Instant Pot Chicken Noodle Soup
This homemade Instant Pot Chicken Noodle Soup is warm, comforting, and nourishing. Made with tender chicken, fresh vegetables, egg noodles, and a rich, golden broth, it’s the ultimate feel-good meal for busy weeknights or cozy weekends. Quick, simple, and family-approved.
Equipment
- Instant Pot
- Wooden Spoon
- Tongs
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 6 cups low-sodium chicken broth
- 1 tsp salt or to taste
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 6 oz egg noodles
- 2 tbsp fresh parsley chopped
- 0.5 lemon juiced, optional
Instructions
- Turn on Instant Pot to “Sauté.” Heat olive oil and add onion, carrots, and celery. Cook for 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Add chicken breasts, salt, pepper, thyme, and bay leaf. Stir lightly.
- Pour in chicken broth, scraping up any browned bits. Lock lid and set Instant Pot to “Pressure Cook” on high for 10 minutes.
- Perform a quick release when the timer ends. Carefully open the lid and remove the chicken.
- Shred the chicken with two forks, then return it to the pot.
- Switch to “Sauté” and add egg noodles. Simmer for 5–6 minutes, stirring occasionally, until noodles are tender.
- Stir in fresh parsley and lemon juice, if using. Taste and adjust seasoning.
- Let rest 5 minutes before serving. Enjoy hot with optional toppings or sides.
Notes
To make it creamy, stir in a spoonful of Greek yogurt after cooking. For richer flavor, use chicken thighs. Freeze in portions for easy meal prep.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 26gFat: 12gSaturated Fat: 2gCholesterol: 60mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 5100IUVitamin C: 8mgCalcium: 45mgIron: 2.3mg
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