Your family will love this Easy Instant Pot Chicken Soup. It’s ready in 30 minutes and made with pantry staples so it can be thrown together any night of the week.
Winter is not over yet guys and I’m still craving warm your bones soups like this Easy Instant Pot Chicken Soup.
There are NO extra steps involved here – it’s really a set it and forget type of meal that even your kids will eat. I love having a few recipes at the ready that I can throw together at the last minute with pantry staples. Often you see recipes like this where you have to boil the noodles on the stove then add them in. Not in this one! You just throw them in a press the saute button.
This Easy Instant Pot Chicken Soup is made with carrots, celery and onions and diced chicken breasts. My chicken breasts weren’t completely thawed and this still worked perfectly. I love using Kitchen Basics Chicken Stock for soups. It has more flavor than chicken broth and a richer color.
I recently found these Fusilli Col Buco noodles and they are just plain fun. The kids love eating them tossed with butter as a side dish too. Sometimes you just have to spice it up a bit and try some new products to get the kids (and hubs) happily eating dinner again.
I think your family will enjoy this Easy Instant Pot Chicken Soup because it’s…
- easy to make in the Instant Pot with no extra steps
- full of flavor from the thyme, oregano, cayenne and bay leaf
- warming
- comforting
- makes great leftovers for lunchboxes
If you are Instant Pot crazy like me try this Instant Pot Chicken Curry, this Instant Pot Lentil Soup, or this Instant Pot Turkey Quinoa Chili. So yummy!
Easy Instant Pot Chicken Soup
Ingredients
- 1 tbsp olive oil
- 4 large carrots, diced
- 3 celery ribs, diced
- 1 onion, diced
- 4 garlic cloves, diced
- 1 tsp dried thyme
- 1/4 tsp cayenne
- 1 tsp oregano
- 2 skinless chicken breasts, cubed
- 5 cups chicken stock
- 1 bay leaf
- 1/4 tsp pepper
- 1 tsp salt, depending on your chicken stock
- 6 oz pasta of your choice
Instructions
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Turn Instant Pot to saute and drizzle in 1 tbsp olive oil. Add chopped carrots, onions, celery and garlic. Saute for 2-3 minutes.
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Press cancel to turn saute off. Add all other ingredients except pasta. Set lid to sealing.
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Push manual and set timer for 10 minutes. When timer goes off, let steam release naturally for five minutes then turn the valve to release using a dish towel.
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Open lid and add pasta and stir. Set pot to saute and cook uncovered for about 5 minutes or until pasta is done. The timing on this will depend on your pasta so check it often.
Recipe Notes
WW Smart Points - 9
Depending on what type of pasta you use you may have to add more or less chicken stock. If you let the pasta sit too long in a warm Instant Pot it will cook too long and soak up the broth. I suggest cooking the pasta until it's done and then remove it from the Instant Pot.
Be sure to adjust salt and pepper to taste.
Adapted from Taste of Home.
I need to use my Instant Pot more often – starting with this soup and that fun pasta!
This is so delicious and exactly the kinda comfort flu season needs!
I have yet to invest in an Insta-pot. This soup looks so colorful and delicious! I can’t believe it is ready in 30 minutes~
I believe chicken soup is a natural medicine. It is so delicious and comforting that it fixes anything that ails you. I wish I had an Insta-pot but I don’t. I’ll have to make this recipe the old-fashioned way.
Homemade soup is THE BEST…you just can’t get that flavour out of a can/package. Love those funky curly noodles.
This looks fabulous Karen. Nothing like some chicken noodle soup to warm you up. And those noodles are so fun!! Your photos are gorgeous!
Thank Mary Ann – that is a HUGE compliment coming from you bc your photos are amazing!
I am always up for a good soup recipe and yours won my heart, Karen. A perfect combination of ingredients for an immune-boosting soup! 🙂
Thanks so much Agness!