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–+ servings
Instant Pot Chicken Soup
Jon Simon

Instant Pot Chicken Noodle Comfort Soup

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Pressure-cooked chicken stays juicy while egg noodles finish in residual heat — classic chicken noodle, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
 
 

  • 2 pounds chicken breast boneless and skinless
  • 8 cups chicken broth low-sodium preferred
  • 3 medium carrots sliced
  • 3 stalks celery chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups egg noodles added after pressure cook
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • salt and pepper to taste

Equipment

  • 1 6-quart Instant Pot
  • 1 cutting board
  • 1 Sharp Knife
  • Two forks (for shredding)
  • 1 Wooden spoon
  • 1 Ladle
  • Freezer-safe storage containers

Method
 

  1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook for 3 to 4 minutes until slightly softened.
  2. Add the garlic and cook for 30 seconds, then cancel sauté mode.
  3. Add the chicken breasts, broth, bay leaves, thyme, parsley, salt, and pepper. Stir to combine.
  4. Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes. Allow a natural release for 5 minutes, then quick-release any remaining pressure.
  5. Remove the chicken to a cutting board, shred with two forks, and return the meat to the pot.
  6. Add the egg noodles and set the Instant Pot back to sauté mode; cook for 6 to 8 minutes until the noodles are tender. Remove the bay leaves before serving.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 24gProtein: 32gFat: 7gSaturated Fat: 2gCholesterol: 85mgSodium: 680mgFiber: 2gSugar: 4g

Notes

Net carbs: 22g per serving (24g total carbs minus 2g fibre).
Freezer tip: Freeze the soup WITHOUT the noodles for up to 3 months. Add fresh cooked egg noodles when reheating to avoid mushy texture.
Storage: Refrigerator up to 4 days, freezer up to 3 months when made noodle-free.
Reheating: Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat and stir in fresh cooked noodles right before serving.

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