Comforting and homemade Instant Pot Chicken Noodle Soup is warm, comforting, and the perfect meal for cooler days. Made with fresh vegetables and a blend of delicious spices.
Making Pressure Cooker Chicken Noodle Soup is easy and quick in an Instant Pot.
The best thing about using a pressure cooker for meals is that it has a wonderful flavor and texture as a meal that has been simmering on the stove all day. Also, there’s not babysitting the pot, once it’s sealed, you can walk away and not have to think about it again!
Using a pressure cooker, this chicken noodle soup only takes 10 minutes of pressure cooking time to create a delicious and flavorful soup.
What’s In Chicken Noodle Soup?
- Chicken Thighs – thighs are a wonderful cut of meat for chicken noodle soup. Chicken breasts may be substituted if desired.
- Vegetables – Yellow onion, carrots, celery, and garlic.
- Seasonings and Spices – Thyme, rosemary, bay leaf, salt and pepper
- Better Than Bouillon Reduced Sodium Roasted Chicken Base– creates an intense flavor but can be substituted for 2 bouillon cubes.
- Chicken Broth – low sodium
- Butter- to saute the veggies.
- Amish Egg Noodles – Any egg noodles will do but Amish Egg Noodles have the same texture as a canned chicken noodle soup.
RELATED: Easy Instant Pot Beef Stew
Pressure Cooker Chicken Noodle Soup
To start making this hearty soup, the first step is to melt the butter and sauté the veggies in the Instant Pot. Set the Instant Pot to saute and add the butter. Allow the butter to melt before adding the garlic and vegetables to the pot.
Once the onions are translucent it is time to move onto the next step.
Chicken thighs are perfect for this recipe and can be added whole, just simply trim any excess fat before adding to the inner liner.
Next, the spices, Better than Bouillon, and the chicken broth is added but not stirred. Top the broth off with a bay leaf.
RELATED: Instant Pot Vegetable Beef Soup
The lid and the vent is then closed and the pressure cooker is set to High Pressure for 10 minutes. To ensure tender and juicy chicken, allow the pressure to naturally release for 10 minutes before releasing any remaining pressure and removing the lid.
After the lid is removed, discard the bay leaf and shred the chicken with two forks. Then, set the pot back to Sauté and then submergee the Amish egg noodles or other egg noodles into the broth.
Saute until the noodles are the desired consistency. This usually takes six to twelve minutes depending on the type of egg noodle used.
Serve this Pressure Cooker Chicken Noodle Soup hot with fresh parsley if desired.
RELATED: Instant Pot Cheeseburger Soup
Tips for Pressure Cooking Instant Pot Chicken Noodle Soup
- Deglaze the pot – this is an important step to using a pressure cooker, whether making soup or not. Adding a bit of liquid to the pot after sautéing and scraping any bits that may be stuck on will help prevent the dreaded burn notice some users receive when using their pressure cooker.
- Don’t Stir the Ingredients – another culprit of receiving the burn notice. Layer the ingredients and top with the liquid that the recipe calls for. Close the lid and cook according to directions.
- Release Pressure Carefully – When the cooking time is up and even after the pressure has naturally released, it’s important to be careful when releasing any remaining pressure. It’s best to carefully and intermittently release pressure to avoid any spewing from the vent. As always, keep faces away when releasing pressure.
- Naturally release pressure with cooking meat – One of the reasons that meat comes out dry and rubbery is because of quick releasing any pressure. When you’re cooking this Pressure Cooker Chicken Noodle Soup, make sure to allow the pressure to naturally release pressure to get the most tender and juicy chicken.
- 2 lbs chicken thigh, trimmed
- 3 garlic cloves
- 1 tbsp butter
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 celery ribs, chopped
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 bay leaf
- 2 tsp Better Than Bouillon Roasted Chicken Base*
- 6 cups chicken broth, low sodium
- 2 cups dry Amish egg noodles**
- Set the Instant Pot to Saute and add the butter and allow it to melt.
- Add the garlic, carrots, celery, and onions. Saute until the onions are translucent.
- Press cancel.
- Add one cup of the broth and deglaze the bottom of the pot with a spoon.
- Add the trimmed chicken thighs to the pot.
- The spices are then added along with the remaining chicken broth.
- Top the pot off with a bay leaf.
- Close the lid and set to High Pressure for 10 minutes.
- Allow the pot to naturally release pressure for 10 minutes before removing the lid.
- Discard the bay leaf.
- Return the pot to Saute mode and submerge the dry egg noodles.
- Leave on saute for about 6 minutes or until the desired texture of noodles is reached.
- Stir and serve warm.
- Garnish with parsley if desired.
*To replace the Better Than Bouillon, add 3 chicken flavored bouillon cubes.
**You can substitute Amish egg noodles for any egg noodles you wish, cooking time will vary.
Always refer to your pressure cooker's manual for safety and proper use.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 506Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 225mgSodium: 742mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 47g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.