Description
This Instant Pot Chicken Noodle Soup is cozy, nourishing, and ready in a fraction of the time thanks to pressure cooking. Packed with tender chicken, hearty veggies, and slurp-worthy noodles—it’s the perfect bowl of comfort!
Ingredients
▢ 1 tablespoon olive oil
▢ 1 yellow onion, diced
▢ 3 carrots, peeled and sliced
▢ 2 celery stalks, sliced
▢ 3 cloves garlic, minced
▢ 1.5 lbs bone-in, skin-on chicken thighs
▢ 6 cups low-sodium chicken broth
▢ 2 cups egg noodles
▢ 1/4 cup chopped fresh parsley
▢ 1 teaspoon fresh thyme (or 1/2 tsp dried)
▢ Salt and pepper, to taste
Instructions
1. Set Instant Pot to “Sauté.” Add olive oil, onion, carrots, and celery. Sauté until softened, about 5 minutes.
2. Add garlic and cook 1 minute more. Season with salt and pepper.
3. Place chicken thighs in pot and pour in the chicken broth. Ensure chicken is mostly submerged.
4. Close lid and set valve to “Sealing.” Pressure cook on High for 10 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release the rest.
6. Remove chicken, shred, and discard skin and bones.
7. Return shredded chicken to the pot. Add egg noodles.
8. Close lid (no pressure) and let sit 5–7 minutes until noodles are tender.
9. Stir in parsley and thyme. Adjust seasoning if needed and serve hot.
Notes
• You can swap the chicken thighs for 2 cups shredded rotisserie chicken—just add it after cooking the noodles.
• For extra richness, add a tablespoon of butter when stirring in herbs.
• Want it spicier? Add a pinch of red pepper flakes during sautéing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: instant pot chicken noodle soup, easy chicken soup, pressure cooker chicken soup