Description
Instant Pot Chicken Noodle Soup is a warm, comforting, and nutrient-packed meal that combines tender chicken, fresh vegetables, and soft egg noodles in a savory broth. Designed to be quick and easy, this recipe helps you heal faster with wholesome ingredients and deep flavors, all ready in under an hour.
Ingredients
Scale
Proteins
- 1 lb boneless, skinless chicken breasts or thighs
Vegetables
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
Liquids and Broth
- 6 cups low-sodium chicken broth
Herbs and Seasonings
- 1 tsp dried thyme
- 2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Other
- 8 oz egg noodles
- 2 tbsp olive oil
Instructions
- Sauté the Aromatics: Turn your Instant Pot to the sauté setting and heat olive oil. Add chopped onions, garlic, carrots, and celery, cooking until softened and fragrant—about 5 minutes. This step builds the flavor foundation of your soup.
- Add Chicken and Broth: Place chicken pieces on top of the sautéed veggies, pour in chicken broth, and toss in thyme and bay leaves. Season lightly with salt and pepper to season throughout.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 10 minutes. Once done, allow natural pressure release for about 10 minutes before carefully opening the lid.
- Shred Chicken and Add Noodles: Remove chicken and shred with forks. Return the meat to the pot along with egg noodles, then simmer on sauté mode for another 5 minutes until noodles are tender but not mushy.
- Final Seasoning and Serve: Taste and adjust salt and pepper if needed. Remove bay leaves, stir gently, and ladle the soup into bowls for serving.
Notes
- Use homemade chicken broth if possible for greater depth and nutrients.
- Add noodles at the end to prevent them from getting mushy.
- Allow natural pressure release to keep chicken moist and prevent splatter.
- Stir in fresh herbs like parsley or dill just before serving to brighten flavors.
- Double the recipe to make extra; the soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg