There’s just something about a pot of homemade Instant Pot chicken noodle soup that feels like comfort in a bowl. This Instant Pot veresion has all that slow-simmered,k homemade flavor without spending all day at the stove.
I start by sauteing fresh vegetables and herbs right in the Instant Pot, then add bone-in, skin-on chicken and let everything pressure cook together to create a rich, flavorful broth. Once the chicken is tenderk, I remove it, discard the skin and bones, and shred the meat. The egg noodles cook right in that delicious broth before the chicken goes back into the pot.
It’s simple, hearty, and exactly the kind of cozy meal I love serving my family.
Why I use Bone-In Chicken
Bone-in, skin-on chicken is one of the secrets to giving this soup that rich, homemade flavor. As the chicken pressure cooks, the bones and skin add flavor and body to the broth while the meat becomes incredibly tender. After cooking, I simply remove the chicken, discard the skin and bones, shred the meat, and add it back to the finished soup.
Love cozy Instant Pot recipes? Try my Instant Pot Creamy Chicken Chili next!
Instant Pot Chicken Noodle Soup
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutes40
minutesCozy homemade chicken noodle soup made in the Instant Pot with fresh vegetables, herbs, bone-in chicken and tender egg noodles. Pressure cooking everything together creates a rich, flavorful broth with that comforting slow-simmered taste.
Ingredients
1 Tbsp Butter, unsalted
1 Tbsp Extra Virgin Olive Oil
1 Medium white or yellow onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
1 1/2 tsp Salt (add little more to your taste)
1/2 tsp Ground Pepper
1/2 tsp Thyme (or 4 fresh sprigs)
2 Tbsp Parsley
1 Bay Leaf
1 tsp Oregano
2-3 pounds Chicken (with skin and bones)
4 cups Chicken Broth
4 cups Water
3 cups Egg Noodles
Directions
- Set Instant Pot to saute mode and add butter, extra virgin Olive Oil, onion, carrots, and celery. Saute until onion is soft and translucent, about 5 minutes.
- Add salt, pepper, thyme, parsley, bay leaf, oregano, broth and water to the pot.
- Add chicken, chicken broth, and water. Seal and pressure cook on high for 10 minutes, then natural release for 20 min. Remember to VENT to let the steam release before opening the lid.
- Open the lid, remove the chicken to a plate and remove the skin and bones from the cooked chicken. Shred and set aside.
- Press the Saute button again and add the egg noodles to the Instant Pot and let them cook in the broth until tender but not over cooked. This usually takes about 6 - 8 minutes.
- Cancel the saute mode and add the shredded chicken back into the pot, stir and SERVE.
Notes
- I will usually add 2 chicken breasts with leg quarters attached, but if I can only find Chicken Thighs or Breasts that works too. Just know you want whatever type of chicken to have the skin and bones in them for the best broth flavor.
