Instant Pot Chicken Noodle Soup
This cozy classic comes together fast in the Instant Pot, delivering all the warmth and comfort of homemade chicken noodle soup in a fraction of the time.
Equipment
- Instant Pot
Ingredients
- 1.5 lb Boneless Skinless Chicken Breasts
- 2 tbsp Olive Oil
- 1 large Yellow Onion, diced
- 3 Carrots, peeled and sliced
- 3 Celery Stalks, sliced
- 4 cloves Garlic, minced
- 8 cups Chicken Broth
- 1 tsp Dried Thyme
- 1 tsp Dried Parsley
- 1 Bay Leaf
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 8 oz Wide Egg Noodles
- 1 tbsp Fresh Lemon Juice
Instructions
- Set the Instant Pot to Saute mode and add the olive oil. Once hot, add the diced onion, sliced carrots, and sliced celery. Saute for 4-5 minutes until the vegetables begin to soften.
- Add the minced garlic and stir for 30 seconds until fragrant. Pour in the chicken broth and use a spoon to scrape up any bits from the bottom.
- Add the chicken breasts whole to the pot. Stir in the dried thyme, dried parsley, bay leaf, salt, and black pepper.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
- Perform a quick release by carefully turning the valve to Venting, keeping hands and face clear of the steam. Remove the lid once the pin drops. Take out the chicken breasts and shred them using two forks.
- Remove and discard the bay leaf. Set the Instant Pot to Saute mode again, add the egg noodles, and cook for 6-7 minutes, stirring occasionally, until the noodles are tender.
- Return the shredded chicken to the pot. Stir in the fresh lemon juice, taste for seasoning, and serve hot.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 35gProtein: 32gFat: 8g
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