Instant Pot Chicken Noodle Soup

A comforting soup of tender chicken, vegetables and noodles in a savoury broth.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 2 cloves garlic, crushed
  • 500g skinless boneless chicken thighs
  • 1.2 litres hot chicken stock (2 stock cubes)
  • 1 tsp dried thyme
  • 1 bay leaf
  • 100g dried fine egg noodles
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion, carrots and celery for 5 minutes. Add the garlic and cook for 1 minute.

  2. Add the chicken, stock, thyme and bay leaf and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Lift out the chicken and shred it with two forks. Remove the bay leaf.

  6. Select Sauté and bring the soup to a simmer. Add the noodles and cook for 4 to 5 minutes until tender, then return the chicken to the pot.

  7. Stir in the parsley, season to taste and serve hot.