Go Back
–+ servings
Close up square image of finished soup in wooden bowl on blue checkered linen.
Print Recipe

Instant Pot Chicken Noodle Soup

Warm, comforting and cozy, this Instant Pot Chicken Noodle Soup is a staple recipe you will want to have on your menu.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Instant Pot, Main Course, Soup
Cuisine: American
Servings: 6
Calories: 344kcal
Author: Tornadough Alli

Ingredients

  • 2 pounds boneless skinless chicken breast
  • 8 cups chicken broth
  • 1 large onion diced
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 2 cloves garlic pressed
  • 1 bay leaf
  • ½ cup fresh parsley chopped
  • 1 Tablespoon salted butter
  • 2 Tablespoons chicken bouillon powder
  • 1 teaspoon dried thyme
  • 1-2 teaspoons salt to your preference
  • 1 teaspoon pepper
  • 6 ounces egg noodles about 2 cups

Instructions

  • In an 8-quart instant pot, add the chicken, chicken broth, water, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper.
  • Stir to combine.
  • Set the instant pot on manual pressure for 12 minutes. When cooking time is over press the quick release button (you can choose to naturally release it as well).
  • Remove the chicken from the pot and place it on a cutting board to rest for a few minutes.
  • While the chicken is resting, add the egg noodles to the instant pot and press the sauté button.
  • While the noodles are boiling, shred the chicken.
  • Boil until the noodles are just turning al dente.
  • Add the shredded chicken back to the instant pot, remove bay leaf and serve.

Notes

  1. You can use fresh or frozen chicken for this recipe, see above on times for cooking.
  2. Minced garlic or garlic powder will also work, if using garlic powder use 1/4 teaspoon.
  3. Other pastas can be used, see above on alternatives.
  4. If you cannot find chicken bouillon powder, you can replace it with 2 cubes for this recipe.
  5. Make sure you are using an 8-quart instant pot for this recipe, it ensures that it has room for all the ingredients.
  6. You can cut this recipe in half if you are serving less people.
  7. This can be frozen, see above on how to do that.
  8. Make sure you remove the bay leaf before serving.

Nutrition

Calories: 344kcal | Carbohydrates: 27g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 2176mg | Potassium: 867mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4198IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg