Instant Pot Chicken Noodle Soup

5 from 2 votes

Looking for a quick and comforting meal? This Instant Pot Chicken Noodle Soup is the perfect one-pot meal. It’s made with simple ingredients and takes under 30 minutes to prepare.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American, Balkan, Mediterranean, Serbian

Servings: people

Calories: 180kcal

Author: Dr. Nena Stefanovic

Equipment

1 Pressure Cooker

Ingredients

2 tablespoon extra virgin olive oil
¼ onion diced
2 carrots medium, sliced
2 celery stalks sliced
1 teaspoon salt
1 teaspoon black pepper
1 chicken bouillon cube r 1 teaspoon chicken bouillon paste dissolved in 4 cups of water
1 chicken thigh boneless, skinless
4 cups water
1 cup egg noodles

Instructions

Sauté the Vegetables:

Turn the Instant Pot to the Saute setting.
Add extra virgin olive oil and sauté the onion, carrots, and celery for 2-3 minutes until slightly softened.

Add the Chicken & Seasonings:

Place the chicken thigh in the pot.
Sprinkle with salt and pepper.
Pour in 4 cups of water with the dissolved bouillon.

Pressure Cooking:

Cancel Sauté mode and secure the lid.
Set to Pressure Cook (Manual) for 10 minutes on high pressure. My Instant Pot has a soup pressure cook button, and I set it up for 10 minutes of pressure cooking. It usually takes 15 minutes to build the pressure before the pressure cooking starts.
After cooking, let it naturally release the pressure for 5 minutes, then do a quick release for any remaining pressure.

Shred the Chicken & Cook the Noodles:

Remove the chicken thigh and shred it with two forks. The meat will be so tender that it falls apart with little effort!
Switch the Instant Pot back to Sauté mode.
Add the egg noodles and cook for 5-6 minutes, stirring occasionally, until tender.

Finish & Serve:

Return the shredded chicken to the pot and stir.
Taste and adjust seasoning if needed.
Serve warm and enjoy

Video

Notes

These are the nutrition facts for 1 serving of this recipe.
The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
ou can use yellow, white, or red onion. I keep it minimal because my kids aren’t big fans of too much onion in soup, but feel free to add more if you love the flavor!
If you're out of fresh carrots, use frozen sliced or ½ cup shredded carrots.
You can use white pepper for a milder flavor or red pepper flakes for some heat.
If you prefer a cleaner option, use 4 cups of homemade or store-bought chicken broth. For a lower-sodium version, choose a reduced-sodium broth or bouillon.
If you prefer leaner meat, swap it for boneless skinless chicken breasts or use bone-in chicken for richness and extra flavor (remove the bones before serving). My kids aren’t big fans of meat in soup—they eat everything except the meat! So, I use just one chicken thigh. If you have picky eaters, you might want to do the same. Feel free to adjust based on your preference!
Water is the base of this healthy chicken noodle soup. Using broth instead of bouillon, you can reduce the water accordingly.
You can substitute egg noodles with whole wheat noodles, gluten-free pasta, or even rice if you prefer a different texture. If using a different type of pasta, adjust the cooking time as needed.

Nutrition