Instant Pot Chicken Noodle Soup

The Instant Pot has become a staple in my house. I can’t tell you how many times I’ve realized we need to have dinner ready in less than an hour and I didn’t even know what I was cooking.  The Instant Pot has saved me so many times! What I love the most is that I can put all the ingredients in the pot and end up with a tasty meal in a very short time.

This year our winter started very mild but as it’s getting colder I am making more and more soups, creams and using lots of broth. There’s something about a warm soup on a cool winter day…

A staple in my house is chicken noodle soup because my girls love chicken and noddles. Plus it’s so easy to make and it only takes about 15 minutes from start to finish – can’t beat that!

Recently all of us got a cold and I didn’t feel like cooking so this recipe was a life saver. We ate chicken noodle soup for 2 days.  I knew once we got over our cold that I had to share this recipe with you because who doesn’t love chicken noodle soup?

Plus I know if someone in your family starts feeling a little sick you’ll be ready happy that you can have this soup ready in a matter of minutes, even more so if you’re the one sick because unfortunately, us moms, don’t really get a “sick leave”.

So, here it is – one of our favorites recipes!

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Instant Pot Chicken Noodle Soup

Ingredients:

*If possible use organic ingredients.

• 2 lbs. bone-in chicken
• 1 ½ tsp pepper
• 1 tsp salt
• 1 tbsp. ghee or butter
• 1 large onion chopped
• 2 cloves minced garlic
• 6 cups organic chicken broth
• 5 medium carrots
• 4 ribs celery
• 2 bay leaves (optional)
• ½ tsp thyme
• ½ tsp parsley
• 1 tbsp. lemon juice
• 16 oz. egg noodles (or gluten free egg noodles)
• 2 cups extra chicken broth (optional)

Other Instant Pot recipes you might like:

• Instant Pot Buttery Lemon Chicken
• Instant Pot Pork Carnitas
• Instant Pot Chicken Marsala with Spaghetti Squash
• Slow cooker whole chicken {in Instant Pot}
• Instant Pot Peaches and Cream Quinoa
• 3 Minute Instant Pot Mashed Potatoes
• Instant Pot Cottage Cheese Recipe

Directions:

Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.

While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.

Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.

Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.

Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.

Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.

That’s it! Wasn’t that so easy?

I hope your family loves it as much as we do!

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Instant Pot Chicken Noodle Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

A staple, chicken noodle soup, done in the Instant Pot so you can set and forget.

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Ingredients

• 2 pounds bone-in chicken
• 1 ½ teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon ghee or butter
• 1 large onion chopped
• 2 cloves minced garlic
• 6 cups organic chicken broth
• 5 medium carrots
• 4 ribs celery
• 2 bay leaves, optional
• ½ teaspoon thyme
• ½ teaspoon parsley
• 1 tablespoon lemon juice
• 16 ounces egg noodles or gluten free egg noodles
• 2 cups extra chicken broth, optional

Instructions

1. Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
2. While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
3. Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
4. Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
5. Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
6. Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.

Nutrition Information:

Yield: 4 Serving Size: 1 Servings
Amount Per Serving: Calories: 840Total Fat: 40gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 283mgSodium: 2638mgCarbohydrates: 52gFiber: 5gSugar: 7gProtein: 66g

Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.