to airtight containers. It keeps in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave. If you’ve added noodles, store soup and noodles separately for best texture.
For freezing, omit the noodles and freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight and add fresh noodles or reheated cooked grains when warming.
Meal prep tip: Cook a double batch and freeze in single portions. Pull one out when you need a fast lunch or a soothing dinner.
Reader Q&A
Q: Can I use bone-in chicken? A: Yes. Use bone-in pieces if you prefer—just increase the pressure-cook time to 12–15 minutes depending on size. Remove bones before shredding.
Q: My Instant Pot gives a burn message. Help. A: Make sure you deglaze the pot well after sautéing, scraping up any stuck bits before sealing. Also check that there’s enough liquid—this recipe uses 8 cups stock, which is sufficient.
Q: Can I double the recipe? A: You can, but be mindful of your Instant Pot’s max fill line. Doubling will increase the time it takes to come to pressure, though the pressure-cook time itself remains the same.
Before You Go
Instant Pot Chicken Soup is reliable, forgiving, and quick. It’s a weeknight workhorse and a go-to when someone’s under the weather. Follow the steps exactly for timing and ingredient order, then personalize at the end with fresh herbs or a squeeze of lemon to brighten the bowl.
Make a pot, freeze portions, and keep it on hand. It rewards minimal effort with maximum comfort.
Instant Pot Chicken Soup
Ingredients
Ingredients
- ?2 tablespoonsolive oil
- ?1 largeoniondiced
- ?2 carrotsdiced
- ?2 clovesgarlicminced
- ?2 chicken breasts
- ?5 peppercorns
- ?1 teaspoondried thyme
- ?3 bay leaves
- ?8 cups 2 litreschicken stock
- ?1/2 teaspoonground gingeroptional
- ?1 cup 150 gramsegg noodles
- ?salt and pepperto taste
Instructions
Instructions
- Place the Instant Pot insert into the cooker. Press “Sauté.” Add 2 tablespoons olive oil and let it heat briefly until shimmering.
- Add the diced onion, diced carrots, and minced garlic. Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 4–5 minutes.
- Add the 2 chicken breasts to the pot. Sprinkle in 5 peppercorns, 1 teaspoon dried thyme, 3 bay leaves, ½ teaspoon ground ginger (if using), and salt and pepper to taste.
- Pour in 8 cups (2 litres) chicken stock, scraping the bottom of the pot with a spoon to loosen any browned bits. Do not add the egg noodles yet.
- Close the lid and set the steam release valve to SEALING. Select “Pressure Cook” (or “Manual”) on HIGH pressure for 10 minutes.
- When the cook time ends, perform a quick release of the pressure: carefully move the valve to VENTING and keep your hands and face away from the steam. When the float valve drops, open the lid.
- Use tongs to remove the chicken breasts to a cutting board or plate. Remove and discard the bay leaves and peppercorns from the pot. Shred the chicken with two forks, then set the shredded chicken aside.
- Press “Sauté” again. Add 1 cup (150 g) egg noodles to the soup and simmer, uncovered, stirring occasionally, until the noodles are tender, about 4–6 minutes.
- Return the shredded chicken to the pot, stir to combine, and heat through for 1–2 minutes. Taste and adjust salt and pepper as needed. Serve.
Equipment
- Instant Pot
- Tongs
- Cutting Board
- Spoon
Notes
If using frozen chicken, add 1 minute to the cooking time.
