Instant Pot Chicken Noodle Soup
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.
diced (1 onion)
sliced (2 carrots)
diced (2 stalks celery)
salt and pepper
plus more to taste
low sodium chicken broth
boneless and skinless
~ 2 ¼ cups
Optional garnish: fresh parsley
Turn instant pot to “saute” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
Turn off “saute” mode and layer in whole chicken thighs.
Add in seasonings and pour in 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.
Turn off instant pot and add shredded chicken back into pot and stir.
Garnish with chopped fresh parsley if desired. Serve warm.
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.
Place cooked and cooled soup in an airtight container in the fridge for up to 4 days.
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