Instant Pot Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
Instant Pot chicken noodle soup is quick, healthy and easy to make!
Author:
Recipe type: Dinner
Cuisine: Soup
Makes: 6
Ingredients
  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 4 medium carrots peeled and cut into small pieces, or 1 pound of baby carrots chopped small
  • 4 ribs celery chopped
  • 4 large cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ¼ to ½ teaspoon dried parsley
  • 1 bay leaf
  • ¾ teaspoon salt or to taste (I ended up using about 1½ teaspoons)
  • ¼ teaspoon black pepper or to taste (I likely ended up using about ¾ teaspoon)
  • 4 cups low sodium chicken broth (I make mine with 4 cups of water and 4 teaspoons of Better than Boullion)
  • 4 cups water
  • 1 to 1.5 pounds boneless, skinless chicken breasts
  • 6 ounces egg noodles
  • chopped fresh parsley optional, for serving
Instructions
  1. Press the sauté button on the Instant Pot and add your olive oil to the pot. Once the pot and the oil are hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 to 5 minutes, depending on your volume of vegetables. Stir in the garlic.
  2. Press "Cancel" to turn off the Instant Pot.
  3. Add the dried oregano, thyme, rosemary, sage, dried parsley, bay leaf, salt and pepper. Stir and toast the seasonings with the vegetables for about a minute.
  4. Add broth and water to the pot. Stir. Nestle the chicken into the broth. (Chicken can be frozen - see notes on cooking times for frozen chicken.)
  5. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes if chicken is fresh. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
  6. When the cook time ends, allow the Instant Pot to naturally release for 10 minutes (i.e. let it sit for 10 minutes without doing anything). Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon or while wearing thick, protective oven mitts.
  7. When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
  8. Press "Cancel" to turn off the warm setting and then press "Saute" and set it to high. Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
  9. Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
Notes
To make this recipe with frozen chicken, increase the pressure cook time to 12 minutes, and continue with a regular 10 minute natural pressure release.

If using bone-in fresh chicken, pressure cook for 10 minutes followed by a 10 minute natural release.

To cook chicken noodle soup on the stove top, follow the recipe as written except instead of pressure cooking, simmer soup on the stove (covered) for about 20 minutes, or until chicken is cooked through. Remove the chicken to shred, and add the noodles to the pot, simmering until noodles are cooked. Return the shredded chicken to the pot and serve.

Recipe slightly adapted from Kristine's Kitchen.
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/instant-pot-chicken-noodle-soup/