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- 1 lb boneless, skinless chicken thighs - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium carrots, sliced - 2 stalks celery, sliced - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 1 cup egg noodles - Salt and pepper to taste - Fresh parsley for garnish To make a great Instant Pot Chicken Noodle Soup, gather these simple ingredients. The chicken thighs give rich flavor and keep the soup hearty. I love using boneless and skinless thighs for their tenderness. The onion and garlic add a nice base flavor. Carrots and celery bring a fresh crunch. The six cups of low-sodium broth create the soup's heart. Using low-sodium broth helps you control the saltiness. Dried thyme and oregano add warmth and depth. The bay leaf gives a hint of earthiness. Egg noodles soak up the broth, making each bite comforting. Don't forget salt and pepper to taste. They help balance all the flavors. Finally, fresh parsley adds a bright finish and a splash of color. Enjoy your cooking! 1. Set up your Instant Pot. Start by plugging it in and placing it on a safe, flat surface. This helps ensure safe cooking. 2. Prep your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic. Keep them handy for easy access. 3. Sauté the onion. Turn on the Instant Pot and select the Sauté function. Add a tablespoon of oil and let it heat up. Add the diced onion and cook until it turns clear, about 3-4 minutes. 4. Add garlic and veggies. Toss in the minced garlic, sliced carrots, and celery. Sauté for another 2-3 minutes. You want the veggies to start softening. 1. Add chicken and broth. Place the boneless chicken thighs in the pot. Then pour in the low-sodium chicken broth. Add the dried thyme, oregano, bay leaf, salt, and pepper. Stir well to combine. 2. Set pressure cook time. Secure the Instant Pot lid and make sure the valve is set to sealing. Set it to Pressure Cook on high for 10 minutes. 3. Release pressure. When the cooking time ends, let it sit for 5 minutes. Then carefully switch the valve to venting to release any remaining pressure. 1. Shred the chicken. Remove the cooked chicken thighs from the pot. Use two forks to shred the chicken into bite-sized pieces. 2. Add egg noodles. Switch the Instant Pot back to Sauté. Add the egg noodles to the soup and cook for another 5 minutes, or until the noodles are soft. 3. Adjust seasoning. Taste the soup and adjust the salt and pepper as needed. Discard the bay leaf before serving. 4. Serve hot. Ladle the soup into bowls and garnish with fresh chopped parsley. This adds color and a fresh flavor. To boost flavor in your soup, try these herbs and spices: - Thyme: Adds a warm, earthy note. - Oregano: Brings a hint of sweetness. - Bay Leaf: Gives a subtle depth. Using homemade broth makes a big difference. It tastes fresher and richer. Store-bought broth is faster, but can lack flavor. If you use it, choose low-sodium for better control over salt. To keep chicken tender, do not overcook it. The Instant Pot works fast. Ten minutes is usually enough. If your chicken is frozen, add a few extra minutes. Different noodles need different times. Egg noodles cook fast. They usually need just five minutes. For whole grain or gluten-free noodles, check package instructions. This soup is great on its own. But you can add fun sides or garnishes. - Crusty bread: Perfect for dipping. - Fresh parsley: Adds color and taste. For leftovers, store soup in an airtight container. It keeps well in the fridge for up to three days. You can also freeze it for future meals. Just make sure to leave space in the container. The soup will expand when frozen. {{image_2}} You can easily change a few things in this soup. If you want to swap the chicken, try turkey or tofu. Both will add great taste. Turkey works well for a lighter option, while tofu is perfect for a vegetarian choice. Adding different veggies can also change the flavor. Consider peas or corn for a sweet touch. You can add them right before you finish cooking the noodles. This keeps them fresh and bright. If you need a gluten-free soup, simply use gluten-free egg noodles. You can find them in most stores, and they work just as well. Make sure to check the labels for any hidden gluten. For a low-sodium version, use low-sodium broth and skip the added salt. This way, you cut back on sodium while keeping the soup tasty. If you want a vegan version, swap the chicken for chickpeas or lentils. Use vegetable broth in place of chicken broth. You can still enjoy a warm, hearty bowl of soup without meat. To store leftover soup, let it cool first. Then, pour it into a container. Use a container that seals tightly. Glass jars or plastic containers work well. Make sure to label the container with the date. You can keep the soup in the fridge for about three to four days. To freeze chicken noodle soup, cool it completely before storing. Use freezer-safe bags or containers. Leave some space at the top for expansion. This helps prevent the container from breaking. When you want to eat the soup, just take it out. Thaw it in the fridge overnight for best results. If you need it fast, you can use the microwave. Reheat the soup on the stove until it bubbles. This brings back the great taste! How do I adjust the cooking time for frozen chicken? If you use frozen chicken, add 5 extra minutes to the cooking time. Set your Instant Pot to 15 minutes instead of 10. The chicken will cook through, and your soup will still be tasty. Can I make this recipe without egg noodles? Yes, you can! Feel free to use other noodles like rotini or whole wheat pasta. Just adjust the cooking time based on the type of noodle you choose. Most will cook in about 5 to 7 minutes. What if my Instant Pot doesn't come to pressure? If your Instant Pot does not reach pressure, check the seal on the lid. Make sure the valve is set to sealing. Also, ensure you have enough liquid in the pot to create steam. How do I know when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check. If you don't have one, the chicken should be tender and shred easily with a fork. Can I use other types of noodles? Absolutely! You can use any pasta you like. Just keep in mind that different noodles may need different cook times. For example, whole grain or gluten-free noodles may require less time. How long will the soup last in the fridge? Your soup will last up to 4 days in the fridge if stored in an airtight container. Just reheat it on the stove or in the microwave when you're ready to enjoy it again. In this blog post, you learned how to make a tasty chicken noodle soup in an Instant Pot. We covered the essential ingredients, provided step-by-step instructions, and shared tips to enhance flavor. You also found out about variations, storage, and answered common questions. This soup is comforting and easy to make. You can customize it to fit your needs. Enjoy the rich flavors and warmth it brings. Now, gather your ingredients, and start cooking!

Instant Pot Chicken Noodle Soup

Warm up with this delicious and nourishing Instant Pot Chicken Noodle Soup recipe! Made with tender chicken thighs, fresh veggies, and flavorful herbs, this comforting soup is easy to prepare in just 30 minutes. Perfect for busy weeknights or a cozy weekend meal, it's sure to satisfy the whole family. Click through to discover the full recipe and elevate your mealtime with this heartwarming dish!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 stalks celery, sliced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

1 cup egg noodles

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Start by setting your Instant Pot to the Sauté function. Once hot, add a tablespoon of oil and sauté the diced onion until translucent, about 3-4 minutes.

    Add the minced garlic, sliced carrots, and celery to the pot, sautéing for another 2-3 minutes until they begin to soften.

      Add the boneless chicken thighs to the pot, followed by the chicken broth, thyme, oregano, bay leaf, salt, and pepper. Stir everything to combine.

        Secure the lid on the Instant Pot and set it to Pressure Cook on high for 10 minutes. Make sure the valve is set to sealing.

          After the cooking time is up, let the pressure release naturally for 5 minutes, then switch the valve to venting to release any remaining pressure.

            Remove the cooked chicken thighs and shred them using two forks. Return the shredded chicken to the soup base.

              Switch the Instant Pot back to Sauté. Add the egg noodles to the soup and cook for another 5 minutes, or until the noodles are tender.

                Taste the soup and adjust seasoning if necessary. Discard the bay leaf.

                  Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6