Just like your favorite Instant Pot soups, this ultra-comforting chicken noodle soup is flavorful, hearty, and requires minimal effort. Begin by sautéing a classic trio of onion, carrots, and celery for a rich, aromatic base—similar to Ree’s Homemade Chicken and Noodles. Next, pressure cook boneless, skinless chicken breasts with a mix of chicken stock and water for extra depth of flavor. As for the egg noodles, no need to use a separate pot! The Instant Pot can handle them, too—simply switch to the “Sauté” mode instead of “Pressure Cook” for perfectly tender noodles.
Ingredients
- 2 Tbsp. butter
- 1 large onion, chopped
- 3 carrots, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 garlic cloves, chopped
- 1 Tbsp. chopped fresh thyme leaves
- 1 Tbsp. chopped fresh oregano
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 bay leaf
- 2 lb. boneless skinless chicken breasts
- 4 cups chicken stock
- 6 oz. extra-wide egg noodles
- Chopped fresh parsley, optional
Directions
- Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
- Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
- Remove the chicken from the pot and shred with two forks.
- Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.