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Instant Pot™ Chicken Noodle Soup

Prep 20 min
Total 45 min
Servings 4

With careful testing, we’ve created the Instant Pot™ chicken noodle soup that can be your reliable go-to for years to come. In 45 minutes from start to finish, you’ll have a soup that tastes like it simmered all day, rich with chicken thighs, classic veggies like celery, onions and carrot, plus fragrant thyme and bay leaf. And don’t underestimate the importance of your pasta! We found that gemelli pasta stands up exceptionally well to cooking in the Instant Pot, leaving you with silky—not mushy—noodles that complete the meal. MORE+ LESS-

By Betty Crocker Kitchens

November 9, 2018

Make with

Progresso Broth

Ingredients

boneless skinless chicken thighs, cut into 3/4-inch pieces (10 oz)

1/2

teaspoon salt

1/8

teaspoon pepper

tablespoon butter

3/4

cup chopped carrots

1/2

cup chopped celery

1/2

cup chopped onion

clove garlic, finely chopped

bay leaf

1/4

teaspoon dried thyme leaves

carton (32 oz) Progresso™ chicken broth

3/4

cup uncooked gemelli pasta (3 oz)

Finely chopped fresh Italian (flat-leaf) parsley, if desired

Steps

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1

Season chicken with salt and pepper. On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
2

Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
3

To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.

Expert Tips

Boneless skinless chicken thighs are commonly sold in 20-oz packages. Freeze remaining chicken thighs for another use.
Be sure to refer to your own Instant Pot™ user manual for any potential setting differences.