Instant Pot Chicken Noodle Soup

4.65 from 17 votes

Instant Pot Chicken Noodle Soup

Warm yourself up with a bowl of this comforting Instant Pot Chicken Noodle Soup. It’s made completely in the Instant Pot, meaning easy cleanup and deep and rich flavors. Try it out when you need a flexible and freezer-friendly meal!

Prep Time5

Cook Time20

pressure build & release20

Total Time45

Course: Soup

Cuisine: American

Keyword: instant pot chicken noodle soup

Servings: servings

Calories: 363kcal

Author: Lena Gladstone

Equipment

6 qt Instant Pot

Ingredients

2 chicken breasts or 4 chicken thighs
4 tbsp olive oil divided
1 cup onion diced
2 carrots peeled and chopped
2 celery stalks chopped
3 cloves garlic chopped
1 tbsp salt more to taste
2 tsp oregano dried
2 bay leaves
6 cups chicken broth
4 yukon gold potatoes cut into ½ inch cubes
4 oz wide egg noodles or use what you have on hand
2 tbsp parsley finely chopped

Instructions

Turn Instant Pot to saute setting. Add 2 tablespoons of olive oil, carrots, celery, onion. Cook until the onion is soft and translucent. 3-4 minutes. Add garlic and cook for one more minute. Remove into a bowl and set aside.
Add 2 tablespoons of olive oil, then the chicken, let it sear on both sides, to add flavor.
Add in the sauteed veggies to the chicken back in the Instant Pot, then add in chicken broth, dried oregano, and bay leaves.
Close the lid and set the Instant Pot to MANUAL setting for 10 minutes. It will take about an additional 5 minutes to come to pressure.
When the cooking time ends, allow the pressure to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to vent and remove the lid.
Remove the chicken into a bowl and shred with two forks. Also, remove the 2 bay leaves.
Turn Instant Pot to Saute, bring to a boil. Add in the potatoes and the noodles and cook until tender and you can put a fork through the potatoes.
Add chicken to soup. Adjust salt, add fresh parsley, and serve.

Notes

If you plan on storing this soup for leftovers, keep the noodles and chicken soup separately. Otherwise, the noodles will soak in all of the broth and become mushy.
To store, place the noodles and the soup in airtight containers. They should stay fresh for up to 5 days in the fridge. You can also freeze the soup without the noodles in a freezer-safe bag or container for up to 3 months.
Reheat the soup for a few minutes in the microwave or on the stovetop. When it’s almost heated through, stir in the leftover or fresh noodles and heat for another minute or so.

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