Description
Instant Pot Chicken Noodle Soup is the ultimate comfort food for chilly days or busy weeknights. This hearty dish comes together in just under an hour, making it perfect for cozy family dinners or meal prep. Packed with tender chicken, fresh vegetables, and savory herbs, this soup is a nourishing option that everyone will love. Whether you enjoy it as a standalone meal or alongside crusty bread, this easy recipe ensures a warm bowl of goodness that’s both satisfying and nutritious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 4 medium carrots (peeled and cut into 1/4-inch pieces)
- 4 ribs celery (chopped)
- 3 cloves garlic (minced)
- 8 cups low sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 6 ounces egg noodles
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- chopped fresh parsley (optional, for serving)
Instructions
- Sauté the onion, carrots, and celery in olive oil using the Instant Pot's sauté function until softened. Add garlic and cancel sauté.
- Stir in seasonings and chicken broth; nestle chicken into the pot.
- Pressure cook on high for 7 minutes. Allow natural release for 10 minutes before venting.
- Shred chicken once pressure has released and stir back into the soup.
- Switch to sauté mode again and add egg noodles; simmer until tender.
- Taste and adjust seasoning as needed; serve hot with parsley.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg