Description
This comforting Instant Pot Chicken Noodle Soup is a hearty and flavorful homemade classic made effortlessly with tender chicken thighs, fresh vegetables, and tender egg noodles. Cooked under pressure for quick, hands-off preparation, this soup is perfect for a cozy meal any time of year.
Ingredients
Scale
Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 sticks celery, chopped
- 2 cloves garlic, minced
Broth & Chicken
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 teaspoon Italian seasoning
Noodles
- 2 cups uncooked egg noodles
Seasonings & Garnish
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
- Sauté Aromatics: Add the butter and olive oil to the Instant Pot and press the sauté button. Cook the chopped onion for 3-4 minutes until softened and fragrant.
- Add Remaining Ingredients: Add carrots, celery, garlic, chicken broth, water, chicken thighs, and Italian seasoning to the pot. Avoid adding the noodles, salt, pepper, and parsley at this stage.
- Pressure Cook: Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure before the cook time begins.
- Pressure Release: When cooking completes, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Shred Chicken & Cook Noodles: Remove the chicken thighs and shred with two forks. Press sauté again on the Instant Pot, add the uncooked egg noodles, and cook until they are tender. Return the shredded chicken to the pot.
- Season & Serve: Season the soup with salt and pepper to taste. Serve hot with freshly chopped parsley sprinkled over the top.
Notes
- You can substitute chicken breasts if preferred, but thighs stay juicier and more flavorful.
- Use homemade or low-sodium chicken broth to better control salt content.
- For a thicker soup, reduce the amount of water or let it simmer longer with the lid off after cooking.
- Egg noodles cook quickly, so add them after the pressure cooking step to avoid overcooking.
- Fresh parsley adds a bright finish, but you can substitute with fresh dill or thyme if desired.
