I constantly crave soup in the winter. Like, lots and lots of soup. It’s why I keep my Instant Pot on the kitchen counter all season: I know it can handle them all, from my hearty white chicken chili to a classic split pea soup.

I make this Instant Pot Chicken Noodle Soup whenever someone in the house needs a little extra comfort. It’s one of those “hug in a bowl” kind of soups you can make again and again without ever getting tired of it.

I absolutely love making it in a pressure cooker, too. It takes a fraction of the time it would take on the stovetop, cleanup is a breeze, and I’m always left with a savory broth that’s packed with tender chicken, perfectly softened vegetables, and egg noodles that are cooked just right. It’s just the best!

Chicken Noodle Soup Ingredients

Vegetables – I stuck with a mirepoix—onion, carrots, celery, and garlic—to keep it classic.

Fresh herbs – I used fresh parsley, two bay leaves, and fresh thyme sprigs to deepen the savory poultry flavors. Dry herbs will work as a substitute, but you’ll need to reduce the amounts since their flavors are more concentrated.

Chicken breasts – Two chicken breasts are cooked in the Instant Pot with the rest of the soup ingredients. Boneless skinless chicken thighs should work, too.

Chicken broth – Use any quality brand of chicken broth you like. Vegetable broth also works if that’s what you have on hand. I’ve even made this soup with my homemade chicken bone broth. It’s an easy way to add extra protein and collagen to each batch!

Noodles – I like using wide egg noodles in chicken soup, but any short-cut pasta noodle will work.

This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. 

Variations

• Gluten-free option – Gluten-free pasta can be used as a substitute for the egg noodles. I recommend cooking them separately on the stovetop since gluten-free pasta tends to be more delicate.
• Add more veggies – You can add corn, peas, green beans, spinach, kale, or diced potatoes to the soup if you want. Add heartier veggies to the pot before pressure cooking, and stir in any leafy greens or frozen veggies after cooking.
• Make it creamy – Chicken soup gets even more comforting when you finish it with a splash of heavy cream or half-and-half. Yum!

How to Make Chicken Noodle Soup in the Instant Pot

Step 1: Sauté the aromatics. Melt the butter in the Instant Pot set to Sauté mode, then add the vegetables. Sauté until they soften, then add the garlic, parsley, salt, and pepper.

Step 2: Add the rest. Add the bay leaves, thyme, and chicken breasts to the pot, then pour the broth over top. Lock the lid in place and set the pressure valve to Seal.

Step 3: Pressure cook. Pressure Cook for 10 minutes, then immediately perform a manual pressure release. Transfer the chicken to a cutting board and shred it with two forks. 

Step 4: Cook the noodles. Add the egg noodles to the pot, then press Sauté again and set the timer for 10 minutes. Gently simmer the soup until the noodles are tender.

Step 5: Finish. Remove and discard the bay leaves and thyme sprigs. Stir the shredded chicken back into the pot.

Step 6: Serve. Taste and adjust the seasonings, then ladle the soup into serving bowls. Garnish with fresh parsley and enjoy!

Erin’s Tips and Tricks

• You can avoid a burn notice by deglazing the pot with small splashes of broth when sauteeing the vegetables. Scrape the bottom of the pot with a wooden spoon to loosen any stuck brown bits.
• Only cook the noodles until they’re al dente (firm to the bite). If they’re cooked any further, they might become soggy in the soup.
• Want to save time? Swap the chicken breasts for the leftover pre-shredded chicken in your fridge, the leftover roasted turkey from Thanksgiving, or a shredded grocery store rotisserie chicken. Stir the pre-cooked meat into the soup right before you add the noodles.

Chicken Noodle Soup FAQs

Storage

I recommend cooking the noodles separately from the soup if you plan on saving the leftovers. They tend to soak up the broth and get mushy as they sit in the soup.

Refrigerator: The leftover soup will keep for up to 4 days in a sealed container in the fridge.

Freezer: Freeze the soup without the noodles for up to 3 months. Thaw the leftovers overnight in the fridge.

Reheating: When you’re ready to eat, reheat the soup in a pot over medium heat and stir in a batch of freshly cooked noodles.

My Instant Pot has been a game-changer since day 1. From instant pot whole chicken to instant pot spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?

I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!

My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything. 

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.

Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Cook Spaghetti Squash in the Instant Pot 

Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. 

Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down. 

Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).

Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.

Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings. 

Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.

Erin’s Tips and Tricks

• If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier. 
• Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
• The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it. 
• Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.

Instant Pot Spaghetti Squash FAQs

Serving Suggestions

The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:

• Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
• Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
• Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
• Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
• Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
• Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!

Storage

Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.

Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.

Pho (pronounced “fuh,” not “faux”) is a beloved Vietnamese noodle soup that I crave at least once a week. Along with my Whole30 banh mi bowl, this Paleo Beef Pho has saved me from ordering takeout many times, thanks to its deeply savory, slow-simmered broth, fragrant herbs, tender slices of beef, and slurpable noodles. 

Traditionally, pho is far from being paleo and Whole30-friendly since it’s made with rice noodles. But by simply trading rice noodles for a combination of kelp noodles and spiralized zucchini, we can enjoy a soup that’s just as satisfying and completely grain-free. And no, you don’t have to be paleo or Whole30 to enjoy it!

Paleo Beef Pho Ingredients

Beef – I always use pre-cut beef (usually labeled as “beef stew meat”) simply because it’s more convenient. 

Warm spices – The pho broth has warm, complex notes thanks to a cinnamon stick, whole cloves, and star anise. Always stick with whole spices rather than ground spices, as they’re easier to strain out of the broth.

Beef broth – I love using my homemade beef bone broth in pho for the extra protein and collagen. Store-bought beef broth works just as well, though. 

Zoodles – AKA zucchini noodles! If you don’t have a spiralizer to make the zoodles yourself, pick up prepackaged zucchini noodles from the produce section at your local grocery store.

Kelp noodles – These keep the dish paleo and satisfying (much more so than if you were to use zoodles alone). You should be able to find these in the Asian foods aisle of most well-stocked grocery stores.

Toppings – A bowl of pho just isn’t complete without the fresh garnishes. Thai basil leaves, fresh mint, lime juice or wedges, and a drizzle of sriracha are all classics.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Switch up the beef – You’re more than welcome to use your favorite cut of beef here. Swap the stew meat for well-done beef brisket (gầu), flank (nạm), or paper-thin slices of raw eye round, sirloin, or ribeye (phở tái).
• Swap the noodles – The zoodles can easily be replaced with spiralized sweet potato, carrot, celeriac, turnip, or daikon radish (basically any veggie that won’t turn to mush in hot broth). Keto-friendly shirataki noodles are also a good option.
• Add flavor boosters – You can add a lot of extra flavor to the broth by adding toasted coriander seeds, fennel seeds, black cardamom, black peppercorns, or a lightly bruised stalk of lemongrass.

How to Make Paleo Beef Pho

Step 1: Broil the aromatics. Arrange the onion and ginger on a baking sheet and broil until they’re lightly charred around the edges. 

Step 2: Bloom the spices. Meanwhile, toast the cinnamon stick, cloves, and star anise in a large saucepan until fragrant. 

Step 3: Build the broth. Transfer the broiled onion and ginger to the saucepan with the spices, then add the fish sauce, beef broth, and water. Gently simmer for 10 to 15 minutes. 

Step 4: Sear the beef. While the broth simmers, quickly sear each piece of beef in a hot skillet. 

Step 5: Prepare the noodles. Cook the kelp noodles according to the package instructions and spiralize the zucchini. When the kelp noodles are nearly tender, add the zucchini noodles to the same pot and cook until softened. Stain and set aside.

Step 6: Strain the broth. Strain the broth through a fine-mesh strainer and into a bowl.

Step 7: Assemble and serve. Divide the cooked noodles among bowls, top with the seared beef, and ladle the hot broth over top. Finish with your favorite pho toppings, then enjoy!

Erin’s Tips and Tricks

• Don’t burn the aromatics under the broiler. You want them to be golden and lightly charred, not deeply browned.
• Straining the broth is non-negotiable. A truly great bowl of pho starts with a clear, fragrant broth—you don’t want any of those aromatics and whole spices floating around. 
• Both the kelp noodles and the zucchini noodles don’t take long to cook. By the time they’re done, the noodles should be tender with a slight bite and never soggy.
• Want another delicious paleo soup-like recipe? Be sure to try my favorite paleo beef stew.

Beef Pho FAQs

Storage

Make ahead: You can easily get a jump on this recipe by making the broth, cooking the kelp noodles, spiralizing the zucchini, and searing the beef a few days in advance.

Refrigerator: I recommend storing the broth, noodles, and beef in separate airtight containers for the best textures and flavors. Everything will stay fresh for 3 to 5 days this way.