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Instant Pot Chicken Noodle Soup

Prep Time 9 mins
Cook Time 14 mins
Total Time 30 mins


  • 6 quart Instant Pot


  • 1.5 LBS Boneless & Skinless Chicken Thighs
  • 2 stocks Celery
  • 1 package Baby Carrots
  • 1 half yellow onion chopped
  • 2 Bay Leafs
  • 3 cloves yellow onion chopped
  • 3 tsp Better Than Bouillon Chicken Substitute 3 bouillon cubes
  • 64 oz Chicken Broth I prefer Swanson
  • 1 cup water
  • 2 tbs[ olive oil
  • 8 oz wide egg noodles
  • 2 tbsp Parsley, Freshly chopped or dried
  • salt
  • pepper
  • crackers


  • Turn on your Instant Pot using the Saute function.
  • While your pot is heating up. Prep your vegetables by cutting the baby carrots into 3 sections, celery into one-inch sections, and chop your yellow onion.
  • Once the Instant Pot display is reading HOT add 2 tbsp of Olive Oil to the pot.
  • Season the boneless, skinless chicken thighs with salt & pepper on each side.
  • Place the chicken into the pot and sear on each side for 4 minutes. The chicken will NOT be cook all the way. THAT IS FINE! Remove from the IP and set it to the side. DO NOT EMPTY THE IP.
  • Add your onion, baby carrots, celery to the IP pot. Stir as it sautes. Cook for 4-5 minutes.
  • Sprinkle your minced Garlic and cook for an additional 2 minutes. Then add 1/2 cup of broth.
  • Now put chicken thighs back into the pot.
  • Now add remaining chicken broth and add 3 teaspoons of Better Than Bouillon Chicken. (May substitute 3 cubes of bouillon.)
  • Mix well and add 2 bay leaves.
  • Set Instant Pot to pressure cook for 7 minutes. Close Instant Pot lid, set pressure value to seal.
  • When the timer has stopped, do a quick release of the pressure.
  • Remove chicken from the pot and Change the setting from Keep Warm to SAUTE.
  • Once the soup begins to boil (about 2 minutes) Add 8 oz of Wide Egg Noodles and cook for 4 or 5 minutes until the desired texture.
  • While noodles cook, shred chicken with a fork. Then add back to the soup once noodles are cooked.
  • Remove the bay leafs before serving and top with parsley.
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