Instant Pot Chicken Noodle Soup
A cozy, comforting chicken noodle soup that delivers slow-simmered flavor in just 25 minutes using the Instant Pot. Perfect for cold evenings and busy weeknights.
Ingredients
- 1 tablespoon olive oil used for sautéing
- 1 large onion diced evenly
- 2 large chicken breasts 8 oz each, boneless and skinless
- 2 medium carrots sliced into uniform coins
- 2 ribs celery sliced to match carrots
- 1 whole bay leaf
- 6 cups chicken broth low-sodium preferred
- 4 ounces dry wide egg noodles approx. 2½ cups
- 1 tablespoon fresh parsley finely chopped for garnish
- salt and black pepper to taste
Instructions
- Select the 'Sauté' function on the Instant Pot. Add olive oil and diced onion. Cook until translucent to draw out natural sweetness.
- Turn off 'Sauté.' Add the raw chicken breasts, carrots, celery, and bay leaf. Pour the chicken broth over the top ensuring chicken is covered.
- Secure the lid and set the valve to 'Sealing.' Select 'Manual' or 'Soup' and set to High Pressure for 10 minutes. (Note: It may take 10-15 minutes to reach pressure).
- When the timer ends, perform a 'Quick Release' by turning the valve to 'Venting.' Once the float pin drops, open the lid.
- Remove the chicken to a cutting board and shred with two forks. Discard the bay leaf.
- Turn the Instant Pot back to 'Sauté.' Once boiling, add the egg noodles and simmer uncovered for 6-8 minutes until tender.
- Hit 'Cancel' to turn off heat. Stir the shredded chicken back into the pot. Add parsley, salt, and pepper to taste.
Notes
To prevent mushy leftovers, store the noodles in a separate airtight container from the broth. If freezing, freeze the broth and chicken only; add fresh noodles when reheating.