Instant Pot Chicken Noodle Soup Recipe

Introduction

This Instant Pot Chicken Noodle Soup is a comforting and hearty meal that’s perfect for any day of the year. With tender chicken, fresh vegetables, and flavorful broth, it comes together quickly and easily in your pressure cooker.

Ingredients

• 2 chicken breasts (or 4 chicken thighs)
• 4 tbsp olive oil (divided)
• 1 cup onion (diced)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (chopped)
• 1 tbsp salt (more to taste)
• 2 tsp oregano (dried)
• 2 bay leaves
• 6 cups chicken broth
• 4 yukon gold potatoes (cut into ½ inch cubes)
• 4 oz wide egg noodles (or use what you have on hand)
• 2 tbsp parsley (finely chopped)

Instructions

1. Step 1: Turn the Instant Pot to the sauté setting. Add 2 tablespoons of olive oil along with the carrots, celery, and onion. Cook until the onion is soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute. Remove the vegetables into a bowl and set aside.
2. Step 2: Add the remaining 2 tablespoons of olive oil to the Instant Pot, then place the chicken inside. Sear the chicken on both sides to develop flavor.
3. Step 3: Return the sautéed vegetables to the pot with the chicken. Pour in the chicken broth, and add dried oregano and bay leaves.
4. Step 4: Close the lid and set the Instant Pot to MANUAL for 10 minutes. It will take around 5 minutes to come to pressure before cooking starts.
5. Step 5: When the cooking time ends, allow the pressure to naturally release for 10 minutes. Carefully release any remaining pressure by turning the steam release valve to vent and then remove the lid.
6. Step 6: Remove the chicken to a bowl and shred it using two forks. Take out and discard the bay leaves.
7. Step 7: Turn the Instant Pot back to sauté and bring the soup to a boil. Add the potatoes and noodles, cooking until tender and easily pierced with a fork.
8. Step 8: Stir the shredded chicken back into the soup. Adjust salt to taste, sprinkle with fresh parsley, and serve hot.

Tips & Variations

• Substitute chicken thighs if you prefer darker meat for more flavor and juiciness.
• Use gluten-free noodles or rice if you want a gluten-free version.
• Add a squeeze of fresh lemon juice for brightness just before serving.
• For extra depth, sauté the vegetables with a splash of white wine before pressure cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a little water or broth if it has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, frozen chicken can be used but it will increase the time it takes for the Instant Pot to come to pressure. Ensure the chicken is cooked through before moving on to the next steps.

Can I make this soup without potatoes?

Absolutely. If you prefer a lighter soup, simply omit the potatoes or replace them with another vegetable such as parsnips or turnips.

Instant Pot Chicken Noodle Soup Recipe

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★★★★★

4.7 from 114 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A comforting and hearty Instant Pot Chicken Noodle Soup featuring tender chicken breasts, fresh vegetables, tender egg noodles, and a savory broth, perfect for a quick and cozy meal.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 chicken breasts (or 4 chicken thighs)
• 6 cups chicken broth
• 1 tbsp salt (more to taste)
• 2 tsp dried oregano
• 2 bay leaves
• 2 tbsp parsley (finely chopped)

Vegetables

• 1 cup onion (diced)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 4 yukon gold potatoes (cut into ½ inch cubes)
• 3 cloves garlic (chopped)

Other Ingredients

• 4 tbsp olive oil (divided)
• 4 oz wide egg noodles (or use what you have on hand)

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Instructions

1. Sauté Vegetables: Turn the Instant Pot to the sauté setting. Add 2 tablespoons of olive oil, then cook the carrots, celery, and diced onion until the onion softens and becomes translucent, about 3-4 minutes. Add the chopped garlic and cook for an additional minute. Remove the cooked vegetables into a bowl and set aside.
2. Sear Chicken: Add the remaining 2 tablespoons of olive oil to the Instant Pot. Place the chicken breasts into the pot and sear them on both sides to enhance the flavor.
3. Add Ingredients to Pot: Return the sautéed vegetables to the Instant Pot with the chicken. Pour in the chicken broth, then add the dried oregano and bay leaves.
4. Pressure Cook: Close the Instant Pot lid. Set the cooker to the MANUAL (pressure cook) setting for 10 minutes. It will take approximately 5 minutes for the Instant Pot to come to pressure before cooking begins.
5. Natural Pressure Release: When the cook time is complete, allow the pressure to naturally release for 10 minutes. Afterward, carefully release any remaining pressure by turning the steam release valve to vent, then open the lid.
6. Shred Chicken and Remove Bay Leaves: Remove the cooked chicken breasts into a bowl and shred them using two forks. Also, remove and discard the two bay leaves from the soup.
7. Cook Potatoes and Noodles: Turn the Instant Pot back to the sauté setting and bring the soup to a boil. Add the cubed potatoes and egg noodles to the pot. Cook until the potatoes are tender and easily pierced with a fork, about 6-8 minutes.
8. Finish Soup: Return the shredded chicken to the soup. Adjust the seasoning with more salt if needed. Stir in the finely chopped parsley. Serve hot and enjoy your homemade chicken noodle soup.

Notes

• You can substitute chicken thighs for breasts for a juicier soup.
• If you prefer a gluten-free version, use gluten-free noodles or omit noodles entirely.
• For a richer flavor, consider using homemade chicken broth.
• Adjust the salt according to your dietary preference.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot chicken noodle soup, easy chicken soup, homemade chicken noodle soup, pressure cooker soup, comforting soup recipe