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Instant Pot Chicken Noodle Soup

The BEST Instant Pot Chicken Noodle Soup ever - using rotisserie chicken
Prep Time12 mins
Cook Time7 mins
Total Time19 mins
Course: Main Course
Cuisine: American
Keyword: chicken noodle soup, instant pot chicken noodle soup, rotisserie chicken noodle soup
Servings: 8 servings
Calories: 130kcal
Author: Quynh

Equipment

  • Instant Pot, 6 quarts

Ingredients

  • 1 tablespoon olive oil
  • ½ large onion
  • 3-4 carrots (diced medium)
  • 2 stalks celery (diced small)
  • 7 cups chicken broth (or 7 cups of water and 5 teaspoons of Better Than Bouillon Roasted Chicken Base)
  • 3 teaspoons freshly chopped thyme (or 1 teaspoon dry)
  • 3 teaspoons freshly chopped rosemary (or 1 teaspoon dry)
  • 1 and ½ cup wide egg noodles
  • 2 cups shredded cooked rotisserie chicken (or 2 uncooked chicken breasts)
  • salt (to taste)
  • pepper (to taste)
  • juice of 1 lemon (optional)

Instructions

  • Turn the instant pot on “sauté” setting, wait until it displays “Hot”. Add olive oil and onions, sauté it for 2-3 minutes until onion becomes translucent. Add more oil if needed so that the onion doesn’t stick to the pot.
  • Next, add carrots and celery, cook for 1 minute. Deglaze the pot by adding in chicken broth (if using Better Than Bouillon Roasted Chicken Base. DO NOT BOIL WATER as per the direction on the jar; use room temperature water. See notes below) and stir until the contents in the pot is well mixed, be sure to scrape any bits stuck to the bottom of the pot.
  • Add wide egg noodles, thyme, and rosemary. If you are using uncooked chicken breasts, coat it with a pinch of salt and pepper and add it to the pot at this time.
  • Close the lid and turn the knob to “sealing”. Press “pressure cook” (newer models) or “manual” (older models) and set it on High Pressure for 4 minutes. When it is done cooking, QUICK RELEASE the pressure by turning the knob to “venting”.
  • If you are using rotisserie chicken, shred it and add it in at this time. If you are using chicken breasts, take it out of the pot, shred it, and mix it back in.
  • Then, add salt and pepper to taste.

Notes

  • You can substitute the fresh thyme and rosemary with dried thyme and rosemary or use dried Italian herbs
  • If using Better Than Bouillon Roasted Chicken Base. DO NOT BOIL WATER as per the direction on the jar to dilute the paste. Use room temperature water. Starting with boiled water will make the noodles overcooked and throw off the cooking time.
  • If you are using uncooked chicken breasts, cut each chicken breasts in half to ensure it gets thoroughly cooked. Place it in with the rest of the contents and cook on High Pressure.
  • If you are using rotisserie chicken, shred the chicken into smaller pieces and add it at the end when everything is done cooking.
  •  With 4 minutes of cook time, the egg noodles will be al dente. The contents in the pot will be hot and the noodles will still continue to cook as it cools down.