Instant Pot Chicken Noodle Soup

5 from 1 vote

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is the best winter comfort food. It comes together quickly with almost no clean-up, and gives you a rich, golden broth filled with chicken, vegetables, and classic egg noodles.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: American

Keyword: instant pot, instant pot chicken noodle soup, instant pot soup, soup

Servings:

Author: Erin Alvarez

Equipment

pressure cooker

Ingredients

2 tbsp butter
1 medium onion diced
2 carrots sliced into half moons
2 celery chopped
3 garlic cloves minced
¼ cup parsley chopped
1 tsp salt plus more to taste
¼ tsp black pepper plus more to taste
2 bay leaves
3 sprigs fresh thyme
2 chicken breasts
64 oz chicken broth or more if desired
8 oz. wide egg noodles
Fresh parsley for garnish

Instructions

Press saute on your instant pot and set it for 6 minutes, then add the butter. Once it’s melted, which will take a minute or two, add the onion, carrots and celery and saute for 3-4 minutes, then add the garlic, parsley, salt and pepper and continue sauteing until the timer is up.
Next, add the bay leaves and thyme, then set the chicken breasts on top. Pour the broth over everything, then place the lid on your instant pot, ensuring the knob on top is in the “seal” position.
Pressure cook for 10 minutes, then immediately manually release the pressure. Remove the chicken to a cutting board or a plate and shred it.
Next, pour the egg noodles into the instant pot, then press saute and set it for 10 minutes. Simmer the soup until the noodles are cooked (this will take 8-10 minutes, so you may not need the full 10 minutes).
Remove the bay leaves and thyme, then add the chicken back in and give the soup a good stir.
Season with additional salt and pepper, serve with fresh parsley sprinkled on top and enjoy!

Notes

*Cook time includes time it takes for the Instant Pot to come to pressure

*Calories are per serving and are an estimation

Nutrition