Instant Pot Chicken Noodle Soup

Total Time Prep: 20 min. Cook: 20 min. + releasing
Yield 8 servings
Test Kitchen Approved
With tender chicken, egg noodles and savory broth, this Instant Pot chicken noodle soup is like your favorite sweatpants: cozy, reliable and low-effort.

Ingredients

  • 1 tablespoon butter
  • 3 medium carrots, chopped
  • 2 celery rib, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 pound boneless skinless chicken breasts
  • 1 pound boneless skinless chicken thighs
  • 8 cups reduced-sodium chicken broth
  • 3 bay leaves
  • 2 cups uncooked egg noodles
  • 1/2 cup sprigs fresh parsley, stems removed, chopped

Directions

  1. Place butter in an 8-qt. electric pressure cooker; set to saute. Add carrot, celery and onion; cook until tender, 4-5 minutes. Stir in garlic, salt, oregano, basil and pepper; cook one minute longer. Add chicken, chicken broth and bay leaves. Secure lid on pressure cooker; set toggle to sealing. Set on manual high pressure for 7 minutes. Let release naturally; carefully switch toggle to venting. Carefully remove lid; discard bay leaf. Remove chicken to a cutting board; use two forks to shred chicken.
  2. Set pressure cooker to saute. Add egg noodles; simmer until al dente, 7-8 minutes. Stir in cooked chicken and parsley.

Nutrition Facts

1 serving: 225 calories, 7g fat (3g saturated fat), 81mg cholesterol, 1259mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 27g protein.

Our recipe for Instant Pot chicken noodle soup is full of flavor, yet takes only 40 minutes to cook from start to finish. Make it once, and you'll soon have a new comfort food favorite. —Kerry Whitaker, Carthage, Texas
Recipe Creator

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