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    Instant Pot Chicken Noodle Soup

    Instant Pot Chicken Noodle Soup. Loaded with egg noodles, chicken and fresh herbs. Ready in less than 30 minutes!
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 -6

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs
    • 1 tablespoon unsalted butter
    • 2 medium carrots, diced
    • 2 stalks celery, diced
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 6 cups low sodium chicken broth
    • 2 bay leaves
    • 1 tablespoon fresh parsley
    • 1 tablespoon fresh thyme
    • 2 cups egg noodles, uncooked
    • juice of one lemon
    • salt and pepper to taste

    Instructions

    • Set Instant Pot to Saute.
      Add butter and cook until melted. Add in the onions, carrots and celery and sauté for 3-4 minutes or until they start to get a bit of color on them.
      Add in garlic and cook for an additional minute.
    • Stir in chicken broth, chicken thighs, bay leaves, parsley and thyme. Cancel the Sauté option and switch to the Manual setting. Cover and set for 8 minutes.
    • Once finished carefully release pressure and when ready remove the lid.
      Remove the chicken from the soup and shred with two forks.
    • Add the uncooked noodles to the Instant Pot and set to Sauté for 6 minutes or until the noodles are al dente.
    • Turn off the Instant Pot and add back in the shredded chicken and stir in the lemon juice.
    • Season with salt and pepper to taste. Discard bay leaves and serve immediately.

    Nutrition Information

    Calories: 387kcalCarbohydrates: 25gProtein: 43gFat: 13gSaturated Fat: 4gCholesterol: 185mgSodium: 287mgPotassium: 925mgFiber: 2gSugar: 3gVitamin A: 5391IUVitamin C: 9mgCalcium: 64mgIron: 3mg