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Instant Pot Chicken Noodle with Vegetables

Instant Pot Chicken Noodle with Vegetables
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This comforting Instant Pot Chicken Noodle with Vegetables recipe combines tender chicken, vibrant vegetables, and perfectly cooked egg noodles all in one pot for a quick, nourishing, and flavorful meal perfect for busy weeknights.

Ingredients

Scale

Protein

  • 2 boneless, skinless chicken breasts or thighs

Noodles

  • 6 ounces egg noodles

Vegetables

  • 2 medium carrots, diced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids & Fats

  • 4 cups chicken broth
  • 2 tablespoons olive oil or butter

Herbs & Seasonings

  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • ¼ cup fresh parsley, chopped (plus extra for garnish)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Sauté the Aromatics: Set your Instant Pot to sauté mode and heat olive oil or butter. Add diced onions, minced garlic, chopped carrots, and celery. Sauté until the onions are translucent and the vegetables soften slightly, releasing their natural sweetness and aromas.
  2. Add Chicken and Broth: Place the chicken breasts or thighs on top of the sautéed vegetables. Pour in the chicken broth, ensuring the chicken is fully submerged. Sprinkle salt, pepper, and thyme evenly over the mixture for balanced seasoning.
  3. Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 8 minutes. This will tenderize the chicken and allow flavors to meld without overcooking the vegetables.
  4. Shred Chicken and Add Noodles: Perform a quick pressure release when cooking is complete. Carefully remove the chicken and shred it with two forks. Return the shredded chicken to the pot and add the egg noodles. Gently stir to combine.
  5. Cook Noodles: Switch the Instant Pot back to sauté mode and cook for about 5 minutes until the noodles are tender but still slightly firm. Stir occasionally to prevent sticking.
  6. Finish with Fresh Herbs: Turn off the Instant Pot. Stir in chopped fresh parsley for added color and flavor. Taste and adjust seasoning as needed. Serve immediately.

Notes

  • Prep Ingredients Ahead: Chop vegetables in advance to speed up cooking on busy nights.
  • Don’t Overfill: Be mindful of Instant Pot capacity to avoid spills and ensure even cooking.
  • Noodle Timing: Add noodles only after the chicken is cooked to prevent them from over-softening.
  • Pressure Release Safety: Use quick-release carefully to avoid steam burns and overcooking.
  • Customize Herbs: Substitute thyme with rosemary or basil for a different flavor profile.
  • Variations: Swap noodles for gluten-free pasta or spiralized zucchini, add extra veggies like peas or spinach, spice it up with red pepper flakes or smoked paprika, or use rotisserie chicken for a shortcut.
  • Dairy-Free Option: Use olive oil instead of butter and skip any cream additions.
  • Storage: Refrigerate leftovers in airtight containers for up to 3 days or freeze after cooling completely.
  • Reheat gently and stir occasionally, adding broth or water if noodles absorb too much liquid.

Nutrition

Keywords: instant pot, chicken noodle soup, one pot meal, healthy dinner, quick recipe, comfort food

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