Instant Pot Chicken Noodle Soup

6 Servings
1 hr 10 min

You don’t get more comforting and nostalgic than a classic Chicken Noodle Soup. I love making it in my slow cooker using this recipe. But sometimes, I want the soup made faster. Enter, our handy pressure cooker. This Instant Pot Chicken Noodle Soup gives you all the flavor and comfort of a soup that has been slow cooking all day long.


Making Ahead?

  • Don’t add the egg noodles. If the noodles sit in the soup, they’ll soak up the broth and get soft and mushy. Instead, boil and drain them separately. When you’re ready to eat, put some cooked noodles in the bottom of your bowl and ladle the soup on top.


Freezing the Soup?

  • Keep the noodles out of it and just freeze the veggie/chicken soup. When you’re defrosting the soup, boil up some noodles and then combine.


Have fun with the spices!

  • Feel free to add different dried spices of your choice. Thyme, Rosemary, and Bay Leaves are my favorite combo but go ahead and try adding some other dried herbs of your choice!


You can find more easy, weeknight dinner recipes like this one on my website and follow along on instagram for behind the scenes!

Instant Pot Chicken Noodle Soup

Recipe details

  • 6  Servings
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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Ingredients


  • 1 small to medium yellow onion
  • 3 medium carrots (peeled and diced or sliced into rounds)
  • 3 stalks celery (diced or sliced into half moons)
  • 2 teaspooos minced garlic
  • 8 cups chicken stock (or broth)
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 dried bay leaves
  • 1 1/2 teaspoons dried thyme
  • 8 ounces egg noodles
  • 1/2 lemon (juiced)
  • 3 tablespoons chopped fresh parsley
  • salt and pepper

Instructions


Heat the olive oil in the Instant Pot using the Sauté function. Add the onion, celery, carrots, and a heavy pinch of salt and pepper to taste. Cook, stirring occasionally until the veggies are starting to soften (about 5 minutes).
Add the garlic, thyme, rosemary, and bay leaves. Stir and cook for 1 minute more. Add the chicken stock (scraping any bits off the bottom), then add the chicken breasts. Add a final pinch of salt and pepper.
Close the lid on the Instant Pot and set vale to sealing. Cook for 10 minutes on Manual High Pressure.
When the IP is done cooking, allow the pressure to release naturally for 10 minutes then quick release any remaining pressure.
Remove the lid, and remove the chicken breasts to a plate. Turn the IP back to Sauté, and bring the soup to a simmer. Add in the egg noodles and cook on a simmer/low boil until the noodles are tender. About 5-6 minutes. Meanwhile, shred the chicken breasts with two forks.
Stir back in the shredded chicken, the fresh parsley, and lemon juice. Taste and adjust seasoning if needed. Serve immediately.

Kathleen's Cravings
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Comments

  • JudyC JudyC on Jan 02, 2021

    I have a question, the cooking time is listed as 60 minutes in the "recipe details" and 10 minutes in the "instructions" That's a big difference, which one is right?

    • Kathleen's Cravings Kathleen's Cravings on Jan 02, 2021

      Hi Judy. The 60 total minutes accounts for the time that it takes an instant pot to come to pressure and release the pressure and the sauté time and noodle cooking time. But the actual “pressure” cooking time is only 10 minutes. Hope that clears up any confusion! If you would like more details, the original blog post on my website has a video.

  • Nancy Freeman Nancy Freeman on May 07, 2021

    Rosemary? How much? Rosemary isn’t in the ingredients list

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