Instant Pot Chicken Noodle Soup
This Instant Pot Chicken Noodle Soup is cozy, flavorful, and quick. Perfect for weeknights or whenever you need a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 garlic cloves minced
- 1 ½ lbs boneless chicken thighs
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 2 cups egg noodles
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté and heat oil.
- Add onion, carrots, and celery; cook 4 minutes.
- Stir in garlic for 30 seconds.
- Add chicken, broth, herbs, salt, and pepper.
- Lock lid, cook on High Pressure for 10 minutes.
- Natural release 10 minutes, then quick release.
- Remove chicken, shred, return to pot.
- Add noodles and cook on sauté 6–8 minutes.
- Stir in parsley, taste, and adjust seasoning.
- Serve hot with bread or salad.
Notes
Store leftovers 3 days in fridge.
Freeze without noodles for best results.
Swap chicken with turkey or rotisserie.