Instant Pot Chicken Noodle Soup
A quick and comforting chicken noodle soup made in the Instant Pot, perfect for busy nights and chilly days.
Ingredients
Main Ingredients
- 1 lb Boneless chicken breasts or thighs Chicken thighs add richer flavor.
- 2 cups Chopped carrots
- 2 stalks Celery, chopped Optional, skip if you dislike.
- 1 medium Onion, chopped
- 4 cups Chicken broth Adjust saltiness based on broth brand.
- 1 cup Egg noodles Can substitute with rice or other pasta.
- 1 tsp Thyme
- 1/4 tsp Black pepper Adjust to taste.
- 1 clove Garlic, minced Numeric value can vary.
- 1 tbsp Olive oil For sautéing.
- 1 tbsp Fresh parsley, chopped For garnishing.
Instructions
Preparation
- Chop the carrots, celery, and onion.
- Heat olive oil in the Instant Pot using the sauté function.
- Sauté the chopped vegetables until fragrant.
- Add the boneless chicken to the pot.
- Pour in the chicken broth and add thyme, pepper, and garlic.
Cooking
- Seal the Instant Pot and set it to high pressure for 10 minutes.
- When cooking is complete, shred the chicken directly in the pot.
- Add the egg noodles and simmer for an additional 5 minutes.
Serving
- Taste and adjust seasoning as necessary.
- Serve hot and garnish with fresh parsley.
Notes
For freezing, cook noodles separately to maintain texture. Leftovers taste better the next day. For extra flavor, add a parmesan rind while cooking.