Instant Pot Chicken Noodle Soup Recipe

featured instant pot chicken noodle soup

Instant Pot Chicken Noodle Soup Recipe

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 35

Pressurizing Time: 10

Total Time: 1

Servings:

Calories: 380kcal

Author: Becky Hardin

It's time to get cozy with the ultimate comfort food! This chicken noodle soup is so easy to make in the Instant Pot, and is sure to warm your soul. Made from scratch, it's the perfect way to warm up this winter.

Print Recipe

Equipment

Instant Pot (click for my favorite)

Ingredients

2 tablespoons olive oil divided
2 ½ pounds boneless, skinless chicken thighs
Kosher salt and ground black pepper to season
1 onion chopped
3 carrots chopped
3 celery stalks chopped
½ teaspoon kosher salt
½ teaspoon poultry seasoning
3 sprigs fresh thyme
2 bay leaves
2 cloves garlic minced
8 cups low-sodium chicken broth
3 cups wide egg noodles
Chopped fresh parsley for garnish

Instructions

Press the Sauté button on the Instant Pot. Add 1 tablespoon of olive oil.
2 tablespoons olive oil
Once the oil is hot, add the chicken thighs, sprinkle with salt and pepper, and cook for 4-5 minutes, browning on each side. You may need to do this in batches. Once browned, remove the chicken from the pot and set aside.
2 ½ pounds boneless, skinless chicken thighs, Kosher salt and ground black pepper
Add the remaining tablespoon of olive oil to the Instant Pot. Add the onion, carrots, celery, salt, poultry seasoning, thyme, and bay leaves. Cook for 5-6 minutes until tender. Add the garlic and cook for another minute.
1 onion, 3 carrots, 3 celery stalks, ½ teaspoon kosher salt, ½ teaspoon poultry seasoning, 3 sprigs fresh thyme, 2 bay leaves, 2 cloves garlic
Place the chicken back into the Instant Pot. Pour in the chicken broth.
8 cups low-sodium chicken broth
Press the Cancel button. Attach the Instant Pot lid and ensure the valve is in the "sealing position." Set the Instant Pot to Pressyre Cook - Manual for 10 minutes and cook.
After cooking, let the pressure naturally release for 10 minutes. Then, manually release the remaining pressure.
Press the Cancel button. Discard the bay leaves and thyme sprigs. Remove the chicken, shred it, and set aside.
Add the noodles into the Instant Pot and press the Sauté button. Cook for 4-5 minutes until the noodles are tender.
3 cups wide egg noodles
Add the shredded chicken to the pot and give everything a good stir.
Finish with a few squeezes of fresh lemon juice. Season with salt and pepper to taste, garnish with chopped fresh parsley, and serve.
Chopped fresh parsley

Video

Notes

Storage: Store soup in an airtight container in the refrigerator for up to 4 days.

Nutrition