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Instant Pot Chicken Noodle Soup from Scratch

Instant Pot Chicken Noodle Soup

A hearty and healthy dish made in a fraction of the time. Loaded with noodles and tender chicken, and it's the perfect meal to have during colder days.

Course Main Course
Cuisine American
Keyword Instant Pot Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 20 minutes
NPR 10 minutes
Total Time 30 minutes
Servings 8 servings, about 2 cups each
Calories 312 kcal
Author Catalina Castravet

Ingredients

  • 1 1/2 lb. chicken breasts boneless and skinless or chicken thighs
  • 2 tablespoons butter unsalted
  • 1 sweet onion diced
  • 5 cloves garlic minced
  • 4 medium carrots peeled and sliced into rounds
  • 3 stalks celery sliced
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 10 cups chicken broth low-sodium
  • Small bunch of fresh thyme
  • Small bunch of fresh rosemary
  • 3 bay leaves
  • 8 oz egg noodles dry

Instructions

  1. Using a 6qt or larger Instant Pot, select Saute mode and High.
  2. Once it reads HOT, add the butter and melt. Add diced onion and cook for 1 minute. Add garlic, stir and cook for 1 minute, until fragrant.
  3. Add the rest of the veggies, carrots, and celery. Stir and cook for 5-7 minutes, until the veggies are just tender.
  4. Add the basil, dried parsley, and pepper flakes. Add salt and pepper.
  5. Add chicken and pour the broth on top, don't go over the max line. Tie together with kitchen twine thyme and rosemary and add to the pot. Add bay leaves.

  6. Cover and secure the lid, point the valve to seal. Cook on High Pressure for 10 minutes. Followed by a 10-minute Natural Pressure Release. Release manually any remaining pressure.

  7. Take off the lid and select Saute on medium heat. Remove the chicken and add it to a plate. Next, use two forks to shred it.
  8. Remove and discard bay leaves, thyme, and rosemary.

  9. Add the dry noodles to the soup, simmer uncovered for another 7-10 minutes, or until noodles are cooked.
  10. Taste and adjust for salt and pepper.
  11. Serve garnished with fresh chopped parsley.
Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 312 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 78mg26%
Sodium 336mg15%
Potassium 823mg24%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 5350IU107%
Vitamin C 5.3mg6%
Calcium 53mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.