Instant Pot Chicken Noodle Soup
This Instant Pot chicken noodle soup is a simple and comforting recipe, perfect for cold winter days. Serve it with bread, rolls, or crackers for a warm and satisfying meal!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 4 medium carrots peeled and cut into ¼-inch pieces
- 4 ribs celery chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 8 cups low-sodium chicken broth or 4 cups broth + 4 cups water, if desired
- 1 pound boneless skinless chicken breasts
- 6 ounces egg noodles
- Chopped fresh parsley optional, for serving
Instructions
- Press the Sauté button on the Instant Pot and add the olive oil. Once hot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 3 minutes, until the vegetables start to soften. Stir in the garlic and cook for 30 seconds. Press Cancel to turn off the Instant Pot.
- Add the dried oregano, thyme, bay leaf, salt, pepper, and broth to the pot. Stir to combine. Nestle the chicken breasts into the broth.
- Close the Instant Pot lid and set the valve to the sealing position. Pressure cook on high pressure for 7 minutes. (The Instant Pot will take about 20 minutes to reach pressure before the cooking time begins.)
- When the cook time ends, allow a natural release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to venting using the handle of a long spoon.
- Once the pressure pin drops, open the Instant Pot lid. Remove and discard the bay leaf. Transfer the chicken to a plate or cutting board and let it rest for a few minutes before shredding.
- Press Cancel to turn off the warm setting, then press Sauté. Add the egg noodles and let them simmer for about 5 minutes, until just tender. Turn off the Instant Pot.
- Stir the shredded chicken back into the soup. Taste and adjust seasoning with additional salt and pepper, if needed. Serve warm, garnished with fresh parsley, if desired.
Notes
Frozen Chicken: If using frozen chicken, increase the pressure cook time to 12 minutes, followed by a 10-minute natural pressure release.
Chicken Thighs: You can substitute boneless chicken thighs for the chicken breasts with no change in cook time.
Bone-In Chicken: If using bone-in chicken thighs or breasts, pressure cook for 10 minutes, followed by a 10-minute natural release. Ensure the internal temperature reaches 165°F before shredding.
To Store: Keep leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some broth over time, so add extra broth when reheating if needed.
To Freeze: Store chicken noodle soup in an airtight container in the freezer for up to 3 months. To prevent mushy noodles, freeze the soup without noodles and add freshly cooked noodles when ready to serve.
Stovetop Instructions: Follow the recipe as written, but instead of pressure cooking, simmer on the stove (covered) for about 20 minutes, or until the chicken is cooked through. Remove the chicken to shred, add the noodles, and simmer until tender. Return the shredded chicken to the pot and serve warm.