Easy Instant Pot Chicken Noodle Soup
Chicken Noodle Soup from scratch is the ULTIMATE comfort food. This hearty soup is packed with chicken and noodles and cooked in an Instant Pot, it is belly-filling-ready in a fraction of the time.
Servings: 8
Calories: 300kcal
Equipment
Ingredients
- 3 tablespoons salted butter
- 1 - 2 large onions thinly sliced
- 3 medium carrots sliced into thick slices
- 3 stalks celery sliced into thick slices
- 1 teaspoon kosher salt + more to taste
- 1 teaspoon black pepper + more to taste
- 1 teaspoon dried thyme 1 tablespoon if using fresh
- 1 ½ teaspoon dried parsley 1 tablespoon chopped if using fresh + more for garnish/serving
- ¾ teaspoon dried oregano 1 tablespoon chopped if using fresh
- 4 cups chicken stock, chicken broth, or bone broth
- 4 cups water
- 2 pounds chicken breast, thighs, or legs with skin and bones try to use at least 1 chicken breast and one "bone-in" piece
- 5 ounces egg noodles, uncooked this is about two cups - I use the Aldi brand egg noodles for this recipe - they are a bit thicker than brands like "No Yolks" and hold up well when pressure cooked.
Instructions
- Dice the carrots, celery, and onions into thick slices and remove the fat and gristle from the chicken. If the chicken has skin and bones, leave that - it will help flavor the broth.1 - 2 large onions, 3 medium carrots, 3 stalks celery
- Set the Instant Pot to Saute Mode and let it heat up. When the Instant Pot is hot (it won't take very long to heat up) add butter and let it melt.3 tablespoons salted butter
- Now, add the carrots, celery, and onions to the melted butter and cook for 2 - 3 minutes, until onions are translucent.1 - 2 large onions, 3 medium carrots, 3 stalks celery
- Add thyme, parsley, oregano, salt, and pepper, then stir.1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1 ½ teaspoon dried parsley, ¾ teaspoon dried oregano
- "Deglaze" the pot with a little broth, then lay the chicken on top of the vegetables.4 cups chicken stock, chicken broth, or bone broth, 2 pounds chicken breast, thighs, or legs with skin and bones
- Pour in the rest of the broth and water, making sure the chicken is covered.4 cups chicken stock, chicken broth, or bone broth, 4 cups water
- Close the lid of the Instant Pot and set the vent to Sealing.
- Press the Cancel button to cancel the Saute function, then set the Instant Pot to Manual Mode, Pressure Cook at High Pressure, or Soup for 7 minutes. (If your Instant Pot has a Soup button, you can use it - but it is really no different than using the Manual/Pressure Cook buttons.)
- When the cooking cycle is complete, Naturally Release (NR) the pressure by letting the Instant Pot sit and release pressure on its own. It should take around 10 minutes. (If you are in a hurry, carefully release the pressure using a controlled release. This means, release the pressure in small bursts, stopping if there appears to be any liquid coming out that is not steam. If the soup seems to be spewing out, close the vent back to sealing and let the Instant Pot sit for a few minutes to naturally release, then try to manually release again.)
- When all the pressure has been released, open the lid and remove the chicken. Place it off to the side in a small bowl and shred it. Leave it off to the side (out of the broth) while you cook the noodles.5 ounces egg noodles, uncooked
- Add the noodles to the Instant Pot and close the lid again.5 ounces egg noodles, uncooked
- Set the vent to Sealing, then Pressure Cook at High Pressure for 3 minutes. Alternatively, you can set the Instant Pot to Saute and bring the soup to a boil, cooking the noodles for 6 - 8 minutes.
- If you pressure cook the noodles, when the cooking cycle is complete, carefully release the pressure using a controlled release. (This means, release the pressure in small bursts, stopping if there appears to be any liquid coming out that is not steam. If the soup seems to be spewing out, close the vent back to sealing and let the Instant Pot sit for a few minutes to naturally release, then try to manually release again.)
- When all the pressure has been released, open the lid carefully.
- Return the shredded chicken to the Instant Pot, stir, and serve.
Notes
Serving Suggestions
I like to serve chicken noodle soup immediately, with some extra kosher salt, black pepper, and fresh parsley. If I am feeling really wild, I will also melt some freshly grated parmesan cheese on top. (It is SO good.)How to Store Instant Pot Chicken Noodle Soup
Once cooled, this soup can be stored in the refrigerator for up to a week or it can be frozen for a few months. If you are freezing the soup, let it defrost in the refrigerator or on the counter - do not put this frozen soup directly in a hot pot because the texture of the noodles will get weird.Tips
- I like to cut the vegetables really thick when making this recipe so that they still have a little bit of crunch after pressure cooking.
- I like to use the Aldi Brand (Reggano) Egg Noodles because they are a bit thicker than the No Yolks brand and don't get mushy when they are pressure cooked.
Nutrition
Serving: 1cup | Calories: 300kcal | Carbohydrates: 22g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 659mg | Potassium: 702mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4004IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
