Instant Pot Chicken Noodle Soup
A comforting bowl of Instant Pot Chicken Noodle Soup, perfect for chilly days with tender chicken, fresh vegetables, and hearty noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups egg noodles
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Set your Instant Pot to sauté mode. Add a drizzle of olive oil, then add the diced onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute.
- Place the chicken breasts or thighs in the pot. Pour in the chicken broth, making sure the chicken is submerged. Season with thyme, parsley, salt, and pepper.
- Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the manual mode and set the timer for 10 minutes.
- Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and remove the chicken. Shred the chicken into bite-sized pieces using two forks, then add the egg noodles to the pot. Stir well and set the Instant Pot to simmer mode. Cook for 5 minutes, or until the noodles are tender.
- Return the shredded chicken to the pot, stir everything together, and adjust the seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
Don’t overcook the chicken. Sautéing the vegetables builds flavor; don’t skip this step.