Homemade Chicken Noodle Soup (Instant Pot)
This cozy, nourishing Instant Pot chicken noodle soup is quick, healthy, and deeply comforting. Made with simple ingredients and ready in under 30 minutes, it's the perfect warm bowl of goodness for any day of the week.
Equipment
- Instant Pot
- Tongs
- Ladle
Ingredients
Main Ingredients
- 1 tbsp butter
- 1 cup diced onion
- 4 carrots peeled and sliced
- 3 celery stalks chopped
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts or thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley
- 6 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 bay leaf
- 1 tbsp fresh lemon juice
- fresh parsley chopped, for garnish
- red pepper flakes optional, for heat
Instructions
- Set Instant Pot to Sauté. Melt butter, then add onion, carrots, and celery. Sauté 3–4 minutes until softened. Add garlic and stir 30 seconds.
- Add chicken, salt, pepper, thyme, and parsley. Stir to coat.
- Pour in chicken broth and add bay leaf. Lock lid, set valve to Sealing, and pressure cook on High for 10 minutes.
- Let pressure release naturally for 10 minutes, then manually release remaining pressure.
- Remove chicken, shred with two forks, and return to pot.
- Switch to Sauté mode, add egg noodles, and simmer for 5 minutes until tender.
- Stir in lemon juice, adjust seasoning to taste, and serve topped with fresh parsley.
Notes
To keep noodles from getting mushy, only add them after pressure cooking. For a richer soup, use chicken thighs. Freeze in single portions for easy reheating later.
Nutrition
Calories: 280kcalCarbohydrates: 24gProtein: 25gFat: 10gSaturated Fat: 2.5gCholesterol: 65mgSodium: 740mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 8200IUVitamin C: 6mgCalcium: 40mgIron: 2.1mg
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