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Chicken Noodle Soup



I apologize in advance; I didn’t take many pictures while making this, mostly video. I tried to include the videos on this page but the page load size would be several megabytes, which wouldn’t be fair to viewers on low-data connections.

  1. First, prepare all your veggies. Then, heat up the instant pot on sauté mode and add canola oil and your veggies & garlic.

All the veggies cooking in oil

  1. Cook them for 3-4 minutes until the veggies become tender. I also add my salt, pepper, and parsley in at this time. I’ve provided approximate amounts in the ingredients list, but just add them to taste.

  2. Add in your chicken stock (see notes) and bring it to a simmer.

  3. Turn off sauté mode and add in your chicken breast. Cook it on high pressure for 7-10 minutes (see notes). Once it’s done, wait until the natural release is complete, or wait at least 10 minutes before releasing manually.

  4. Fish out the chicken pieces from the instant pot and place in a separate plate/bowl. Use forks to shred the chicken apart into pieces and add it back in.

  5. Add in cooked egg noodles or pasta and stir to mix everything. Serve hot. Do not cook your egg noodles directly in the soup unless you are serving all of the soup at that time.


Possible substitutions: