Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup is the perfect comfort food, made fast and easy with your pressure cooker. With tender chicken, savory broth, and comforting noodles, it's a family favorite.

5 from 1 vote

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Course: Soup

Cuisine: American

Diet: Low Lactose

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 225kcal

Author: Michelle

Ingredients

1 medium onion chopped
3 garlic cloves minced
3 medium carrots sliced
2 celery stalks sliced
6 cups chicken stock
1 pound chicken breast boneless, skinless
1 teaspoon salt to taste
1/2 teaspoon black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
2 cups egg noodles
1 teaspoon lemon juice

Instructions

Chop the onion, mince the garlic, peel and cut the carrots, and chop the celery. This will prep all the vegetables you need to create a flavorful base for your soup.
Set the Instant Pot to "Sauté" mode. Add olive oil and let it heat up. Sauté the chopped onion, minced garlic, carrots, and celery for 3–4 minutes, stirring occasionally, until the onions are translucent and fragrant.
1 medium onion, 3 garlic cloves, 3 medium carrots, 2 celery stalks
Turn off the sauté function. Pour in the chicken stock, scraping the bottom of the pot to deglaze and release any stuck bits. Add the chicken breasts, bay leaves, salt, pepper, thyme, and parsley.
6 cups chicken stock, 1 pound chicken breast, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 bay leaves, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley
Secure the lid and set the Instant Pot to Pressure Cook (or Manual) on high for 10 minutes. Once the cooking time is complete, allow a natural pressure release for 10 minutes.
Remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
Add the egg noodles to the pot and let them cook in the hot broth for 5–7 minutes, or until tender, stirring occasionally to prevent sticking. You do not need to turn the Instant Pot on beyond the Keep Warm function for this.
2 cups egg noodles
Add lemon juice, and stir. Taste and adjust seasonings as needed.
1 teaspoon lemon juice
Serve immediately.

Equipment

Chef's Knife

Bamboo Cutting Board

Instant Pot

Notes

If you have leftovers, hold off on adding all the noodles, as they will get mushy as they sit overnight. Instead, add as many noodles as you plan to eat immediately, and reheat the soup gently on your stove with the uncooked noodles when you enjoy the leftovers.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.