My son LOVES soup! So I used to feel so guilty when he asks me for soup daily and I would give him Campbell’s from the can. I would sometimes try to make home made chicken noodle soup on a Sunday with a whole chicken and it would be great… but this method with an Instant Pot with split chicken breasts is WAY quicker! We added potatoes to the soup because we are a fan of potatoes in any brothy soup!
Instant Pot Chicken Noodle Soup with a Twist
Easy Sunday meal! Make some extra and use it for quick meals throughout the week!
WARNING: Total Time has not accounted for time it takes for the Instant Pot to come to pressure! I forgot to write down how long it took my 8 QT cooker to pressurize. Time listed is from original recipe.
- 2 tbsp butter
- 1 large onion, chopped PREP AHEAD
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 potatoes, cubed OPTIONAL, BUT HIGHLY RECOMMEND
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme 1 tbsp if using fresh
- 1 tsp dried parsley
- 1 tsp dried oregano
- 4 cups chicken broth
- 2 lbs chicken breast with skin and bones
- 4 cups water
- 8 oz egg noodles or any pasta desired
Cook egg noodles or any other pasta according to Package Instructions
Turn your Instant Pot to the saute setting.
Add the butter and cook until the butter has melted.
Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
Season with salt and pepper, add the thyme, parsley, oregano and stir.
Pour in the chicken broth, chicken pieces, potatoes and water.
Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Or quick release, if in a rush.
Remove the chicken pieces from the soup and shred with two forks.
Add shredded chicken back to soup and ENJOY for quick meals or lunches!