Description
Instant Pot Chicken Noodle Soup offers a velvety mouthfeel and tender protein, combining modern technology with culinary tradition to create a richly flavored, nutrient-dense comfort food.
Ingredients
Scale
1.5 lbs Boneless Skinless Chicken Thighs
1 cup Yellow Onion (diced)
1 cup Carrots (diced)
1 cup Celery (diced)
6 cups Low-Sodium Chicken Stock
6 oz Wide Egg Noodles
Fresh Thyme (to taste)
Bay Leaves (to taste)
Salt (to taste)
Pepper (to taste)
2 tbsp Unsalted Butter or Olive Oil
1 tbsp Fresh Lemon Juice
Instructions
- Sauté the aromatics by turning your Instant Pot to the Sauté function. Melt the butter and add the diced onions, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent
- Deglaze the inner pot by pouring in half a cup of the chicken stock and scraping the bottom of the pot with a wooden spoo
- Layer the ingredients by adding the chicken thighs, the remaining chicken stock, thyme, and bay leaves. Do not stir excessively
- Pressure cook by securing the lid and setting the valve to the sealing position. Select Manual/Pressure Cook on high for 8 minutes and allow for a 10-minute Natural Pressure Release
- Shred the protein by carefully removing the chicken thighs and shredding the meat into bite-sized pieces
- Cook the noodles by switching the Instant Pot back to Sauté mode, bringing the broth to a boil, and then adding the egg noodles. Cook for 5-6 minutes until al dente
- Final assembly: Return the shredded chicken to the pot, stir in fresh lemon juice, adjust seasoning with salt and black pepper as needed
Notes
For leftovers, cook noodles separately to avoid mushiness.
Use fresh herbs for better flavor.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg