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Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 448
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced into thin rounds
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 bay leaf
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 8 cups low-sodium chicken broth
  • 1½ lbs boneless, skinless chicken breasts or thighs
  • 6 oz dried wide egg noodles
  • ¼ cup chopped fresh parsley, for serving

Method
 

  1. Set the Instant Pot to Sauté and heat the olive oil. Cook the onion, carrots, and celery until softened, about 5 minutes. Add garlic, thyme, rosemary, bay leaf, salt, and pepper, and cook 30 seconds more.
  2. Pour in the broth and scrape up any browned bits. Add the chicken, secure the lid, and pressure cook on High for 7 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
  3. Transfer the chicken to a cutting board and discard the bay leaf. Let the chicken rest 5 minutes, then shred it with two forks.
  4. Bring the broth to a boil on Sauté mode. Add the egg noodles and cook uncovered until tender, 5 to 7 minutes.
  5. Return the shredded chicken and parsley to the pot, stir, and warm through for 1 minute. Taste and adjust seasoning, then serve immediately.

Notes

If you plan on having leftovers, store the noodles separately from the broth so they don’t absorb too much liquid overnight. The soup tastes even better the next day after the flavors meld.