Go Back
Instant Pot Chicken Noodle Soup

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 310
Ingredients Method Notes

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

Method
 

  1. Set Instant Pot to sauté and heat oil.
  2. Add onion, carrots, and celery; cook 4 minutes.
    Sautéing vegetables for Instant Pot Chicken Noodle Soup
  3. Stir in garlic for 30 seconds.
  4. Add chicken, broth, herbs, salt, and pepper.
  5. Lock lid, cook on High Pressure for 10 minutes.
  6. Natural release 10 minutes, then quick release.
  7. Remove chicken, shred, return to pot.
    Shredding chicken for Instant Pot Chicken Noodle Soup
  8. Add noodles and cook on sauté 6–8 minutes.
  9. Stir in parsley, taste, and adjust seasoning.
  10. 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.