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Cozy Instant Pot Chicken Noodle Soup

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A quick and easy homemade chicken noodle soup made in the Instant Pot, perfect for cozy nights and busy weeknights. This comforting soup features tender chicken, fresh vegetables, and perfectly cooked noodles with a hint of herbs and lemon zest.

Ingredients

Scale
  • 1½ pounds (700g) boneless, skinless chicken thighs
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 2 cups (about 100g) egg noodles or any small pasta shape
  • 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
  • 1 bay leaf
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about ½ teaspoon)
  • Zest of ½ lemon (optional)
  • 1 tablespoon olive oil or avocado oil

Instructions

  1. Dice the onion, peel and slice carrots, slice celery, and mince garlic. Trim chicken thighs into 1-inch chunks.
  2. Turn the Instant Pot to ‘Sauté’ mode and heat 1 tablespoon olive oil. Add diced onion, carrots, and celery. Cook, stirring occasionally, until onions turn translucent and veggies soften, about 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add chicken pieces, dried thyme, parsley, bay leaf, salt, and pepper. Stir gently to combine.
  4. Pour in 6 cups chicken broth, scraping the bottom to deglaze and avoid burn warnings. The liquid should cover the chicken and veggies.
  5. Seal the Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high for 12 minutes. It will take about 10 minutes to come to pressure before the countdown begins.
  6. Perform a quick release to let out the steam. Open the lid and add the egg noodles. Stir to submerge them well.
  7. Replace the lid and cook on ‘Sauté’ mode, stirring occasionally, until noodles are tender—about 7 to 10 minutes for dried pasta, less for fresh. Watch closely to avoid overcooking.
  8. Remove the bay leaf. Taste and adjust salt and pepper as needed. Stir in lemon zest if using. Let the soup rest off heat for 5 minutes to deepen flavors and thicken slightly.
  9. Ladle into bowls and garnish with fresh parsley or a sprinkle of black pepper. Serve warm.

Notes

Deglaze the pot after sautéing to prevent burn errors. Add noodles after pressure cooking to avoid mushiness. Adjust seasoning gradually. Rest soup off heat to deepen flavors. For gluten-free, use gluten-free pasta or spiralized zucchini noodles. For vegetarian, use vegetable broth and plant-based protein.

Nutrition

Keywords: Instant Pot, chicken noodle soup, comfort food, easy soup recipe, quick dinner, homemade soup, cozy meal

Find it online: https://emmayum.com/cozy-instant-pot-chicken-noodle-soup-recipe-easy-homemade-comfort-meal/