Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 chicken bouillon cube or 1 teaspoon chicken bouillon powder
- 4 cups low-sodium chicken broth (or vegetable broth)
- 2 pounds bone-in chicken (include at least 1 chicken breast)
- 4 cups water
- 5 ounces egg noodles (uncooked, approximately 2 cups)
Instructions
- Sauté the Aromatics Start by reviewing your Instant Pot manual to ensure proper use of your model. Then, switch to the sauté function. Add unsalted butter and wait for it to melt. Once hot, toss in chopped onions, carrots, and celery. Cook for about 3 minutes, stirring occasionally, until the onions soften and turn translucent.
- Build the Soup Base After sautéing, season the vegetables with salt, pepper, and a spoon of chicken bouillon or a seasoning blend. Mix in thyme, oregano, and parsley. Pour in low-sodium chicken broth, add 4 cups of water, and place your chicken pieces into the pot. Do not add the noodles at this point—they come in later.
- Pressure Cook the Chicken Secure the lid and set the valve to sealing. Use the “Soup” function or choose “Manual” on high pressure for 7 minutes. The Instant Pot will take a few minutes to reach pressure before the timer starts. This is completely normal.
- Release the Pressure Once cooking is complete, allow the Instant Pot to naturally release steam for about 10 minutes. If pressed for time, use the quick release function carefully, as per your manual. Once the pressure is fully released, open the lid cautiously.
- Shred the Chicken Use tongs or a slotted spoon to remove the cooked chicken. Carefully check the broth for any leftover skin or bones. Shred the meat using two forks, removing bones and skin as you go. Set the shredded chicken aside while the noodles cook.
- Cook the Egg Noodles Now add your egg noodles to the hot broth. Turn the sauté function back on and let the noodles simmer uncovered for around 6 minutes. Keep watch to prevent overcooking, as mushy noodles can ruin the texture.
- Combine and Finish Once the noodles are tender, press “Cancel” to turn off the heat. Return the shredded chicken to the pot. Stir well, taste, and adjust seasoning if needed. A sprinkle of chopped parsley adds a final fresh touch.
- Now, ladle your homemade Instant Pot Chicken Noodle Soup into bowls and serve it hot. It is hearty, nourishing, and made from scratch—just the way it should be.
Notes
- If you’re short on time, you can use boneless, skinless chicken breasts, but the broth won’t have as much depth of flavor.
- Feel free to use vegetable broth for a vegetarian version.
- The noodles will continue to absorb liquid, so if you’re storing leftovers, you may need to add extra broth when reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pressure cooking
- Cuisine: American
Nutrition
- Serving Size: 1serving
- Calories: 374kcal
- Sugar: 2g
- Sodium: 435mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 107mg
Keywords: Instant Pot Chicken Noodle Soup Pressure cooker chicken noodle soup Easy chicken soup recipe Instant Pot comfort food Homemade chicken noodle soup