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Instant Pot Chicken Noodle Soup

This comforting and hearty Instant Pot Chicken Noodle Soup is perfect for busy weeknights. It combines tender chicken, wholesome vegetables, and hearty noodles in a flavorful broth. Ready in just over 30 minutes, it's a quick and nutritious meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Instant Pot or similar electric pressure cooker
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Stirring spoon
  • 6 Serving bowls

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon salt adjust to taste
  • 2 cups egg noodles or pasta of choice
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped for garnish, optional

Instructions
 

  • Set your Instant Pot to 'Sauté' mode. Add olive oil and let it heat for 1-2 minutes.
  • Add the chopped onion, carrots, and celery to the pot. Sauté for about 3-4 minutes until they start to soften.
  • Stir in the minced garlic, dried thyme, rosemary, black pepper, and salt. Cook for an additional minute until fragrant.
  • Add the chicken breasts to the pot, followed by the chicken broth. Stir to combine.
  • Close the lid of the Instant Pot and make sure the valve is set to 'Sealing.' Set to 'Manual' or 'Pressure Cook' mode and cook on high pressure for 10 minutes.
  • Once the cooking time is up, allow for a natural release for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining steam.
  • Carefully remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
  • Add the egg noodles to the pot and stir well. Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode again for 5 minutes.
  • Once done, perform a quick release. Stir the soup until the noodles are well combined.
  • Serve hot in bowls, garnished with fresh parsley if desired.

Notes

You can customize this soup by adding other vegetables like peas or corn.
For a gluten-free option, substitute regular egg noodles with gluten-free noodles.
This soup can be stored in the refrigerator for up to 3 days or frozen for future meals.