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Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup
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Warm up with this easy Instant Pot Chicken Noodle Soup recipe that is quick, comforting, and perfect for cozy days at home. This classic soup blends tender chicken, hearty noodles, and fresh vegetables into a delicious, wholesome meal made effortlessly in your Instant Pot. It delivers rich flavors and homey comfort with minimal fuss, perfect for any season.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken thighs or breasts

Vegetables

  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced

Liquids & Fats

  • 6 cups chicken broth
  • 2 tablespoons olive oil or butter

Pasta & Herbs

  • 2 cups egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves

Seasoning

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Sauté Aromatics: Set your Instant Pot to sauté mode, add olive oil or butter, then cook chopped onions, garlic, carrots, and celery until fragrant and softened, about 5 minutes. This builds your flavor base right in the pot.
  2. Add Chicken and Broth: Place the chicken thighs or breasts on top of the sautéed veggies, pour in the chicken broth, then season with salt, pepper, and herbs. The broth should cover the ingredients completely.
  3. Pressure Cook: Seal the Instant Pot lid and set it to pressure cook (high) for 10 minutes. This step cooks the chicken thoroughly and melds the flavors quickly without drying out the meat.
  4. Release Pressure and Shred Chicken: Once cooking is complete, carefully perform a quick pressure release. Remove the chicken, shred it with two forks, and return the shredded meat back to the pot.
  5. Add Noodles and Finish Cooking: Stir in the egg noodles and set the pot to sauté mode again. Cook for an additional 5–7 minutes until the noodles are tender and have soaked up some of the delicious broth.
  6. Adjust Seasonings and Serve: Taste your soup and add extra salt, pepper, or herbs as needed. Garnish with fresh parsley before serving for a burst of color and freshness.

Notes

  • Use bone-in chicken thighs for richer flavor, shredding meat after cooking.
  • Don’t overcook noodles; add them after pressure cooking to avoid mushiness.
  • Sauté vegetables first to deepen their flavors and caramelize them.
  • Add fresh herbs at the end to boost brightness and aroma.
  • This recipe freezes well; cook extra for leftovers.

Nutrition

Keywords: Instant Pot, Chicken Noodle Soup, Quick Soup, Comfort Food, Easy Dinner, One Pot Meal, Healthy Soup, Pressure Cooker Soup

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