Instant Pot Chicken Noodle Soup

Instant pot chicken noodle soup is one of the easiest made from scratch soups I’ve ever tried. This soup is made in a pressure cooker which means you’re getting all the flavor with much less time and effort!

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INSTANT POT CHICKEN AND RICE SOUP

ingredients needed for instant pot chicken noodle soup

You will need…

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 stocks celery, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 1lb thin sliced chicken breast
• 2 bay leaves
• 32oz chicken stock
• 3 cups water
• 4 cups egg noodles
• salt and pepper to taste
• chopped green onions for garnish

how to make instant pot chicken noodle soup

STEP ONE: Set instant pot to “saute”, add 3 tablespoons of olive oil, the chopped onions and celery. Saute until soft.

STEP TWO: Add minced garlic and chopped carrots. Saute for one minute.

STEP THREE: Turn off saute mode. Place chicken breast in single layer in the instant pot. Then add 2 bay leaves, 32oz of chicken broth, and 3 cups of water.

STEP FOUR: Cover with lid and make sure venting knob is in “sealing” mode. Cook on manual high pressure for 20 minutes. After cooking, release the steam by turning the knob to “venting” mode. Do not open the instant pot until all steam is fully released!

STEP FIVE: Discard bay leaves. Remove chicken from instant pot and shred with forks or with a hand mixer.

STEP SIX: Set instant pot to “saute” and bring to a boil. Add egg noodles and cook for about 5-7 minutes or until noodles are cooked.

STEP SEVEN: Add the chicken back into the instant pot, stir, and salt and pepper to taste.

I add the green onions on top of each individual bowl of soup.