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Instant Pot Chicken Noodle Soup

A hearty and comforting chicken noodle soup made effortlessly in the Instant Pot, perfect for winter evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 cups egg noodles
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Begin by washing and slicing the carrots and celery. Chop the onion and mince the garlic.
Cooking
  1. Turn your Instant Pot to the ‘Sauté’ mode. Once hot, pour in a tablespoon of vegetable oil, then add the onion and garlic. Sauté for 2-3 minutes until fragrant.
  2. Place the chicken breasts into the pot, sprinkle with thyme, salt, and pepper, then pour in the chicken broth.
  3. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 8 minutes.
  4. Once the timer goes off, carefully quick-release the pressure. Open the lid, remove the chicken, and shred it using two forks.
  5. Return shredded chicken to the pot along with the sliced carrots, celery, and egg noodles. Stir well.
  6. Close the lid and set it for another 5 minutes on ‘Pressure Cook.’ Quick-release the pressure once done.
Serving
  1. Taste and adjust seasoning, then serve hot, garnished with fresh parsley if desired!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the soup for up to 3 months. When reheating, add a splash of water or broth to restore the desired consistency.