How do I use my Instant Pot for soup?

To use your Instant Pot for soup, start by selecting the “Sauté” function to build flavor with aromatics like onions and herbs. Then add your broth, vegetables, and proteins. Secure the lid and select either the “Soup/Broth” function or Manual/High Pressure. Set your time based on the ingredients — for this Instant Pot chicken noodle soup, 7 minutes is ideal. Always allow for natural pressure release before doing a quick release to finish. Finally, use “Sauté” again to add delicate items like noodles or greens at the end.

What are common mistakes when making Instant Pot soup?

One common mistake is adding all ingredients at once. Items like pasta, dairy, or fresh herbs should go in after pressure cooking to avoid overcooking or separation. Skipping the deglazing step after sautéing can trigger burn warnings — always scrape the pot clean before adding liquids. Overfilling the Instant Pot is another issue that prevents it from sealing properly and dilutes flavors. Follow the fill lines and use accurate liquid ratios for the best results.

Why does chicken noodle soup work so well?

Chicken noodle soup works because it blends protein-rich chicken, soothing broth, and carbs from noodles — creating a balanced, hydrating, and easy-to-digest meal. It’s also packed with nutrients and herbs that offer immune support. Warm liquids help clear sinuses and ease digestion, while the nostalgic flavor brings emotional comfort. It’s a natural go-to when you're under the weather or just need something simple and nourishing.

How long can I leave soup in an Instant Pot?

You can safely leave soup in the Instant Pot on the “Keep Warm” setting for up to 2 hours after cooking. For food safety and quality, avoid letting it sit longer, especially with chicken or pasta, as the texture may decline and bacteria can grow. If you’re not serving it right away, transfer the soup to airtight containers and refrigerate within two hours.

Instant Pot Chicken Noodle Soup That Warms Every Bite

Description

Instant Pot chicken noodle soup delivers rich flavor fast. Cozy, hearty, and easy to make in just 30 minutes.

Ingredients

2 tablespoons unsalted butter
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 teaspoon chicken-flavored seasoning powder (no bones or animal fat)
4 cups low-sodium vegetable broth
1.5 pounds boneless, skinless chicken breast
4 cups water
2 cups uncooked egg noodles (about 5 ounces)

Cook Mode Prevent your screen from going dark

Instructions

Set your Instant Pot to the sauté function.
Add the butter and let it melt. Stir in the chopped onion, carrots, and celery. Sauté for about 3 minutes until the onion becomes soft and translucent.
Add salt, pepper, thyme, parsley, oregano, and the seasoning powder. Mix well.
Pour in the vegetable broth and water. Add the boneless chicken breasts.
Secure the lid and set your Instant Pot to the “Soup” function or use Manual/High Pressure for 7 minutes.
Once cooking is complete, allow the pressure to release naturally for about 10 minutes. Then perform a quick release if needed and remove the lid.
Take out the chicken and shred it using two forks.
Set the Instant Pot to sauté again. Add the egg noodles and cook uncovered for about 6 minutes, or until the noodles are tender.
Return the shredded chicken to the pot. Taste and adjust seasoning as needed. Serve hot, garnished with more parsley if desired.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: SOUPS
Method: Pressure Cooking
Cuisine: American