Instant Pot Chicken Noodle Soup is pure comfort food! A hearty broth with vegetables, bite sized chicken pieces, and egg noodles (or zoodles) make a soothing meal when it's cold out or you are under the weather.
2lbchicken breast + leg piecessome bone-in skin-on
4cups vegetable or chicken broth
4-5cupswater
2teaspoonssalt
½teaspoonblack pepper
1teaspoonthyme
½teaspoonoregano
2bay leaves
4ozegg noodles(I used Pappardelle) or 2-3 spiralized zucchini
¼cupchopped fresh parsley
½lemonjuiced
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Instructions
Turn on pressure cooker on Sauté function. Once HOT, add the oil and saute the chopped onion until it starts to turn translucent. Then add carrot, celery + garlic and saute another couple of minutes.
Now press cancel to turn off the Sauté function. Add your chicken pieces on top of the vegetables. Pour in the broth and water. Use only as much water as need to reach PC MAX (the maximum safe fill line for pressure cooking). Finally add seasonings (salt, pepper, thyme, oregano), and also 2 bay leaves.
Close the lid and pressure cook on high for 10 minutes. The Instant Pot will take 15-25 minutes (depends on temperature of your ingredients) to pressurize before the timer starts to count down.
When cook time is up, do a staggered quick release*. Or let the pressure release naturally for 15 minutes before quick releasing remaining pressure.
Open the lid and take out the chicken with tongs. Remove skin + bones, and cut chicken into bite sized pieces.
Unless cooking the egg noodles separately (recommended) add them to the hot soup now. Close the lid and let them ‘cook’ in the hot liquid until softened.
Then add the chicken back in. Also stir in chopped parsley, lemon juice, and adjust salt and pepper as needed.
If you cooked the noodles separately, or are using zoodles, divide them into bowls. Then pour the hot soup over top. Serve with a little more parsley and a squeeze of lemon juice.
Notes
*Staggered Quick Release: turn pressure valve to venting. If water/broth escapes together with the steam, turn valve back to sealing and wait a little bit before repeating.
Nutrition
Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount per Serving
Calories
346
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
25
%
Cholesterol
93
mg
31
%
Sodium
1503
mg
63
%
Potassium
354
mg
10
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
22
g
44
%
Vitamin A
3902
IU
78
%
Vitamin C
10
mg
12
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.