Description
This comforting Instant Pot Chicken Noodle Soup combines tender chicken, hearty vegetables, and wide egg noodles in a flavorful broth. Prepared quickly using the Instant Pot, this recipe delivers a delicious homemade soup perfect for a cozy meal.
Ingredients
Scale
Protein
- 2 chicken breasts (or 4 chicken thighs)
Vegetables
- 1 cup onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, chopped
- 4 yukon gold potatoes, cut into ½ inch cubes
Liquids and Oils
- 4 tbsp olive oil, divided
- 6 cups chicken broth
Herbs and Seasonings
- 1 tbsp salt (more to taste)
- 2 tsp dried oregano
- 2 bay leaves
- 2 tbsp parsley, finely chopped
Pasta
- 4 oz wide egg noodles (or any noodles you have on hand)
Instructions
- Sauté vegetables: Turn the Instant Pot to the sauté setting. Add 2 tablespoons of olive oil, then add carrots, celery, and diced onion. Cook for 3-4 minutes until the onion becomes soft and translucent. Add the chopped garlic and sauté for an additional minute. Remove the sautéed vegetables into a bowl and set aside.
- Sear the chicken: Add the remaining 2 tablespoons of olive oil to the Instant Pot. Place the chicken breasts or thighs in the pot and sear on both sides until lightly browned to enhance flavor.
- Add sautéed veggies and broth: Return the sautéed vegetables back into the Instant Pot with the seared chicken. Pour in the chicken broth, then add the dried oregano and bay leaves.
- Pressure cook: Close the lid securely and set the Instant Pot to MANUAL for 10 minutes. It will take about 5 minutes for the pot to come to pressure before cooking begins.
- Release pressure: When cooking finishes, allow the pressure to naturally release for 10 minutes. Then carefully turn the steam release valve to vent and remove the lid once pressure is fully released.
- Shred chicken and remove bay leaves: Remove the chicken pieces into a bowl and shred them using two forks. Discard the bay leaves from the soup.
- Add potatoes and noodles: Turn on the Instant Pot sauté function and bring the soup to a boil. Add the cubed potatoes and the egg noodles. Cook until the potatoes and noodles are tender and a fork can easily pierce the potatoes.
- Finish and serve: Return the shredded chicken to the pot, stir well, adjust the salt to taste, and sprinkle in the fresh parsley. Serve warm and enjoy.
Notes
- You can substitute chicken thighs for breasts for more flavor and tenderness.
- Adjust salt to taste, especially if your chicken broth is salted.
- Wide egg noodles can be replaced with any pasta you have on hand.
- For a thicker soup, reduce the amount of broth slightly or cook longer with the lid off in the sauté step.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
