Instant Pot Chicken Noodle Soup
Everything you love about a classic chicken noodle soup recipe, but made even easier by using your Instant Pot.
Servings 8
Calories 268kcal
Ingredients
- 2 Tablespoons olive oil
- 3 boneless skinless chicken breasts
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 8 cups chicken broth 2 - 32 ounce containers
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounce wide egg noodles about ¾ of a 12 ounce bag
- chopped fresh parsley for garnish optional
Instructions
- Set the Instant Pot to the Sauté function. Heat the olive oil and brown the chicken breasts until lightly golden, about 3 minutes per side.
- Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables begin to soften, about 4-5 minutes.
- Pour in the chicken broth and add the bay leaves, thyme, salt, and pepper.
- Close the lid and set the valve to the sealing position. Set the Instant Pot to Pressure Cook mode and cook for 15 minutes.
- When cooking is complete, allow a 10-minute natural pressure release, then carefully quick release the remaining pressure.
- Remove the bay leaves and transfer the chicken to a plate or cutting board. Shred the chicken using two forks.
- Set the Instant Pot to the Sauté function. Add the egg noodles and cook for 6-7 minutes until tender.
- Return the shredded chicken to the pot. Garnish with fresh parsley if desired and serve hot.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 268kcal | Carbohydrates: 25g | Protein: 24g | Fat: 8g | Sodium: 1285mg | Fiber: 2g | Sugar: 3g
