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Instant Pot Chicken Noodle Soup

A quick and easy recipe for homemade chicken noodle soup made in an Instant Pot, perfect for warming up on chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 4 cups chicken broth Use low-sodium for a healthier option.
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 piece onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 2 cups egg noodles Can substitute with gluten-free noodles.
  • 2 tablespoons olive oil
  • to garnish Fresh parsley Optional for garnish.

Method
 

Preparation
  1. Set your Instant Pot to 'Sauté' mode and add olive oil. Let it heat up.
  2. Add the diced onion, minced garlic, sliced carrots, and celery to the pot. Sauté until softened, about 5 minutes.
  3. Add the chicken breasts, chicken broth, dried thyme, dried oregano, salt, and pepper to the pot.
Cooking
  1. Close the Instant Pot lid and seal properly. Set it to 'Manual' mode and cook for 10 minutes.
  2. After cooking, perform a quick release of the pressure.
  3. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
  4. Mix in the egg noodles and switch the pot back to 'Sauté' mode. Cook for an additional 5-7 minutes until noodles reach desired tenderness.
  5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Notes

For a quicker option, use pre-cooked rotisserie chicken. Customizable with other vegetables like peas or corn and gluten-free noodles are available.