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Instant Pot Chicken Noodle Soup Recipe

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4 from 2 reviews

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

Description

This Instant Pot Chicken Noodle Soup is a comforting and hearty homemade soup made quickly using an electric pressure cooker. Tender chicken, fresh vegetables, herbs, and egg noodles come together in a flavorful broth in just 30 minutes, making it a perfect easy weeknight meal to warm you up.

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 tsp dried oregano)

Spices and Seasonings

  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 chicken bouillon cube or powder

Liquids

  • 2 tablespoons unsalted butter
  • 4 cups chicken broth (or vegetable broth, no sodium added)
  • 4 cups water

Protein and Pasta

  • 2 pounds chicken with skin and bones, including at least 1 breast
  • 5 ounces uncooked egg noodles (about 2 cups)

Instructions

  1. Prep the Instant Pot. Prepare your Instant Pot by ensuring it’s clean and ready for cooking.
  2. Turn on Sauté setting. Set the Instant Pot to the sauté mode as per your manufacturer’s instructions to begin cooking the vegetables.
  3. Cook the veggies. Add the butter to the pot and let it melt completely. Then add the chopped onion, carrots, and celery. Sauté for about 3 minutes until the onions become soft and translucent.
  4. Add seasoning. Sprinkle in salt and pepper, then add dried or fresh thyme, chopped parsley, oregano, and the chicken bouillon cube or powder. Stir well to incorporate all the seasonings with the vegetables.
  5. Add broth and chicken. Pour in the chicken broth, add the chicken pieces with skin and bones, and then add 4 cups of water into the pot.
  6. Pressure cook the chicken. Secure the lid according to your Instant Pot’s instructions. Select the Soup setting or Manual/high pressure and set the timer for 7 minutes.
  7. Release the steam. Once cooking is complete, allow for a natural pressure release for about 10 minutes before carefully unlocking and removing the lid.
  8. Remove chicken and shred. Take the chicken pieces out of the pot, shred the meat using two forks, and discard the bones and skin if preferred.
  9. Cook noodles. Add the uncooked egg noodles to the soup. Turn on the sauté setting and cook uncovered for approximately 6 minutes or until the noodles are tender.
  10. Finish the soup. Turn off the Instant Pot. Return the shredded chicken to the soup and stir. Taste and adjust seasoning if necessary. Garnish with extra parsley if desired before serving.

Notes

  • Use bone-in chicken to enrich the broth with flavor.
  • If you’re short on time, you can use pre-cooked chicken but reduce pressure cooking time accordingly.
  • For a lower sodium version, opt for low-sodium broth and limit added salt.
  • Feel free to swap egg noodles for other short pasta shapes as preferred.
  • Fresh herbs provide better aroma but dried herbs can be used with adjusted quantities.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

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