Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

from cookiesandcups.com
60 min
6 servings

Hearty and flavorful Instant Pot Chicken Noodle Soup is a quick and easy shortcut to a comfort food favorite! Brimming with classic ingredients, including tender chicken, cozy egg noodles, herbs, and veggies in a savory chicken broth.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Cup Yellow Onion, diced
  • 1 Cup Carrots, cut into 1?4” thick coins
  • 1/2 Cup Celery, diced
  • 3 cloves Garlic, minced
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Black Pepper
  • 1 teaspoon Thyme
  • 1/2 teaspoon Oregano
  • Unknown ingredient
  • 1 Tablespoons Chicken Bouillon Paste
  • 4 Cups Chicken Broth
  • 3 Cups Water
  • 2 pounds Boneless, Skinless Chicken (breast, thighs, or mix)
  • 2 Cups Egg Noodles
  • 2 Tablespoons Fresh Parsley, chopped

Directions

  1. 1

    Set the instant pot to saute mode. Add the oil, onion, carrot, and celery. Cook, stirring occasionally, for 5-6 minutes until softened.

  2. 2

    Add the garlic and cook for 1 minute more, stirring constantly.

  3. 3

    Press cancel.

  4. 4

    Add the salt, pepper, thyme, oregano, bay leaf, chicken bouillon, broth, water, and uncooked chicken. Stir together.

  5. 5

    Seal the instant pot. Cook on manual high pressure for 7 minutes. Naturally release the pressure for 10 minutes.

  6. 6

    Open the instant pot and remove the chicken. Set it aside to cool for a few minutes before cutting or shredding.

  7. 7

    Remove the bay leaf and discard.

  8. 8

    Turn the instant pot to saute again. Add the egg noodles and cook for 6 minutes (or until tender) with the lid off.

  9. 9

    Press cancel. Stir in the cut chicken and fresh parsley.

  10. 10

    Serve immediately.