Description
This comforting Instant Pot Chicken Noodle Soup combines tender chicken, wide egg noodles, and diced vegetables simmered in a savory broth. Using an Instant Pot speeds up the cooking process while infusing rich flavors, making it perfect for a cozy meal any day of the year.
Ingredients
Scale
Protein
- 2 chicken breasts (or 4 chicken thighs)
Vegetables
- 1 cup onion (diced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (chopped)
- 4 yukon gold potatoes (cut into ½ inch cubes)
Liquids
- 6 cups chicken broth
- 4 tbsp olive oil (divided)
Seasonings and Herbs
- 1 tbsp salt (more to taste)
- 2 tsp dried oregano
- 2 bay leaves
- 2 tbsp parsley (finely chopped)
Other
- 4 oz wide egg noodles (or use what you have on hand)
Instructions
- Sauté the vegetables: Turn the Instant Pot to the sauté setting and add 2 tablespoons of olive oil. Add the chopped carrots, celery, and diced onion. Cook for 3-4 minutes or until the onion is soft and translucent. Add the chopped garlic and cook for an additional minute. Remove the sautéed vegetables into a bowl and set aside.
- Sear the chicken: Add the remaining 2 tablespoons of olive oil to the Instant Pot. Place the chicken breasts or thighs into the pot and sear them on both sides to develop flavor.
- Add vegetables and broth: Return the sautéed vegetables to the pot with the chicken. Pour in the chicken broth, then add dried oregano and bay leaves.
- Pressure cook: Close the Instant Pot lid and set it to the MANUAL (or Pressure Cook) setting for 10 minutes. It will take about 5 minutes to come to pressure before the cooking time starts.
- Release pressure: When the cooking cycle ends, let the pressure naturally release for 10 minutes. After that, carefully turn the steam release valve to vent remaining pressure before opening the lid.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks. Also remove and discard the two bay leaves from the soup.
- Cook potatoes and noodles: Switch the Instant Pot to sauté mode and bring the soup to a boil. Add the cubed Yukon gold potatoes and wide egg noodles. Cook until the potatoes are tender and can be pierced easily with a fork.
- Finish the soup: Return the shredded chicken to the soup, adjust salt to taste, stir in the fresh chopped parsley, and serve hot.
Notes
- You can substitute chicken thighs for breasts if preferred for more flavor and juiciness.
- If you don’t have wide egg noodles, any pasta type on hand can work.
- Adjust salt and herbs based on your preference.
- Natural pressure release helps keep chicken moist and tender.
- For a thicker broth, you can mash a few potatoes into the soup before adding noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot Chicken Noodle Soup, comfort food, easy chicken soup, weeknight dinner, pressure cooker soup
