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Easy Instant Pot Chicken Noodle Soup Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Easy Instant Pot Chicken Noodle Soup is a comforting and hearty meal made quickly using your Instant Pot. Combining tender chicken, fresh vegetables, flavorful herbs, and perfectly cooked egg noodles, this classic soup is perfect for a cozy dinner on busy days. The pressure cooking method locks in flavors and ensures the chicken is juicy and tender, while the sauté function adds depth to the vegetables and herbs.

Ingredients

Vegetables and Herbs

  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Proteins and Dairy

  • 2 pounds chicken with skin and bones (at least 1 chicken breast)
  • 2 tablespoons unsalted butter

Liquids and Broth

  • 4 cups chicken broth (or vegetable broth, no sodium added)
  • 4 cups water

Seasonings

  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 1 chicken bouillon cube or powder

Other

  • 5 ounce egg noodles (uncooked, about 2 cups)

Instructions

  1. Prep the Instant Pot. Ensure your Instant Pot is clean and all components are properly assembled.
  2. Turn on the sauté setting. Set your Instant Pot to the sauté function to prepare for cooking the vegetables and butter. Refer to your Instant Pot’s manual if needed.
  3. Cook the vegetables. Add butter to the pot and melt it completely. Add the chopped onion, carrots, and celery. Sauté for about 3 minutes until the onion softens and becomes translucent.
  4. Add the seasonings. Sprinkle in salt and pepper, then add dried thyme, fresh parsley, oregano, and the chicken bouillon. Stir well to combine and enhance the flavors.
  5. Add broth and chicken. Pour in 4 cups of chicken broth, add the chicken pieces directly into the pot, then add another 4 cups of water.
  6. Pressure cook the chicken. Close and lock the Instant Pot lid following manufacturer instructions. Set the pot to the Soup setting or Manual/High Pressure for 7 minutes to cook the chicken thoroughly.
  7. Release the steam. After cooking finishes, allow the pressure to naturally release for about 10 minutes before carefully unlocking and removing the lid. If you’re in a hurry, use the quick release method as per the manufacturer’s guide.
  8. Remove and shred chicken. Take the chicken out of the pot and shred it using two forks, discarding the skin and bones as desired.
  9. Cook the noodles. Add the uncooked egg noodles to the soup in the pot. Switch the Instant Pot back to the sauté setting and cook uncovered for about 6 minutes or until noodles are tender.
  10. Finish the soup. Turn off the Instant Pot by pressing cancel. Return the shredded chicken to the soup, taste for seasoning adjustments, and garnish with additional fresh parsley if you like. Serve hot and enjoy your comforting Instant Pot chicken noodle soup.

Notes

  • You can substitute vegetable broth for chicken broth for a lighter flavor.
  • Use fresh thyme and oregano for a more vibrant herb flavor; adjust quantities accordingly.
  • If you prefer thicker noodles, reduce cooking time slightly and monitor the noodles to avoid overcooking.
  • For a lower sodium option, omit the chicken bouillon and use low-sodium broth.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/easy-instant-pot-chicken-noodle-soup-recipe/