Instant Pot Chicken Noodle Soup
The EASIEST and BEST recipe for Instant Pot Chicken Noodle Soup. This hearty soup is made in less than 30 minutes from start to finish!
Servings: 6
Calories: 186kcal
Ingredients
- 1 tablespoon butter or olive oil
- ½ cup onion minced
- ½ cup celery chopped
- 1 cup carrots thinly sliced
- ½ pound boneless, skinless chicken breasts, or thighs cubed
- ½ cup dry white wine or additional stock
- 4 cups chicken stock
- 2 sprigs fresh thyme
- 1 teaspoon fresh rosemary minced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 ½ cups egg noodles
- 1-2 teaspoons fresh lemon juice optional
Instructions
- Heat Instant Pot by turning pressure cooker to saute function and allow to heat up for a minute or two.
- Add in butter and let melt. Add in diced carrots, onions and celery and saute for 2-3 minutes.
- Add cubed boneless, skinless chicken into pressure cooker. Cook until chicken is browned, 1-2 minutes. Turn Instant Pot OFF.
- Add in dry white wine and scrape up any bits of browned pieces off the bottom of the instant pot.
- Pour in chicken stock. Season with herbs and salt and pepper. Add in noodles and stir well.
- Cook on high pressure for 3 minutes. Hit Manual/Pressure Cook and adjust the cook time using the +/- buttons.
- Allow pressure to release naturally for 5 minutes. Then do a quick release, being sure to place a kitchen towel over vent knob to prevent splatter.
- Remove sprigs of thyme. To add brightness to your chicken soup, finish with a squeeze of fresh lemon juice and serve.
Video
Notes
Noodles: If you want to change up the type of noodles, the timing may change. (Set cook time for HALF the suggested time on pasta's package and let the pressure release naturally for 5 minutes BEFORE releasing pressure.)
Pre-cooked Chicken: If you are using leftover cooked chicken, there is no need to sear the meat. Simply add cubed or shredded chicken right into the pressure cooker.
Wine: I use white wine to deglaze the pan because it adds great flavor and depth to this soup. Feel free to omit the wine and use chicken stock in place of the wine. For dry white wine, use Sauvignon Blanc, Pinot Grigio, or Riesling.
Pressure Release: To do a quick release when preparing soup, caution needs to be exercised. The soup will be boiling, and you do not want to stand next to the vent knob when releasing pressure. To do a quick release, place a kitchen towel over the vent knob to prevent splatter and hit with a long utensil.
Storage: Store chicken soup in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Dairy-Free Modifications: To keep this soup dairy-free, use olive oil in place of butter.
If cooking at higher elevations, refer to Instant Pot High Altitude Conversion.
Nutrition
Calories: 186kcal | Carbohydrates: 16g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 508mg | Potassium: 454mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3685IU | Vitamin C: 3.8mg | Calcium: 25mg | Iron: 0.8mg