Instant Pot Chicken Noodle soup is hearty, comforting and so easy to make! Succulent chicken swimming with noodles in a delicious broth, a recipe perfect for your pressure cooker.
1teaspoonkosher salt and freshly ground black pepperplus more to taste
1tablespoonItalian seasoning
1poundboneless, skinless chicken thighs
6ouncesdry egg noodles(about 2¼ cups)
Chopped fresh parsleyoptional, for serving
Instructions
Turn the instant pot to “sauté” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
1 tablespoon vegetable oil, 1 cup diced onion, 1½ cups sliced carrots, 1 cup diced celery
Turn off “saute” mode and layer in whole chicken thighs.
1 pound boneless, skinless chicken thighs
Add in seasonings and pour in chicken broth.
1 teaspoon kosher salt and freshly ground black pepper, 1 tablespoon Italian seasoning, 5 cups low-sodium chicken broth
Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.
Using tongs, remove chicken from instant pot and shred. Set aside.
Turn instant pot to “saute” mode and add in egg noodles. Let noodles simmer for 5-6 minutes or until cooked through.
6 ounces dry egg noodles
Turn off instant pot and add shredded chicken back into pot and stir.
Garnish with chopped fresh parsley if desired. Serve warm.
Chopped fresh parsley
Notes
This soup is very warm and comforting, as well as super easy to make!
This soup is meant to be on the thicker side. Every bite is going to have chicken and noodles. If you would like a thinner soup, feel free to add in an additional 1-2 cups of chicken broth or water.
Whole wheat egg noodles work really well in this recipe.
You can use rotisserie chicken. Stir the cooked, shredded chicken into the soup at the end.
Storage: Store Instant Pot chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.