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instant pot chicken noodle soup recipe
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Instant Pot Chicken Noodle Soup

The ultimate comfort food gets a little update with this easy and quick Instant Pot Chicken Noodle Soup recipe.
Course entree
Cuisine American
Keyword instant pot, soup
Prep Time 10 minutes
Cook Time 30 minutes
instant pot pressurizing time 20 minutes
Servings 6 servings
Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, peeled and chopped
  • 3 carrots, peeled and cut into 1 inch pieces
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, removed from stem (you can sub with 1 tsp dried herbs)
  • 1 tbsp fresh rosemary, removed from stem (you can sub with 1 tsp dried herbs)
  • 1/2 tsp black pepper
  • 4 cups chicken stock
  • 1 bay leaf
  • 2 pounds chicken breast, boneless, skinless
  • 1/2 pound egg noodles
  • fresh parsley, for garnish (if desired)

Instructions

  • Place 2 tbsp olive oil in the bottom of the Instant Pot and turn on sauté mode. Once warm, add onion, carrots and celery. Sauce for 5-7 minutes, until onions are translucent
  • Add garlic, thyme, rosemary and pepper and sauté for an additional 1-2 minutes, just until garlic becomes fragrant
  • Add chicken broth, bay leaf, chicken and 2 cups of water. Cover with lid, set to high pressure and cook for 10 minutes. Allow Instant pot to naturally release pressure once 10 minute cooking time is complete.
    ** Please note it will take about 10 minutes for instant pot to come to pressure and additional 10 minutes to naturally release pressure, so total cooking time will be about 30 minutes.
  • Carefully open lid, remove chicken breast and place in large bowl to shred with two forks. Remove bay leaf and discard
  • Set instant pot back onto sauté mode and bring soup to a boil. Once boiling, add egg noodles and cook until tender, about 8 minutes. Return shredded chicken to pot and garnish with fresh parsley before serving.