Instant Pot Chicken Noodle Soup

Made with either fresh or frozen chicken, this Instant Pot chicken noodle soup is an easy recipe when you're short on time.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 300 Calories

Ingredients

• 4 cups water
• 1 teaspoon salt, or to taste
• 1 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• 1 tablespoon dried parsley
• 4 cubes chicken bouillon
• 1 medium onion, chopped
• 1 teaspoon ground thyme
• 2 tablespoons salted butter
• 1 (8 ounce) package thin egg noodles
• 1 pound frozen skinless, boneless chicken breast halves
• 3 carrots, or more to taste, peeled and sliced
• 3 stalks celery, or more to taste, chopped
• 0.5 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.

Step 2

Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.

Step 3

Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Step 4

Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.