Instant Pot Chicken Noodle Soup
Cozy, homemade Instant Pot Chicken Noodle Soup comes together in under 30 minutes for a healthy, one-pot comfort meal.
Ingredients
- 1 Tbsp extra-virgin olive oil or avocado oil
- 1 medium yellow onion diced (use Vidalia for sweetness)
- 3 cloves garlic smashed and minced
- 3 medium carrots peeled and sliced on the bias
- 2 stalks celery thinly sliced (including leafy tops)
- 8 cups low-sodium chicken broth homemade or Swanson brand
- 1 lb boneless skinless chicken breast cut into 1″ cubes (or thighs for richer taste)
- 1 tsp dried thyme or 1 Tbsp fresh, chopped
- 1 bay leaf bay leaf (remove before serving)
- 1/2 tsp paprika smoked paprika adds warmth
- Kosher salt and freshly ground black pepper to taste
- 6 oz wide egg noodles (sub gluten-free or chickpea pasta)
- 2 Tbsp fresh parsley finely chopped (plus more for garnish)
- Optional squeeze of lemon juice or a splash of rice vinegar for brightness
Instructions
- Once shimmering, toss in onion and a pinch of salt. Cook until edges soften, about 3 minutes.
- Stir constantly for 1–2 minutes until garlic is fragrant—watch so it doesn’t brown.
- Scraping up any bits stuck to the bottom (that’s where flavor hides).
- Sprinkle thyme, bay leaf, paprika, and black pepper on top.
- Set to Manual/High Pressure for 8 minutes. Perform a quick release when done.
- Simmer uncovered for 4–5 minutes until al dente.
- Taste and season with salt, pepper, and lemon juice if desired. Stir in parsley.
Notes
Use homemade broth if you can—it boosts umami. If you’re short on time, grab a rotisserie chicken and shred it at the end to save a few minutes.
Nutrition
Calories: 200kcal
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