Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts); 1/4 teaspoon kosher salt; 1 teaspoon olive oil; 1/2 cup diced onion; 1/2 cup diced celery; 1/2 cup peeled and sliced carrot; 3 cloves garlic (minced); 4 cups low-sodium chicken broth; 2 bay leaves; black pepper (to taste); 1 cup egg noodles ((1 1/2 oz)); parsley (optional for garnish)

Warm and comforting, this Instant Pot Chicken Noodle Soup is the ultimate cozy meal, perfect for chilly days or when you're feeling under the weather. It's simple enough for a weeknight dinner yet delicious enough to impress your family and friends!

35mCook

15mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

4boneless skinless chicken thighs (trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts)
0.3 teaspoonkosher salt
1 teaspoonolive oil
0.5 cupdiced onion
0.5 cupdiced celery
0.5 cuppeeled and sliced carrot
3 clovesgarlic (minced)
4 cupslow-sodium chicken broth
2bay leaves
black pepper (to taste)
1 cupegg noodles ((1 1/2 oz))
parsley (optional for garnish)

Instructions

Step 0 of 9 completed

Start by seasoning the chicken thighs with kosher salt and black pepper on both sides.

Set your Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the chicken thighs and sear for about 3-4 minutes on each side until golden brown. Remove and set aside.

In the same pot, add diced onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.

Stir in the minced garlic and cook for an additional minute until it's aromatic.

Pour in the chicken broth, then add the bay leaves and return the seared chicken to the pot. Give it a gentle stir to combine everything.

Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Cook on high pressure for 15 minutes.

Once the cooking time is up, carefully release the pressure. Open the lid and remove the chicken, shredding it with two forks before returning it to the pot.

Add the egg noodles to the soup and set the Instant Pot back to 'Sauté' mode. Cook for about 5 minutes, stirring occasionally, until the noodles are tender.

Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

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Adapted from skinnytaste.com. Ingredients sourced from the original; description and instructions are original to Fork.