Instant Pot Chicken Noodle Soup

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs (680 g)
• 1 onion, diced (180 g)
• 3 carrots, sliced 1/4 inch thick (240 g)
• 3 celery ribs, sliced 1/3 inch thick (150 g)
• 3 garlic cloves, minced (15 g)
• 8 cups chicken stock (1920 g)
• 1 teaspoon thyme (1 g)
• 1 bay leaf (0.2 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 5 ounces wide egg noodles (140 g)
• 2 tablespoons lemon juice (30 g)
• 1/2 cup chopped parsley (30 g)

Instructions

1. Layer. Add onion, carrots, celery, garlic, thyme, bay leaf, salt, and pepper to the insert. Lay whole chicken thighs over vegetables and pour stock around them. Do not add noodles.
2. Pressure cook. Lock the lid and cook on high pressure for 7 minutes. Allow 5 minutes of natural release, then release remaining pressure according to the appliance directions.
3. Check. Open the lid away from the pot. Transfer chicken to a board and discard bay leaf. Confirm carrots retain defined edges and chicken pulls apart easily with a fork.
4. Simmer. Select sauté and bring broth to a lively simmer. Add noodles and cook uncovered for 5 to 7 minutes, stirring once early, until flexible with a firm center.
5. Finish. Shred chicken broadly and return it to the pot. Switch off, add lemon and parsley, taste for salt, and ladle immediately into six bowls with evenly divided solids. Test one noodle from the center and one near the insert wall. If their texture differs, fold the pot once and cook 1 minute longer on sauté low. Switch off promptly, then divide chicken and noodles before ladling broth over each bowl.

Notes

• Add noodles only after pressure so their tenderness remains easy to control.
• The twenty-five-minute cook time includes pressure buildup, release, and open-pot simmering.
• Refrigerate for 4 days or freeze the noodle-free soup base for 3 months. Keep ingredient sizes consistent for the most even finish.

Nutrition Facts