Instant Pot Chicken Noodle Soup

5 from 22 votes

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is so easy to make, and is the ultimate comfort food. Throw it together and let your pressure cooker do the bulk of the work!

Prep Time10

Cook Time45

Total Time55

Servings: servings

Calories: 346kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
3 medium carrots peeled and diced
2 celery stalks diced
1 small yellow onion diced
2 garlic cloves minced
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 cups low sodium chicken broth
2 dried bay leaves
1 pound boneless skinless chicken breasts
8 ounces pasta or egg noodles (see note 1)

Instructions

Turn the Instant Pot on and set to sauté. Once it says hot, add the olive oil and heat until it is warm. Add the carrots, celery, onion, and garlic. Season them with basil, parsley, thyme, salt, and pepper. Sauté until the vegetables are soft, about 5 minutes.
2 tablespoons olive oil, 3 medium carrots, 2 celery stalks, 1 small yellow onion, 2 garlic cloves, 2 teaspoons dried basil, 1 teaspoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the chicken broth and the bay leaves, stirring to combine. Add the chicken breasts.
8 cups low sodium chicken broth, 2 dried bay leaves, 1 pound boneless skinless chicken breasts
Put the top on and seal. Set it to manual, high pressure, 5 minutes (see Note 2). Make sure the valve is set to sealed before you start. After a moment, the Instant Pot will beep and say "On." At that point, it will start building pressure and eventually the pressure valve will raise and then it will start counting down the 5 minutes.
8 ounces pasta or egg noodles
Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. Once the valve has fallen you can remove the top.
Remove the chicken from the Instant Pot. Set aside. Once they have cooled a little bit, shred them (read here for my favorite way to shred chicken).
Turn the Instant Pot back to sauté. Once the liquid in the pot is boiling, add the noodles. Boil for the length of time the package of noodles suggests.
After the noodles are done cooking, remove the bay leaves. Add the shredded chicken back to the pressure cooker. Stir to combine. Taste the soup and add more salt and pepper as needed.

Video

Notes

To use homemade egg noodles, only cook the noodles for three minutes after adding them in step 6.
Though we are setting the cook time for five minutes, it will take about 16 minutes for the instant pot to come to pressure, five minutes for the cooking time, and another 6 minutes for the pressure to release. Then at the end there is the added time of cooking the noodles. That is the reason why the total time for the recipe is 55 minutes.

Nutrition