Instant Pot Chicken Noodle Soup

Classic and comforting chicken noodle soup prepared easily right in the Instant Pot with simple seasonings and a flavorful broth! Delicious with a side of Ciabatta bead!

Prep Time5

Cook Time25

Preheating Time10

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 164kcal

Author: Stephanie

Ingredients

3 Tablespoons butter
1 yellow onion diced (small/medium)
4 celery stalks diced
1 cup carrots diced
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon mustard powder
¼ teaspoon turmeric
½ teaspoon salt
1 teaspoon pepper
1 teaspoon hot sauce
1 teapsoon soy sauce
2 lbs. bone-in chicken breasts skin on, if possible.
8 cups chicken broth
¾ cup frozen green beans optional
2 cups uncooked egg noodles

US Customary - Metric

Instructions

Turn on the Sauté setting on the Instant Pot and melt the butter. Add the diced onion, celery, and carrots and stir until the onions become soft and translucent, about 5 minutes. Add the parsley, basil, oregano, thyme, mustard powder, turmeric, salt, pepper, hot sauce, soy sauce, and chicken broth, Stir to combine, then add the chicken.
Close the Instant Pot and ensure the pressure release valve is closed. Select the Pressure Cook button and set the timer to 11 minutes for bone-in chicken breasts. If frozen, cook for 17 minutes. If using boneless, cook for 8 minutes for fresh, and 14 minutes for frozen.
If time allows, let the pressure release naturally, otherwise do a quick release. (I like to give the chicken enough time to really flavor the soup.)
Open the Instant Pot and use tongs to carefully remove the chicken and place it on a cutting board.
Select the Sauté button on the Instant Pot and add the frozen green beans and egg noodles. The noodles will need about 7 minutes to cook. (Refer to package.) Note: If you expect leftovers, I recommend cooking the noodles separately and adding them directly to serving bowls as they absorb a lot of broth during storage.
Use two forks to shred the chicken and place the meat back in to the Instant Pot. Discard the remains.

Notes

Pro Tips

You can't taste the hot sauce or the soy sauce in this recipe, they act as flavor enhancers.
I add frozen corn along with the frozen green beans on occasion as well.
If using fresh green beans, they can be included during pressure cooking.
Using bone-in chicken adds a lot of flavor to the broth. If you only have boneless, that’s okay.

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/instant-pot-chicken-noodle-soup/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-24230":{"type":"food","name":"Instant Pot Chicken Noodle 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