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Instant Pot Chicken Noodle Soup Recipe

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3.8 from 13 reviews

This Instant Pot Chicken Noodle Soup recipe is a comforting and hearty meal perfect for busy days. Using the Instant Pot streamlines the cooking process, allowing tender chicken, fresh vegetables, and flavorful herbs to blend beautifully in under 30 minutes. The soup features classic ingredients like carrots, celery, and egg noodles, making it a satisfying and warming dish for the whole family.

Ingredients

Vegetables and Herbs

  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dry oregano)

Seasonings & Broth

  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 chicken bouillon cube or equivalent powder
  • 4 cups chicken broth (or vegetable broth, no sodium added)
  • 4 cups water

Protein & Carbohydrates

  • 2 pounds chicken with skin and bones (at least 1 chicken breast included)
  • 5 ounces uncooked egg noodles (about 2 cups)

Instructions

  1. Prep the Instant Pot. Make sure your Instant Pot is clean and ready for use, and have all your ingredients prepped and measured.
  2. Turn on the sauté function. Set your Instant Pot to the sauté setting as per your manufacturer's instructions, so you can start cooking the vegetables.
  3. Cook the vegetables. Add the unsalted butter to the pot and melt it completely. Then add the chopped onion, carrots, and celery. Sauté for about 3 minutes or until the onions are soft and translucent, stirring occasionally to prevent sticking.
  4. Add seasonings. Sprinkle in the salt, pepper, thyme, parsley, oregano, and chicken bouillon. Stir well to combine all the flavors with the sautéed vegetables.
  5. Add broth and chicken. Pour in the chicken broth, then add the chicken pieces with skin and bones. Finally, add 4 cups of water to the pot.
  6. Pressure cook the chicken. Close the Instant Pot lid securely. Set the pot to the Soup setting or Manual/High pressure for 7 minutes, ensuring the valve is sealed correctly.
  7. Release the steam. Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. If you're short on time, carefully perform a quick release following your Instant Pot's safety instructions. Unlock and remove the lid.
  8. Remove and shred chicken. Take out the chicken pieces from the soup using tongs or a slotted spoon. Using two forks, shred the chicken into bite-sized pieces.
  9. Cook the noodles. Add the uncooked egg noodles directly into the soup. Switch the Instant Pot back to the sauté setting and cook uncovered for approximately 6 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
  10. Finish the soup. Turn off the Instant Pot by pressing the cancel button. Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with extra chopped parsley if desired.

Notes

  • You can substitute chicken broth with vegetable broth for a lighter flavor.
  • Using fresh herbs will enhance the flavor, but dried herbs are a convenient alternative.
  • For a lower sodium option, use low-sodium broth and adjust seasoning accordingly.
  • Ensure the chicken pieces include at least one chicken breast for optimal meatiness.
  • If you prefer thicker soup, reduce the amount of water slightly.
  • Natural pressure release is recommended for better texture and flavor development.

Find it online: https://simpleplatter.com/instant-pot-chicken-noodle-soup-recipe/