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Instant Pot Chicken Noodle Soup Recipe

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3.8 from 11 reviews

This Instant Pot Chicken Noodle Soup is a comforting, hearty dish perfect for any day you crave a warm, homemade meal. Utilizing the Instant Pot, this recipe combines tender chicken breast, fresh vegetables, and flavorful herbs in a rich broth, finished with tender egg noodles for a classic and satisfying soup ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 tbsp butter
  • 1/2 cup diced white onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1 tsp fresh thyme leaves
  • 2 tbsp chicken bouillon
  • 4 cups chicken broth
  • 4 cups water

Protein

  • 2 lbs chicken breast

Carbohydrates

  • 6 ounces medium egg noodles

Garnish

  • Fresh thyme or parsley for serving

Instructions

  1. Prepare the Instant Pot: Turn your Instant Pot to sauté mode and allow it to heat up.
  2. Sauté the vegetables: Add butter, diced onions, chopped carrots, and celery to the pot. Sauté for 3-4 minutes until the onions are translucent and the vegetables have softened.
  3. Add aromatics and liquids: Stir in minced garlic, salt, oregano, and fresh thyme leaves. Pour in the chicken broth, water, and sprinkle in the chicken bouillon, gently stirring to combine all ingredients.
  4. Pressure cook the soup: Close the lid and ensure the valve is set to sealed. Cook on high pressure for 12 minutes. After cooking, let the pressure release naturally for 10 minutes before opening the lid.
  5. Shred the chicken: Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup.
  6. Cook the noodles: Pour in the egg noodles and set the Instant Pot back to sauté mode. Cook for about 8 minutes, or until the noodles are tender. Once done, press cancel to turn off the Instant Pot.
  7. Final seasoning and serving: Taste the soup and adjust seasonings if needed. Serve hot garnished with fresh thyme or parsley for an added burst of flavor.

Notes

  • You can substitute chicken thighs for chicken breasts if you prefer more tender, juicy meat.
  • If you do not have fresh thyme, dried thyme can be used instead, but use about half the amount.
  • For a thicker soup, reduce the amount of water or broth slightly.
  • Use gluten-free noodles if you want a gluten-free version.
  • The natural release step after pressure cooking helps keep the chicken moist and tender.
  • Adjust salt to taste, especially if using salty chicken bouillon or broth.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://avascooking.com/instant-pot-chicken-noodle-soup-recipe/