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Easy Instant Pot Chicken Noodle Soup
Easy Instant Pot Chicken Noodle Soup
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Effortless Instant Pot chicken noodle soup made with fresh or frozen chicken for a quick and satisfying meal.
Ingredients:
  • 2 tablespoons salted butter
  • 3 carrots, or more to taste, peeled and sliced
  • 3 stalks celery, or more to taste, chopped
  • 1 medium onion, chopped
  • 1 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
  • 4 cups chicken broth
  • 4 cups water
  • 4 cubes chicken bouillon
  • 1 pound frozen skinless, boneless chicken breast halves
  • 1 (8 ounce) package thin egg noodles
  • 1 tablespoon dried parsley
Instructions:
  • Preheat the Instant Pot using the Sauté function. Melt butter and sauté carrots, celery, and onion until soft, about 3 to 5 minutes. Add thyme, oregano, salt, and pepper, then turn off the Sauté function.
  • Combine chicken broth, water, bouillon cubes, and bay leaves in the pot, then add the frozen chicken breasts. Secure the lid, cook on high pressure for 12 minutes following the manufacturer's instructions, and allow pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to release pressure naturally for 10 minutes, then switch to the quick-release method for about 5 minutes. Unlock and remove the lid.
  • Take out the tender chicken pieces from the pot, expertly chop or shred them, then return them to the pot.
  • 1. Activate the Sauté function, then introduce the egg noodles. Cook until noodles are perfectly tender with a slight firmness, which should take 8 to 10 minutes. Finish by mixing in dried parsley and enjoy your flavorful dish.

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