Instant Pot Chicken Noodle Soup

4.99 from 56 ratings

from kristineskitchenblog.com

An easy recipe for Instant Pot chicken noodle soup, perfect for cold winter days! Serve it with bread, rolls or crackers for a quick, easy and comforting meal.

Prep Time20

Cook Time15

Pressure Time20

Total Time55

Servings: servings

Calories: 269kcal

Author: Kristine Rosenblatt

Ingredients

1 tablespoon olive oil
1 medium yellow onion chopped
4 medium carrots peeled and cut into 1/4-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 can use 4 cups broth and 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 to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. Press "Cancel" to turn off the Instant Pot.
Add the dried oregano, thyme, bay leaf, salt, pepper and broth to the pot. Stir. Nestle the chicken into the broth.
Close the Instant Pot lid and turn 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 and then the cook time will begin counting down.
When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.

Video

Notes

Frozen Chicken: To make this recipe with frozen chicken, increase the pressure cook time to 12 minutes, followed by a 10 minute natural pressure release.
Chicken Thighs: You can use boneless chicken thighs in this recipe. The cook time will stay the same.
Bone-In Chicken: If using bone-in chicken thighs or breasts, pressure cook for 10 minutes followed by a 10 minute natural release. Check that the internal temperature of the chicken has reached 165 degrees F.
To Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will soak up some of the broth over time, so have extra broth handy to add when reheating.
To Freeze: Chicken noodle soup can be frozen in an airtight container for up to 3 months. To freeze this soup, I recommend that you wait and add the noodles after freezing. Cooked noodles may become mushy if frozen. You can cook the noodles separately and add them to the soup when you are ready to serve it.
To cook chicken noodle soup on the stove top, follow the recipe as written except instead of pressure cooking, simmer soup on the stove (covered) for about 20 minutes, or until chicken is cooked through. Remove the chicken to shred, and add the noodles to the pot, simmering until noodles are cooked. Return the shredded chicken to the pot and serve.

Nutrition

Nutrition information is only an estimate.