Description

This Instant Pot Chicken Noodle Soup is a comforting and hearty homemade classic made quickly using your pressure cooker. Tender cubed chicken breasts are sautéed with onions, celery, and carrots, then cooked under high pressure with chicken broth and herbs. Finally, egg noodles are added off-heat and cooked gently to perfect tenderness, making this a delicious and easy meal perfect for any day.

Ingredients

Scale

Chicken and Veggies

2 chicken breasts, cubed bite size (boneless and skinless)
1 cup baby carrots, sliced thin
2 stalks celery, sliced
1/4 onion, diced

Pantry Items & Seasonings

2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
48 oz chicken broth
2 cups egg noodles, uncooked
1/4 tsp basil
1/4 tsp oregano

Cook Mode Prevent your screen from going dark

Instructions

Saute the chicken and onions: Set the Instant Pot on saute low. Add the olive oil, cubed chicken, and diced onions to the pot. Cook this mixture until the chicken is slightly cooked on the outside and the onions start to become translucent.
Add vegetables: Add the sliced celery and baby carrots to the pot, stirring well to combine all ingredients.
Continue sauteing: Saute the combined mixture for another 5 minutes to enhance flavors and slightly soften the vegetables.
Stop sauteing and add broth and seasonings: Turn the Instant Pot off. Add the chicken broth, salt, pepper, basil, and oregano to the pot. Stir to mix everything evenly.
Pressure cook: Secure the Instant Pot lid and close the valve, setting it to manual high pressure for 5 minutes.
Release pressure: When cooking is complete and the Instant Pot beeps, slowly release the pressure by moving the valve slightly, allowing steam to escape gradually.
Open lid and add noodles: Once steam release is complete and it is safe to open, carefully remove the lid. Add the uncooked egg noodles to the soup and stir well to combine.
Cook noodles off-heat: Place the lid back on the Instant Pot and let the soup sit for 5 minutes. The residual heat will gently cook the egg noodles to tender perfection.

Notes

Use boneless, skinless chicken breasts for easily cubed pieces and quicker cooking.
Adjust seasoning such as salt and herbs according to taste preference.
If you prefer softer vegetables, you can cook them longer during the saute stage.
The soup thickens slightly as it sits; add a little more broth or water to loosen if desired.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer shelf life.