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Instant Pot Chicken Noodle Soup Made Easy

Instant Pot Chicken Noodle Soup Made Easy

A comforting Instant Pot chicken noodle soup made with tender chicken, vegetables, low-sodium broth, and wide egg noodles. The noodles are added after pressure cooking for the best texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, sliced
  • 2 stalks Celery stalks, sliced
  • 3 cloves Garlic cloves, minced
  • 8 cups Low-sodium chicken broth or stock
  • 1 to 1 1/2 pounds Boneless, skinless chicken breasts or thighs
Seasonings
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
Finishing Ingredients
  • 2 cups Wide egg noodles, uncooked
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Set the Instant Pot to Sauté. Add the olive oil, onion, carrots, and celery, then cook for 3 to 4 minutes, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
  2. Pour in the chicken broth and scrape the bottom of the pot thoroughly to remove any browned bits. Add the chicken, kosher salt, black pepper, dried thyme, and bay leaf.
  3. Lock the lid and set the valve to Sealing. Cook on High Pressure for 6 minutes for chicken breasts or about 8 to 10 minutes for larger chicken pieces.
  4. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Remove the chicken and bay leaf from the pot.
  5. Shred or chop the chicken into bite-sized pieces and return it to the broth. Add the uncooked egg noodles and use the Sauté setting, or close the lid without pressure cooking, to simmer for 4 to 6 minutes, until tender.
  6. Stir in the chopped parsley and optional lemon juice. Taste and adjust the salt and pepper before ladling the soup into bowls.

Notes

Add the noodles after pressure cooking so they do not become overly soft. Chicken thighs provide a richer soup, while lemon juice gives the broth a bright finish. Refrigerate leftovers promptly and reheat gently.