Instant Pot Chicken Noodle Soup

Course: Main Course

Cuisine: American

Prep Time: 12

Cook Time: 7

Total Time: 19

Servings: servings

Calories: 178kcal

Author: Quynh Nguyen

Instant Pot chicken noodle soup is made with egg noodles, shredded chicken, carrots, celery, and herbs in a flavorful chicken broth. Rotisserie chicken keeps it quick and easy, and everything cooks in one pot.

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Equipment

6-quart Instant Pot

Ingredients

1 tablespoon olive oil
½ large onion, diced
3-4 carrots, diced
2 ribs celery, diced
7 cups chicken broth or 7 cups of water + 5 teaspoons of Better Than Bouillon Roasted Chicken Base
1½ cups wide egg noodles
3 teaspoons fresh thyme, or 1 teaspoon dried
3 teaspoons fresh rosemary, or 1 teaspoon dried
2 cups shredded cooked rotisserie chicken, or 2 uncooked chicken breasts
Salt, to taste
Black pepper, to taste
Juice of 1 lemon, optional

Instructions

Sauté the vegetables. Set the Instant Pot to Sauté and wait until it reads Hot. Add the olive oil and onion. Cook for 2–3 minutes, until the onion begins to soften. Add the carrots and celery and cook for another minute.
Add the broth and noodles. Pour in the chicken broth and scrape the bottom of the pot well. Add the egg noodles, thyme, and rosemary.
Add raw chicken, if using. If using raw chicken breasts, season them lightly with salt and pepper and place them in the pot. If using rotisserie chicken, leave it out for now.
Pressure cook. Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
Quick release. When the cooking time ends, carefully quick release the pressure.
Add the chicken.
If using raw chicken, remove the breasts, shred them, and return the chicken to the pot.
If using rotisserie chicken, stir it in now and let it warm through for a minute or two.
Season and serve. Taste and add salt and pepper as needed. Stir in lemon juice if using, then serve right away.

Notes

Rotisserie chicken is the fastest option and should be added after pressure cooking.
Don’t leave the soup on Keep Warm for too long or the noodles may become too soft.
Scrape the bottom of the pot after adding the broth.
Taste before adding extra salt, especially if using bouillon.
Add a little extra broth when reheating leftovers if the noodles have absorbed too much liquid.
Store leftovers in the refrigerator for 3–4 days.

Nutrition