Instant Pot Chicken Noodle Soup

Prep

15 min

Pressure

6 min

Release

5 min natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 lb boneless skinless chicken breasts
• 1 tsp dried thyme
• 4 oz egg noodles
• salt and pepper to taste

Instructions

1. Set the pot to Sauté and warm the olive oil. Add the onion, carrots, and celery and cook, stirring now and then, until they start to soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.
2. Pour in the broth. Add the chicken breasts and the thyme and stir once.
3. Lock the lid and pressure cook for 6 minutes. Let the pot sit for 5 minutes while the pressure drops on its own, then open the valve to release the rest.
4. Check the chicken reads 165°F. Lift it out, shred it with two forks, and set it aside.
5. Switch the pot back to Sauté and bring the soup to a simmer. Add the egg noodles and cook, stirring now and then, until tender, 4 to 5 minutes.
6. Stir the chicken back in. Taste, then add salt and pepper until it tastes right to you.