Instant Pot Chicken Noodle Soup
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Course
Main Course, Soup
Instant Pot Chicken Noodle Soup
Description
The soup begins with sautéing aromatics—garlic, onion, carrots, and celery—in olive oil along with thyme and rosemary to build a flavorful base. Chicken thighs are seasoned, then cooked under high pressure in the Instant Pot with broth, additional water, fresh rosemary sprig, and bay leaves, infusing the broth with meat and herb flavors. After pressure cooking, the chicken is shredded and returned to the pot. Egg noodles are then simmered in the broth on the sauté setting until tender. Finally, lemon juice and fresh parsley add brightness and freshness before serving.
This method provides a quick way to develop rich flavors and tender meat, with the pressure cooking accelerating the process compared to traditional stovetop methods. The soup can be served as a hearty meal or a soothing dish suitable for any day.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 3 celery diced, ribs
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 cups chicken broth
- 1 prig rosemary fresh
- 2 bay leaf
- 8 ounces egg noodles wide
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
- Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Remove chicken from the Instant Pot® and shred, using two forks.
- Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.8
You'll Also Love
