Instant Pot Chicken Noodle Soup

May 24, 2023

super easy

Welcome to our delightful recipe for Instant Pot Chicken Noodle Soup! This comforting and flavourful dish is perfect for those chilly days or whenever you crave a warm, homemade meal. With the help of your trusty Instant Pot, you’ll have a steaming bowl of nourishing soup ready in no time.

Our recipe combines tender chicken, wholesome vegetables, and hearty egg noodles in a savoury broth infused with aromatic herbs. The Instant Pot works its magic, intensifying the flavours and ensuring a quick and effortless cooking process.

Whether you’re a beginner in the kitchen or an experienced cook looking for a convenient and delicious meal, this recipe has got you covered. It’s the perfect solution for busy weeknights or when you need a comforting pick-me-up.

So, grab your apron and get ready to enjoy the satisfying aroma and taste of our Instant Pot Chicken Noodle Soup. Let’s dive in and discover how easy it is to create a bowl of pure comfort and warmth.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4

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Ingredients

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	1 tablespoon olive oil
	1 medium onion, diced
	3 carrots, peeled and sliced
	3 celery stalks, sliced
	2 cloves garlic, minced
	1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
	6 cups chicken broth
	2 cups water
	1 teaspoon dried thyme
	1 bay leaf
	2 cups egg noodles
	Salt and black pepper, to taste
	Fresh parsley, chopped (for garnish, optional)

Directions

Turn on the Instant Pot and select the "Sauté" function. Heat the olive oil in the pot.

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Add the diced onion, sliced carrots, and celery. Sauté for about 3-4 minutes, until the vegetables start to soften.

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Add the minced garlic and sauté for another minute.

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Add the chicken breast pieces to the pot and sauté until they are lightly browned on all sides.

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Pour in the chicken broth and water. Stir in the dried thyme and add the bay leaf.

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Close the Instant Pot lid and set the valve to the "Sealing" position.

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Select the "Soup" function and adjust the time to 8 minutes on high pressure.

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Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to the "Venting" position.

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Open the lid and remove the bay leaf. Press the "Cancel" button to turn off the Instant Pot.

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10.

Select the "Sauté" function again. Add the egg noodles to the pot and cook for the time indicated on the package instructions or until the noodles are tender.

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11.

Season the soup with salt and black pepper according to your taste. You can also adjust the consistency of the soup by adding more water if desired.

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12.

Serve the Instant Pot Chicken Noodle Soup hot, garnished with fresh chopped parsley, if desired.

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Notes

Note: If you prefer a thicker soup, you can mix 2 tablespoons of cornstarch with a little water and stir it into the soup during step 10. Let it simmer for a few minutes until thickened.

That's it! Your Instant Pot Chicken Noodle Soup is ready to be enjoyed. Feel free to make any necessary adjustments or add additional instructions to fit your style and preferences. Enjoy sharing the recipe on your website!

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Instant Pot Chicken Noodle Soup

Ingredients

Adjust Servings

Directions

Turn on the Instant Pot and select the "Sauté" function. Heat the olive oil in the pot.

Add the diced onion, sliced carrots, and celery. Sauté for about 3-4 minutes, until the vegetables start to soften.

Add the minced garlic and sauté for another minute.

Add the chicken breast pieces to the pot and sauté until they are lightly browned on all sides.

Pour in the chicken broth and water. Stir in the dried thyme and add the bay leaf.

Close the Instant Pot lid and set the valve to the "Sealing" position.

Select the "Soup" function and adjust the time to 8 minutes on high pressure.

Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to the "Venting" position.

Open the lid and remove the bay leaf. Press the "Cancel" button to turn off the Instant Pot.

Select the "Sauté" function again. Add the egg noodles to the pot and cook for the time indicated on the package instructions or until the noodles are tender.

Season the soup with salt and black pepper according to your taste. You can also adjust the consistency of the soup by adding more water if desired.

Serve the Instant Pot Chicken Noodle Soup hot, garnished with fresh chopped parsley, if desired.

Notes

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Instant Pot Chicken Noodle Soup

Ingredients

Adjust Servings

Directions

Turn on the Instant Pot and select the "Sauté" function. Heat the olive oil in the pot.

Add the diced onion, sliced carrots, and celery. Sauté for about 3-4 minutes, until the vegetables start to soften.

Add the minced garlic and sauté for another minute.

Add the chicken breast pieces to the pot and sauté until they are lightly browned on all sides.

Pour in the chicken broth and water. Stir in the dried thyme and add the bay leaf.

Close the Instant Pot lid and set the valve to the "Sealing" position.

Select the "Soup" function and adjust the time to 8 minutes on high pressure.

Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to the "Venting" position.

Open the lid and remove the bay leaf. Press the "Cancel" button to turn off the Instant Pot.

Select the "Sauté" function again. Add the egg noodles to the pot and cook for the time indicated on the package instructions or until the noodles are tender.

Season the soup with salt and black pepper according to your taste. You can also adjust the consistency of the soup by adding more water if desired.

Serve the Instant Pot Chicken Noodle Soup hot, garnished with fresh chopped parsley, if desired.

Notes

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