Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Instant Pot Chicken Noodle Soup

4.7
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
80 min
SERVINGS
6 servings
Lunch
Instant Pot Chicken Noodle Soup
Ingredients
  • 2 tablespoons salted butter
  • 3 carrots, or more to taste, peeled and sliced
  • 3 stalks celery, or more to taste, chopped
  • 1 medium onion, chopped
  • 1 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 4 cups chicken broth
  • 4 cups water
  • 4 cubes chicken bouillon
  • 2 bay leaves
  • 1 pound frozen skinless, boneless chicken breast halves
  • 1 (8 ounce) package thin egg noodles
  • 1 tablespoon dried parsley
Instructions
1
Begin by activating your pressure cooker, choosing the Sauté mode, and adding a pat of butter to the pot. Next, add sliced carrots, chopped celery, and diced onion to the melted butter; cook until they are tender and soft, approximately 3-5 minutes. Add a pinch of thyme, a sprinkle of oregano, a dash of salt, and a few grinds of pepper to the mixture; stir well. Then, cancel the Sauté function.
2
In a separate motion, combine chicken broth, water, bouillon cubes, and bay leaves in the pot. Add frozen chicken breasts to the liquid mixture; close and lock the lid securely. Refer to your pressure cooker's instructions for the recommended high-pressure setting; set a timer according to the manufacturer's guidelines, 12 minutes. Allow for an additional 10-15 minutes for the pressure to build up.
3
Release the built-up pressure using the natural-release method, as instructed by your pressure cooker's manual; wait 10 minutes. Switch to the quick-release method, as specified by your pressure cooker's manual; wait about 5 minutes. Unlock and carefully remove the lid.
4
Remove the cooked chicken from the pot; using a sharp knife, chop or shred the meat into smaller pieces. Return the chopped chicken to the pot.
5
Activate your pressure cooker once more, selecting the Sauté mode, and add egg noodles to the pot. Cook until the noodles are tender yet still retain a slight firmness, approximately 8-10 minutes. Stir in some dried parsley; serve hot