Easy Instant Pot Chicken Noodle Soup
Cozy, classic chicken noodle soup made fast in the Instant Pot. Tender chicken, soft noodles, and bright herbs in minutes.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1.5 cup sliced carrots
- 1 cup sliced celery
- 2 tsp minced garlic
- 1.25 lb boneless skinless chicken breasts or use boneless thighs
- 8 cup low-sodium chicken broth
- 0.75 tsp dried thyme
- 1.25 tsp fine sea salt to taste
- 0.5 tsp ground black pepper to taste
- 6 oz wide egg noodles, dried
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Chop the onion; slice the carrots and celery; mince the garlic.
- Set Instant Pot to Sauté and warm the oil until shimmering.
- Cook onion, carrots, and celery, stirring, until softened, about 4 minutes.
- Stir in garlic and thyme; cook 30 seconds until fragrant.
- Add chicken, broth, salt, and pepper; scrape up any browned bits.
- Lock the lid and set to High Pressure for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick-release remaining steam.
- Transfer chicken to a board and shred with two forks.
- Return shredded chicken to the pot and switch back to Sauté.
- Stir in egg noodles; simmer until tender, 5 to 6 minutes.
- Turn off heat; stir in lemon juice and parsley. Adjust seasoning and serve.
Notes
Variation: Swap chicken breasts for boneless thighs, or stir in 1 cup frozen peas after cooking the noodles.
Storage: Refrigerate up to 4 days. For best texture, cook noodles separately if planning leftovers. Freeze soup without noodles for up to 3 months.
This recipe is an original creation inspired by classic Easy Instant Pot Chicken Noodle Soup flavors. All ingredient ratios and instructions are independently developed.