Instant Pot Chicken Noodle Soup

Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor. Start by sautéing a classic medley of veggies and aromatics—onion, carrots, and celery, just like Ree’s Homemade Chicken and Noodles— then pressure cook boneless skinless chicken breasts with water and chicken stock (for extra flavor). If you’re wondering about the egg noodles, rest assured that you don’t need to boil a separate pot of water. The genius device can cook those, too—but on the “Sauté” not “Pressure Cook” mode, please.  

Can you put raw chicken in soup to cook? 

Absolutely. The chicken breasts in this recipe flavors the stock with extra flavor as it pressure cooks. Plus, it’s perfectly shreddable and delicious afterwards. (Too many chicken noodle soup recipes call for tossing the chicken once the stock is made!)

Can I make this ahead of time? 

You don’t want to cook this soup in its entirety too far in advance since the noodles tend to soak up the broth. If not eating right away, cook the noodles separately on the stovetop and stir them into the soup right before serving. The soup (sans noodles) can be stored in the refrigerator up to 4 days or frozen up to 3 months.