ingredients
  • Butter 2 tbsp • 717 kcal
  • Onion 1 large, chopped
  • Carrots 2 medium, chopped
  • stalks 2, celery chopped
  • Salt 1 tsp • 1 kcal
  • Pepper 1 tsp
  • thyme dry 1 tsp or 1 tbsp if fresh
  • parsley fresh 1 tbsp chopped
  • oregano fresh 1 tbsp or 1 tsp if using dry
  • chicken broth no sodium added 4 cups
  • Chicken thighs 2 lbs boneless skinless
  • Water 4 cups
  • egg noodles uncooked 5 oz
Calories refers to 100 gr of product

With the weather cooling down and the winter season approaches, this Instant Pot chicken noodle soup is the perfect way to stay warm. Instead of making chicken noodle soup on the stove top and spending a long time making it, this recipe is done in the Instant Pot and is incredibly easy and quick to prep and cook. The result is a warm and cozy soup that is great for the cold seasons or when you’re feeling under the weather due to its immune system boosting properties.

How to Make Instant Pot Chicken Noodle Soup

Prepare all of the ingredients

To begin making Instant Pot chicken noodle soup, make sure you have your chicken ready and all of the vegetables are chopped up so you are ready to cook them in the instant pot. Have all of the spices and broth ready as well.

Saute the vegetables

Turn the Instant Pot to the saute mode. Once hot, add the butter and then add the carrots, onion, and celery and saute for about 3-4 minutes until the onions appear translucent. Season the vegetables with salt and pepper. Add the parsley, thyme, and oregano and stir Add the chicken broth, chicken thighs, and 4 cups of water.

Cook the chicken

Close the Instant Pot’s lid and set to soup mode. Set a timer for 7 minutes and allow the natural release cycle to take place. Once the timer is done, take the chicken out and shred it with a fork.

Cook the noodles

Add the noodles to the Instant Pot and turn the pot onto saute mode and cook for about 5-7 minutes until the noodles are tender. Once the noodles are cooked, add the shredding chicken into the pan and adjust seasonings if necessary. Turn the pot off and serve.

Tips

Have all of the ingredients prepared and measured out before you begin cooking as the Instant Pot cooks quickly. Read the Instant Pot user manual before beginning as it is a high pressure cooker.

Directions

  • Turn the Instant Pot to the saute mode. Once hot, add the butter and then add the carrots, onion, and celery and saute for about 3-4 minutes until the onions appear translucent. Season the vegetables with salt and pepper.
  • Add the parsley, thyme, and oregano and stir Add the chicken broth, chicken thighs, and 4 cups of water.
  • Close the Instant Pot’s lid and set to soup mode. Set a timer for 7 minutes and allow the natural release cycle to take place – this should take about 10 minutes. Once the timer is done, take the chicken out and shred it with a fork.
  • Add the noodles to the Instant Pot and turn the pot onto saute mode and cook for about 5-7 minutes until the noodles are tender. Once the noodles are cooked, add the shredding chicken into the pan and adjust seasonings if necessary.
  • Turn the pot off and serve.

Notes

  • You can make this soup on the stovetop following the same directions as the Instant Pot. It will just take longer to cook the chicken so pay attention to the timing and whether the chicken is done or not.
  • Substitute the egg noodles for gluten-free noodles for a gluten-free noodle soup version.
  • You can use chicken breasts in place of thighs, or frozen chicken if that’s what you have on hand.