Description
This comforting Instant Pot Chicken Noodle Soup is a quick and easy recipe that delivers rich flavors and tender chicken in just 30 minutes. Perfect for chilly days or when you need some soothing nourishment, it features fresh vegetables, herbs, and homemade broth all cooked to perfection using your Instant Pot.
Ingredients
Vegetables & Aromatics
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
Herbs & Seasonings
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 tsp dried oregano)
- 1 chicken bouillon cube or powder
Liquids & Fats
- 2 tablespoons unsalted butter
- 4 cups chicken broth (or no sodium vegetable broth)
- 4 cups water
Main Ingredients
- 2 pounds chicken pieces (with skin and bones, including at least 1 chicken breast)
- 5 ounces uncooked egg noodles (about 2 cups)
Instructions
- Prep the Instant Pot. Make sure your Instant Pot is clean, plugged in, and ready for use.
- Saute the vegetables. Turn the Instant Pot to the 'Saute' setting. Add the butter and let it melt. Then add the chopped onion, carrots, and celery, cooking for about 3 minutes until the onion softens and becomes translucent.
- Add seasoning. Season the veggies with salt and pepper. Add thyme, parsley, oregano, and chicken bouillon, stirring to combine all the flavors.
- Add broth and chicken. Pour in the chicken broth, add the chicken pieces with skin and bones, then add the additional 4 cups of water.
- Pressure cook the soup. Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Select the 'Soup' program and set the timer to 7 minutes. If your Instant Pot lacks a Soup setting, use the Manual or High Pressure setting instead.
- Release steam naturally. Once cooking completes, allow the Instant Pot to naturally release pressure for about 10 minutes before carefully unlocking and removing the lid.
- Shred the chicken. Remove the chicken pieces from the pot and shred the meat with two forks, discarding bones and skin if desired.
- Cook the noodles. Add the uncooked egg noodles directly to the soup in the Instant Pot. Set to the 'Saute' function and cook uncovered for approximately 6 minutes or until the noodles are tender.
- Finish and serve. Turn off the Instant Pot by pressing 'Cancel.' Return the shredded chicken to the pot, stir well, and adjust seasoning as needed. Garnish with extra fresh parsley if preferred, then serve hot.
Notes
- Using chicken with skin and bones enriches the broth, but you can use boneless if preferred.
- Fresh herbs enhance flavor but dried can be substituted; adjust quantities accordingly.
- Natural pressure release prevents overcooking and keeps the chicken tender.
- For a lower sodium option, use no-salt-added broth and reduce added salt.
- Egg noodles cook quickly—monitor closely to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
