Description
Instant Pot Chicken Noodle Soup is a quick and easy homemade classic with tender chicken, rich broth, and perfectly cooked noodles. Perfect for a comforting meal in just 30 minutes!
Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups egg noodles
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional)
Instructions
- Sauté the Vegetables: Set the Instant Pot to the sauté function. Add olive oil and butter, then sauté the diced onions, carrots, and celery for about 3-4 minutes until slightly softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Chicken and Broth: Place the chicken breasts or thighs into the pot. Pour in the chicken broth and add dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir everything together.
- Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 10 minutes on high pressure.
- Release Pressure: Once the cooking time is complete, let the pressure naturally release for 10 minutes, then carefully perform a quick release by turning the valve to the venting position.
- Shred the Chicken: Open the lid and remove the cooked chicken to a plate. Shred it using two forks, then return it to the pot.
- Cook the Noodles: Set the Instant Pot back to the sauté function. Add the egg noodles and cook for 5-7 minutes until tender, stirring occasionally.
- Final Touches: Stir in freshly chopped parsley and a squeeze of lemon juice for a bright, fresh flavor. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and enjoy while warm!
Notes
- Use Rotisserie Chicken: Save time by using pre-cooked shredded rotisserie chicken and reduce the pressure cooking time to 5 minutes.
- Make it Creamy: Stir in a splash of heavy cream or coconut milk for a creamy version.
- Low-Carb Option: Substitute the egg noodles with zucchini noodles or cauliflower rice.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
- Gluten-Free Alternative: Use gluten-free noodles or rice instead of egg noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Pressure Cooking
- Cuisine: American
Keywords: Instant Pot, chicken noodle soup, easy soup recipe, pressure cooker soup, homemade soup