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Instant Pot Chicken Noodle Soup
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.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
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
Add the garlic and cook for ⏱️ 1 minute more, stirring constantly.
Garlic, minced3 cloves
3
Press cancel.
4
Add the salt, pepper, thyme, oregano, bay leaf, chicken bouillon, broth, water, and uncooked chicken. Stir together.
Thyme1 teaspoonBay Leaf1Water3 Cups
5
Seal the instant pot. Cook on manual high pressure for ⏱️ 7 minutes. Naturally release the pressure for ⏱️ 10 minutes.
6
Open the instant pot and remove the chicken. Set it aside to cool for a few minutes before cutting or shredding.
7
Remove the bay leaf and discard.
Bay Leaf1
8
Turn the instant pot to saute again. Add the egg noodles and cook for ⏱️ 6 minutes (or until tender) with the lid off.
Egg Noodles2 Cups
9
Press cancel. Stir in the cut chicken and fresh parsley.
Fresh Parsley, chopped2 Tablespoons
10
Serve immediately.
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