Instant Pot Soup Recipe: One-Pot Meal Ready in 20 Minutes

There’s a reason the Instant Pot changed home cooking—one-pot meals like this soup prove it. Dinner comes together with minimal effort and maximum flavor, all in the same vessel.

This method locks in taste while keeping cleanup simple. The pressure cooker extracts rich, deep flavors from basic ingredients in a fraction of the time traditional stovetop soups require.

You’ll end up with a hearty, well-balanced soup that tastes like it simmered for hours. The Instant Pot does the work, so you can focus on enjoying the meal.

Perfect for busy weeknights when you need something warm and satisfying without the fuss.

Ingredients for Instant Pot Soup

One pot, minimal prep, maximum flavor for this hearty soup.

The chicken is key here. Boneless, skinless breasts work best—they cook fast and shred nicely. Most grocery stores carry them pre-cut, but whole breasts are cheaper if you don’t mind the knife work. I grab mine from Costco when I’m stocking up. Look for even thickness so everything cooks at the same rate. The broth? Low-sodium lets you control the salt.

No chicken? Rotisserie chicken shreds save time (just add at the end). Swap diced tomatoes for fresh if they’re in season—same amount, just chopped. Vegetable broth works for a meatless version. Dried herbs are fine, but if you’ve got fresh thyme or rosemary, use half the amount. The noodles can be any short pasta—just adjust cook time if needed.

This soup tastes even better the next day. Keeps 3-4 days in the fridge, freezes for 3 months. Leftovers reheat fast—perfect for lunch. I always make extra broth to thin it out if it thickens too much.

Step-by-Step Instructions for Instant Pot Soup

This one-pot method keeps cleanup simple while delivering rich, comforting flavor in record time.

Step 1: Sauté the Aromatics

Set the Instant Pot to Sauté mode and add the 1 tbsp Olive Oil. When it shimmers, add the diced Yellow Onion, sliced Carrots, and chopped Celery Stalks.

Cook for 4-5 minutes, stirring often, until the onion turns translucent and the carrots begin to soften. Add the minced Garlic Cloves and cook for 30 seconds until fragrant—don’t let it burn.

Step 2: Brown the Chicken and Deglaze

Push the vegetables to the sides and add the diced Chicken Breast to the center. Cook for 3-4 minutes, stirring occasionally, until the chicken loses its pink color and begins to brown lightly.

Pour in ½ cup of the Chicken Broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This step prevents the “burn” notice and incorporates all that flavor into the soup.

Step 3: Pressure Cook the Soup Base

Add the remaining 3½ cups Chicken Broth, the 1 can Diced Tomatoes (with juices), Bay Leaf, 1 tsp Dried Thyme, and 0.5 tsp Dried Rosemary. Stir well and season with 1 tsp Salt and 0.5 tsp Black Pepper.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. The pot will take about 10 minutes to come to pressure before the timer starts.

Step 4: Add Noodles and Finish

Once the cooking time is complete, quick-release the pressure by turning the valve to Venting. Open the lid and stir in the 2 cups Egg Noodles. Set the Instant Pot to Sauté mode again and cook for 3-4 minutes, stirring occasionally, until the noodles are tender.

Taste and adjust the seasoning with more salt or black pepper if needed. The noodles will continue to soften slightly as the soup sits.

Step 5: Rest and Serve

Turn off the Instant Pot and let the soup rest for 2-3 minutes to allow the flavors to meld. Remove the Bay Leaf before serving.

Ladle the soup into bowls and enjoy immediately. The broth should be rich and fragrant, the chicken tender, and the vegetables perfectly soft. This soup tastes even better the next day as the flavors deepen.

Wine and Beer Pairings for This Recipe

Light Beer Pairings

A crisp American lager like Bud Light or Coors Banquet complements the soup’s savory broth without overpowering it. The light malt sweetness balances the herbs beautifully. Serve chilled in a frosted mug for best results. 🍺

Wheat Beer Options

I love a German hefeweizen such as Weihenstephaner with this soup. The banana and clove notes from the yeast create a delightful contrast with the thyme and rosemary. Pour carefully to preserve the thick, foamy head.

White Wine Choices

A Sauvignon Blanc from New Zealand offers zesty citrus and grassy notes that cut through the richness. Kim Crawford is my go-to—its bright acidity refreshes your palate between bites. Chill to 45-50°F before serving.

Light Red Wines

For red lovers, a chilled Beaujolais like Louis Jadot works wonderfully. Its light body and red fruit flavors won’t overwhelm the soup’s delicate balance. Serve slightly chilled at about 55°F. 🍷

Non-Alcoholic Pairing

A sparkling apple cider provides the same effervescence as beer without alcohol. The sweetness complements the chicken and herbs. I recommend Martinelli’s for consistent quality.

Frequently Asked Questions