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~ instant pot chicken noodle soup ~

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

Delicious soup, for a cold winters day! I love experimenting with my Instant Pot! Enjoy!

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 30 Min
method Pressure Cooker/Instant Pot

Ingredients For ~ instant pot chicken noodle soup ~

  • 1 Tbsp
    olive oil
  • 1 lg
    garlic clove, minced
  • 1 md
    onion, chopped
  • 2-3 stalk
    celery, sliced
  • 2 md
    carrots sliced or chopped
  • 4 c
    each, chicken broth and water
  • 3 - 4 lb
    whole chicken or mixed chicken pieces with skin- i used two breasts, two thighs and two legs
  • 2 Tbsp
    better than bouillon chicken flavored
  • Salt
    & pepper to taste
  • 1 tsp
    thyme
  • 1 Tbsp
    dried parsley
  • 1/2 tsp
    dried oregano
  • 6 - 7 oz
    egg noodles, uncooked

How To Make ~ instant pot chicken noodle soup ~

  • 1
    I used my 8 quart Instant Pot for this recipe. Turn on pot to saute and add oil, when hot, add onion, celery and carrots, stirring occasionally for 4 - 5 minutes. Now, add garlic and saute another minute.. Stir is seasonings and pour in water and broth. Add the chicken and close lid on pot, making sure steam button is closed. Select soup setting and set time to 23 minutes. When time is up, let pot naturally release for 4 to 5 minutes, then release remaining steam manually. Remove chicken and once cool enough to handle, break apart into desired bite sized pieces, return to pot. Skim any excess fat floating to top of soup. Now, press setting for sauté again. Once boiling, stir in noodles and continue cooking until tender. Taste and see if needs more seasoning.
  • 2
    Ladle soup into bowls, sprinkle with parsley and enjoy!
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