Instant Pot Chicken Noodle Soup

Updated at: Thu, 17 Aug 2023 03:43:23 GMT

Step 1

Turn on the sauté feature on the Instant Pot and add 1 tbsp of olive oil to the pot. Once the pot is hot, add in your seasoned chicken thighs and brown them on both sides. Once browned, remove the chicken thighs.

Step 2

With the sauté feature still on add your second tbsp of olive oil to your instant pot and add the onion, carrots and celery. Cook these for 3-4 minutes until veggies begin to soften and then add in your minced garlic.

Step 3

Press cancel on your instant pot and then add your chicken broth, bay leaf, chicken bouillon and any other seasoning you’d like at this point. ( salt, pepper, oregano etc.. )

Step 4

Close the Instant Pot making sure that your valve is in the sealing position. Pressure cook on high pressure for 8 minutes.

Step 5

After the 8 minutes let the Instant Pot naturally release pressure for about 10 minutes and then carefully release the remaining pressure.

Step 6

Once all of the pressure has released, open the instant pot and take out the bay leaf and begin to shed your chicken. If you used chicken thighs they should be extra tender and should shred very easily.

Step 7

Once your chicken is shredded turn the sauté feature back on and add in your egg noodles. Let the noodles simmer for 5-7 minutes.

Step 8

Taste soup and add any additional needed seasonings. Serve with bread or roll.

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