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Instant Pot Chicken Noodle Soup (Quick, Easy, Ready in 30 Minutes)

This Instant Pot chicken noodlesoup is a quick and comforting meal made with tender chicken, soft eggnoodles and flavorful veggies. It cooks in under 30 minutes and is perfect forbusy nights, meal prep or simple family dinners. This recipe is easy, cozy andideal for anyone who wants a warm bowl of soup without spending hours in thekitchen. Great for beginners and home cooks who love fast Instant Pot meals.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 medium carrots sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 lb chicken breast cut into chunks
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 cups egg noodles
  • ½ lemon optional
  • Fresh parsley optional

Method
 

  1. Sauté onion, carrots and celery in olive oil for 3 minutes.
  2. Add garlic, salt, pepper, thyme and parsley. Stir until fragrant.
  3. Place chicken in the pot. Pour in broth. Add bay leaf.
  4. Seal lid. Cook on High Pressure for 10 minutes.
  5. Quick release steam.
  6. Remove chicken. Shred or chop. Return to the pot.
  7. Add egg noodles. Sauté 5–7 minutes until tender.
  8. Taste and adjust seasoning. Add lemon juice and parsley if desired.

Notes

I love making this soup on busy nights because it needs almost no thought. The Instant Pot does most of the work, and the house still smells like I cooked for hours. My kids always ask for seconds, which is the best sign that a recipe is a keeper.
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 185