Weeknight Instant Pot Chicken Noodle Soup

Cozy up with a bowl of comfort made effortlessly in your Instant Pot; our easy chicken noodle soup recipe combines tender rotisserie chicken, hearty vegetables, and perfectly cooked noodles in a savory broth. This quick and satisfying meal is the perfect remedy for chilly days or when you're in need of a weeknight dinner.

5 from 1 vote

Prep Time 10

Cook Time 12

Total Time 22

Ingredients

2 tablespoon lard or olive oil
2 medium carrots
2 ribs celery
1 medium onion
salt and pepper to taste
1 teaspoon parsley
1 teaspoon savoury
4 cups chicken stock
2 cups water
2 cups chopped cooked chicken
2 cups broad egg noodles

Instructions

Heat Instant Pot on Saute mode with 2 tablespoon lard or olive oil.
Chop 2 medium carrots, 2 ribs celery, and 1 medium onion - in that order, and place into the Instant Pot as they are chopped to saute.
Saute the vegetables until the onions start to turn translucent.
Add 1 teaspoon parsley 1 teaspoon savoury, and salt and pepper, and saute for a quick minute, stirring well to combine.
Add 4 cups chicken stock and 2 cups water to the pot. Heat the water for a couple of minutes on the saute setting.
Close the lid of your Instant Pot, seal it, and set to cook on high pressure for 7 minutes, and do a quick pressure release.
Meanwhile, chop 2 cups chopped cooked chicken and measure 2 cups broad egg noodles.
After the pressure is released, open the lid, and set the Instant Pot to Reduce.
Add the chicken and the noodles, and cook on the Reduce setting for 5-7 mintues, or until the noodles are completely tender.
Serve!

Notes

Make Ahead Directions:

This soup great for meal planning! If you'd like to make this soup ahead, you can either:
1. Make the broth and veggies and stop there. Transfer the soup to freezer-friendly containers and freeze until ready to use. When ready, heat on the stove until boiling, and add chopped chicken and the egg noodles and boil until the noodles are tender.
OR
2. Make up the broth and veggies, add the cooked chicken after the pressure cycle, and allow the soup to cool before transferring to freezer-friendly containers to freeze for later use. When ready to serve, thaw the soup, bring to a boil, add the noodles and cook until the noodles are tender.