Instant Pot Chicken Noodle Soup
This will be your new favorite chicken noodle soup recipe! It's effortless to make, but the final product is delicious! The Instant Pot does most of the work, creating a homestyle chicken noodle soup that the entire family will enjoy.
Ingredients
- 8 cups low-sodium chicken broth
- 2 1/2 lbs bone-in, skin-on chicken thighs, skinned
- 3 cups egg noodles
- 1 tbsp olive oil
- 1 1/2 cups peeled and diced carrots (3 medium)
- 1 1/2 cup diced celery (2 large stalks)
- 1 cup chopped yellow onion (1 small)
- 3 tsp minced garlic (3 cloves
- 2 tsp minced fresh thyme (or just add in 2 large sprigs)
- 2 tsp minced fresh rosemary (or just add 1 large sprig)
- 1 bay leaf
- salt and freshly ground black pepper
- 1 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Directions
Recipe instructions Instant Pot Chicken Noodle Soup
-
Step 1
Turn on the "saute" setting on the Instant Pot and wait for it to heat up until the label reads "hot".
-
Step 2
Then, add in some olive oil, carrots, celery, and onion, and saute them for 2 minutes. Next, include garlic and saute for an additional 1 minute.
-
Step 3
After that, pour in some broth, thyme, rosemary, bay leaf, and salt and pepper to your preference. Lastly, add in chicken and turn off the saute mode by clicking "cancel" on the Instant Pot.
-
Step 4
Close and cover the lid, ensuring that the vent on the lid is set to "sealing" position.
-
Step 5
Choose "manual" (or high pressure on other pressure cookers) and set the timer to 10 minutes.
-
Step 6
After the timer goes off, allow the pressure to decrease naturally for 10 minutes before carefully using the quick release method to release any remaining pressure.
-
Step 7
Take the chicken out and move it to the cutting board. Press "cancel" on the Instant Pot, then hit "saute".
-
Step 8
Boil noodles without lid until tender, around 5-6 minutes.
-
Step 9
In the meantime, shred chicken. After the noodles are done, mix in lemon juice, parsley, and chicken. Serve warm.
