Instant Pot Chicken Noodle Soup
User Reviews
4.8
171 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
Instant Pot Chicken Noodle Soup
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The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.
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Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 3 celery ribs diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper to taste
- 4 cups chicken broth
- 1 prig fresh Rosemary
- 2 bay leaves
- 8 ounces wide egg noodles
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
171 reviews
Excellent
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