Instant Pot Chicken Noodle Soup


Instant Pot Chicken Noodle Soup

Recipe by Chef ShamyCourse: Lunch, Dinner


Prep time


Cooking time




  • 3 T Chef Shamy Garlic Butter

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • Salt and pepper, to taste

  • 1 T each fresh oregano, fresh parsley, fresh thyme (or 1 tsp dried)

  • 4 cups chicken broth

  • 2 lbs skinless chicken thighs

  • 4 cups water

  • 10 oz egg noodles


  • Turn Instant Pot on the Saute function. Melt Garlic Butter in the bottom of the pot, then add onion, carrots, celery, salt, and pepper. Saute 3-5 minutes.
  • Add fresh herbs, chicken broth, chicken thighs, and water.
  • Set the Instant Pot to to soup setting for 7 minutes. When the cycle is complete, allow a natural release.
  • Remove lid and take the chicken thighs out of the pot. Pull the meat off the bone and shred.
  • Meanwhile, set the Instant Pot to Saute. When soup is boiling, add egg noodles and cook 6-8 minutes, or until noodles are al dente.
  • Add chicken back to the pot and stir to combine.
  • Serve.