Chicken Noodle Soup in the Instant Pot®

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Chicken Noodle Soup in the Instant Pot®
  1. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.

  2. Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Switch to the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  4. Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.

  5. Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Cook’s Note:

If using unfrozen chicken, you could reduce the time from 12 to 10 minutes.

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