Instant Pot Chicken Noodle Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 tablespoons butter (unsalted)

1 large onion (chopped)

2 medium carrots (chopped)

2 stalks celery (chopped)

1 teaspoon salt (or to taste)

1 teaspoon pepper (or to taste)

1 teaspoon thyme (dry, 1 tbsp if using fresh)

1 tablespoon parsley (fresh, chopped)

1 tablespoon oregano (fresh, chopped, 1 tsp if using dry)

1 chicken bouillon (cube or powder)

4 cups chicken broth (or vegetable broth, no sodium added)

2 pounds chicken (with skin and bones, use at least 1 chicken breast)

4 cups water

5 ounce egg noodles (uncooked, (about 2 cups))

Directions

Prep the instant pot.

Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)

Cook the veggies.

Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

Add seasoning.

Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon and stir.

Add broth and chicken.

Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.Â

Pressure cook the chicken.

Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your instant pot doesn't have the Soup setting just use Manual/high pressure for 7 minutes.

Release the steam.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Remove chicken and shred.

Remove the chicken pieces from the soup and shred with two forks.

Cook noodles.

Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.Â

Finish the soup.

Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.

Nutrition

• Calories: 374 kcal
• Total Fat: 21 g
• Saturated Fat: 7 g
• Cholesterol: 107 mg
• Sodium: 435 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 26 g