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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
