Instant Pot Chicken Noodle Soup
A quick and easy Instant Pot Chicken Noodle Soup made with tender chicken, vegetables, and noodles in a flavorful broth.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 6 cups chicken broth
- 2 cups water
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- 1 bay leaf
- 1 tbsp lemon juice (optional)
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to 'Sauté' mode and heat the olive oil.
- Add the onions, carrots, and celery, and sauté for 2-3 minutes until softened.
- Stir in the garlic, salt, pepper, thyme, and oregano, and cook for another 30 seconds.
- Pour in the chicken broth and water, then add the bay leaf and chicken.
- Close the lid, set the valve to 'Sealing,' and cook on 'Manual' (High Pressure) for 10 minutes.
- Allow a natural release for 10 minutes, then carefully release the remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the egg noodles and set the Instant Pot to 'Sauté' mode. Cook for 5-6 minutes or until noodles are tender.
- Stir in lemon juice (if using) and garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for an even faster version.
- For a thicker soup, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).