Instant Pot Chicken Noodle Soup (Print Version)

Comforting bowl of hearty chicken noodle soup made effortlessly in the Instant Pot.

# Components:

→ Poultry

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Soup Base

06 - 8 cups low-sodium chicken broth

→ Seasonings

07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 bay leaf
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon salt, or to taste

→ Pasta

12 - 6 ounces egg noodles

→ Oil

13 - 1 tablespoon olive oil

→ Garnish

14 - 2 tablespoons fresh parsley, chopped (optional)

# Method:

01 - Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3 to 4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Place chicken breasts or thighs on top of the vegetable mixture.
04 - Pour in chicken broth, add thyme, parsley, bay leaf, black pepper, and salt. Stir gently to combine.
05 - Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
06 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
07 - Remove chicken to a plate and shred using two forks.
08 - Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5 to 6 minutes, or until tender.
09 - Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.
10 - Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The Instant Pot does nearly all the heavy lifting, so you can have dinner ready before the kids finish their homework.
  • Everything cooks together, which means the broth absorbs pure chicken flavor while your vegetables stay tender enough to actually taste them.
  • It's the kind of soup that tastes like someone's been tending it all day, even though your hands have barely touched it.
02 -
  • Don't skip the natural pressure release phase—rushing straight to quick release can make your chicken stringy and your broth cloudy, and you'll notice the difference in every bite.
  • Cook your noodles in the broth itself during the second Sauté phase, not separately; this is where they absorb all that chicken flavor and transform from side ingredient to essential part of the soup.
03 -
  • Toast your dried herbs in the oil for ten seconds before adding vegetables to wake them up and deepen their flavor in ways fresh herbs simply can't match.
  • If your broth looks too thin at the end, let it simmer uncovered on Sauté mode for a few minutes longer—the flavors will concentrate and taste like you've been tending this pot all afternoon.
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