When you’re in need of comfort food that’s both quick and delicious, this Easy Instant Pot Chicken Noodle Soup is the perfect go-to recipe. It captures all the flavors of a traditional chicken soup but is made in a fraction of the time. With tender chicken, wholesome vegetables, and perfectly cooked noodles, this soup is not only nourishing but incredibly easy to prepare. The Instant Pot takes care of most of the work, infusing the ingredients with rich flavors in just a short amount of time. It’s the perfect solution for busy days or when you’re feeling under the weather.
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 8 oz egg noodles
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode. Heat the olive oil and add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables start to soften.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and stir in the thyme, parsley, salt, and black pepper.
- Place the chicken breasts or thighs into the pot and secure the lid.
- Set the Instant Pot to manual high pressure for 10 minutes. Once done, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
- Remove the chicken from the pot and shred it using two forks.
- Switch the Instant Pot back to sauté mode and stir in the egg noodles. Cook for about 5-7 minutes, or until the noodles are tender.
- Return the shredded chicken to the pot and stir to combine. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley. Enjoy!
