Instant Pot Chicken Noodle Soup
This Instant Pot chicken noodle soup is loaded with chicken, noodles, vegetables, and tastes just like, if not better than regular chicken noodle soup! It's an incredibly easy recipe that's perfect for the weekdays or making ahead to freeze for later. Plus, it takes only 7 to 10 minutes of active cook time! Also try our Instant Pot beef stew if you're looking for more easy (and tasty!) Instant Pot recipes.
Ingredients
- 2 pounds skinless boneless chicken breast cut into 1 inch chunks (chicken thighs are fine too *see notes)
- 1 large yellow onion cut into ½ inch pieces
- 2 large carrots peeled and cut into ½ inch cubes
- 4 stalks celery cut into 1 inch pieces
- 8 cups unsalted chicken stock
- 4 dry bay leaves
- 1½ teaspoons dry thyme leaves
- 4 teaspoons salt or to taste
- ½ teaspoon cracked black pepper or to taste
- 4 ounces dry egg noodle or pasta of your choice *see notes
- Parsley finely chopped (optional for garnish)
Instructions
- To the Instant Pot, add everything EXCEPT the egg noodles (chicken, onion, carrot, celery, stock, bay leaves, thyme, salt, and black pepper).
- Give everything a good stir, place the lid on the Instant Pot, lock it, and make sure the pressure release knob is on "Sealing". Select the "Soup/Stew" button for 20 minutes on high pressure.If your Instant Pot does not have a "Soup/Stew" button, select the "Pressure Cook" function and cook for 20 minutes on high pressure.
- After the 20 minutes are up, allow the Instant Pot to naturally release for 5 minute then manual release the remaining steam by turning the pressure release knob to "Venting". Once all of the pressure is released, unlock and open the lid.
- With the Instant Pot lid off, select the "Saute" function and allow the soup to come to a simmer. Add the egg noodles to the soup and give everything a good stir. Cook the egg noodles according to your package recommended time (ours took about 7 minutes) or until tender or to your preferred tenderness.
- At this time, you can taste the soup to see if you'd like additional salt and pepper. Adjust according to your preference.
- Portion the chicken noodle soup to serving bowls and top with chopped parsley for garnish. Enjoy while hot!
Notes
Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
- Chicken breast vs chicken thighs - Feel free to use either chicken breast or chicken thighs for this Instant Pot chicken noodle soup. The main difference is that chicken breasts give the soup a cleaner flavor but chicken thighs will yield a slightly juicier texture. We prefer chicken breasts. If you are using chicken thighs, make sure to trim off most of the excess fat.
- Egg noodles and pasta - Egg noodles cook much pasta than regular pasta and is much more fun to eat and easily bulks up the soup. We have tried using other pasta like elbow and spaghetti (broken into smaller pieces) and they work well too. Just adjust the cook time as needed.
Nutrition
Serving: 2cups | Calories: 385kcal | Carbohydrates: 30.5g | Protein: 43.6g | Fat: 8.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.3g | Trans Fat: 0.03g | Cholesterol: 122.2mg | Sodium: 2226.4mg | Potassium: 1129.1mg | Fiber: 2.3g | Sugar: 8g | Vitamin A: 4210.9IU | Vitamin C: 6.7mg | Calcium: 55.1mg | Iron: 2.1mg
Keywords: easy recipe, Instant Pot recipe
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