This Instant Pot Chicken Noodle Soup recipe is easy comfort food all year long. While I love to serve a simply perfect Crock Pot Chicken Noodle Soup, I love being able to create a homemade chicken soup in the pressure cooker in minutes.
Ingredients :
1 large onion diced
1 tablespoon olive oil
2 large boneless skinless chicken breasts 8 oz each
2 medium carrots sliced, about 1 cup
2 ribs celery sliced, about 1 cup
1 tablespoon chopped fresh parsley
1 bay leaf
6 cups chicken broth or stock
4 ounces egg noodles approx. 2 ½ cups dry
salt and black pepper to taste
Directions :
Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
Stir in chicken and season with salt and pepper to taste.
