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How to Make Instant Pot Chicken Noodle Soup - A Step-by-Step Guide

Chicken noodle soup is a classic comfort food that is perfect for chilly weather or when you're feeling under the weather. And with the Instant Pot, you can have a steaming bowl of homemade chicken noodle soup on the table in no time at all. This recipe is quick and easy to make, and the Instant Pot infuses the flavors together in a fraction of the time it would take on the stovetop.

Using the Instant Pot for this chicken noodle soup recipe not only cuts down on the cook time, but it ...

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Ingredients

  • 2 tablespoons salted butter
  • 3 carrots, or more to taste, peeled and sliced
  • 3 stalks celery, or more to taste, chopped
  • 1 medium onion, chopped
  • 1 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 4 cups chicken broth
  • 4 cups water
  • 4 cubes chicken bouillon
  • 2 bay leaves
  • 1 pound frozen skinless, boneless chicken breast halves
  • 1 (8 ounce) package thin egg noodles
  • 1 tablespoon dried parsley

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
  • Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
  • Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

    • Nutrition

    300 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 85mg
    • Sodium: 2046mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 5mg
    • Calcium: 69mg
    • Iron: 3mg
    • Potassium: 412mg

    Categories

    Chicken recipes
    Noodle recipes
    Soup recipes
    Instant pot recipes