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Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

This Instant Pot chicken noodle soup is a cozy, savory bowl with tender boneless skinless chicken thighs, soft egg noodles, and a rich, herb-scented broth studded with carrots, celery, and onion. It comes together quickly with about 10 minutes prep and about 35 minutes cooking time, making it ideal for weeknight dinners or sick-day comfort.
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Prep Time:10 minutes
Cook Time:35 minutes
Total Time:1 minute

Equipment

  • Instant Pot

Ingredients

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 medium carrots peeled & sliced
  • 2 sticks celery chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups water
  • 1.5 pounds chicken thighs boneless/skinless
  • 1/2 teaspoon Italian seasoning
  • 2 cups egg noodles uncooked
  • Salt & pepper to taste
  • parsley fresh, chopped

Instructions

  1. Add the butter and olive oil to the Instant Pot and press the Sauté button. Cook the chopped onion, stirring occasionally, until softened, about 3-4 minutes.
  2. Add the carrots, celery, minced garlic, chicken broth, water, chicken thighs, and Italian seasoning to the Instant Pot; do not add the egg noodles, salt, pepper, or parsley yet.
  3. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes — it will take about 15 minutes for the Instant Pot to come up to pressure.

Notes

Add the uncooked egg noodles after pressure cooking and simmer them in the hot broth until tender to avoid mush. After pressure cooking, remove and shred the chicken thighs, return the chicken to the pot, then season with salt and pepper to taste and stir in chopped parsley before serving.