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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.
Rain or shine, cold or flu, chicken noodle soup is always a good idea.
It’s so cozy and hearty, with tender chunks of chicken and egg noodles with all the veggies swimming in a perfectly soothing chicken-infused broth thanks to your pressure cooker.
And what I love is that this recipe does not get any easier. You can set it, forget it, and cook your noodles right in your IP with the high saute setting. Hello less dirty dishes.
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
IS THIS FREEZER-FRIENDLY?
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Instant Pot Chicken Noodle Soup
Yield: 6servings
Prep: 15 minutesminutes
Cook: 30 minutesminutes
Total: 45 minutesminutes
The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.
Kosher salt and freshly ground black pepper, to taste
4cupschicken broth
1sprig fresh rosemary
2bay leaves
8ounceswide egg noodles
2tablespoonsfreshly squeezed lemon juice
2tablespoonschopped 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.