Instant Pot Chicken Noodle Soup Recipe

Name: Instant Pot Chicken Noodle Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons butter, or oil; 1 yellow onion, diced; 2 stalks celery, diced; 2 carrots, peeled and diced; 3 cloves garlic, minced; 1/2 teaspoon dried oregano; 1 bay leaf; 2 pounds chicken thighs, boneless skinless; 4 cups low sodium chicken broth, store-bought or homemade; 3 cups water; Salt, to taste; Freshly ground pepper, to taste; 6 ounces egg noodles, about 3 heaping cups; 1/2 lemon, juiced; 2 tablespoons fresh parsley, chopped

A comforting chicken noodle soup, quickly prepared in an Instant Pot, offers a fresh alternative to canned varieties.

⭐ 3.9 (24 reviews) Prep: 20 minCook: 20 minTotal: 80 minYields: 6 servings

Category Tags:

Dinner Entree Lunch Side Dish Soup

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Activate the Instant Pot sauté function (medium heat), melt butter, then sauté onion, celery, and carrots until translucent.
Stir in garlic and oregano, turn off sauté, then add bay leaf, chicken thighs, broth, water, salt, and pepper; secure the lid.
Pressure cook on high for 6 minutes, followed by a natural release.
Once pressure is released, remove lid. Transfer chicken to a plate, discard bay leaf, shred chicken, and return it to the pot.
Restart sauté function (medium heat). When simmering, add egg noodles and cook uncovered for 5 minutes until tender.
Remove inner pot, stir in parsley and lemon juice, and season to taste before serving.

Nutritional Info (per serving)

Calories: 372 kcal

Carbohydrate: 15 g

Cholesterol: 203 mg

Fiber: 2 g

Protein: 42 g

Saturated Fat: 7 g

Sodium: 475 mg

Sugar: 2 g

Fat: 17 g

Unsaturated Fat: 0 g