Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup
A classic comfort soup featuring tender chicken, hearty noodles, and fresh vegetables, made quick and easy in the Instant Pot.
Nutrition
Calories: 220cal
Carbohydrate: 22g
Protein: 22g
Fat: 4g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
6 Servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 medium yellow onion (diced)
- 3 medium carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 2 cups wide egg noodles
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Turn the Instant Pot to ‘Sauté’ mode. Add 1 tbsp olive oil or butter. Once hot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until slightly softened.
- Add minced garlic and sauté for 30 seconds until fragrant. Press ‘Cancel’ to stop sauté mode.
- Place chicken breasts on top of vegetables. Pour in chicken broth and water. Add thyme, bay leaf, salt, and pepper. Stir gently.
- Secure the Instant Pot lid and set the valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes at high pressure.
- Once cooking completes, allow a 5-minute natural release, then carefully perform a quick release for remaining pressure.
- Remove chicken breasts and shred with two forks. Discard bay leaf.
- Turn Instant Pot back to ‘Sauté’ mode. Add egg noodles and cook for 4-5 minutes until tender (stir occasionally).
- Return shredded chicken to pot. Stir and let simmer 1-2 minutes. Taste and adjust seasoning if needed.
- Ladle soup into bowls, garnish with fresh parsley, and serve.