Notice: I'm an affiliate for Amazon as well as other companies. Any links in this article may be affiliate links. I always appreciate it if you purchase something using my affiliate links. Doing so helps me to raise a little extra money that pays for the costs of running this site. And it allows me to continue bringing you quality content, all without costing you a thing! Thanks!
It is a new year here in SC and the weather has been pretty chilly and gray the past week. I love every season, but I do love it when the weather is cooler. That’s because I LOVE soups and stews. I’m really funny about not wanting to eat them during the summer months. For me, they are so warming that when it’s 95 degrees outside it just makes me hot to eat soup. I don’t want warming food then! But this time of year I love making recipes like this classic chicken noodle soup!
This chicken noodle soup is not only a classic, but pure comfort food as well! It’s the perfect thing to fix on a cold, rainy day, but if you use bone broth in the recipe then it is perfect for when you are sick and need a boost too.
Quick Prep Time
This soup is really quick and easy to put together. It only took between 10 and 15 minutes to chop veggies and get everything into the Instant Pot! Then just start it and before you know it, you have some amazing soup!
Remember that it takes a little longer with this chicken noodle soup recipe because it does not factor in the time for the Instant Pot to pressurize or for it to naturally release the pressure at the end of cooking. It took about 10-15 minutes for it to pressurize and about 20 for the steam to release….but it’s so worth the wait!
If you are eating grain-free, you can substitute in some zucchini noodles instead! I need a balance of carbs, protein, and fat and if I’ve eaten more carbs earlier in the day, and I need to lower the amount for dinner, I will use zoodles instead of whole wheat noodles! Still every bit as yummy!
Instant Pot Chicken Noodle Soup (for Two)
- Instant Pot
- 1/2 cup carrots sliced
- 1/2 cup celery sliced
- 1/3 cup onion minced
- 1-2 cloves garlic minced
- 2 chicken thighs boneless and skinless
- 4 cups broth
- 2 oz whole wheat pasta chickepea pasta or zucchini noodles
- 1/2 tsp Herbes de Province seasoning
- 1/2 tsp sea salt
- 1 bay leaf
- Place all the ingredients into the electric pressure cooker and put lid on
- Set on high pressure for 25 minutes (20 when using unfrozen chicken)
- When cooking cycle is done, allow to naturally release pressure for 20 minutes
- Release any remaining pressure
- Shred chicken with two forks and stir
- Please be aware that electric pressure cooker recipe times do not include the time it takes for the unit to pressurize or for the pressure to release once the cooking time has finished. It can take 15-20 minutes for the pressure cooker to build pressure. And the natural release time for this recipe is 20 minutes as well. That adds 40 minutes to your cooking time.